Spicy Chicken Bow Tie Pasta in Cream Sauce
This Italian-inspired one-dish meal offers a lighter alternative to traditional alfredo. Featuring bow tie pasta and shredded chicken in a creamy parmesan sauce, it's infused with garlic, basil, and a kick from red pepper flakes. Finished with pickled peppers, it's a flavourful dinner that comes together in about 45 minutes, ideal for a simple yet impressive meal after a long day.
Ingredients
- 1/2 lb bow tie pasta
- 3 chicken breasts
- 2 cups low sodium chicken broth
- 1 teaspoon red pepper flakes
- salt and pepper
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 2 garlic cloves
- 4 -6 large basil leaves
- 1/2 cup yellow pickled pepper
Method
- Bring a pot of salted water to a boil for the pasta.
- Prepare the chicken breasts by trimming any fat, butterflying them, and seasoning with salt and pepper.
- In a separate pan, bring the chicken broth to a boil, then add the chicken and red pepper flakes. Cook until the chicken is done and the broth may thicken a little.
- Once the chicken is fully cooked with no pink remaining, remove it from the pan. Use tongs and a fork to shred the meat, then set it aside.
- Reduce the heat to medium and add the garlic cloves to the pan, cooking them for about 1 minute.
- Pour the heavy cream into the pan with the broth and garlic.
- Roll the basil leaves and slice them into thin ribbons before adding to the creamy mixture.
- Stir the shredded chicken and the cooked pasta into the sauce.
- Add the parmesan cheese and mix thoroughly until everything is well combined.
- Allow the sauce to simmer and thicken slightly over medium heat for 5-10 minutes.
- Stir in the yellow pickled peppers, known as pepperoncinis.
- The finished sauce will be lighter than a typical alfredo. Serve the dish warm, ideally with some crusty bread.
Nutrition (per serving)
Sodium330700 mg
Recipe details
CategoryOne Dish Meal
Cuisineitalian
AuthorGeishaDoll
