Creamy Garlic Chicken Pasta

Bring a large pot of lightly salted water to a boil.

Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.

Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes.

Transfer chicken to a cutting board and slice into thin strips.

Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes.

Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes.

Remove skillet from heat.

Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute.

Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper.

Bring to a boil for 1 minute; reduce heat.

Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.