June 2, 2016

Chicken and Mushroom Farfalle

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One of my favorite dishes in the entire world is the Farfalle with Chicken and Roasted Garlic from Cheesecake Factory, but years ago I found out it was one of the worst meals anywhere you can eat from a calorie perspective. I’m pretty sure it’s loaded with heavy cream and all kinds of deliciousness. But it was like 1500+ calories! Yikes! Fast forward to a couple of weeks ago where I was watching The Kitchen and they were talking about using whipped cream cheese as a hack and I was intrigued! So I decided to hop in the kitchen and whip out what I thought would be pretty good replica.
 
Here is how I made it:
Serves 4

 

Cut Chicken into 1 inch cubes. Salt and Pepper. Add 1 TBSP of butter and 1 TBSP of EVOO to the pan and brown chicken. Remove. Add 1 TBSP of butter and 1 TBSP of EVOO and sauté the mushrooms.
 
Once complete, add chicken stock, cream cheese, Italian seasoning and chicken back to pan. Let sauce thicken slightly for 5 mins and add peas and half & half. Add in cooked Farfalle and garnish with parsley. At this point, if it the sauce seems a little thin, turn off the heat and let it sit for 5 minutes and it should thicken up. If it seems too thick, use a little of the starchy pasta water to thin it out.  
Since I made this on the fly, we’ve tested it a couple of times to make sure it’s still yummy. Enjoy!  

7 responses to “Chicken and Mushroom Farfalle”

  1. Minus the mushrooms, this looks and sounds delicious. I'll remove those and give this a try!

  2. Sara McCarty says:

    GAH!! YUM! This looks amazing!

  3. This sounds delicious. One of my greatest tragedies in life is that my husband hates mushrooms!!! I LOVE them though! He's away for work a few times this month so I am definitely going to add this to my menu when he's gone!

  4. This looks delicious! (minus the mushrooms 🙂

  5. Kim Reed says:

    OH YUM! Thanks so much! I am saving this one.

  6. Pasta like this is always a winner at my house. Thanks for sharing!

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