This creamy pasta with chicken and garlic is an effortless treat! The garlic and herbs blend wonderfully with the mild flavor of the shallots and chicken breast creating a wonderful dish. We just couldn’t stop eating!
If you don’t have oregano, basil and thyme, or if you prefer to keep it simple, you can use your favorite Italian seasoning mix. Also, we used fusilli because its shape helps to hold just the right amount of sauce. If you don’t have fusilli or wish to try something else, tagliatelle, fettuccini and pappardelle are also perfect for thick sauces like this one.
The recipe calls for three fatty ingredients: olive oil, butter and cream. You may adjust the amounts or ratios of each to your preference, but be particularly careful with how much olive oil you use, since it is flavorful and may change the dish too much. Try to use a mildly flavored cream and avoid those with stronger flavors, such as sour cream.
Feel free to use chicken thighs instead of breasts if you wish. We do this often ourselves because chicken thighs are very flavorful; however, for this particular recipe you should be extra careful. Chicken thighs are much more fatty than breasts so they could make the dish a bit too greasy. So, if you wish to use thighs, perhaps reduce the amount of olive oil and/or butter.
Similar recipes
If you like the creamy pasta with chicken and garlic, you may also like the following recipes:
Creamy pasta with chicken and garlic
Ingredients
- ⅔ lb fusilli
- 1 lb chicken breast
- 1 shallot
- 3 cloves garlic
- ¼ tsp oregano
- ¼ tsp basil
- ⅛ tsp thyme
- ½ cup chicken stock
- ½ cup cream
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- fresh basil
- salt & pepper
Instructions
- Chop the shallot and garlic finely.
- Cut the chicken breasts into small cubes (¾ in).
- Put water to boil in a large pot. Remember to add salt to it. Once the water starts boiling, throw in the fusilli. Follow the directions in the package to cook the pasta.
- In a large skillet, heat the olive oil and melt the butter.
- Add the chicken breast and season it with salt and pepper. Fry it for 5-7 minutes until it is cooked through.
- Add the shallot and fry it for 1 minute until it is soft. Then add the garlic and fry for 30 seconds.
- Stir in the chicken broth and the cream, and add the basil, oregano and thyme. Let the sauce simmer at medium heat until it thickens.
- When the pasta is ready, drain it and then add it to the skillet with the sauce. Mix in the Parmesan cheese.
- Ready! Serve and garnish the pasta with fresh basil and more cheese if you wish.