Skillet Alfredo

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The pioneer woman just has the best recipes, you guys. Especially for days when you just don’t care what the calorie count is. Really, does she make anything that’s not delicious? The answer is no.

In my house, we have a rule that if I cook then my husband cleans. He gets the easy end of the deal with this meal because it only uses one skillet. He begs to differ because he has to scrub. His words, of course, not mine. He’s such a man. But he’s a good one and he’s nice to look at so I’ll keep him.

The recipe seems complicated when at first read, but it’s quite easy. So I guess, it’s pretty easy for both of us. But let’s not tell my husband that, ok? Ok!

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You can find the original recipe here. You’ll see she used bow tie pasta, but I did not have any on hand. I used these mini shells since I did have them on hand. There might have been a small difference, but I’m doubtful. The recipe was very good, and is a new favorite in my family now.

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  • 12 ounces bow-tie pasta ( farfalle)
  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth, plus more if needed for thinning
  • 1/2 cup half-and-half
  • 1/4 cup heavy cream
  • 1 cup good-quality grated Parmesan
  • 1 cup halved grape tomatoes
  • 4 ounces baby spinach
  • 2 tablespoons fresh parsley, minced


  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. 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!

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Bex is Hoosier girl, wifey to Scott, aunt to 7 handsome guys and 2 gorgeous gals, popcorn eater, makeup lover, and target shopper by day. She has a passion for frugally creating pretty things from the inside out and sharing those with others. When she sees a recipe, she instantly wants to know how to make it healthier … unless it’s cake or popcorn then she just wants to eat it. And when she sees a neglected piece of furniture or décor she instantly wants to show it some love and make it as pretty as it used to be. Bex blogs over at Butcher’s Niche about all things cooking, crafting, fashion, beauty, and life.

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