Garlic Chicken Pasta

Boil a substantial quantity of salted water in a large vessel until it reaches a rolling boil. Prepare farfalle by submerging it in the boiling water, stirring occasionally, until it is cooked through yet retains some firmness to the bite, approximately 12 minutes; transfer the farfalle back into the pot.

Heat a generous amount of vegetable oil in a large skillet over medium heat; cook chicken in the hot oil until it no longer exhibits pink coloration in its center and juices flow freely, 5 to 8 minutes per side. Remove the chicken from the skillet and slice it into thin strips.

Place 2 tablespoons of butter in the same skillet; cook and stir onions in the melted butter until they become transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into the onions; cook and stir until heated through, approximately 5 minutes. Remove the skillet from heat.

Melt 1/4 cup of butter in another large skillet; stir flour into the melted butter until it is fully incorporated, about 1 minute. Slowly whisk milk into the flour mixture until smooth; add garlic, salt, and pepper. Bring the mixture to a boil for 1 minute; reduce heat.

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