Bowtie Chicken Alfredo

Bowtie Chicken Alfredo from Pinay In Texas Cooking Corner


  • 12 oz bowtie pasta
  • 1 lb boneless skinless chicken breast, cut into cubes
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium sized sweet onion, minced
  • 1 red bell pepper, chopped
  • 2 cups broccoli florets, chopped
  • 4 strips of cooked turkey bacon, chopped
  • 1 can cream of chicken soup
  • 1 cup 2% milk
  • ½ cup plain yogurt
  • ½ cup grated Parmesan & Romano cheese blend
  • ¼ cup fresh basil, thinly sliced
  • Salt and pepper


1. Cook bowtie pasta according to package directions. Drain and set aside. In a saucepan over medium heat, cook chicken in olive oil until there's no more pink showing. Sprinkle with ½ tsp salt and 1/8 tsp freshly ground pepper. Push chicken to one side of the pan. Add garlic and onion and cook until onion is translucent, about 2 minutes. Add bell pepper and broccoli and cook for about 3 minutes or until tender-crisp. Mix with other ingredients until well combined.

2. Meanwhile, combine soup, milk, yogurt and grated cheese. Stir into chicken mixture. Bring to a boil. Reduce heat to low and simmer, uncovered for about 5 minutes. Add the bowtie pasta, bacon and basil. Toss until completely covered with sauce. Cook until heated through. Remove from heat.