Creamy Garlic Herb Chicken Pasta
Creamy Garlic Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces fettuccine or linguine
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken: Pat chicken breast pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 3
Cook the pasta: While the chicken cooks, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water, then add the fettuccine or linguine. Cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
⏱️ 12 min
- 4
Start the creamy sauce: In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Thicken the sauce: Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
⏱️ 1 min
- 6
Add liquids: Gradually whisk in 1 1/2 cups of chicken broth, then 1 cup of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce begins to thicken slightly.
⏱️ 5 min
- 7
Finish the sauce: Reduce the heat to low. Stir in 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh chives, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir until the cheese is melted and the sauce is smooth.
⏱️ 2 min
- 8
Combine and serve: Add the cooked chicken and drained pasta to the skillet with the creamy sauce. Toss everything gently to coat the pasta and chicken evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until your desired consistency is reached. Serve immediately, garnished with extra fresh herbs or Parmesan cheese if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Herb Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces fettuccine or linguine
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken: Pat chicken breast pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 3
Cook the pasta: While the chicken cooks, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water, then add the fettuccine or linguine. Cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
⏱️ 12 min - 4
Start the creamy sauce: In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Thicken the sauce: Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
⏱️ 1 min - 6
Add liquids: Gradually whisk in 1 1/2 cups of chicken broth, then 1 cup of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce begins to thicken slightly.
⏱️ 5 min - 7
Finish the sauce: Reduce the heat to low. Stir in 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh chives, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir until the cheese is melted and the sauce is smooth.
⏱️ 2 min - 8
Combine and serve: Add the cooked chicken and drained pasta to the skillet with the creamy sauce. Toss everything gently to coat the pasta and chicken evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until your desired consistency is reached. Serve immediately, garnished with extra fresh herbs or Parmesan cheese if desired.
⏱️ 3 min