Introduction
Imagine a dish that combines the richness of garlic, the creaminess of heavy cream, and the tenderness of chicken breast, all tied together with perfectly cooked penne pasta. This is what you get with my Creamy Garlic Chicken Pasta recipe, a true comfort food that’s ready in just 25 minutes! The aroma of garlic and parmesan cheese will fill your kitchen, making your mouth water in anticipation.
The best part? This recipe is incredibly easy to make and is a family favorite, perfect for busy weeknights when you need something satisfying and quick. So, if you’re looking for a Creamy Garlic Chicken Pasta recipe that will become a staple in your household, you’re in the right place.
In this recipe, we’ll explore the simplicity and flavors of Creamy Garlic Chicken Pasta, from the initial prep to the final, delicious dish. So, let’s dive in and get started!
Why You’ll Love This Recipe
This Creamy Garlic Chicken Pasta recipe stands out because it’s not only easy to make but also incredibly comforting. It’s a dish that combines the best of Italian flavors with the simplicity of a weeknight dinner. The garlic and parmesan cheese give it a rich, savory taste that’s hard to resist.
As a family favorite, this recipe is perfect for those looking for a meal that everyone will enjoy. It’s also great for busy weeknights because it’s quick, taking only 25 minutes from start to finish. Whether you’re a beginner in the kitchen or an experienced cook, this Creamy Garlic Chicken Pasta recipe is sure to become a go-to.
The combination of chicken breast, penne pasta, and a creamy garlic sauce makes for a well-rounded meal that’s both nourishing and delicious. So, if you’re looking for a recipe that checks all the boxes, this is it.
Ingredients
- 12 ounces dried penne pasta (about 3 cups)
- 1 1/2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 pound boneless, skinless chicken breast
- 3 Tablespoons butter
- 6 medium garlic cloves, minced
- 2 teaspoons dried parsley
- 2 Tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup freshly shredded Parmesan cheese (plus extra for garnish)
Ingredient Notes & Substitutions
When it comes to the ingredients, feel free to get creative with substitutions to suit your taste preferences or dietary needs. For the pasta, you can use fusilli, farfalle, or rotini as alternatives to penne pasta. Each of these will give your dish a slightly different texture and visual appeal.
For the chicken, chicken thighs can be used instead of chicken breast for a slightly different flavor and texture. If you’re looking to add more vegetables to your dish, consider sautéing mushrooms, bell peppers, or zucchini and adding them to the sauce for extra flavor and nutrients.
The garlic powder can be substituted with fresh garlic if you prefer a stronger garlic flavor. Just be sure to adjust the amount according to your taste. The heavy cream can be substituted with a lighter version or a non-dairy alternative for a lower-calorie option.
Lastly, don’t underestimate the power of parmesan cheese. Freshly shredding your parmesan can make a big difference in the flavor of your dish. If you’re looking for a vegetarian version, you could substitute the chicken with tofu or tempeh and adjust the seasonings accordingly.
Equipment Needed
To make this recipe, you’ll need a few basic pieces of kitchen equipment. These include a large pot for boiling the pasta, a nonstick skillet for cooking the chicken and making the sauce, a cutting board for preparing the chicken and vegetables, and a mixing bowl for marinating the chicken.
A whisk is also essential for making the sauce smooth and creamy. If you have an immersion blender, you can use it to blend the sauce right in the pan for an extra creamy texture. However, a regular blender or food processor works just as well if you prefer a smoother sauce.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook the 12 ounces dried penne pasta to al dente according to package instructions. Once cooked, drain the pasta in a colander and set aside.
- In a medium mixing bowl, combine the 1 1/2 Tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, and 1/2 teaspoon ground black pepper.
- Butterfly the 1 pound boneless, skinless chicken breast all the way through, creating four even fillets. Add these fillets to the mixing bowl with the oil and spice blend, then toss until evenly coated.
- Heat a large nonstick skillet over medium-high heat. Add the marinated chicken fillets and cook for 5 minutes per side, or until an internal temperature of 165°F is reached and the chicken is golden brown. Transfer the chicken fillets to a cutting board and let them rest while you prepare the sauce. Reduce the heat in the skillet to medium.
