Pasta With Chicken In Creamy Garlic Sauce Recipes

Steps:

• 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.
• 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.

Steps:

• Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
• Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

Steps:

• Cook pasta according to box directions.
• Sauté chicken in oiled saucepan until cooked through.
• In a separate pan, cook onion until lightly browned, then add pepper and continue cooking for about 2 minutes.
• Add chicken and tomatoes, cover and remove from heat.
• For sauce: Simmer garlic in butter until softened, about 2-3 minutes.
• Lower heat, stir in flour; cook 1 minute, stirring constantly.
• Gradually add milk, then stir in sour cream and lemon juice, and cook until heated through.
• Mix vegetables, chicken, and sauce with pasta, and top with feta cheese. Voila!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
• Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
• Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Steps:

• In a large skillet, cook chicken in oil and butter over medium heat for 8-9 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove chicken and keep warm. In the same skillet, saute zucchini and onion for 4-5 minutes or until tender. , Meanwhile, in a large saucepan, melt butter. Stir in flour and garlic until blended. Gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cream cheese. Stir until blended and heated through. Serve with chicken, vegetables and pasta.

Steps:

• Boil pasta in lightly salted water.
• Fry chicken in canola until lightly browned, set aside.
• In large pot sauté garlic in butter or margarine, do not brown.
• Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux.
• Slowly add milk, whisking to prevent lumps.
• Add parmesan cheese and mix well.
• Cook over medium heat stirring often until sauce thickens.
• Add chicken, mushrooms, and peas to the sauce.
• Drain cooked pasta and mix into sauce.
• Serve immediately.

Steps:

• Combine butter and olive oil with onion and garlic in a skillet over medium heat; saute for 3 minutes. Add chicken, Cajun and chicken seasonings, and salt. Reduce heat to medium-low and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Remove 2 tablespoons of the pasta cooking water and add it to the chicken along with the heavy cream, onion powder, garlic powder, and pepper. Stir until well combined and lower the heat; cook for 2 minutes.
• Drain penne, toss with the chicken, then add in mozzarella and Parmesan cheeses. Sprinkle in parsley and green onions and serve immediately.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
• Stir in broth, basil, oregano, salt and pepper.
• Bring to a boil; cook for 8 minutes or until reduced by about half.
• Stir in cream.
• Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
• Drain pasta; toss with sauce.

Steps:

• Melt margarine on stovetop and add garlic.
• Saute 1 minute.
• Add flour and stir another minute.
• Add chicken broth and cook stirring until sauce thickens.
• Stir in sour cream.
• Serve over chicken, seafood, pasta or a mixture.

Steps:

• Cut chicken in bite size pieces. Put half of the chicken broth in a pot and add chicken, cook until no longer pink.
• Add the remaining chicken broth, cream cheese and chopped garlic, stir frequently to melt cream cheese.
• Once cream cheese is melted, add spinach.
• Cook pasta separately
• Cut the cherry tomatoes in quarters and add last.
• Stir in the pasta.
• Let stand for a few minutes to thicken.
• Season with salt and pepper as desired.
• Sprinkle with parmesan cheese if desired.