Creamy Garlic Chicken Pasta

Creamy Garlic Chicken Pasta

9
Misti Jackson 0

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

45 m servings 561 cals
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Original recipe yields 6 servings

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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

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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

9
  1. 9 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...

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!

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

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!!

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 ...

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...

Good simple recipe. I made turkey meatballs and used Pennine instead of farfalle . Added fresh basil.

I like to use chicken tenderloins (2 pkgs). I also add peas and scallions for color. My kids love it!