Rating: 4.44 stars
27 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Farfalle pasta tossed with a creamy garlic sauce and chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

561 calories; protein 30.9g; carbohydrates 66.5g; fat 19.5g; cholesterol 83.4mg; sodium 247.9mg. Full Nutrition
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Reviews (34)

Most helpful positive review

Rating: 4 stars
08/07/2013
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
09/29/2014
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 salt pepper poultry seasoning and thyme. I increased the rue by 2 tbs and only uses 2 cups of milk. I all so used more garlic. And I added 2 tablespoons of Basil for color and flavor. And it was much better! I'd give it 4 stars with a little tweaking! Read More
(4)
27 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/06/2013
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. Read More
(17)
Rating: 5 stars
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! Read More
(12)
Rating: 4 stars
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. Read More
(9)
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Rating: 5 stars
02/16/2016
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 pasta. At the end prior to serving I added parmesan cheese and tossed it a little. Great with garlic toast too. Read More
(5)
Rating: 3 stars
09/28/2014
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 salt pepper poultry seasoning and thyme. I increased the rue by 2 tbs and only uses 2 cups of milk. I all so used more garlic. And I added 2 tablespoons of Basil for color and flavor. And it was much better! I'd give it 4 stars with a little tweaking! Read More
(4)
Rating: 5 stars
04/21/2016
it tasted like heaven without a doubt! me and my mother made this and couldn't stop eating it!! Read More
(2)
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Rating: 4 stars
08/20/2016
Great recipe! But....I added extra onions & just before it was time to put the chicken in with it I added leftover green beans peas corn & carrots. Added nice color too. When I put the chicken in the pan I sprinkled seasoned salt on each piece....along with garlic powder. When I added the garlic to the sauce I also added 1/2 cup of Parmesan cheese & onion powder (1 1/2 tsp) & seasoned salt to the sauce & stirred until it was well blended. Then I put the chicken (already covered in sauce) to the side & dumped the rest of everything into a 9x13 glass dish. I pressed the pieces of chicken all along the top so we could find them lol. I sprinkled Parmesan cheese then topped with breadcrumbs....drizzling 1/4 cup of melted butter (the MELTED butter measured out to 1/4 cup...). Then baked for about 25 minutes @ 350. AWESOME!!!! Read More
(2)
Rating: 5 stars
08/30/2017
I made this for dinner tonight with a few of my own twists. My family LOVES it. This will most definitely be a staple in our house. *My twists: (1)Grill mates zesty herb marinade added to the butter and flour. (2) Elbow noodles (It's all I had) (3) Topped each serving with a little shredded romano cheese. Read More
(1)
Rating: 5 stars
02/05/2019
Made the recipe pretty much exact with a few tweaks. Used fresh grape tomatoes instead of the mushroom, and added some fresh baby spinach near the end. Also added some italian seasoning and salt/pepper to the chicken while it was cooking. Absolutely delicious! This will definitely be a staple dish for my fiancé and I. Read More
(1)