Can I use milk instead of heavy cream?

While heavy cream produces the richest results, you can substitute half-and-half for a lighter version. Regular milk isn't recommended as it's too thin and may curdle. If using milk, create a roux first by adding a tablespoon of flour after cooking the garlic, then slowly add the milk to create a stable sauce.

What can I substitute for white wine?

If you don't have wine or prefer not to use it, substitute chicken broth with a squeeze of lemon juice for acidity. For depth of flavor, add a teaspoon of Dijon mustard to the broth.

Can I make this with whole wheat pasta?

Absolutely! Whole wheat pasta works great, though it may require slightly more pasta water to loosen the sauce as it tends to absorb more liquid than regular pasta.

How do I prevent the sauce from becoming too thick?

The key is that reserved pasta water! Start with just a splash and add more as needed to reach your desired consistency. Remember that the sauce will continue to thicken as it stands, so it's better to keep it slightly thinner than you think you want.

Creamy Garlic Chicken Pasta Recipe

Description

This Creamy Garlic Chicken Pasta is a comforting and flavorful dish that’s perfect for a quick weeknight dinner or a cozy indulgence. Made with tender chicken, a silky garlic-infused sauce, and perfectly cooked pasta tossed with Parmesan cheese, this dish is a satisfying blend of creaminess and bold flavors. It’s incredibly easy to prepare and is sure to become a family favorite.

Ingredients

Units Scale

Pasta

10.5 oz (300 g) pasta
1 tablespoon olive oil
1 tablespoon (20 g) unsalted butter

Chicken

1 lb (450 g) chicken breast, cut into 1-inch pieces

Aromatics and Spices

1 medium shallot, finely diced
4 garlic cloves, minced
1/2 tablespoon Italian seasoning

Sauce

1/3 cup (75 ml) dry white wine
1 cup (200 ml) heavy cream (double cream)
1/2 cup (50 g) Parmesan, grated

Garnish

A handful of fresh parsley, chopped
Salt and freshly ground black pepper, to taste

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Instructions

Cook the Pasta:
Bring a large pot of water to a boil. Add salt generously, then cook the pasta according to the package directions. Before draining, reserve a couple of cups of pasta water for adjusting the consistency of the sauce.
Cook the Chicken:
In a large pan or heavy-bottomed pot, heat the olive oil over medium heat and melt the butter. Add the chicken pieces and cook for 5-6 minutes, allowing the chicken to reach your desired level of doneness with a browned exterior.
Prepare the Aromatics:
Stir in the diced shallot and cook for 1 minute until it softens. Next, add the minced garlic and sauté for about 30 seconds, releasing its aroma.
Add Seasoning and Wine:
Sprinkle in the Italian seasoning, stirring well. Deglaze the pan by pouring in the dry white wine. Allow the alcohol to evaporate as you stir, cooking for 1-2 minutes.
Finish the Sauce:
Add the heavy cream and stir thoroughly. Cook for 1-2 minutes until the sauce begins to thicken. Then, stir in the cooked pasta, ensuring everything is evenly coated. If the sauce is too thick, adjust by adding a splash of the reserved pasta water.
Incorporate Parmesan and Garnish:
Mix in the grated Parmesan cheese and fresh parsley. Stir everything together, season with salt and freshly ground black pepper to taste, and serve immediately.

Notes

You can substitute chicken breast with chicken thighs for a juicier texture.
To make this dish alcohol-free, replace the wine with chicken broth or vegetable stock.
For added depth, you can toast the garlic slightly before adding it to the pan.

Nutrition

Serving Size: 1 serving
Calories: 585 kcal
Sugar: 2g
Sodium: 480mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 37g
Cholesterol: 125mg