Start by seasoning your 2 chicken breasts with 1 tbsp Italian seasoning, salt, and pepper. You can either cut it into strips and cook it in the skillet with 1 tbsp butter and 1 tbsp olive oil like she suggests, or take the perfect chicken way like I did and cut it up after (preheat oven to 350, brown chicken on both sides in a ditch oven then bake for 25 minutes and let rest 5 min). Here is where I started the 12 oz of bow-tie pasta, but probably could have waited a little bit… Plan accordingly.
If you do the chicken my way (perfect), add a little olive oil and a little butter to a large skillet (about what would be remaining after cooking the chicken if you did it her way), and then add 2 – 3 garlic cloves minced stirring it around a little bit. Pour in 1/2 C dry white wine (I used a moscato). Add in the 1/2 C chicken broth. Scrape the bottom of the pan if you did it her way, or just stir it if you did it my way. Let it bubble up a bit and reduce by about half. Add in 1/2 C half & half and 1/4 C heavy cream. Stir that around and let it bubble up and thicken for a few minutes. Once thickened, remove from heat and add about 1 C fresh grated Parmesan cheese (or more if you are us).
You can either mix the pasta, sauce, and chicken in the pot and serve that way, or let everyone serve themselves. Sprinkle extra Parmesan and fresh chopped parsley for garnish and enjoy!