Categories: Pasta
Ingredients
- 2 chicken breasts
- 1 tbsp Italian seasoning
- Kosher salt and black pepper to taste
- 1 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup half-and-half
- 1/4 cup heavy cream
- 1 cup grated Parmesan
- 12 oz bow-tie pasta, cooked to al dente
- 2 tbsp minced parsley
Directions
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Slice the chicken into strips and season with Italian seasoning and salt and pepper to taste.
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Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook until it is deep golden brown on both sides and done in the middle, 6-7 minutes.
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Remove the chicken to a plate and set aside.
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Add the garlic to the pan and quickly stir it around, letting is cook and release its flavors for 30 seconds, then pour in the wine and broth. Scrape the bottom of the pan, then let the liquid bubble up and reduce by half, 2-3 minutes.
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Add the half-and-half and cream. Let the sauce heat up and thicken for a few minutes. When the sauce has thickened, remove it from the heat. Add the Parmesan to the pan, then the pasta, then chicken. Toss it around, then taste it and add more salt and pepper as needed. Top with parsley and extra cheese. Serve immediately.