Pasta And Chicken In Roasted Garlic Sauce 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!

PASTA AND CHICKEN IN ROASTED GARLIC SAUCE

Steps:

• 1. preheat oven to 350 degrees and take the outer skins off the garlic.
• 2. The garlic in the oven. After 15 to 20 minutes place the chicken in the oven..take the garlic out when it is soft about 40-45 minutes, and finish cooking the chicken until it is done.
• 3. In a skillet place 1/2 cup of butter. Add the onions and squeeze the soft garlic mashing it into the butter and cook till onions are translucent then add the remaining butter, the half and half and the oregano. Turn heat to low
• 4. Place a pan of water on the stove and bring to a boil to cook the noodles. Add noodles when the water comes to a boil.
• 5. Take the chicken out of the oven and cut into bitesize chunks or shred.
• 6. Add the chicken and 1 cup of parmesan cheese to the garlic sauce and stir the cheese, sauce, and chicken so that it is combined and leave on low heat.
• 7. Add the broccoli to the pasta when the pasta is almost done.
• 8. Drain pasta and broccoli put into a large dish and pour the chicken and garlic sauce over the pasta. Toss and sprinkle remaining cup of parmesan over the pasta.

CHICKEN WITH ROASTED GARLIC & PARMESAN SAUCE

Steps:

• Coat garlic gloves with olive oil and wrap tightly in foil, roast in a 450 degree oven for 15-20 minutes or until soft.
• Remove from foil and mash well.
• Brown chicken breasts in olive oil, not cooking the chicken through at this point but adding color. Remove when finished and set into a casserole dish.
• Deglaze the sauce pan with the white wine and let boil. Add chicken stock, parsley and roasted garlic. Allow to simmer.
• Add milk and cream cheese, stirring until it is incorporated, and then add the parmesan cheese. Whisk until smooth.
• Add black pepper to taste and salt if needed. (the broth and cheese are salty so you probably won't need any).
• Pour over the chicken and bake uncovered in a 350 degree oven for 25-35 minutes or until chicken is cooked through.
• Serve sauce over mashed potatoes or pasta. If it is too thin, return to a saucepan and mix together one tablespoon water and one tablespoon of corn starch and whisk into sauce when simmering.