Bowtie Chicken Alfredo
If you want to add more Mediterranean recipes to your recipe box, Bowtie Chicken Alfredo might be a recipe you should try. One serving contains 448 calories, 21g of protein, and 18g of fat. For $1.44 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. 54820 people were glad they tried this recipe. This recipe from The Pioneer Woman requires skinless boneless chicken breasts, half & half, low sodium chicken broth, and salt and pepper. It works well as a main course. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a good spoonacular score of 66%. Users who liked this recipe also liked Bowtie Chicken Salad, Bowtie Chicken Pasta Salad, and Best Homemade Chicken Soup with Bowtie Pasta.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
12 ounces, weight Bowtie Pasta (farfalle)
4 Tablespoons Butter
3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
2 Tablespoons Fresh Parsley, Minced
2 cloves Garlic, Minced
1/2 cup Half-and-half
3 Tablespoons Heavy Cream
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
Salt And Pepper, to taste
2 whole Boneless, Skinless Chicken Breasts
Equipment:
frying pan
whisk
Cooking instruction summary:
Cook pasta according to package directions. Drain and set aside. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
Step by step:
1. Cook pasta according to package directions.
2. Drain and set aside. Salt and pepper both sides of the chicken breasts.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
4. Add chicken breasts and cook until deep golden brown on both sides and done in the middle.
5. Remove from the skillet, slice into thin strips, and set aside.
6. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute.
7. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes.
8. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat.
9. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit.
10. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)Taste it, adjust seasonings, and top with minced parsley and extra Parmesan.
11. Serve immediately!
Nutrition Information:
covered percent of daily need
