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Level easy
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Prep time 05 minutes
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Cook time 20 minutes
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Total time 25 minutes
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Servings 6
Course: Dinner
Main Ingredient: Chicken
Ingredients
- 12 ounces - bowtie pasta
- 4 tablespoons - butter
- 2 whole boneless skinless chicken breasts
- to taste salt and pepper
- 2 cloves - garlic - minced
- 3/4 cup - dry white wine
- 1/2 cup - half-and-half
- 3 tablespoons - heavy cream
- low sodium chicken broth - as needed for thinning
- 3/4 cup - parmesan - grated
- 2 tablespoons - parsley - fresh
Directions
- Cook pasta according to package directions. Drain and set aside.
- 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 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 tablespoons 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 wine (or broth), then let it bubble up and reduce 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, you may thin it with a little chicken broth.
- When the sauce looks good, remove it 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. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
- Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.