- Melt the 3 Tablespoons butter in the same skillet. Add the 6 medium minced garlic cloves and 2 teaspoons dried parsley. Sauté until aromatic, about 60 seconds.
- Sprinkle in the 2 Tablespoons all-purpose flour and mix well to create a roux. Cook for about 1 minute, stirring constantly.
- Whisking quickly and continuously, slowly pour the 1 1/2 cups chicken broth into the roux until the broth and flour are fully incorporated and smooth. Then, whisk in the 1 cup heavy cream until no lumps remain. Increase the heat to medium-high and bring the sauce to a gentle boil.
- Add the 1/2 cup freshly shredded Parmesan cheese to the pan and stir until it is melted and fully incorporated into the sauce. Gently boil the sauce for 3-4 minutes, or until it has thickened to your desired consistency. Remove the pan from the heat.
- Slice the rested chicken breasts into thin pieces at a slight angle.
- Off the heat, add the drained penne pasta to the pan with the creamy sauce and toss until the pasta is almost coated. Add the sliced chicken breast and continue to toss until all ingredients are fully coated in the sauce.
- Plate the Creamy Garlic Chicken Pasta immediately. Garnish with extra freshly shredded Parmesan cheese (optional) and fresh chopped parsley (if using). Serve hot.
Visual Guide & Tips
As you cook, pay attention to the texture and appearance of each component. The penne pasta should be al dente, still having a bit of bite to it. The chicken should be golden brown on the outside and juicy on the inside. The sauce should be smooth and creamy, with a rich garlic flavor.
When combining the pasta, chicken, and sauce, make sure everything is well coated but not over-sauced. You want to be able to see the penne pasta and the chicken through the sauce. If the sauce seems too thick, you can always add a bit more chicken broth or heavy cream to thin it out.
Finally, don’t forget to garnish with some extra parmesan cheese and parsley. This adds a pop of color to the dish and enhances the flavors. You can also serve with a side of peanut satay sauce or a simple green salad for a well-rounded meal.
Expert Tips & Troubleshooting
One of the most common issues with creamy sauces is that they can be too thick or too thin. To avoid this, make sure to whisk constantly when adding the chicken broth and heavy cream to the roux. If the sauce becomes too thick, you can thin it out with a bit more chicken broth or cream. If it’s too thin, you can simmer it for a few more minutes to reduce it.
Another tip is to not overcook the chicken. It should be cooked until it reaches an internal temperature of 165°F, but it should still be juicy and tender. Overcooking can make the chicken dry and tough, which will affect the overall quality of the dish.
For those who are new to making creamy sauces, a key tip is to use room temperature ingredients. This ensures that the sauce comes together smoothly and evenly. Also, don’t skip the step of making a roux with the butter and flour. This is what gives the sauce its rich, creamy texture.
In terms of troubleshooting, if you find that your sauce is lumpy, it’s likely because the flour wasn’t fully incorporated into the butter before adding the liquid ingredients. To fix this, you can try blending the sauce with an immersion blender or straining it through a fine-mesh sieve to remove any lumps.
If the chicken is not cooking evenly, make sure it’s at room temperature before cooking and that the skillet is hot before adding the chicken. This will help achieve a nice sear on the outside and ensure the chicken cooks consistently throughout.
For more information on cooking chicken, you can check out our air fryer salmon recipe or our chicken pasta recipe for some inspiration.
Storage & Freezing
This Creamy Garlic Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop with a splash of heavy cream or chicken broth to maintain the sauce’s creaminess.
For freezing, it’s best to prepare the components separately. Cook the penne pasta and let it cool, then freeze it in airtight bags or containers. The chicken can also be cooked, cooled, and frozen. The sauce can be made and frozen as well. When you’re ready to serve, simply thaw each component and combine them as instructed in the recipe.
