Garlic chicken with pasta

There's something about the smell of garlic hitting hot oil that stops me mid-thought every time. I discovered this dish on a Tuesday night when I had chicken, pasta, and a craving for something that didn't require a recipe argument in my head. Twenty minutes later, I was twirling pasta on my fork and wondering why I'd ever complicated Italian food in the first place.

I made this for my sister who'd just moved back home and was living on cereal. She came downstairs to that garlicky aroma and sat down without even asking what was for dinner. We ate straight from the pan standing at the counter, and she asked for the recipe before she'd swallowed her second bite. That's when I knew it wasn't just food—it was the kind of simple thing that makes people feel cared for.

Ingredients

• Chicken breasts: Cut them into bite-sized pieces so they cook fast and catch the sauce on all sides; this is where speed and flavor meet.
• Pasta: Penne or spaghetti both work, but reserve that pasta water before you drain—it's the secret to a silky sauce without cream.
• Olive oil: Use good oil here since there's not much else competing for attention; it becomes the backbone of the whole dish.
• Garlic: Mince it fine and keep the heat medium once it hits the pan, otherwise it'll turn bitter and ruin the whole moment.
• Chicken broth: Low-sodium lets you taste the garlic and oil, not salt.
• Parmesan cheese: Grate it fresh if you can; the pre-grated stuff won't melt into that silky sauce the same way.
• Fresh parsley: Stir half in at the end and save the rest for garnish so it stays bright and alive on the plate.
• Lemon juice: Optional but it wakes the whole thing up with a whisper of acid that makes you take another bite.

Instructions

Get your pasta started:

Salt your water generously before it boils—this is your only chance to season the pasta itself. Let it cook to al dente, which means it still has a tiny bit of resistance when you bite it.

Season and sear the chicken:

Pat the pieces dry and season with salt and pepper right before they hit the hot skillet. You want them golden on the outside, about 5-6 minutes, then set them aside on a clean plate.

Build the sauce base:

In the same pan, add fresh oil and drop the heat to medium so the garlic toasts gently without browning. You're listening for it to smell incredible but not acrid—that's the sweet spot that only takes about a minute.

Bring it together:

Pour in the broth and scrape up all those golden bits stuck to the pan; they're pure flavor. Return the chicken, add the drained pasta, cheese, and most of the parsley, then toss while slowly adding pasta water until everything's coated in a silky sauce.

Taste and finish:

This is your moment to adjust salt, add that lemon juice if you want, and decide if it needs anything else. Serve with extra cheese and parsley on top, right away while it's still steaming.

Save

The first time someone asked if this had cream in it, I realized I'd stumbled onto something that felt indulgent but wasn't hiding anything. That's when dishes become favorites—when they surprise you by being both simple and good.

The Magic of Pasta Water

Pasta water is starchy and salty, and when you add it to the pan in small splashes while everything's hot, it emulsifies with the oil and creates a silky coating that clings to every strand. I learned this the hard way by not saving it and ending up with a sauce that pooled at the bottom instead of hugging the pasta. Now I always reserve a cup before I drain, and it's transformed how I think about sauces that don't use cream.

Timing as an Ingredient

Everything cooks fast here, which means the order matters. The chicken needs to be done before the pasta finishes so you're not reheating it, and the garlic needs to bloom just before you add the broth so it's fragrant and fresh. It feels chaotic at first, but once you've done it a couple times, it's almost meditative—everything moving in its own rhythm but landing at the same moment.

Making It Your Own

This recipe is a canvas that welcomes color and personality. A handful of fresh spinach wilts into the sauce in the last minute, or sun-dried tomatoes scattered on top add a sweet-tart note that changes everything. Some nights I add a pinch of red pepper flakes for heat, other nights I finish with a whisper of lemon so bright it feels like you're eating outside even if it's dark and cold.

• Try butter instead of a little of the oil for a richer mouthfeel.
• Chicken thighs stay juicier than breasts if you have the extra five minutes to cook them through.
• Serve with a cold glass of Pinot Grigio or whatever white wine you enjoy drinking.

Save

This is the kind of dinner that feels effortless once you've made it, but tastes like you've been cooking since morning. Keep making it until it becomes automatic, then teach someone else.

Recipe FAQs

→ What type of pasta works best in this dish?

Penne or spaghetti both hold the sauce well and complement the tender chicken and garlic flavors.

→ Can I substitute chicken thighs for the breast?

Yes, using chicken thighs will add extra juiciness and richness to the dish.

→ How do I make the sauce silky and well-coated?

Adding reserved pasta water gradually while tossing helps emulsify the olive oil, broth, and cheese into a smooth sauce.

→ Is it necessary to add lemon juice?

Lemon juice is optional but adds a fresh, bright note that balances the richness of the sauce.

→ What can I add to vary the flavors?

Incorporate sautéed spinach or sun-dried tomatoes for added texture and layers of flavor.

→ Can I prepare this dish in under 40 minutes?

Yes, the total time is about 35 minutes, making it suitable for a quick weeknight meal.