Best Chicken And Bow Tie Pasta In Cream Sauce Recipes

BOW TIE PASTA WITH MUSHROOM CREAM SAUCE AND CHICKEN

Steps:

• In a large pot, boil dried bowtie pasta according to package directions. This can be done while the other ingredients are being worked on.
• Place chicken breasts between two pieces of plastic wrap. Hammer flat with the flat side of meat tenderizer until chicken is one uniformed thickness, about 1/2 inch. Sprinkle with a little salt and pepper.
• Heat oil in large saute pan over medium heat. I used a large enamel cast iron. Cook chicken for about 5-6 minutes per side, or until chicken is done all the way through. Remove from pan, cover, and set aside.
• In the same pan, melt butter. Saute sliced garlic for about 2 minutes.
• Add white wine and deglaze the pan. Let simmer for a few moments while you scrape up any bits stuck to the pan and mix the contents.
• Add sliced mushrooms. Reduce heat and let simmer in the sauce for about 8 minutes or until the wine reduces down by at least half. Add heavy cream and cayenne pepper. Bring to low boil, stirring frequently with a whisk. Simmer for about 5 minutes, or until sauce is thickened. Mix in parmesan. Add chopped spinach and continue cooking for about 5 minutes, or until spinach is wilted.
• Monitor sauce by tasting frequently. Add salt, pepper, and cayenne as your tastes prefer.
• Chop chicken into little strips about 1 inch long, 1/2 in wide, or whatever size you prefer.
• Toss cooked bowtie pasta into sauce. Coat well. Add chicken.
• Top with red pepper flakes if preferred. Serve with a side of garlic bread and enjoy!

CHICKEN AND BOW TIE PASTA

Steps:

• Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

CREAMY BOW TIES AND CHICKEN

Steps:

• Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside., Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. , Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.

SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE

Steps:

• Boil water for pasta and salt water prior to adding pasta.
• Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
• Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
• Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
• Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
• Add cream to broth and garlic.
• Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
• Add chicken and cooked pasta into sauce mixture.
• Add parmesan cheese and stir until well blended.
• Leave to thicken slightly on medium heat for about 5-10 minutes.
• Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
• The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the 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. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

CREAMY CHICKEN WITH BOW TIE PASTA

Steps:

• Cook pasta according to package directions; drain.
• meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.
• Stir in tomato sauce, peas and undrained tomatoes.
• Bring to a boil; reduce heat.
• Simmer, uncovered, 5-10 minutes or until thickened.
• Slowly stir in cream.
• Serve over hot pasta.
• Sprinkle with finely shredded parmesan cheese if desired.