Sometimes you just need a quick, easy meal, and the Pioneer Woman’s Bowtie Chicken Alfredo is just the thing!
- 12 oz. bowtie pasta
- 4 tbs. butter
- 2 whole boneless, skinless chicken breasts
- salt and pepper to taste
- 2 cloves garlic, minced
- 3/4 cup dry white wine or low-sodium chicken broth
- 1/2 cup half-and-half
- 3 tbs. heavy cream
- low-sodium chicken broth as needed for thinning
- 3/4 cup Parmesan cheese, grated or shaved
- 2 tbs. fresh parsley, minced
Cook pasta, drain, and set aside. Salt and pepper chicken breasts and cook until done in skillet with 2 tbs. butter. Remove from skillet, slice into thin strips and set aside. Add remaining 2 tbs. butter to skillet with minced garlic and cook for one minute. Pour in wine or broth and let reduce for 1.5 – 2 minutes. Add half-and-half, cream, and additional salt and pepper to taste, whisking constantly until combined. Allow liquid to heat and thicken. Remove from heat and add Parmesan. Toss in pasta and chicken until combined, returning the pan to low heat and adding broth if it gets too thick. Top with minced parsley and serve.
Get full recipe here.