Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.
- 4 Tablespoons butter
- 1 cups heavy whipping cream
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt add more later if needed, to taste
- 1 pinch ground black pepper a small pinch + more later, if needed
- 1 cup finely grated Parmesan cheese fresh cheese is recommended
- 8 ounces uncooked bowtie pasta
- 6 ounces pre-cooked chicken breast 1 large chicken breast, cut in small cubes
- 1½ cups fresh chopped spinach
- additional salt and pepper as desired, to taste
- additional grated Parmesan (optional-for garnish)
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Melt butter on Low heat in a saucepan. Once melted, add heavy whipping cream; stir to combine. Cook on a low simmer for 3-4 minutes, stirring often, but do NOT let the mixture come to a boil.
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Add Parmesan cheese. Stir to combine until the cheese has melted and the sauce thickens slightly (don't let the sauce boil. Add garlic powder, salt and a small pinch of black pepper, then stir to combine. TIP: If necessary, make the sauce ahead of time, then re-heat it a few minutes before the pasta has finished cooking.
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Bring a large saucepan of lightly salted water to a boil; cook pasta according to package directions (cook time is usually 10-12 minutes). Once pasta is fully cooked, drain the water (don't rinse the pasta), then immediately put the hot, drained pasta back into the pan. Add warm, cubed chicken and chopped spinach.
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Pour hot alfredo sauce on top; toss gently until all ingredients are combined and covered with sauce. If sauce seems too thick, add a bit more cream (or milk); stir to combine. Taste pasta, add more salt and pepper, if desired.
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Serve immediately while hot. If desired (optional)-garnish pasta with additional Parmesan and/or clack pepper. Enjoy!