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Chicken Bow Tie Alfredo

 Chicken Bow Tie Alfredo
Bow ties are back in style and back on a heart-healthy menu. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it idea for healthy cooking. —Healthy Cooking Test Kitchen
6 ServingsPrep: 20 min. Cook: 20 min.


  • 4 cups uncooked multigrain bow tie pasta
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 ounces fat-free cream cheese, cubed
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 2 cups cubed cooked chicken breast
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Additional grated Parmigiano-Reggiano cheese, optional


  • Cook pasta according to package directions. Meanwhile, in a large
  • nonstick skillet coated with cooking spray, saute mushrooms and
  • onion in oil until tender. Add the garlic; cook 1 minute longer.
  • Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream
  • cheese until melted.
  • Combine cornstarch and milk until smooth; stir into skillet. Bring to

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Chicken Bow Tie Alfredo (continued)

Directions (continued)

  • a boil; cook and stir for 2 minutes or until thickened. Add the
  • chicken, cheese, basil, pepper and salt; cook and stir until cheese
  • is melted.
  • Drain pasta; add to chicken mixture. Heat through. Sprinkle with
  • additional cheese if desired. Yield: 6 servings.
Nutritional Facts: 1-1/4 cups (calculated without additional cheese) equals 430 calories, 10 g fat (3 g saturated fat), 51 mg cholesterol, 345 mg sodium, 50 g carbohydrate, 5 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.