Garlic Chicken Pasta
A creamy, garlicky chicken pasta dish that’s ready in just 30 minutes. Tender chicken and al dente pasta are tossed in a luscious, homemade cream sauce. Perfect for weeknight dinners or meal prep, this protein-rich, fiber-filled recipe is both satisfying and easy to make.
Equipment
- 1 large pot (for pasta)
- 1 skillet or frying pan
- 1 wooden spatula
- 1 knife and cutting board
- 1 measuring cup
- 1 Measuring spoon
- 1 pasta strainer
- 1 Meat Thermometer
Ingredients
- 12 oz penne pasta
- 2 large chicken breasts 1–1.5 lbs, butterflied
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter divided
- 6 cloves garlic whole
- ½ tsp fresh rosemary finely chopped (or ¼ tsp dried rosemary)
- 1 cup low-sodium chicken broth or stock
- 1 cup half-and-half or heavy cream warmed
- Parmesan cheese for serving
Instructions
- Prepare the Pasta: Begin by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to enhance flavor. Once the water is boiling, carefully add 12 ounces of penne pasta and cook according to the package directions until al dente—firm to the bite but fully cooked. Stir occasionally to prevent sticking. When the pasta is ready, reserve about ½ cup of the starchy cooking water, then drain the pasta in a colander. Set aside and lightly drizzle with a tiny bit of olive oil to prevent sticking if necessary.
- Prepare the Chicken: Take 2 large chicken breasts (1–1.5 lbs) and butterfly them by slicing horizontally through the center so each breast becomes two thinner pieces. Pat the chicken dry thoroughly using paper towels; this ensures even browning. Season both sides generously with salt and black pepper. Set aside on a clean plate while you heat the pan.
- Cook the Chicken: Place a large skillet over medium-high heat and allow it to become hot. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. Swirl to coat the surface. Carefully lay the chicken pieces into the pan without crowding them. Let them sear undisturbed for 4–5 minutes on the first side, forming a golden crust. Flip the chicken gently using tongs and cook the other side for 3–4 minutes, until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place it on a cutting board. Let it rest for a few minutes before slicing; this keeps the meat juicy.
- Sauté the Garlic: Reduce the skillet heat to medium. Add the remaining 1 tablespoon of butter. Once melted, add 6 whole garlic cloves. Sauté gently for 2–3 minutes, moving the cloves around frequently so they toast evenly to a light golden brown without burning. The aroma should be fragrant and savory, forming the flavor base of the sauce.
- Toast the Rosemary: Add ½ teaspoon finely chopped fresh rosemary to the pan (or ¼ teaspoon dried rosemary if unavailable). Stir continuously for about 30 seconds to release the aromatic oils. This step enhances the sauce with a subtle earthy, herbaceous note.
- Deglaze the Pan with Broth: Pour 1 cup of low-sodium chicken broth (or stock) into the skillet. Use a wooden spatula to gently scrape the bottom of the pan, lifting any flavorful browned bits left from cooking the chicken and garlic. This technique, called deglazing, infuses the sauce with rich, savory depth. Allow the broth to come to a gentle simmer.
- Add the Cream: Slowly stir in 1 cup of warmed half-and-half or heavy cream. Mix thoroughly, ensuring the sauce begins to thicken slightly. Let it simmer gently for about 4 minutes over medium heat. The cream will combine with the broth, garlic, and rosemary to form a silky, flavorful sauce.
- Slice the Chicken: While the sauce simmers, slice the cooked chicken diagonally into even, bite-sized pieces. This creates tender, visually appealing portions that will blend seamlessly with the pasta.
- Combine Chicken with Sauce: Return the sliced chicken to the skillet and lower the heat to low. Stir to coat the chicken pieces thoroughly in the creamy sauce. Allow the mixture to simmer together for about 5 minutes, letting the flavors meld and the sauce thicken further.
- Incorporate the Pasta: Add the drained penne pasta directly to the skillet with the chicken and sauce. Toss carefully to ensure every piece is coated. Gradually pour in about ¼ cup of the reserved pasta water to loosen the sauce, stirring until smooth and creamy. If needed, add more pasta water to achieve your desired sauce consistency.
- Serve with Parmesan: Plate the creamy garlic chicken pasta generously. Finish each serving with freshly grated Parmesan cheese to add a nutty, salty flavor that complements the sauce perfectly. Optionally, garnish with a small sprig of rosemary or freshly cracked black pepper for presentation. Serve immediately while warm.
Notes
- For a richer flavor, use heavy cream instead of half-and-half.
- Whole garlic cloves can be lightly smashed before sautéing to release more aroma.
- If using dried rosemary, crush it between your fingers to enhance its fragrance.
- Reserve pasta water carefully; it helps adjust sauce consistency without watering down flavor.
- Chicken breasts can be brined for 15–20 minutes to ensure extra juicy meat.
- Use freshly grated Parmesan for the best melt and flavor—it makes a noticeable difference.
- The recipe works well with penne, fusilli, or farfalle for better sauce coating.
