Chicken Campanelle Pasta With Roasted Garlic Cream Recipes

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CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}



Creamy Garlic Chicken Pasta {with Tomato & Spinach} image

Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!

Provided by Layla

Categories     Main Course

Number Of Ingredients 14

10 ounces dry pasta ((any kind))
1 pound boneless skinless chicken breast
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon paprika
salt & pepper (to taste)
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic (minced)
1 cup tomatoes (diced)
2 cups spinach (chopped, optional)
2 cups heavy cream ((or 16 oz))
1/2 cups Parmesan cheese (shredded or grated)
salt & pepper (to taste)

Steps:

  • Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
  • Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
  • Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
  • To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
  • Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
  • Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 41 g, Protein 28 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 168 mg, Sodium 281 mg, Fiber 2 g, Sugar 2 g

CHICKEN & CAMPANELLE PASTA WITH ROASTED GARLIC CREAM



Chicken & Campanelle Pasta With Roasted Garlic Cream image

This pasta dish is superb; the Roasted Garlic Cream creates an awesome garlic sensation that is rich, smooth and velvety on your tongue. You may substitute the chicken with lobster, scallops or shrimp for an elegant dinner party entrée.

Provided by Karina A

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1/2 cup minced onion
1 teaspoon chopped garlic
1 lb grilled chicken breast
6 sun-dried tomatoes
1 cup shiitake mushroom
1/2 cup white wine
1/2 cup rich chicken broth
2 cups heavy cream
1 lb campanelle pasta, cooked
12 leaves fresh basil
salt and pepper
freshly grated parmesan cheese
1 cup peeled garlic
1 cup olive oil
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare the Roasted Garlic Cream recipe. (see below).
  • Grill the chicken or roast the breasts and dice them into bite sized pieces.
  • Heat the olive oil in a large skillet over medium high heat. Sauté the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon.
  • Sir in the Roasted Garlic Cream and add the cooked pasta. Add basil and season to taste with salt and pepper.
  • Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.
  • Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish. It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter. It makes wicked garlic bread.).
  • Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for about ten minutes until the garlic is golden brown, but not burnt.
  • Remove from heat and strain the olive oil into an airtight container to use in future recipes.
  • Put the cooked garlic into a food processor or blender.
  • Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and purée into a paste.

Nutrition Facts : Calories 2066.7, Fat 155.1, SaturatedFat 64.8, Cholesterol 422.5, Sodium 640, Carbohydrate 108.1, Fiber 5.2, Sugar 5, Protein 58.5

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE



Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

  • Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
  • When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
  • When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
  • Serve with more red-pepper flakes, black pepper and Parmesan.

CREAMY CHICKEN PASTA



Creamy chicken pasta image

Try our crowd-pleasing creamy chicken pasta for your next family meal. It's packed with flavour and is easy for anyone to make, including children

Provided by Monaz Dumasia

Categories     Dinner

Time 25m

Number Of Ingredients 9

300g dried penne
2 tsp olive oil
1 garlic clove, crushed
75g baby spinach leaves
250g soft cheese
25g parmesan
4 cooked chicken breasts (about 450g), shredded with a fork
100g frozen peas
small bunch of parsley or basil, chopped

Steps:

  • Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
  • Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
  • Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

Nutrition Facts : Calories 668 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium

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