Bowtie Chicken Alfredo

Steven, Dec. 30, 2022

What? A Steven recipe that's not a cassarole? Believe it or not, I do occasionally make other things!

This is a wonderful dish, one that I was sure to get the recipe from my mom for since I enjoyed it so much. However, the recipe from wherever she found it is a pain to work with! Hence, I'm redoing it here. Part of the challenge is this recipe involves making your own alfredo sauce- it's not too hard, but whenever I've made it the process gets really chaotic. Hopefully, my organization here can help make it a bit easier for you and me! My problem could be that I'm trying to scale it up significantly, which also always results in really weird ingredient amounts. For now, I'm entering the original recipe amounts according to its outrageous claim that it serves 6.

Prep and cook time: 25 minutes according to the recipe, though that's an absolute lie.

Ingredients

Feeds:

Starting Ingredients

  • [12] oz weight bowtie pasta (farfalle)
  • [2] boneless, skinless chicken breasts
  • salt and pepper, to taste
  • [4] tablespoons butter

Alfredo Sauce

  • [2] cloves garlic, minced
  • [0.75] cups dry white wine (or chicken broth)
  • [0.5] cups half and half
  • [3] tablespoons heavy cream
  • chicken broth, as needed for thinning

Ending Ingredients

  • [0.75] cups parmesan shavings or grated parmesan
  • [2] tablespoons fresh parsley, minced

Directions

Prepare Pasta

Cook pasta, drain and set aside. If timed right, could finish as soon as the alfredo is done, but needs to be ready then.

Prepare Chicken

  1. salt and pepper chicken breasts
  2. heat half of the butter in a large skillet over medium-high heat
  3. add chicken breasts and cook until golden brown
  4. remove from skillet, slice, and set aside

Make Alfredo

  1. add remaining butter, followed by garlic
  2. stir garlic to avoid burning, cook for 1 minute
  3. add wine (or broth), let it bubble up and reduce for 1.5 to 2 minutes
  4. add half and half, cream, and extra salt and pepper, whisking constantly until combined
  5. let liquid heat and thicken for a few minutes
  6. if too thick, thin with extra broth

Final Preparation

  1. when sauce looks good, remove from heat
  2. add parmesan to pan, add hot pasta on top, toss a little
  3. add chicken, toss until all combined
  4. top with parsley and extra parmesan
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