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.