Recipe By Misti Jackson
Rating
Published Jun 8th
Creamy Garlic Chicken Pasta
Prep 10m Cook 35m Additional - Ready In 45m
Servings 6 servings Calories 561.2

Farfalle pasta tossed with a creamy garlic sauce and chicken.

Recipe Ingredients

  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 small onions, chopped
  • 1 (4 ounce) can mushroom pieces and stems, drained
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 ½ cups milk
  • 1 ½ teaspoons crushed garlic
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
  2. 2 Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
  3. 3 Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
  4. 4 Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
  5. 5 Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

Nutrition Facts

  • Calories 561.2
  • Carbohydrate 66.5 g
  • Cholesterol 83.4 mg
  • Fat 19.5 g
  • Fiber 3.5 g
  • Protein 30.9 g
  • Saturated Fat 9.8 g
  • Sodium 247.9 mg
  • Sugar 8.6 g

Reviews

  1. Made the recipe pretty much exact with a few tweaks. Used fresh grape tomatoes instead of the mushroom, and added some fresh baby spinach near the end. Also added some italian seasoning and salt/pepper to the chicken while it was cooking. Absolutely delicious! This will definitely be a staple dish for my fiancé and I.
  2. I made this for dinner tonight with a few of my own twists. My family LOVES it. This will most definitely be a staple in our house. *My twists: (1)Grill mates zesty herb marinade added to the butter and flour. (2) Elbow noodles (It's all I had) (3) Topped each serving with a little shredded - Read more ...
  3. Great recipe! But....I added extra onions & just before it was time to put the chicken in with it I added leftover green beans peas corn & carrots. Added nice color too. When I put the chicken in the pan I sprinkled seasoned salt on each piece....along with garlic powder. When I added the garlic - Read more ...
  4. it tasted like heaven without a doubt! me and my mother made this and couldn't stop eating it!!
  5. First I sliced up the raw chicken and put in a bowl. I added basil garlic salt pepper and Thyme and tossed it good. Then I cooked the chicken like the recipe stated. I also used Angel Hair pasta. At the end prior to serving I added parmesan cheese and tossed it a little. Great - Read more ...
  6. This was okay the first time I tried it. I had followed the recipe. But it was kind of watery and I couldn't really taste the garlic. The second time I pounded the chicken and seasoned it with salt pepper poultry seasoning and thyme. I increased the rue by 2 tbs and only uses 2 - Read more ...
  7. I followed this recipe to a "T" for the sauce portion. I personally found it kind of bland I would experiment with other spices. However my husband LOVED it as it was. I would make this again.
  8. This was the best ever! I used spaghetti noodles instead. I also sprinkled bread crumbs on top and baked at 350 for 15 minutes. Yummy!
  9. I seasoned my chicken with salt free poultry rub. Omitted mushrooms and re-used some pans but otherwise followed everything to the letter. Very decent dish...could do with a dash of sherry and a deglazing of wine in the pan after frying the chicken.