Recipe Background
Ah the humble bowtie. So adorable in terms of pasta shapes, and yet so versatile! It's a great shape for scooping up sauces, as seen (and tasted) with Bowtie Alfredo. The sauce is creamy and filled with melty cheese and tender, savory chicken; there are even notes of richness from a touch of butter. So, it's a sauce you don't want to miss out on, and that calls for bowtie pasta! A great pairing in the making is here with Bowtie Alfredo!
Ah the humble bowtie. So adorable in terms of pasta shapes, and yet so versatile! It's a great shape for scooping up sauces, as seen (and tasted) with Bowtie Alfredo. The sauce is creamy and filled with melty cheese and tender, savory chicken; there are even notes of richness from a touch of butter. So, it's a sauce you don't want to miss out on, and that calls for bowtie pasta! A great pairing in the making is here with Bowtie Alfredo!
Ingredients
- 12 ounces bowtie pasta
- 2 whole chicken breasts boneless and skinless
- salt to taste
- pepper to taste
- 4 tablespoons butter divided
- 2 cloves garlic minced
- 3/4 cup dry white wine
- 1/2 cup half-and-half
- 3 tablespoons heavy cream
- low-sodium chicken broth optional, to taste
- 3/4 cup parmesan plus more for serving, shavings or grated
- 2 tablespoons fresh parsley minced
Directions
- In a pot of salted, boiling water, cook the pasta to al dente according to the package directions. Drain the pasta.
- Season both sides of the chicken breasts with the salt and the pepper.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the chicken breasts to the melted butter and cook until they are deep golden-brown on both sides and cooked through at 165 degrees F internally, about 4-5 minutes per side.
- Transfer the chicken to a plate and slice it into thin strips.
- Add the remaining butter to the skillet.
- Add the minced garlic to the melted butter and cook, stirring to avoid burning, until it is fragrant, about 1 minute.
- Pour the wine into the garlic butter and allow it to bubble and reduce, about 1 minute 30 seconds-2 minutes.
- Add the half-and-half, the heavy cream, the salt, and the pepper to the sauce mixture and whisk constantly until it is all combined.
- Cook the sauce mixture until heated through and thickened, about 2-3 minutes. Add the chicken broth to the sauce if the sauce seems too thick.
- Transfer the sauce from the heat and add the parmesan.
- Add the hot pasta to the sauce and toss to combine.
- Add the chicken to the pasta mixture and toss until everything is combined.
- Taste the pasta for seasoning.
- Serve the pasta topped with the parsley and the extra parmesan.
- Serve.
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