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Bow-Tie Chicken Alfredo

Yields1 Serving

Bowtie Chicken Alfredo

Recipe adapted from The Pioneer Woman Cooks: Dinnertime
 4 boneless, skinless chicken breasts
 1 tbsp Italian seasoning
 kosher salt and black pepper to taste
 2 tbsp butter
 1 tbsp olive oil
 2 garlic cloves, minced
 ½ cup dry white wine (can also use chicken broth)
 ½ cup low-sodium chicken broth
 ½ cup half-and-half
 ¼ cup heavy cream
 1 cup grated Parmesan
 12 ounces bow-tie pasta (farfalle) cooked to al dente
 1 tbsp minced parsley
1

Slice the chicken into strips and season with the Italian seasoning and salt and pepper to taste.

2

Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook until it is golden brown on both sides and done in the middle. Remove chicken to a plate and set aside.

3

Add garlic to the pan and stir around for 30 seconds.

4

Then, pour in wine and broth. Scrape the bottom of the pan to release the little bits. Let the liquid bubble up until reduced by half.

5

Next, add half-and-half and cream. Let sauce heat up for a few minutes to slightly thicken.

6

When the sauce has thickened a bit, remove it from heat and add the Parmesan. Stir to incorporate.

7

Next, add in pasta and chicken. Stir to combine. Add more salt and pepper if needed. Top with the parsley and serve immediately.

8

Enjoy!