A few weeks ago, I made this rich and creamy pasta. Bow-tie noodles, cheese, cast iron skillets-what’s not to love? Bow-tie noodles are my fav-I believe they are the champion of all noodles. Most alfredo pastas are swimming in sauce (yuck). This dish has the perfect amount of sauce to just coat the lovely nooks and crannies of the all powerful bow-tie noodles. My favorite thing about this dish is it essentially only uses one skillet! This is a huge bonus in our house because we do not have a dish washer (I know, I know tell me about it). This easy dish will definitely be staple in our home! Ok, I’ll stop gushing about how great this recipe is (but seriously y’all-it’s delish).
Recipe for Bow-Tie Chicken Pasta
adapted from Ree
What you need:
- 12 oz bow-tie chicken pasta
- 4 tablespoon butter
- 2 boneless skinless chicken breasts
- Tony’s Chachere to taste
- 2 cloves minced garlic
- 3/4 cup dry white wine (or more if that’s how you roll)
- 1/2 cup half and half
- 3 tablespoons heavy cream
- salt and pepper to taste
- low sodium chicken broth as needed for thinning sauce
- 3/4 grated parmesan
What to do:
- Cook pasta according to package, drain, set aside.
- Sprinkle Tony’s on both sides of chicken breasts. Add 2 tablespoons of butter, followed by minced garlic to skillet and heat over medium-high heat. Stir constantly to avoid burning. Cook for about one minute, then add wine, letting it bubble up for 1 1/2 to 2 minutes. Add cream, half and half, and salt and pepper, whisking constantly until combined. Allow liquid to heat up and thicken for a few minutes. If your sauce gets too thick, just add a splash of chicken broth.
- When sauce is ready, remove from heat and add parmesan to pan and throw pasta on top. Toss until each noodle is well coated. Again, you can add chicken broth if you think your sauce is too thick. Top with parmesan and serve immediately!