Creamy Garlic Chicken Pasta: A Comforting Classic with a Twist
Welcome to another scrumptious adventure on our blog! Today, we’re diving into a dish that beautifully merges comfort with a touch of elegance: Creamy Garlic Chicken Pasta. This recipe offers a perfect blend of tender chicken and pasta smothered in a rich, garlicky sauce. Whether you’re looking for a cozy weeknight dinner or something special for the weekend, this dish promises to satisfy your cravings.
Ingredients
For the Chicken:
- 1 pound (453 g) chicken tenders, or chicken breasts cut into 1-inch strips
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Sauce:
- 8 oz (227 g) farfalle pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 to 8 large garlic cloves, finely chopped (about 3 tablespoons)
- ½ teaspoon red pepper flakes, adjust to taste
- ½ teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1¼ cups (300 g) chicken broth
- ⅓ cup (75 g) heavy cream
- 1 teaspoon lemon juice, adjust to taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for topping
- Parmesan cheese, for topping
Directions
- Preparation of Chicken:
- Start by bringing a large pot of lightly salted water to a boil for the pasta.
- Lay chicken tenders out on a plate, pat dry, and season with a mix of garlic powder, paprika, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is sizzling, add the chicken and cook until golden brown on both sides and cooked through. Set aside and keep warm.
- Cooking the Pasta:
- Add farfalle pasta to boiling water and cook until just barely al dente (about 1 minute less than the package directions).
- Making the Sauce:
- In the same skillet used for chicken, melt butter and add olive oil. Sauté garlic, garlic powder, and red pepper flakes until fragrant.
- Stir in flour until no dry bits remain, then gradually whisk in chicken broth until smooth. Continue to cook until the sauce bubbles and thickens.
- Stir in the heavy cream and a splash of lemon juice. Season with salt and pepper to taste.
- Combining Ingredients:
- Drain the pasta and add it directly to the sauce in the skillet, tossing to coat evenly. Allow the pasta to finish cooking in the sauce for a couple of minutes.
- Cut the cooked chicken into bite-sized pieces and arrange over the pasta.
- Serving:
- Spoon the creamy pasta into bowls, top with chicken, sprinkle with fresh parsley, and a generous amount of shaved Parmesan cheese. Serve immediately and enjoy the burst of flavors!
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories: 450 kcal per serving
- Servings: 4
This Creamy Garlic Chicken Pasta is not just a meal but a delightful experience that brings the richness of garlic and the comfort of pasta to your table. Enjoy crafting this dish and share the love with every bite. Bon Appétit!
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Creamy Garlic Chicken Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
This Creamy Garlic Chicken Pasta is a delightful blend of tender chicken, perfectly cooked farfalle pasta, and a rich, creamy garlic sauce. The combination of flavors is comforting and satisfying, making it an ideal dish for any occasion.
Whether you’re hosting a dinner party or simply looking for a comforting meal at home, this pasta dish is sure to impress. The addition of fresh parsley and shaved parmesan cheese adds a touch of elegance and freshness to the dish. Enjoy this savory meal for a complete dining experience.
Ingredients
For Chicken:
1 pound / 453 g chicken tenders, or chicken breasts cut into 1-inch strips
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
For Sauce:
8 oz / 227 g farfalle pasta
2 tablespoons butter
1 tablespoon olive oil
6 to 8 large garlic cloves, finely chopped (about 3 tablespoons)
½ teaspoon red pepper flakes, more or less to taste
½ teaspoon garlic powder
2 tablespoons all-purpose flour
1¼ cups / 300 g chicken broth
⅓ cup / 75 g heavy cream
1 teaspoon lemon juice, more or less to taste
salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for topping
parmesan cheese, for topping
Instructions
Bring a large pot of lightly salted water to a boil.
Lay chicken tenders out on a plate and pat dry. In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle half of the spice mixture evenly over chicken tenders, flip and season with the remaining half of the spice mixture.
Heat a large skillet over medium-high heat. Add oil and butter; when butter is completely melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes or until the bottom is nicely browned, then flip and cook for another 3 to 4 minutes or until cooked through (internal temperature in the thickest part of the largest tender should read 160 degrees F). If you are using chicken breast strips, they’ll likely be done a few minutes sooner. Transfer chicken to a clean plate, lightly cover to keep warm, and set aside.
Add farfalle pasta to the pot of boiling water and set the timer for about 1 minute less than the package instructs (the pasta will finish in the sauce). For example, our pasta package specified 9 to 10 minutes; we cooked ours for 8, until it was just barely al dente.
Return the skillet in which you cooked the chicken to the stove (no need to clean it), over medium heat. Add butter and olive oil until melted, then add garlic, garlic powder, and red pepper flakes and stir for 30 seconds until fragrant. Add flour and stir until no dry bits of flour remain. Add chicken broth, a splash or two at a time, whisking constantly until smooth and all of the broth has been incorporated.
Continue to whisk the sauce mixture over medium heat until it starts to bubble gently and thicken, about 5 to 8 minutes. Once it is noticeably thickened, whisk in cream. Add a splash of lemon juice and salt and pepper to taste (if you used unsalted or low-sodium chicken broth, you’ll probably need 1/2 teaspoon of salt or more; if your broth was on the salty side already, use less). Your pasta should be just about done at this point; if not, reduce the heat on the sauce to keep it warm until the pasta is just barely al dente.
Use a large slotted spoon or colander to drain pasta and dump it straight into the saucepan with the sauce. Gently fold to coat the pasta completely with sauce, and let it finish cooking for a minute or two until the sauce is nice and thick and coats the pasta completely.
Cut chicken into bite-sized pieces. Spoon pasta into serving bowls, top with chicken, chopped fresh parsley, and an ample amount of shaved parmesan cheese; serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal