This recipe is delicious, definitely restaurant-quality, and super easy too! My one complaint is that there is not quite enough sauce. I think next time I will double it. I would make two suggestions for anyone making this dish. First, make sure to chop the onions finely. This way they incorporate into the sauce better instead of having big chunks of onion floating around, resulting in a strange texture. Also, when the chicken is cooked, tent it under foil to keep it warm and seal in the moisture. I will definitely be making this recipe again.

This recipe is excellent, however I gave it only 4 stars because the measurements of the liquids need to be changed because I wanted way more sauce (I made it one time before and it didnt have enough sauce) and also I wanted it thicker. I put 2 cups heavy cream, 1/2 cup water, 1 cup milk, and I still had to add another 1/4 c. heavy cream w/ some flour mixed in to thicken it up. But after that, it was absolutely incredible. And the chicken also comes out softer if you use thighs and other parts rather than breasts in my opinion.

I give it a five star because the recipe was excellent . i loved it and so did my family especialy my husband who is not a fan of pasta at all....

Awesome awesome recipe! In fact, the best I've had on allrecipes yet! I strayed pretty far from the original recipe so I apologize to the Chef but it turned out just awesome. First, I cut the chicken in small strips then dipped in an egg wash and coated in a flour/Italian bread crumb mix with paprika, black pepper, oregano, sweet basil, and salt. Then I fried with onions and minced garlic - it turned out incredibly yummy. Then set aside the chicken and use that pan to simmer additional onions, red peppers and chicken broth. In the meantime I prepared the asparagus: arrange so tips are even then rubberband and blanche in hot water for 1-2 min until bright green. Put in cold water to stop cooking then arrange in an even layer on cookie sheet. Lightly brush with olive oil and then salt. Cook for 5 min in 400 degree oven until sizzling. Then cut into 1 inch pieces and throw into the skillet with the chicken, red peppers, etc at the very end. I also found it needed a lot more sauce and probably would've doubled the sauce. (Of course I added more stuff too so I definitely needed more.) I hardly used any milk mainly the heavy cream in the sauce. Breading the chicken and mixing it in with the sauce and pasta helped thicken the sauce a bit as well (I did mix everything together at the end). I know a lot of reviewers said the sauce was a bit runny. My husband and I about died when we ate this it was just so incredible. We're looking forward to the leftovers for dinner tonight!!!! Thank

I found this recipe months ago and thought that I had already written a review on it, till I happened to check the reviews...my family fights over the leftovers the next day with this delicious recipe. The only changes I made were I used about 1 tbs. minced garlic in a jar and also instead of a chicken bouillion cube and the 1/2 cup water, just added 1/2 cup chicken broth instead....Other than that, followed the recipe and my family asks for it every other Sunday night..(they'd eat it EVERY Sunday but I don't want to ruin a good thing)...thanks for the recipe it is indeed our favorite chicken supper.....

I had to create an account, just so that I could tell everyone how much I loved this recipe! I have been visiting this site for years and have never found a recipe that I enjoyed so much! I'm going to have my fiancee make this again for me tonight and add a red bell pepper! Great job!

Delightfully Delicious!!! I served it bit differently though, I placed pasta on the dinner plate and spooned sauce onto the pasta then I sliced a chicken breast (I used one breast per serving instead of mixing everything in one bowl) and scattered the slices on to the pasta and sauce and spooned more sauce over the sliced chicken then I shredded some parmesan cheese over the top. I loved the presentation and everyone LOVED the flavor!!! I did double the sauce ingredients as I was afraid there wouldn't be enough and it came out perfectly. My husband was the lucky one to take the leftovers to work for lunch the next day and he said it was as good if not a bit better than the original meal had been!

I thought this was pretty good, a bit milky as it is written. If I were to make it again, I would leave out the milk, the cream is enough and I think I'd add something (probably nutmeg or rosemary) just to jazz it up a little.

(o7/23/2006)This was great with a few alterations: I added extra garlic and sugar snap peas and prosciutto right near the end of cooking. I also let the sauce boil a bit after adding the cream to give it a nice rich thickness. I omitted the green onions, except a few pieces for colour as a garnish on top. Fresh mushrooms would be good in this too. This is a great base recipe thanks for posting! I will make this again. - (07/11/2007) - I made this again without the addition of peas and prosciutto; it was nice, but I still like it better with the extras.

Made this for lunch today = EXCELLENT! I only used 4 chicken breasts and while sauting them, I lightly seasoned them with cajun seasoning and lemon pepper seasoning. I also added a sliced green bell pepper to the onion saute. Hmmm good! Next time, I might add a diced tomato when I add the green onions for some additional taste and color but overall, we loved this and would make this again and again.