Creamy Garlic Chicken Pasta recipe

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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

Nutrition Info

561.2 calories
carbohydrate: 66.5 g
cholesterol: 83.4 mg
fat: 19.5 g
fiber: 3.5 g
protein: 30.9 g
saturatedFat: 9.8 g
servingSize: -
sodium: 247.9 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Farfalle pasta tossed with a creamy garlic sauce and chicken.

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