Roasted Garlic Chicken Pasta Recipes

ROASTED GARLIC CHICKEN WITH PASTA

Steps:

• Cut tops off of cloves of garlic, coat with olive oil and salt. Bake at 300 degrees F for 2-2 1/2 hours, covered with foil, until soft. Squeeze out and puree. Set aside. Boil pasta until just undercooked. Drain and set aside. Add oil to pan and cook onion for 1-2 minutes, add chicken and stir fry. Add broccoli, red pepper and roasted garlic puree. Mix together and cook for one minute. Add chicken broth, margarine and all seasonings. Cook until vegetables wilt. Make sure there is enough liquid. If not, add more broth or olive oil. Add pasta, then stir and cook for another minute. Serve hot.

ROASTED GARLIC CHICKEN PASTA

Steps:

• Preheat oven to 400°.
• Remove loose paper from the outside of the garlic head and slice off the top to expose the raw cloves. Drizzle olive oil over the cloves and wrap the head completely in foil.
• Roast the garlic packet at 400° for 40 minutes, until cloves are fragrant and soft.
• When garlic is done, squeeze cloves out of the paper. Roughly mince and smash the garlic with the edge of the knife to create a paste.
• Boil a large pot of water and cook pasta according to package directions.
• While water is boiling, melt butter in a large pan over medium high heat. Add roasted garlic paste and flour, whisking constantly until it thickens into a roux.
• Slowly add milk, continuing to whisk, until the sauce is smooth. Stir in parmesan, salt, and pepper and continue simmering until thickened.
• Drain pasta and stir into sauce. Transfer to serving bowl or plates, top with roasted chicken, and serve hot!

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

Steps:

• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
• Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
• Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
• Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
• Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

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.

GARLIC CHICKEN PASTA WITH ROASTED TOMATOES

Steps:

• Slice tomatoes in half and place in baking dish cut side up. Drizzle with olive oil, sprinkle with salt and pepper and dried basil
• Place in 225 degree oven for about 3 hours or until shriveled but should still have some moisture.
• Place chicken in bowl or plastic bag and cover with olive oil, sprinkle with kosher salt and squeeze the juice of one lemon over the top.
• Refrigerate for at least one hour.
• Grill chicken and cut up.
• Slice zucchini in half. Drizzle with olive oil and sprinkle with salt.
• Grill until softened and it has nice grill marks. Cut into bite size pieces
• Boil a large pot of water, add pasta and cooked to desired doneness
• In a large frying pan add several tablespoons of olive oil and pine nuts. Stir until pine nuts begin to brown.
• Add garlic and stir. Add in roasted tomatoes, chicken, zucchini and fresh basil. Stir in cooked pasta. Salt and pepper to taste.
• Add in more olive oil if it seems dry. Sprinkle with Parmesan Cheese.

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.

CHICKEN & CAMPANELLE PASTA WITH ROASTED GARLIC CREAM

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.

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.