Chicken Roast Garlic Pasta
Elevate your dinner game with this decadent Chicken Roast Garlic Pasta, a dish that combines tender chicken, al dente pasta, and the bold, caramelized flavor of oven-roasted garlic in a luxuriously creamy Parmesan sauce. This recipe features seasoned chicken breasts seared to golden perfection, paired with rich roasted garlic cloves blended into a buttery, velvety sauce infused with heavy cream, fresh parsley, and a hint of lemon for brightness. Finished with a generous topping of grated Parmesan and tossed with your choice of penne or fettuccine, this comforting pasta dish comes together in under an hour and is perfect for weeknight meals or special occasions. Serve it warm with a crisp side salad and crusty bread to soak up every last drop of this irresistible sauce.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 250 grams Pasta (penne or fettuccine)
- 2 whole Garlic bulbs
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic bulbs to expose the cloves slightly. Drizzle 1 tablespoon of olive oil over the garlic, wrap each bulb in foil, and roast in the oven for 30 minutes until the garlic is soft and golden.
While the garlic is roasting, season the chicken breasts with 1/2 teaspoon of salt, black pepper, and paprika.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, boil water and cook pasta according to package instructions until al dente. Drain and set aside.
Remove the roasted garlic from the oven and allow it to cool slightly. Squeeze the soft garlic cloves out of their skins and set aside.
In the skillet, reduce the heat to medium and melt the butter. Add the roasted garlic, mashing it slightly with the back of a spoon.
Pour in the chicken stock and heavy cream, stirring well to combine. Simmer for 3-4 minutes to slightly thicken.
Stir in the grated Parmesan cheese, lemon juice, and parsley. Taste and adjust the seasoning with salt and pepper as needed.
Slice the cooked chicken breasts into strips or cubes and add them back to the skillet. Toss the cooked pasta into the sauce and mix until well coated.
Serve warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 614 mg | 204% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 4.5 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1149 mg | 88% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1325 mg | 28% | |
*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.
