Pioneer Woman Bow Tie Chicken Alfredo

Pioneer Woman bow tie chicken alfredo is a creamy skillet pasta with golden chicken strips, garlic and parmesan that comes together in 38 minutes. It's an easy weeknight chicken pasta dinner for date night, Valentine's Day or family dinner, and it's made in one skillet.

Brown the chicken until it's deep golden on both sides, because that crust is where the sauce gets its flavor. Pale, rushed chicken leaves the alfredo tasting flat, no matter how much parmesan you stir in.

Deglazing the skillet with white wine lifts every browned bit off the bottom and melts it into the cream. Tossing the hot pasta straight into the pan off the heat also lets the noodles soak up the sauce instead of just sitting in it.

Pioneer Woman Bow Tie Chicken Alfredo

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

8

minutes

Calories

501

kcal

Silky cream sauce clings to every ridge of the bow tie pasta, with tender strips of seared chicken folded through. Because the sauce builds in the same pan the chicken browned in, each bite tastes rich and savory.

Ingredients

• 1 tsp. kosher salt, plus more for the pasta water and to taste
  

• 12 oz. bow tie (farfalle) pasta
  

• 4 thin boneless, skinless chicken cutlets or 2 boneless, skinless chicken breasts
  

• 1/2 tsp. black pepper
  

• 2 tbsp. salted butter, plus more if necessary
  

• 2 tbsp. olive oil or salted butter
  

• 3 garlic cloves, minced
  

• 3/4 c. dry white wine or low-sodium chicken broth
  

• 1/2 c. half-and-half
  

• 1/2 c. heavy cream
  

• 3/4 c. grated parmesan cheese, plus more for serving
  

• 2 tbsp. minced parsley
  

Directions

• Boil the pasta: Bring a large pot of water to a boil and add a small handful of salt. Cook 12 oz. bow tie pasta according to the package directions, then drain it, reserving 1 cup of the cooking water.
• Season the chicken: Season the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. That way the meat is flavored all the way through before it hits the pan.
• Brown the chicken: Heat 2 tablespoons salted butter and 2 tablespoons olive oil in a large skillet over medium heat, then add the chicken. Cook until deep golden brown and cooked through, about 4 minutes per side for cutlets or 8 minutes per side for breasts.
• Slice the chicken: Move the chicken to a cutting board and let it cool until you can handle it. Then slice it into roughly 1/4-inch-thick strips and set it aside.
• Cook the garlic: Add a little more butter to the skillet if it looks dry, then stir in 3 minced garlic cloves. Cook about 1 minute, just until fragrant.
• Reduce the wine: Pour in 3/4 cup dry white wine (or low-sodium chicken broth), scraping the bottom of the skillet. Let it bubble and reduce for 2 minutes.
• Build the sauce: Add 1/2 cup half-and-half, 1/2 cup heavy cream and salt and pepper to taste, whisking constantly until combined. Cook, stirring, about 2 minutes until slightly thickened, and thin it with a splash of pasta water if it gets too thick.
• Toss it together: Take the skillet off the heat and stir in 3/4 cup grated parmesan, then pile the hot pasta right on top. Toss a bit, add half the chicken and keep tossing until everything is coated.
• Finish and serve: Taste and adjust the seasoning, then top with the remaining chicken, 2 tablespoons minced parsley and extra parmesan. Serve it right away while the sauce is silky.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape?

Yes, any shape you have on hand works. Penne, rigatoni or fettuccine all hold the sauce well, so just cook it to the package directions and save a cup of the water.

How do I stop the alfredo sauce from getting too thick?

Stir in a splash of the reserved pasta water, a tablespoon at a time, until the sauce loosens up. The starch in the water helps the sauce stay creamy and cling to the noodles instead of turning gluey.

Can I make this without a skillet?

A large, deep sauté pan or a Dutch oven works just as well. You need enough room to toss the pasta with the sauce, so avoid a small pan that would crowd the noodles.

Can I swap the white wine for something else?

Low-sodium chicken broth is the easy swap and keeps the dish alcohol-free. You'll lose a little of the bright tang the wine adds, so a small squeeze of lemon at the end can make up for it.

What's the most common mistake with chicken alfredo?

Overcooking the chicken is the big one, since thin cutlets dry out fast. Pull it off the heat as soon as it's cooked through, and slicing it after a short rest keeps the juices inside.