Chicken Campanelle Pasta with Roasted Garlic Cream
Indulge in the creamy decadence of Chicken Campanelle Pasta with Roasted Garlic Cream, a luscious comfort dish that combines tender chicken, al dente campanelle pasta, and a velvety roasted garlic cream sauce. The star of the recipe is the caramelized roasted garlic, which infuses the sauce with deep, nutty sweetness. Paired with Parmesan cheese, a touch of butter, and a hint of chicken broth, the sauce perfectly coats the pasta and juicy, pan-seared chicken breast. Optional fresh spinach adds a pop of color and nutrients, while fresh parsley brightens every bite. Quick to prep and easy to elevate, this gourmet-inspired meal is perfect for weeknight dinners or elegant entertaining. Your search for the ultimate creamy pasta dish ends here!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 12 oz Campanelle pasta
- 1 whole Garlic bulb
- 3 tbsp Olive oil
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Butter
- 1 cup Chicken broth
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped
- 2 tbsp All-purpose flour
- 2 cups Fresh spinach (optional)
Instructions
Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 30 minutes until soft and golden.
While the garlic roasts, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked. Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
Cook the campanelle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Once the garlic is roasted, squeeze the softened cloves out of the bulb and mash them into a paste with a fork.
In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, heavy cream, and roasted garlic paste. Simmer for 3-4 minutes, stirring frequently, until the sauce thickens.
Stir in the Parmesan cheese, remaining salt, and black pepper. Add a splash of reserved pasta water if the sauce is too thick.
Toss the cooked pasta and sliced chicken into the skillet with the sauce. Add the spinach, if using, and cook for 2-3 minutes until wilted.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 343 mg | 26% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
