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:
- 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.
- 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.
- Add remaining 2 Tbsp. butter in skillet and add garlic. Cook for 1 minute while stirring.
- Add wine and let reduce for about 2 minutes.
- 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.
- Remove from heat and add Parmesan and cooked pasta to skillet and toss to coat.
- Add chicken and toss to coat. Top with parsley and extra Parmesan.
Recipe from The Pioneer Woman