Garlic chicken breast pasta is the midweek British supper when you want juicy garlic-marinated chicken tossed through creamy pasta. Slice and pan-fry Garlic Chicken Breast 1kg, then fold into pasta with cream and parsley. Shop Chicken Breast and Piri Piri Chicken for flavoured breast packs.
Ingredients
- 400–500g garlic chicken breast, sliced into strips
- 300g dried pasta (penne or tagliatelle)
- 1 tbsp oil; 1 garlic clove (extra); 150ml double cream
- 50ml pasta water; 40g Parmesan or cheddar; salt and pepper
- Handful of spinach or parsley to finish
Method
- Boil pasta in salted water until al dente; reserve a mug of pasta water.
- Heat oil in a wide pan. Fry garlic chicken strips 5–7 minutes until cooked through and lightly golden.
- Lower heat; add cream, a splash of pasta water and grated cheese. Season.
- Toss through drained pasta until glossy. Fold in spinach or parsley.
- Serve garlic chicken breast pasta straight away — creamy, garlicky, no watery supermarket chicken.
Prefer plain fillets? Chicken Breast 1kg works with your own garlic marinade. Browse Chicken for more breast packs.