A fantastically simple, yet delicious alfredo pasta recipe that can be made in a pinch (with a splash of wine)!
I love pasta recipes so much because they always seem to be the easiest recipes to throw together when you need to make something quickly. For this reason, we usually reserve pasta night for Monday nights which happen to be our busiest nights. My oldest (who will be 10 soon - noooooo) is starting soccer soon though and I think that will make Tues or Thurs another busy night, so we may have to up our pasta dinners to two times a week.
This recipe comes from none other than Ree Drummond. She is like my go-to for good recipes. When I first started really obsessively hoarding recipes, I had just discovered the world of food blogging and her blog was one of my absolute favorites. I don't think I have ever had a recipe from The Pioneer Woman turn south, so she is definitely a trustworthy source for me to find something that I know I will like and know I won't mess up. I love this dish because I tend to go for more red sauce pasta dishes because I am a spaghetti-aholic, but ever since I tried homemade alfredo, I have definitely been a huge fan of it. I have been way more willing to use wine instead of broth when a recipe calls for it now that Tennessee has wine in the grocery store. I honestly hate having to make more stops than I need to and going to a liquor store with three kids is definitely not something I want to do because you get some judgey looks...let me tell you what. But I don't typically drink very much alcohol, I use it in recipes LOL. Anyways, I highly recommend using white wine instead of chicken broth in this recipe because it definitely adds a little something something to the flavor.
What you need:
- 12 oz. bowtie pasta
- 4 Tbsp. salted butter, divided
- 2 boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 cloves minced garlic
- 3/4 cup dry white wine
- 1/2 cup half-and-half
- 3 Tbsp. heavy cream
- Chicken broth, as needed
- 3/4 cup shredded Parmesan
- 2 Tbsp. parsley
- Cook pasta according to directions on box, then drain and set aside. I like to toss mine with a little butter or olive oil after draining.
- Melt 2 Tbsp. butter in a large skillet over medium-high heat. Season chicken with salt and pepper and cook in butter until golden brown on each side and cooked through. Slice into strips and set aside.
- Add remaining 2 Tbsp. butter in skillet and add garlic. Cook for 1 minute while stirring.
- Add wine and let reduce for about 2 minutes.
- Add half-and-half, cream, and salt and pepper to taste. Whisk until it's combined. Let thicken for a few minutes. If it gets too thick, loosen it with a little chicken broth.
- Remove from heat and add Parmesan and cooked pasta to skillet and toss to coat.
- Add chicken and toss to coat. Top with parsley and extra Parmesan.
I have posted other PDub favorites here on my blog, including French Bread Pizzas and Ree's Burrito Bowls. My current top two recipes I want to make of Ree's are Chocolate Mint Brownie Bites and Chicken Mozzarella Pasta.
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