Ingredients
Scale
- 8 oz bowtie pasta
- 2 boneless chicken breasts, sliced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the bowtie pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes; remove from skillet.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Stir in chicken broth, heavy cream, basil, and thyme; bring to a simmer.
- Return the chicken to the skillet and cook for another 2-3 minutes.
- Add the cooked pasta and Parmesan cheese; toss to combine and heat through.
- Season with salt and pepper to taste; serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half. Fresh herbs are recommended for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g