Ingredients
2 cups uncooked bow tie pasta1/3 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried thyme1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes3 tablespoons olive oil6 tablespoons butter, cubed1/2 pound sliced baby portobello mushrooms3 shallots, finely chopped1/2 cup Marsala wine or chicken broth1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted1 package (3 ounces) cream cheese, cubed1/2 cup heavy whipping cream1 envelope ranch salad dressing mix1/3 cup grated Parmesan cheeseMinced fresh parsley, optional
Preparation
Cook pasta according to package directions. Meanwhile, combine flour and seasonings in a shallow dish. Add chicken, a few pieces at a time, tossing to coat.
In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside.
In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted.
Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and, if desired, parsley.
