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Creamy Chicken Farfalle

Creamy Chicken Farfalle

  • Serves 4
  • Prep time 15 minutes
  • Cook time 25 minutes

Nutrition facts

Per serving: Calories 731, Protein 49 g, Fat 37 g, Carbohydrates 52 g, Fibre 3 g, Iron 3 mg, Calcium 565 mg, Sodium 821 mg


  • Farfalles
  • Fromage à la crème
  • Parmesan râpé
  • Poulet cuit
  • Tomates séchées

Also needed

  • 500 ml (2 cups) 2% milk
  • 15 ml (1 tbsp) garlic, minced


  1. Cook the pasta al dente in a pot of boiling, salted water. Drain.
  2. Place the cream cheese, parmesan, milk and garlic in the same pot. Season with salt and pepper. Bring to a boil, stirring.
  3. Remove from heat. Use an immersion blender to mix until smooth.
  4. Add the cooked chicken, sun-dried tomatoes and pasta. Stir. Transfer to a baking dish.
  5. Let it cool slightly on the counter, then refrigerate to cool completely.
  6. Cover the dish in plastic wrap and then aluminum foil. Place the dish in the freezer.
  7. The night before your meal, let the pasta thaw out in the refrigerator.
  8. When ready to cook, preheat the oven to 205°C (400°F).
  9. Remove the aluminum foil and plastic wrap from the dish. Bake for 25 to 30 minutes.

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