Description
A creamy and flavorful pasta dish featuring garlic, Parmesan cheese, and tender chicken, perfect for weeknight dinners.
Ingredients
Scale
- 1.5 lbs. chicken breast, raw
- 10 oz. penne pasta, uncooked
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 head of roasted garlic
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 1/3 cup fat-free half and half
- 1/4 cup Parmesan cheese, shredded
- 1/4 tsp. nutmeg (optional)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft and golden. Let cool then mash into a paste.
- Season chicken breasts with garlic powder, salt, and pepper. Sear in a skillet over medium heat with olive oil for 5-7 minutes on each side until cooked through. Remove and set aside.
- Cook the penne pasta according to package instructions until al dente. Drain and toss with olive oil.
- In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until bubbly. Gradually whisk in fat-free half and half, cooking until thickened.
- Stir in the mashed roasted garlic, Parmesan cheese, and nutmeg (if using). Season with salt and pepper to taste.
- Slice the chicken, combine with the cooked pasta, and toss in the creamy garlic sauce.
Notes
Garnish with parsley and extra Parmesan. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg