Easy Garlic Chicken Pasta

Easy garlic chicken pasta is what I turn to when I want a comforting meal but do not want to spend hours in the kitchen. Creamy pasta paired with juicy chicken and loads of garlic hits every note of restaurant-worthy flavor without leaving your house. In less than half an hour you get a dish that feels thoughtful and cozy and is always a crowd pleaser in my home.

There is something joyful about how quickly this comes together on hectic days. I first made this for my sister’s birthday one rainy night and she still raves about it months later

Ingredients

• Uncooked pasta: Eight ounces of pasta holds sauce beautifully I like using penne or fettuccine check for bronze-cut if possible for best texture
• Chicken breasts: Two pieces when cut thin they cook faster and stay tender Choose organic or free-range for better flavor
• Garlic powder: Adds savory base flavor go for fresh or finely ground for best results
• Salt and pepper: Essential for seasoning I like flaky sea salt and freshly cracked pepper
• Olive oil: Helps sear the chicken and adds richness Look for extra virgin with bright aroma
• Butter: Two tablespoons divides for both cooking the chicken and making the sauce Use European butter for optimal creaminess
• Fresh garlic: Three cloves minced pressed garlic will be stronger and more aromatic
• Flour: Just half a tablespoon thickens your sauce Any all-purpose flour works fine
• Chicken broth or dry white wine: Gives depth and lifts the flavors Choose low sodium broth or a crisp dry wine
• Lemon juice: Brightens the sauce Fresh squeezed brings the most zing
• Heavy or whipping cream: About one cup makes the dish luscious Choose cream with higher fat content for silkiness
• Freshly grated parmesan: About half a cup for intense nutty bite Use the real thing and grate it yourself if you can

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water add a generous pinch of salt and bring to a boil Drop in pasta and cook it al dente following package directions It should resist a little when bitten This prevents sogginess

Prep and Season the Chicken:

Slice chicken breasts in half so they are thinner and cook evenly Pat dry then sprinkle all sides with garlic powder a pinch of salt and pepper Massage the seasoning gently in

Sear the Chicken:

Heat a large skillet over medium high Add olive oil and half the butter Let this warm until the butter foams but does not brown Place chicken in a single layer Sear for about five to six minutes per side or until golden and cooked fully to one hundred sixty five degrees Fahrenheit Remove chicken to a plate and cover loosely with foil

Start the Sauce:

In the same skillet reduce heat to medium melt the remaining butter and stir in minced garlic and flour Cook gently for thirty seconds stirring constantly to release flavor and eliminate raw flour taste

Deglaze and Simmer:

Pour in chicken broth or white wine and splash in lemon juice Scrape up any stuck bits from the skillet base These add rich savory flavor Let the mixture simmer and bubble for about one minute

Finish the Cream Sauce:

Turn heat to medium low Pour in the heavy cream Whisk and let it simmer for four to five minutes The sauce will thicken and become silky If it bubbles too rapidly lower the heat so it stays creamy

Chop the Chicken:

While sauce cooks cut the seared chicken into bite size pieces for easy mixing and even bites

Cheese and Chicken Go In:

Stir grated parmesan into the sauce until smooth and creamy Add your cooked chicken bites back to the skillet along with the drained pasta and a splash of reserved pasta water Toss until well coated and glossy Serve immediately and adjust salt and pepper if needed

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The best parmesan I ever used in this pasta was brought back from a roadside cheese shop in Italy When stirred freshly into the sauce it melted perfectly and made the whole meal feel special My kids still tease me for grating an entire wedge that night

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The sauce will thicken in the fridge so add a splash of cream or milk when reheating Stir gently over low heat to prevent the sauce from separating

Ingredient Substitutions

If you do not have heavy cream you can use half and half for a lighter version For more depth try swapping chicken for leftover turkey or cooked Italian sausage For a vegetarian spin pan fry thick mushrooms instead of chicken

Serving Suggestions

This creamy garlic chicken pasta shines with a crisp green salad or some steamed broccoli Crusty bread on the side helps scoop up the sauce It is also hearty enough to stand alone as a one bowl meal ideal for movie nights or last minute guests

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Cultural and Historical Context

Creamy garlic pasta dishes trace their roots to rustic Italian American kitchens combining Old World techniques with New World ingredients The urge to combine butter garlic fresh cheese and cream into one dish is universal offering ultimate comfort in every forkful

Recipe FAQs

→ What type of pasta works best for this dish?

Short pastas like penne or fusilli hold the creamy sauce well and complement the chicken, but spaghetti or fettuccine are also great choices.

→ Can I substitute chicken breasts with thighs?

Yes, boneless chicken thighs add extra flavor and stay juicy. Adjust cooking time as thighs may need a minute or two more per side.

→ Is it possible to use milk instead of heavy cream?

Whole milk can work, but the sauce will be lighter and less rich. For extra creaminess, mix milk with a bit of cream cheese.

→ How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, stir in reserved pasta water to reach your desired consistency before tossing everything together.

→ What can I add for extra flavor?

Try adding fresh herbs like parsley or basil, a pinch of red pepper flakes for heat, or extra lemon juice for brightness.