img_0019Pasta dishes are our go-to Wednesday meals. I usually gravitate towards spaghetti, because it’s quick and easy. But this little meal is just as simple as making spaghetti, and the flavor is scrump-de-licious. (If my proofreading team is checking this, yes that’s a real word. Trust me.) Everyone in my family loves chicken and combined with pasta you got a winner, winner chicken dinner! I love the aroma this dish brings to the kitchen (and to the taste buds).  Gotta have garlic in Alfredo; it’s a must.  And this is not a heavy Alfredo sauce that packs on the pounds and the guilt, but a lighter version you can feel good about.


Bowtie Chicken Alfredo
Serves 6
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
  1. ◾12 ounces Bowtie Pasta (farfalle)
  2. ◾4 Tablespoons Butter
  3. ◾3 whole Boneless, Skinless Chicken Breasts (if thick, slice in half)
  4. ◾ Salt And Pepper, to taste
  5. ◾2 cloves Garlic, Minced
  6. ◾3/4 cups Low-sodium Chicken Broth
  7. ◾1/2 cup Half-and-half
  8. ◾1/2 cup skim milk
  9. ◾3 Tablespoons Cream Cheese
  10. ◾1 Tablespoon Cornstarch
  11. ◾2 Tablespoons water
  12. ◾ Low Sodium Chicken Broth, As Needed For Thinning
  13. ◾3/4 cups Grated Parmesan, divided
  14. ◾2 Tablespoons Fresh Parsley, Minced or 1 Tablespoon Dried Parsley
  1. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides. Cover and cook on low for 10 minutes or until done in the middle.
  2. While chicken is cooking, cook the pasta according to package directions, drain and set aside. Once chicken is fully cooked, remove from the skillet, slice into thin strips, and set aside.
  3. Add additional 2 tablespoons of butter to the skillet, and minced garlic. Stir and cook garlic for 1 minute. Pour in broth, until it boils, then reduce for 1 1/2 to 2 minutes. Add half-and-half, cream cheese (cut into small cubes), milk and extra salt and pepper, stir constantly until combined and cream cheese is melted.
  4. Mix cornstarch with water and add to sauce mixture. Allow sauce to heat up and thicken for a few minutes. If the sauce becomes too thick, thin it with a little chicken broth. When the sauce is desired consistency, remove it from the heat.
  5. Add 1/2 cup parmesan to the pan, then add the hot pasta on top of it. Toss ingredients. Add the chicken to the top. If desired, mix chicken with pasta to combine. Top with minced parsley and extra parmesan.
Adapted from
Adapted from
My Kitchen Thoughts

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