Creamy garlic chicken pasta is the British midweek pasta bowl when you want sliced garlic-marinated chicken breast in a silky cream sauce over penne. Pan-fry Garlic Chicken Breast 1kg, slice, then toss with pasta and cream. Shop Chicken Breast and Chicken for butcher chicken breast.
Ingredients
- 500–600g garlic chicken breast (from a 1kg pack)
- 300g penne or tagliatelle; salt for the pasta water
- 1 tbsp oil; 1 garlic clove, crushed; 150ml double cream; 50ml chicken stock
- Handful of spinach or peas; Parmesan; black pepper; parsley
Method
- Cook pasta in salted boiling water until al dente; reserve a splash of water.
- Pat chicken dry. Pan-fry in oil 5–7 minutes per side until cooked through (75°C). Rest 3 minutes; slice.
- In the same pan, soften garlic 30 seconds. Add stock and cream; simmer to a light sauce. Stir in spinach or peas.
- Toss pasta and chicken through the sauce; loosen with pasta water if needed. Season and add Parmesan.
- Serve creamy garlic chicken pasta — sticky garlic flavour without dry supermarket chicken.
Prefer plain breast? Chicken Breast 1kg takes a spoon of garlic butter in the sauce. Browse Chicken for more chicken packs.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
