Day 6 – Creamy Garlic Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts – cut into bite-size pieces.
- 1 teaspoon kosher salt – divided as needed.
- 1/2 teaspoon black pepper.
- 1 teaspoon Italian seasoning.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon smoked paprika – regular paprika also works.
- 1 tablespoon olive oil.
For the Pasta and Creamy Garlic Sauce
- 12 ounces penne pasta – fettuccine, rotini, rigatoni, or bow-tie pasta may be substituted.
- 2 tablespoons unsalted butter.
- 6 garlic cloves, finely minced – use 4 cloves for a milder garlic flavor.
- 1 cup low-sodium chicken broth.
- 1 1/2 cups heavy cream.
- 1 cup freshly grated Parmesan cheese.
- 1/2 teaspoon Italian seasoning.
- 1/4 teaspoon black pepper.
- 1/4 teaspoon kosher salt – adjust after tasting.
- 1/2 cup reserved pasta water – use only as needed to loosen the sauce.
- 2 tablespoons chopped fresh parsley – for serving.
Optional Ingredients
- 1/4 teaspoon crushed red pepper flakes – for mild heat.
- 2 cups baby spinach – for extra color and vegetables.
- 1/2 cup sliced mushrooms.
- 1 teaspoon fresh lemon juice – helps balance a very rich sauce.
- Extra grated Parmesan cheese – for serving.
Ingredient Substitutions
- Chicken breasts: Boneless, skinless chicken thighs work well and usually stay extra juicy.
- Penne pasta: Use rigatoni, rotini, farfalle, or fettuccine.
- Heavy cream: Half-and-half can be used for a lighter sauce, but the finished sauce will be thinner.
- Chicken broth: Vegetable broth is a practical substitute.
- Fresh Parmesan: Pecorino Romano can work, but it is saltier and sharper, so reduce added salt.
- Fresh garlic: In a pinch, use about 1 1/2 teaspoons jarred minced garlic, though fresh garlic gives better flavor.
Equipment Needed
- Large pot for boiling pasta.
- Large 12-inch skillet or deep saute pan.
- Cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Liquid measuring cup.
- Wooden spoon or silicone spatula.
- Tongs or large serving spoon.
- Colander.
- Cheese grater.
- Small bowl for seasonings.
- Instant-read meat thermometer.
- Ladle or heat-safe measuring cup for reserving pasta water.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat the chicken breasts dry with paper towels, then cut them into roughly 1-inch bite-size pieces.
Place the chicken in a bowl and season with black pepper, Italian seasoning, garlic powder, smoked paprika, and about 1/2 teaspoon of the salt. Toss until every piece is lightly coated.
Dry chicken browns better than wet chicken. Excess surface moisture can cause steaming.
Do not cut some pieces very large and others very small. Evenly sized chicken cooks more consistently.
Step 2: Boil the Pasta
Bring a large pot of water to a rolling boil. Salt the water lightly, then add the 12 ounces of penne pasta.
Cook according to the package directions until al dente, usually about 9 to 12 minutes, depending on the pasta brand and shape.
Al dente pasta should be tender but still have a slight firmness when bitten.
Before draining, carefully reserve about 1/2 cup of pasta water. Drain the pasta and set it aside.
The pasta should look fully hydrated and flexible, but it should not be swollen, split, or mushy.
Do not rinse the pasta. The starch left on the surface helps the creamy garlic sauce cling to it.
Step 3: Cook the Chicken
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Once the oil looks hot and slightly shimmering, add the seasoned chicken in a single layer. Cook for about 6 to 8 minutes, stirring or turning occasionally.
The chicken is done when.
The outside is lightly golden.
The center is no longer pink.
The juices run clear.
The thickest pieces reach 165°F internally.
Transfer the cooked chicken to a clean plate.
If your skillet is small, cook the chicken in two batches.
Overcrowding the skillet traps steam and prevents good browning.
Step 4: Saute the Garlic
Reduce the heat to medium-low. Add 2 tablespoons unsalted butter to the same skillet.
Once melted, add the minced garlic. Cook for about 30 to 60 seconds, stirring constantly.
The garlic should smell fragrant and look lightly softened. It should not turn dark brown.
Burned garlic tastes bitter. If the skillet is extremely hot after cooking the chicken, allow it to cool for about 30 seconds before adding the garlic.
Step 5: Deglaze the Skillet
Pour in 1 cup low-sodium chicken broth.
Use a wooden spoon or silicone spatula to scrape the browned bits from the bottom of the skillet. These flavorful bits add depth to the sauce.
Let the broth gently simmer for 2 to 3 minutes.
The liquid should reduce slightly, and the browned bits should loosen from the pan.
Step 6: Make the Cream Sauce
Lower the heat to medium-low. Slowly pour in 1 1/2 cups heavy cream, stirring as you pour.
Add.
1/2 teaspoon Italian seasoning.
1/4 teaspoon black pepper.
Remaining salt as needed.
Crushed red pepper flakes, if using.
Allow the sauce to reach a gentle simmer for about 3 to 4 minutes.
Do not let it rapidly boil.
Small bubbles should appear around the edges, and the sauce should begin to lightly coat the back of a spoon.
High heat can cause a cream sauce to become oily, separate, or reduce too quickly.
Step 7: Add the Parmesan Cheese
Turn the heat to low. Add 1 cup freshly grated Parmesan cheese a little at a time, stirring continuously.
Wait until each addition mostly melts before adding more.
Continue stirring until the sauce looks smooth and creamy.
Freshly grated Parmesan melts more smoothly than many pre-shredded cheeses, which may contain anti-caking ingredients.
The sauce should look glossy and should cling lightly to the spoon.
Do not dump all the cheese into aggressively boiling cream. This can create a grainy or clumpy sauce.
Step 8: Return the Chicken to the Skillet
Add the cooked chicken and any juices collected on the plate back to the skillet.
Stir gently and cook for 1 to 2 minutes over low heat.
If using baby spinach, add it now and stir until wilted.
Step 9: Add the Pasta
Add the drained pasta directly to the creamy garlic chicken sauce.
Toss gently until every piece is evenly coated. Cook together over low heat for 1 to 2 minutes.
If the sauce seems too thick, add reserved pasta water 1 to 2 tablespoons at a time until it reaches your preferred consistency.
The finished sauce should coat the pasta instead of sitting as a watery puddle at the bottom of the skillet.
Do not pour in all the pasta water at once. Too much can make the sauce thin and bland.
Step 10: Taste and Serve
Turn off the heat and taste the pasta.
Adjust with a little more salt, black pepper, Parmesan, or 1 teaspoon fresh lemon juice if the sauce tastes overly rich.
Top with chopped fresh parsley and extra Parmesan cheese.
Serve the Creamy Garlic Chicken Pasta immediately while the sauce is hot, smooth, and creamy.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken breasts – $6.00.
Pasta – $1.75.
Heavy cream – $3.00.
Parmesan cheese – $3.50.
Chicken broth – $1.25.
Fresh garlic – $0.60.
Butter and olive oil – $0.90.
Seasonings and parsley – $1.00.
Estimated Total Recipe Cost
Approximately $18.00 USD.
Estimated Cost Per Serving
Approximately $3.00 USD per serving.
