Description
This creamy garlic chicken pasta recipe is simple to make, uses everyday ingredients, and tastes like restaurant comfort food!
Ingredients
Scale
- 8 ounces uncooked pasta
- 2 chicken breasts, cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 1/2 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
Instructions
- Boil: Boil a salted pot of water and cook pasta al dente according to package directions.
- Prepare Chicken: Cut the chicken breasts in half lengthwise so you have 4 thinner pieces; sprinkle them with garlic powder, salt, and pepper.
- Sear Chicken: Add olive oil and 1 tablespoon of butter to a skillet over medium-high heat; cook chicken for 5-6 minutes per side or until golden and cooked through (165F), then transfer to a plate.
- Make Roux: To the same skillet, add the remaining butter; once it melts, stir in the garlic and flour and cook for 30 seconds.
- Deglaze: Whisk in the chicken broth and lemon juice, scraping up brown bits from the bottom, and let it bubble for about a minute.
- Thicken Sauce: Add in the cream and cook for another 4-5 minutes until it thickens.
- Prep Chicken: Cut up the cooked chicken into bite-size pieces.
- Finish Sauce: Stir the parmesan into the sauce.
- Combine: Add the chicken and the drained pasta to the skillet and toss until coated.
Notes
Add a tablespoon of pasta water to the sauce prior to draining the pasta if the sauce becomes too thick. Use fresh parmesan cheese for the best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 689 kcal
- Sugar: 2 g
- Sodium: 506 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 180 mg