This Bow-Tie Chicken Pasta recipe speaks my family’s love language. Creamy, cheesy, full of chicken and fun-shaped pasta, it is always a hit at our house.
Goodness! This recipe is not much fuss and so darn good! I can’t remember if Kelly first told me about it when we were in the height of our love for Ree Drummond, The Pioneer Woman, or if I came across it myself. Either way, it is pure gold.
This Bow-Tie Chicken Pasta Recipe was first on The Pioneer Woman’s blog and then later appeared in her cookbook The Pioneer Woman Cooks: Dinnertime. The fact that this recipe wasn’t in her first 3 cookbooks just shows how important it is to read blogs…(shameless plug for us :)) We would have missed out on making this recipe for years!
Honestly, this is a must-make recipe. Easy and oh, so good!
Happy Cooking,
-Brittany
Looking for more pasta ideas? You have to check out The Hampton’s Famous Vodka Sauce Over Penne recipe. It is amazing!
Slice the chicken into strips and season with the Italian seasoning and salt and pepper to taste.
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.
Add garlic to the pan and stir around for 30 seconds.
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.
Next, add half-and-half and cream. Let sauce heat up for a few minutes to slightly thicken.
When the sauce has thickened a bit, remove it from heat and add the Parmesan. Stir to incorporate.
Next, add in pasta and chicken. Stir to combine. Add more salt and pepper if needed. Top with the parsley and serve immediately.
Enjoy!
Ingredients
Directions
Slice the chicken into strips and season with the Italian seasoning and salt and pepper to taste.
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.
Add garlic to the pan and stir around for 30 seconds.
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.
Next, add half-and-half and cream. Let sauce heat up for a few minutes to slightly thicken.
When the sauce has thickened a bit, remove it from heat and add the Parmesan. Stir to incorporate.
Next, add in pasta and chicken. Stir to combine. Add more salt and pepper if needed. Top with the parsley and serve immediately.
Enjoy!