FAQs
Q: Can I use milk instead of heavy cream? While you can use milk as a substitute, keep in mind that the sauce won’t be as rich and creamy. Heavy cream is preferred for its high fat content, which gives the sauce its luxurious texture.
Q: How do I make this recipe ahead of time? You can prepare the components of the dish separately and store them in the refrigerator or freezer until you’re ready to assemble and serve. This includes cooking the pasta, preparing the sauce, and cooking the chicken.
Q: What are the best side dishes to serve with Creamy Garlic Chicken Pasta? Some great options include a simple green salad, peanut satay sauce, steamed vegetables like broccoli or asparagus, or even a caprese salad for a lighter option.
Q: Can I use other types of pasta? Yes, you can experiment with different pasta shapes like fusilli, farfalle, or rotini. Each will give the dish a slightly different twist in terms of texture and appearance.
Q: Is this recipe suitable for vegetarians? To make this recipe vegetarian, you could substitute the chicken with a vegetarian alternative like tofu or tempeh and adjust the seasonings accordingly. You would also need to ensure that the chicken broth is replaced with a vegetarian broth.
Q: How do I prevent the sauce from becoming too thick? The key is to whisk constantly when adding the chicken broth and heavy cream to the roux. If the sauce does become too thick, you can thin it out with a bit more chicken broth or cream.
Nutritional Information (Approximate)
Per serving, this Creamy Garlic Chicken Pasta contains approximately 580 calories, with 25g of protein, 75g of carbs, and 28g of fat. The sugar content is minimal, given the ingredients used.
Conclusion
In conclusion, this Creamy Garlic Chicken Pasta recipe is a must-try for anyone looking for a quick, comforting meal that’s full of flavor. With its rich garlic sauce, tender chicken, and perfectly cooked penne pasta, it’s a dish that’s sure to become a family favorite.
Don’t be afraid to experiment with the ingredients and make substitutions to suit your taste preferences. And remember, the key to a great creamy sauce is to whisk constantly and use room temperature ingredients.
So, go ahead and give this recipe a try! Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see how your Creamy Garlic Chicken Pasta turns out.
Creamy Garlic Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the 12 ounces dried penne pasta to al dente according to package instructions. Once cooked, drain the pasta in a colander and set aside.
- In a medium mixing bowl, combine the 1 1/2 Tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, and 1/2 teaspoon ground black pepper.
- Butterfly the 1 pound boneless, skinless chicken breast all the way through, creating four even fillets. Add these fillets to the mixing bowl with the oil and spice blend, then toss until evenly coated.
- Heat a large nonstick skillet over medium-high heat. Add the marinated chicken fillets and cook for 5 minutes per side, or until an internal temperature of 165°F is reached and the chicken is golden brown. Transfer the chicken fillets to a cutting board and let them rest while you prepare the sauce. Reduce the heat in the skillet to medium.
- Melt the 3 Tablespoons butter in the same skillet. Add the 6 medium minced garlic cloves and 2 teaspoons dried parsley. Sauté until aromatic, about 60 seconds.
- Sprinkle in the 2 Tablespoons all-purpose flour and mix well to create a roux. Cook for about 1 minute, stirring constantly.
- Whisking quickly and continuously, slowly pour the 1 1/2 cups chicken broth into the roux until the broth and flour are fully incorporated and smooth. Then, whisk in the 1 cup heavy cream until no lumps remain. Increase the heat to medium-high and bring the sauce to a gentle boil.
- Add the 1/2 cup freshly shredded Parmesan cheese to the pan and stir until it is melted and fully incorporated into the sauce. Gently boil the sauce for 3-4 minutes, or until it has thickened to your desired consistency. Remove the pan from the heat.
- Slice the rested chicken breasts into thin pieces at a slight angle.
- Off the heat, add the drained penne pasta to the pan with the creamy sauce and toss until the pasta is almost coated. Add the sliced chicken breast and continue to toss until all ingredients are fully coated in the sauce.
- Plate the Creamy Garlic Chicken Pasta immediately. Garnish with extra freshly shredded Parmesan cheese (optional) and fresh chopped parsley (if using). Serve hot.