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Garlic Chicken Pasta Easy Dinner

This recipe delivers a flavorful and satisfying garlic chicken pasta dish. By properly searing the chicken, gently sautéing the garlic, and creating a creamy sauce using reserved pasta water, you'll achieve the perfect balance of flavors and textures in this easy-to-make dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound pasta penne, rotini, or your favorite shape
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Tongs or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper.
  3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
  5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Add the cooked chicken back to the skillet and toss to combine. Stir in the parsley.
  8. Serve immediately, garnished with extra Parmesan cheese and parsley.

Notes

For a richer flavor, use freshly grated Parmesan cheese. To prevent the garlic from burning, sauté it over medium heat and watch it carefully. If you don't have heavy cream, you can substitute half-and-half, but the sauce won't be as rich. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.