Creamy Garlic Chicken Pasta

Creamy Garlic Chicken Pasta

Misti Jackson

"Farfalle pasta tossed with a creamy garlic sauce and chicken."
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Ingredients

45 m servings 561 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 s...

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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 ...

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.

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!

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 s...

Having 6 children finding something they all like is nearly impossible!! But this recipe is one of the ones they all loved!! Great recipes will definitely be making it again!!

Sauce could use an additional herb or something but overall, not too shabby.

it tasted like heaven without a doubt! me and my mother made this and couldn't stop eating it!!

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 ...

I followed another rater's thoughts and added more seasonings, and flatened out the chicken before cooking. I also only used 2 cups of milk, the rue consistency was perfect! I would still add ...

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