Rich and Creamy Garlic Chicken Pasta
This quick-to-make Creamy Garlic Chicken Pasta brings together succulent chicken, al dente penne, and a rich garlic-Parmesan cream sauce.
Creamy Garlic Chicken Pasta Recipe
Ready in just 25 minutes, it’s perfect for those evenings when you crave something hearty yet quick. This recipe offers a luxurious blend of tender chicken and penne pasta, enrobed in a garlic-infused creamy sauce, highlighted with freshly grated Parmesan cheese for that extra burst of flavour. With instructions for achieving that perfect creamy texture and tips on making your sauce even richer, this richly creamy dish is foolproof for any night of the week.
Ingredients
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- ½ tablespoon Italian seasoning
- ⅓ cup (75 ml) dry white wine
- 1 cup (200 ml) heavy cream (double cream)
- ½ cup (50 g) Parmesan, grated
- A handful fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of pasta to a boil, salt it and cook the pasta according to package directions.
- Reserve a couple of cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan or heavy-bottomed pot and melt the butter in it.
- Add the chicken breast and cook for 5-6 minutes over medium heat or until cooked to your liking.
- Stir in the shallot and cook for 1 minute, then add the garlic and cook for 30 more seconds.
- Next, stir in the Italian seasoning, then deglaze the pot with the dry white wine and cook for 1-2 minutes until the alcohol evaporates.
- Stir in the cream and cook for 1-2 minutes or until the sauce thickens, then add the cooked pasta and toss well to cover in sauce. Add a splash of the reserved pasta water if it looks too thick.
- Add the grated Parmesan and fresh parsley, stir to combine, then season to taste and serve immediately.
Serving Suggestions
- Garlic Bread
- Green Salad with a Light Vinaigrette
- Roasted Broccoli or Asparagus
- Grilled Zucchini or Summer Squash
- Caprese Salad
- Sauteed Spinach or Kale
- Steamed French Green Beans
Tips and Tricks
- Don’t forget to reserve some pasta water before draining. The starchy water is key to achieving a silky sauce that clings perfectly to the pasta.
- Given that garlic is the star of this dish, using fresh garlic will provide the best flavour.
- It will continue to absorb the sauce even after it has been tossed, ensuring that your pasta doesn’t become too soft.
- If you are looking for a lighter version, a mix of milk and a little flour can substitute for heavy cream, though the sauce will be less rich.
