Easy Garlic Chicken Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
689 kcal
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Course
Main Course
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Cuisine
American
Easy Garlic Chicken Pasta
Description
This recipe begins with cooking pasta to al dente texture. Meanwhile, chicken breasts are halved lengthwise and seasoned with garlic powder, salt, and pepper. They are cooked in olive oil and butter until golden and fully cooked.
The sauce is prepared in the same skillet by adding butter, minced garlic, and flour to create a roux. Chicken broth and lemon juice are whisked in, lifting any browned bits from the pan to deepen flavor. Heavy cream is added and cooked until slightly thickened. Parmesan cheese is blended in to create a rich, savory sauce.
The cooked chicken is cut into bite-sized pieces and stirred into the sauce along with the pasta. The dish blends the garlic and lemon notes with creamy texture and cheesy richness, making it a filling dinner choice.
Ingredients
- 8 ounces pasta uncooked
- 2 chicken breast cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 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 cream aka whipping cream
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Boil a salted pot of water and cook pasta al dente according to package directions.
- Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.
- To the same skillet, add the remaining butter. Once it melts, stir in the garlic and flour and cook for 30 seconds or so.
- Whisk in the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Let it bubble for about a minute.
- Add in the cream and let it cook for another 4-5 minutes or so until it thickens up a bit (turn down the heat if it starts bubbling like crazy).
- Meanwhile, cut up the cooked chicken into bite-size pieces.
- Stir the parmesan into the sauce.
- Add the chicken and the drained pasta to the skillet and toss until coated (I add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with extra salt & pepper if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 46g | 15% |
| Protein | 38g | 76% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 506mg | 21% |
| Potassium | 645mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1192IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 203mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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