Saturday, January 19, 2013

Chicken Alfredo Farfelle



You know, I consider myself  to be a pretty busy woman. And although I've have cut down on  my activities/obligations in order to spend more time with my new granddaughter, there are some cuts I refuse to make in the kitchen, especially when they don't really save all that much time, only cutting back on flavor....such is the case with Alfredo sauce.

 I have never met a jarred version that I like. I've never even tasted one that has a similar flavor to  the homemade stove top version (and I've purchased some pricey ones hoping to prove myself wrong in hopes of saving a few minutes in the kitchen).

I've had my tried and true version for many years, but recently I came across THE PIONEER WOMAN'S recipe which she served over Farfelle. (I always served it with Fettuccine.)
It was close enough to my recipe, with only a few changes. I made it this evening, and so far, everyone has had at least two helpings, if not THREE!
I served it with  a Caesar Salad and garlic bread sticks (that were frozen) so, it still did not require much time in the kitchen, but WOW what a difference in taste than the jar versions on the shelf!
I'll skip steps and cheat on homemade spaghetti sauce during the week, and use a jar, adding some extras like fresh garlic, onion, green pepper, grape jelly, mushrooms, Italian seasoning, etc.  and cooking only for a short amount of time, and it's not bad. But there's NOTHING in a jar that compares with the homemade Alfredo sauce, and it doesn't require but a few minutes on the stove top.



  • 12 ounces, weight Bowtie Pasta (farfalle)
  • 4 Tablespoons Butter
  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 cloves Garlic, Minced
  • 3/4 cups Low-sodium Chicken Broth)
  • 1/2 cup Half-and-half
  • 3 Tablespoons Heavy Cream
  • Low Sodium Chicken Broth, As Needed For Thinning
  • 3/4 cups Parmesan Shavings Or Grated Parmesan
  • 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

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  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!



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