The Pioneer Woman Tasty Kitchen
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Bowtie Chicken Alfredo

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A super-quick skillet version of chicken alfredo pasta. Delicious and oh, so easy.

Ingredients

  • 12 ounces, weight Bowtie Pasta (farfalle)
  • 4 Tablespoons Butter
  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 cloves Garlic, Minced
  • ¾ cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
  • ½ cups Half-and-half
  • 3 Tablespoons Heavy Cream
  • Low Sodium Chicken Broth, As Needed For Thinning
  • ¾ cups Parmesan Shavings Or Grated Parmesan
  • 2 Tablespoons Fresh Parsley, Minced

Preparation

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!

2 Comments

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Avatar of Mary

Mary on 7.16.2014

This was a great recipe. The kiddos loved it and it is definitely a “do-over.” We doubled the recipe and added an extra half pound of pasta, and it worked great. We fed 5 adults and have left overs.

Avatar of Casey Kennelly

Casey Kennelly on 5.17.2013

Oh my gosh! This is so good! I love it! I ended up cutting up my chicken and cooking it with mushrooms…and instead of removing it from the pan I just let it cook in there(mostly because I was a little too lazy to take it out). I used chicken broth and a little heavy cream with my milk… this was an amazing find! <3 Thank you so much for such a delicious heartwarming recipe! My dad and I are going to make this one a keeper =)!

4 Reviews

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Avatar of Maxine

Maxine on 5.21.2013

I made this for dinner tonight and it was so easy to make and it was delicious! I will definitly be making this again!

Avatar of Casey Kennelly

Casey Kennelly on 5.17.2013

Oh my gosh! This is so good! I love it! I ended up cutting up my chicken and cooking it with mushrooms…and instead of removing it from the pan I just let it cook in there(mostly because I was a little too lazy to take it out). I used about one and a half cups of chicken broth and a little heavy cream with my milk… this was an amazing find!
My dad and I are going to make this one a keeper<3!

Avatar of mamere94

mamere94 on 1.5.2013

My teen son made this today. I’m working on his cooking skills, and this was nice and easy even for him. The only modification was to saute mushrooms before the garlic. The flavor of the finished product was excellent, but I was surprised that a Ree recipe had so little cream sauce. I actually had to make another half-batch of sauce for the leftovers because it was pretty dry.

Avatar of debbieo

debbieo on 12.5.2012

I made this for dinner last night and it was a hit. It was easy, inexpensive and I had everything in my pantry. I will make this again.

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