Thursday, October 8, 2015

Bowtie Chicken Alfredo

This pasta is so delicious! Definitely a family favorite!

Printable Recipe

Bowtie Chicken Alfredo
12 oz pkg Bowtie pasta
4 Tbsp butter, divided
1 1/2 lb boneless skinless chicken breasts
salt and pepper, to taste
2 cloves garlic, minced
3/4 cups chicken broth
1/2 cup half & half
3 Tbsp heavy cream
3/4 cups parmesan shavings or grated parmesan

Cook pasta according to directions on package. Drain and set aside.

Heat 2 Tbsp of butter in a large skillet over medium heat. Season both sides of chicken with salt and pepper and place in the skillet. Cook for about 5-6 minutes on each side until cooked through. Remove from skillet and cover with foil.

Add remaining 2 Tbsp of butter to the skillet. Add garlic and stir for about 1 minute. Pour in the chicken broth, then let it bubble up and reduce for 2 minutes. Add half & half, cream, and salt and pepper, whisking constantly. Bring to a boil; reduce heat and stir constantly until it thickens. Remove from heat and add parmesan to the pan. Add the pasta on top of the parmesan and stir. Cut chicken into slices and add to the pasta. Stir until combined. Cook over low heat until heated through, if needed. Top with parsley and extra parmesan.

Serves 6

Recipe adapted from The Pioneer Woman

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