Chicken Roast Garlic Pasta Recipes

ROASTED GARLIC CHICKEN PASTA

Steps:

• Directions:
• Preheat your oven to 350°F.
• Cut about 1/2 inch off of the narrow end of the garlic bulbs. Coat the bulbs in 3 tbsp oil and sprinkle with salt. Wrap tightly with foil and bake at 350°F for 1 hour. Set aside to cool and then squeeze the roasted garlic out of the bulb.
• In a large pan, add 2 tbsp of oil and add your chicken breasts. Season both sides with salt and pepper. Cook until cooked through, about 10-15 minutes. Remove the chicken from the pan and let it rest.
• Bring a large pot of salted water to a boil and cook pasta according to package instructions. When cooked, reserve about 1 cup of pasta water (we will use 1/2 cup) and drain the rest.
• Add the white wine, roasted garlic, thyme, heavy cream, salt, and pepper.
• While this heats up, chop or shred the cooked chicken.
• Add the grated parmesan and chopped chicken to the sauce. Stir to combine.
• Add the cooked penne and gradually add the reserved pasta water until the sauce is glossy and thick.
• Serve hot with additional grated parmesan on top.

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

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!

CHICKEN ROAST GARLIC PASTA

Steps:

• Preheat oven to 425 degrees.
• Clean garlic cloves, wrap in tin foil and bake for 40 minutes.
• In a pan over medium low heat add 1 tblspn. Of olive oil and heat pan.
• Add onions and cook till softened.
• Turn up heat to medium, add wine, and cook till wine is almost gone.
• Add chicken broth and all spices except chive mix and cook until liquid is just past half.
• After ten minutes remove thyme and rosemary sprigs.
• Add garlic and mushroom and transfer to a bowl.
• Blend with immersion circulator and, add spinach, and, set aside.
• In the same skillet add oil and butter.
• Preheat oven to 400.
• Coat chicken with paprika,garlic, chive mixture and add to skillet.
• Brown on both sides for a total of 7 minutes.
• Add sauce and place in oven for 15 minutes.
• Serve over cooked wheat pasta and garnish with fresh grated parmesan.

ED'S LEFTOVER CHICKEN AND ROASTED GARLIC PASTA

Steps:

• heat butter in a large skillet and add shallots.
• Saute shallots about 1 minutes and squeeze out the garlic cloves into the mixture and add the chicken.
• Season with salt and pepper.
• Add chicken broth and reduce by 1/2.
• Add the cream and reduce by 1/4, then add the spinach and cook at a low simmer until the sauce coats the back of a spoon.
• Serve over pasta.