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Chicken and Pasta with Garlic Sauce

 Chicken and Pasta with Garlic Sauce
This creamy chicken and pasta medley is ready in minutes. “The recipe was given to me by a friend and my kids consider it a treat,“ relates Sharon Hamlin of Kirkville, New York.
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 medium zucchini, cut into 1/4-inch slices
  • 3 tablespoons chopped onion
  • SAUCE:
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons minced garlic
  • 1-1/4 cups water
  • 2 teaspoons chicken bouillon granules
  • 4 ounces cream cheese, cubed
  • Hot cooked pasta


  • 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

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Chicken and Pasta with Garlic Sauce (continued)

Directions (continued)

  • 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. Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.