Description
This Easy Garlic Chicken Pasta is a creamy, flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts are sautéed with garlic and combined with a luscious parmesan cream sauce, then tossed with perfectly cooked pasta for a satisfying meal that the whole family will love.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Chicken
- 2 chicken breasts (cut in half lengthwise)
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 3 cloves garlic (minced)
- 1/2 tablespoon flour
- 1/2 cup chicken broth or dry white wine
- 1/2 teaspoon lemon juice
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook Pasta: Boil a salted pot of water and cook pasta al dente according to package directions, then drain, reserving a little pasta water for later.
- Prepare Chicken: Cut the chicken breasts in half lengthwise to make four thinner pieces. Season them with garlic powder, salt, and pepper.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, cook the chicken for 5-6 minutes on each side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and set aside.
- Make Sauce Base: Add remaining butter to the skillet. Once melted, stir in minced garlic and flour, cooking for about 30 seconds to form a roux.
- Add Liquids: Whisk in chicken broth (or dry white wine) and lemon juice, scraping any browned bits from the pan. Let the mixture bubble for about a minute to meld flavors.
- Thicken Sauce: Pour in the heavy cream and cook for 4-5 minutes until the sauce thickens slightly, adjusting heat to prevent vigorous boiling.
- Slice Chicken: While the sauce thickens, cut the cooked chicken into bite-sized pieces.
- Add Cheese: Stir freshly grated parmesan cheese into the sauce until melted and smooth.
- Combine & Serve: Add the diced chicken and cooked pasta to the skillet, tossing to coat everything in the creamy garlic sauce. Add a splash of reserved pasta water if the sauce is too thick. Serve immediately, seasoning with extra salt and pepper if desired.
Notes
- Use dry white wine as a substitute for chicken broth for a more complex flavor in the sauce.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Reserve some pasta water before draining to adjust the sauce consistency if needed.
- Freshly grated parmesan cheese melts better and gives a richer flavor compared to pre-grated.
- Serve immediately for the best texture and flavor.
