Who’s rushing around trying to bake and buy gifts for the holidays? Oh, pick me, pick me! I have even less time than normal, so dinners must be a quick fix (otherwise we’ll just have cereal, not that there is anything wrong with that). This pasta and chicken dish is covered in a rich alfredo sauce. It looks like something right out of a restaurant, but I whipped it up fast in the comfort of my own kitchen.
Bow-tie Chicken Alfredo Recipe
(About 6 servings)
- 12 ounces bow-tie pasta, uncooked
- 4 tablespoons butter, divided per the directions
- 2 whole boneless, skinless chicken breasts
- 1/4 teaspoon salt (plus additional to season the chicken)
- 1/4 teaspoon ground black pepper (plus additional to season the chicken)
- 2 cloves garlic, minced
- 3/4 cups low sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cups Parmesan cheese, shredded
- Cook the pasta according to the directions on the box. (Drain it and set it aside)
- In a medium skillet, over Medium heat, heat 2 tablespoons of butter.
- Season the chicken with salt and pepper and cook it. Remove it from the skillet, slice them into thin strips, and set it aside.
- Heat the additional 2 tablespoons of butter in the skillet and cook the minced garlic for about 1 minute. (Stir the garlic around the pan to avoid burning.)
- Pour in the chicken broth and let it come to a boil. Reduce the heat and cook it for an additional 1 to 2 minutes.
- Gradually pour in the heavy cream, salt, and pepper, and whisk constantly until it’s all combined. Allow the liquid to heat up and thicken (a few minutes).
- Remove the skillet from the stove and stir in the shredded Parmesan cheese.
- Stir in the pasta and chicken and mix all of the ingredients together until they are all combined. (* See note below)
Store in an air tight container in the refrigerator.
* Note: The cheese and sauce will soak into the pasta overnight. If you don’t think you’ll eat all of the pasta then I recommend you store the sauce in a separate jar in the refrigerator adding the cheese and sauce directly to your plate when you are about to eat it.
Mmm, the garlic smells so good! Of course to save time, I’m cooking the pasta while I’m preparing the alfredo sauce. Wahoo for multi tasking. 🙂
The alfredo sauce is creamy and comforting, perfect for these cold nights. It’s loaded with lots of garlic and Parmesan cheese flavors.
Have you ever ordered pasta alfredo at a restaurant? I have and it’s usually drowning in sauce. If I wanted soup, I would have ordered that instead. 😉 I love how I can control the amount of alfredo sauce in my dish. I like just enough sauce to coat the pasta.
I had fun with the pasta and used these cute bow-tie shapes. You can certainly use any pasta you like.
Let’s not forget about the chicken. It’s moist and delicious and adds great protein to the dish. You can certainly omit it to make this a vegetarian dish.
I sprinkled extra Parmesian cheese and parsley on top.
Is anyone done with their holiday shopping yet? I’m almost done. 🙂
Slightly adapted from: The Pioneer Woman
Here are some other quick dinners.