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Creamy Garlic Chicken Pasta

Creamy Garlic Chicken Pasta

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Misti Jackson

Misti Jackson

Farfalle pasta tossed with a creamy garlic sauce and chicken.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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. 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. 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. 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. Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.
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Reviews

ntovella
8

ntovella

11/18/2013

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.

ramos07
8

ramos07

10/14/2013

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!

Arizona Desert Flower
8

Arizona Desert Flower

8/6/2013

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.

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