Garlic Chicken Pasta
A quick and easy creamy pasta dish featuring tender chicken, garlic, and parmesan, ready in about 30 minutes.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 8 ounces uncooked pasta such as spaghetti or penne
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1/2 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook pasta until al dente.
- While pasta cooks, season chicken with garlic powder, salt, and pepper. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F or 74°C). Remove from skillet and let rest.
- Add remaining butter to the skillet, then add minced garlic and cook for about 30 seconds until fragrant.
- Stir in flour and cook briefly to form a roux. Pour in chicken broth and lemon juice, scraping up any browned bits.
- Slowly stir in the cream, cooking for 4-5 minutes until the sauce thickens. Add parmesan cheese and stir until melted.
- Slice chicken, add it and drained pasta to the sauce, and toss to combine. Adjust consistency with reserved pasta water if needed.
- Serve hot, garnished with extra parmesan if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.