Chicken Farfalle in a Creamy Wine Sauce

Diane Hopson Smith


I made the mistake of freezing cream cheese. Not just one block but 4 blocks. I found out that cream cheese doesn't freeze very well. It becomes crumbly. This is something I think I knew!! I couldn't use it with any dip recipe or even spread it on a cracker without it crumbling.

I didn't want to waste it so I decided to melt it into a dish and this is what I came up with. Even though it didn't turn out as smooth as I wanted (because I froze the cream cheese) it tasted wonderful and I will make again with cream cheese that I didn't freeze.

★★★★★ 2 votes
10 Min
30 Min
Stove Top


1 lb
boneless chicken breast, cut in bite size pieces
2 to 3 Tbsp
olive oil, extra virgin
1/2 c
onion, chopped
1/2 c
green bell pepper, choppped
1 tsp
garlic, minced (i used spice world squeeze garlic)
1 can(s)
(10.5 oz) cream of mushroom soup
8-oz block of cream cheese
1/2 c
dry white wine
4-oz can sliced mushrooms
salt and pepper to taste
chives, dried for garnish


1Cut chicken into bite size pieces; set aside.
2Heat EVOO in skillet over medium heat; add onion and bell pepper; saute until tender; add garlic and heat about 1 minute. Remove onion mixture and place in a bowl, leaving oil in pan.
3Add chicken to pan. Over a medium heat, cook pieces until a light golden brown; stirring to ensure all sides are cooked.
4Meanwhile, pour soup into sauce pan; add cream cheese. Heat on a medium low heat until cheese meals. Once cheese has melted, add wine, onion/pepper/garlic mixture and mushrooms; heat about 3 minutes until bubbly.
5Pour sauce over chicken; stir until mixed well.
6Prepare Farfalle according to directions. Drain well! Pour chicken mixture over pasta; toss to coat. Sprinkle with chives, to garnish if desired. Serve

NOTE: I did add 3 chicken bouillon cubes to the water for extra flavor.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American