Creamy Roasted Garlic Bucatini with Chicken
Creamy Roasted Garlic Bucatini with Chicken
Ingredients
For the Roasted Garlic
- 1 garlic, head
- 1 teaspoon olive oil, for drizzling
For the Chicken
- 1 pound chicken breast, boneless, skinless
- 1 tablespoon olive oil
- 1 tablespoon Off The Chain All-Purpose Seasoning, or to taste
For the Creamy Bucatini
- 12 ounces bucatini
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 shallots, finely diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 cup chicken stock
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
Instructions
- 1
Preheat your oven to 400°F. Cut off the top 1/4 inch of the garlic head to expose the cloves. Drizzle the exposed cloves with 1 teaspoon of olive oil. Wrap the garlic head tightly in aluminum foil.
⏱️ 2 min•🌡️ 400
- 2
Roast the wrapped garlic in the preheated oven for 30 minutes, or until the cloves are very soft and caramelized.
⏱️ 30 min•🌡️ 400
- 3
While the garlic roasts, prepare the chicken. Place the chicken breast between two pieces of plastic wrap and pound it with a meat mallet or rolling pin until it is about 1/2 inch thick. Drizzle the chicken breast with 1 tablespoon of olive oil and season generously on both sides with Off The Chain All-Purpose Seasoning.
⏱️ 5 min
- 4
Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the bucatini.
⏱️ 10 min
- 5
In a large skillet or Dutch oven, melt 1 tablespoon of butter with 1 teaspoon of olive oil over medium heat. Add the finely diced shallots and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min
- 6
Once the roasted garlic is done, carefully unwrap it. Squeeze the softened garlic cloves out of their skins directly into the skillet with the shallots. Mash the roasted garlic into the shallot mixture with the back of a spoon.
⏱️ 3 min
- 7
Season the garlic and shallot mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Cook for about 30 seconds, stirring constantly.
⏱️ 1 min
- 8
Deglaze the pan by pouring in 1/4 cup of chicken stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir well.
⏱️ 1 min
- 9
Add 1 1/2 cups of heavy cream to the skillet and mix thoroughly. Bring the sauce to a light simmer, then reduce the heat to low. Turn off the heat and stir in 1/2 cup of grated Parmesan cheese until it melts and the sauce thickens slightly.
⏱️ 3 min
- 10
Stir in 1/4 cup of fresh chopped parsley. Add the drained bucatini pasta to the sauce and toss until thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Cover the pan and set aside.
⏱️ 3 min
- 11
Heat a grill pan over medium-high heat until very hot. Add the seasoned chicken breast and grill for 5-6 minutes per side, or until the internal temperature reaches 165°F. If needed, transfer the chicken to the oven to finish cooking.
⏱️ 12 min
- 12
Remove the chicken from the grill pan and let it rest for 5 minutes before slicing. Slice the chicken breast into even pieces.
⏱️ 5 min
- 13
To serve, place a portion of the sliced chicken breast on a plate. Using tongs, twirl a generous portion of the creamy roasted garlic bucatini and place it alongside or on top of the chicken. Garnish with additional grated Parmesan cheese and fresh chopped parsley. Drizzle with extra creamy garlic sauce from the pan, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Garlic Bucatini with Chicken
For the Roasted Garlic
- 1 garlic, head
- 1 teaspoon olive oil, for drizzling
For the Chicken
- 1 pound chicken breast, boneless, skinless
- 1 tablespoon olive oil
- 1 tablespoon Off The Chain All-Purpose Seasoning, or to taste
For the Creamy Bucatini
- 12 ounces bucatini
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 shallots, finely diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 cup chicken stock
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
Instructions
- 1
Preheat your oven to 400°F. Cut off the top 1/4 inch of the garlic head to expose the cloves. Drizzle the exposed cloves with 1 teaspoon of olive oil. Wrap the garlic head tightly in aluminum foil.
⏱️ 2 min•🌡️ 400 - 2
Roast the wrapped garlic in the preheated oven for 30 minutes, or until the cloves are very soft and caramelized.
⏱️ 30 min•🌡️ 400 - 3
While the garlic roasts, prepare the chicken. Place the chicken breast between two pieces of plastic wrap and pound it with a meat mallet or rolling pin until it is about 1/2 inch thick. Drizzle the chicken breast with 1 tablespoon of olive oil and season generously on both sides with Off The Chain All-Purpose Seasoning.
⏱️ 5 min - 4
Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the bucatini.
⏱️ 10 min - 5
In a large skillet or Dutch oven, melt 1 tablespoon of butter with 1 teaspoon of olive oil over medium heat. Add the finely diced shallots and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min - 6
Once the roasted garlic is done, carefully unwrap it. Squeeze the softened garlic cloves out of their skins directly into the skillet with the shallots. Mash the roasted garlic into the shallot mixture with the back of a spoon.
⏱️ 3 min - 7
Season the garlic and shallot mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Cook for about 30 seconds, stirring constantly.
⏱️ 1 min - 8
Deglaze the pan by pouring in 1/4 cup of chicken stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir well.
⏱️ 1 min - 9
Add 1 1/2 cups of heavy cream to the skillet and mix thoroughly. Bring the sauce to a light simmer, then reduce the heat to low. Turn off the heat and stir in 1/2 cup of grated Parmesan cheese until it melts and the sauce thickens slightly.
⏱️ 3 min - 10
Stir in 1/4 cup of fresh chopped parsley. Add the drained bucatini pasta to the sauce and toss until thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Cover the pan and set aside.
⏱️ 3 min - 11
Heat a grill pan over medium-high heat until very hot. Add the seasoned chicken breast and grill for 5-6 minutes per side, or until the internal temperature reaches 165°F. If needed, transfer the chicken to the oven to finish cooking.
⏱️ 12 min - 12
Remove the chicken from the grill pan and let it rest for 5 minutes before slicing. Slice the chicken breast into even pieces.
⏱️ 5 min - 13
To serve, place a portion of the sliced chicken breast on a plate. Using tongs, twirl a generous portion of the creamy roasted garlic bucatini and place it alongside or on top of the chicken. Garnish with additional grated Parmesan cheese and fresh chopped parsley. Drizzle with extra creamy garlic sauce from the pan, if desired.
⏱️ 2 min