Creamy Garlic Chicken Pasta
Simple, fast, and a true back-pocket gem recipe, this pasta is creamy, garlicky, and balanced beautifully thanks to a little acid from the tomatoes and heat from the crushed chilis.Â
- Yield: Serves 4
Ingredients
Units
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- 2 boneless skinless chicken breasts, halved crosswise into cutlets
- 2 tablespoons Italian seasoning
- Salt and pepper
- 4 tablespoons olive oil, divided
- 1 pound long noodles, such as spaghetti or bucatini
- 3 tablespoons butter
- 8 garlic cloves, sliced
- 2 Roma tomatoes, diced, or 15-ounce can diced tomatoes with basil
- 2 teaspoons chicken stock concentrate (such as Better Than Bouillon)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 1 1/4 cups milk
Serving suggestions: Freshly chopped parsley, for topping, grated parmesan cheese
Instructions
- Place the chicken cutlets on a flat work surface/cutting board and gently pound them until they seem even and relatively flat. Add 2 tablespoons of the olive oil to a large skillet over medium-high heat.Â
- Season the chicken on both sides with the Italian seasoning and some salt and pepper. Brown the chicken for about 2 to 3 minutes on each side, until crispy and golden. Transfer to a plate for now, and leave the drippings/flavor in the pan.Â
- Meanwhile, cook the pasta to al dente in a large pot of salted water according to the package directions.Â
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of oil to the skillet, along with the butter. Add the sliced garlic, tomatoes, stock concentrate, and pepper flakes. Cook for about a minute, stirring.Â
- Sprinkle over the flour and cook for one minute more. Add the milk and allow it to come up to a gentle boil, then immediately reduce to a simmer. Season to taste with salt and lots of pepper. Add the pasta to the sauce, tossing to coat. Slice the chicken into strips and serve over the warm creamy pasta, garnished with chopped parsley and parmesan cheese, if you like.