Garlic Chicken Pasta
A creamy and garlicky pasta dish featuring tender chicken, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 pound chicken breast (or thighs), cut into bite size pieces You can use chicken thighs for extra juiciness.
- 10 to 12 ounces pasta (penne, rotini, or fettuccine) Choose any of the suggested pasta shapes.
- 4 to 6 cloves garlic, minced Use more garlic for a stronger flavor.
- 2 tablespoons butter For building the garlic base.
- 1 tablespoon olive oil Used to cook the chicken.
- 1 cup heavy cream (or half and half for a lighter version) Heavy cream gives a richer flavor.
- 1 cup grated parmesan Freshly grated is recommended for best melting.
- 1 to 2 teaspoons Italian seasoning Adjust to taste.
- to taste Salt and pepper For seasoning the chicken and sauce.
Optional Ingredients
- handful spinach, chopped May be added for extra health benefits.
- to taste red pepper flakes For some heat.
- to taste chopped parsley For garnish.
Instructions
Preparation
- Cook the pasta in salted water until just tender. Before draining, reserve about 3/4 cup of pasta water.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
- Add chicken, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through, then transfer to a plate.
Cooking
- In the same skillet, add remaining butter and minced garlic. Stir for 30 seconds to 1 minute until fragrant.
- Pour in the heavy cream and heat gently. Gradually add parmesan while stirring until smooth. Add reserved pasta water if the sauce is too thick.
- Combine the drained pasta and cooked chicken into the skillet, tossing to coat in the sauce. Add spinach if using and taste for seasoning.
- Serve immediately with extra parmesan on top if desired.
Notes
For best flavor, do not rush the garlic and use freshly grated parmesan. Store leftovers in an airtight container for up to 3 days, adding a splash of liquid when reheating to maintain creaminess.