The Humpherys Family

Bowtie Chicken Alfredo

Recipe Added:  12/3/2012
1 1/2 cups bowtie pasta
4 Tbsp butter
2 whole B & S chicken breasts
salt and pepper, to taste
2 cloves garlic, minced
3/4 cup chicken broth, + more
1/2 cup half-and-half
3 Tbsp heavy cream
3/4 cups grated Parmesan
2 Tbsp fresh parsley, minced
Cook pasta according to pkg directions. Drain and set aside. Season both sides of the chicken breasts with salt and pepper. Heat 2 Tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 Tbsp of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in chicken broth, then simmer for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, thin it with a little chicken broth.

When the sauce looks good, remove from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately.
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