Can we all agree that things made in one pot are wonderful? Great. Let’s make some chicken alfredo together, shall we?
Chicken Alfredo Bowties
- bowtie pasta (any pasta is a okay!)
- 3 chicken breasts
- butter (2-3 tablespoons total)
- 3 cloves of garlic, chopped
- 3/4 cup white wine
- 1/2 cup half and half
- 3 tbsp cream
- 1 cup grated/shaved parmesan cheese
- parsley for garnish
Start off boiling the water for your pasta. Cook per the package and set aside. I of course didn’t take any pictures because I’m a nit-wit. But I think y’all get the point of boiling water for pasta and cooking said pasta. We’re all grown ups here (I hope).
In the mean time, melt some butter over medium heat, salt and pepper your chicken and the chicken to the pan.
Let ’em get nice and golden brown.
Pull them out and set aside. Add the rest of the butter (1-2 tbsp) to the pan, then toss in your garlic.
Take a good whiff of that awesomeness.
Then stir it up for a minute, ensure it doesn’t burn because nothing makes me sadder than burnt garlic. Then add your WINE. Try avoiding using skunky old wine from the back of the fridge like me. You don’t want to be like me.
Awww yeah. Stir that up, scraping the bottom of the pan to pull up those brown bits of stuck-on chicken and let the wine reduce for a few minutes so it’s not so wine-y. While that’s reducing, slice up your chicken.
Then add your half and half and cream to the skillet.
Stir to combine into a happy sauce.
Let that cook for a few minutes and thicken up; salt and pepper to taste. Then add your pasta, chicken and cheeeeeeeze and STIR to combine and happily marry. Serve with some chopped up parsley on top! My dog Brady wants some, too. He got to lick the bowl when I was done.