Chicken Mushroom Bow Tie Pasta

Last updated on February 23, 2019 by Liza Hawkins

Chicken mushroom bow tie pasta is another one to add to the “quick and easy” weeknight dinner rotation.

Don’t you just love those?

I think every weeknight is busy for us, especially during the school year and ESPECIALLY in the springtime.

My husband is a high school varsity lacrosse coach, so we either try to squeeze in a quick family dinner before he has to leave for practice, or I try to make something that’s reheatable for later.

To add another layer to the weeknight frenzy, my kids have after-school activities that make evenings kind of chaotic and hard to plan things around.

This means juggling various practices and games in a variety of locations.

It’s all good, but, dinner is complicated these days.

We make it work as a family meal when we can … mostly on the weekends.

A pasta dish like chicken mushroom bow tie pasta, however, is easy for me to throw together after I get home, also works wonderfully as a late night meal (reheated by my husband or by my daughter), and is excellent to bring for lunch as next day leftovers.

Mmm…

Here are some kitchen tools I use:

• Large Pot
• Collander
• Whisk
• Chef’s Knife
• Wooden Spoon
• Skillet

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Yield: 4

Chicken Mushroom Bow Tie Pasta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Chicken mushroom bow tie pasta is another one to add to the "quick and easy" weeknight dinner rotation.

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Ingredients

• 2 cups dry bow tie (farfalle) pasta
• 1 cup cubed cooked chicken (leftovers from roast chicken work great!)
• 3 tablespoons extra virgin olive oil
• 3/4 cup sliced mushrooms
• 4 tablespoons butter
• 1/8 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 green onions, diced
• 1/4 cup fresh parsley, chopped
• 1/2 cup pasta water
• 1/2 cup shredded mozzarella

Instructions

Bring a large pot of generously salted (i usually just pour it in, but probably 4-ish tablespoons will do) water to a boil. Add the bow tie pasta and let it cook for 10 minutes.

Meanwhile, warm the olive oil over medium high heat in a large skillet. Add the mushrooms and saute them, stirring occasionally, for 3 minutes. Add the butter, and once it's melted, pour in the flour and use a wooden spoon to stir the mixture until a roux has formed. Add the milk all at once and continue stirring until the sauce becomes smooth and starts to bubble. Stir in 1 teaspoon salt, pepper, parsley, green onions, mozzarella and chicken, and then let the sauce cook for one more minute.

As soon as the pasta has cooked for 10 minutes, transfer it to the sauce skillet along with 1/2 cup pasta water, making sure each bow tie is coated. After 2 minutes, the pasta will will have finished cooking and it will be time to eat!