Tender farfalle noodles coated in a creamy and rich white pasta sauce with sautéed onions, peppers and shredded chicken. Your family will be begging for seconds of this creamy chicken pasta recipe!
1 to 2teaspoonsflour or cornstarch , plus more if needed
Salt, to taste
Ground black pepper, to taste
For serving: Parmigiana or Fresh basil, if desired
Instructions
In a bowl, stir together chicken, lemon pepper, creole, and dried basil.
Boil pasta according to package directions and then drain.
In a large skillet, heat the oil over medium heat. Sauté the green onions and bell peppers. Stir in the chicken. Once peppers are tender, add in the garlic and turn the stove to low.
Pour in cream and sprinkle flour over the top. Stir until smooth and let simmer until the sauce begins to thicken. Add in another teaspoon of flour, if needed. Salt and pepper, to taste.
Pour the chicken and sauce over cooked noodles and top with parmigiana.
Notes
Chicken: You can also cook 1 pound of chicken for this recipe. Cube the chicken into bite-sized pieces and then cook in the skillet with 1 to 2 Tablespoons of olive oil over medium heat. Remove the chicken and cook the bell peppers. Vegetables: This recipe is easily customizable. You can add in mushrooms with the bell peppers. Sometimes I'll also mix peas or chopped spinach at the end (after the cream is mixed in).Make lighter: If you'd like to make this dish lighter, you can use half-and-half. I wouldn't use milk, as the sauce will not properly thicken.