Bowtie Chicken Alfredo

What you need:

• 12 oz. bowtie pasta
• 4 Tbsp. salted butter, divided
• 2 boneless skinless chicken breasts
• Salt and pepper, to taste
• 2 cloves minced garlic
• 3/4 cup dry white wine
• 1/2 cup half-and-half
• 3 Tbsp. heavy cream
• Chicken broth, as needed
• 3/4 cup shredded Parmesan
• 2 Tbsp. parsley

Directions:

1. Cook pasta according to directions on box, then drain and set aside. I like to toss mine with a little butter or olive oil after draining.
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Season chicken with salt and pepper and cook in butter until golden brown on each side and cooked through. Slice into strips and set aside.
3. Add remaining 2 Tbsp. butter in skillet and add garlic. Cook for 1 minute while stirring.
4. Add wine and let reduce for about 2 minutes.
5. Add half-and-half, cream, and salt and pepper to taste. Whisk until it's combined. Let thicken for a few minutes. If it gets too thick, loosen it with a little chicken broth.
6. Remove from heat and add Parmesan and cooked pasta to skillet and toss to coat.
7. Add chicken and toss to coat. Top with parsley and extra Parmesan.

Recipe from The Pioneer Woman