A perfect pasta dish is a weeknight dinner hero—it’s comforting, satisfying, and comes together in a flash. But a truly great pasta dish goes beyond simple convenience; it’s about a few key ingredients working in harmony to create a memorable meal. This recipe for Garlicky Chicken Pasta is a perfect example of that. It takes a handful of simple ingredients and transforms them into a restaurant-quality meal that feels both decadent and fresh.

The secret to this dish is the garlic. Sautéed slowly in olive oil, it infuses the entire sauce with a rich, nutty flavor that is miles away from the sharp, raw taste of fresh garlic. Paired with tender, juicy chicken and a handful of fresh herbs and vegetables, it creates a dish that is light yet deeply flavorful. This is the kind of recipe you'll want to have on hand for busy weeknights, and it's so delicious, it's sure to become a new family favorite.

Garlicky Chicken Pasta

Yields: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1 lb (450g) pasta (such as linguine, fettuccine, or spaghetti)

  • 4-6 cloves garlic, thinly sliced

  • ¼ cup olive oil

  • ½ cup dry white wine or chicken broth

  • 1 lemon, juiced

  • 1 pint cherry tomatoes, halved

  • 2 cups fresh spinach

  • ½ cup grated Parmesan cheese, plus more for serving

  • Salt and black pepper, to taste

  • Fresh parsley, for garnish

Instructions

1. Cook the Chicken and Pasta

  1. Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

  2. Season Chicken: While the pasta cooks, pat the chicken cubes dry with a paper towel and season generously with salt and pepper.

  3. Cook Chicken: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until it’s golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside.

2. Make the Garlicky Sauce

  1. Sauté Garlic: Reduce the heat to medium. Add the remaining 3 tablespoons of olive oil to the same skillet. Add the thinly sliced garlic and cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be careful not to let it burn, as burned garlic will taste bitter.

  2. Deglaze: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes until it has reduced slightly.

  3. Add Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3-5 minutes, until they begin to soften and release their juices.

3. Combine and Finish

  1. Add Pasta: Add the cooked pasta to the skillet with the sauce. Toss to coat.

  2. Add Chicken and Spinach: Return the cooked chicken to the skillet. Add the fresh spinach and toss until it wilts, about 1-2 minutes.

  3. Adjust Consistency: Add the lemon juice and half of the reserved pasta water. Stir in the grated Parmesan cheese. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency.

  4. Taste and Season: Taste the dish and adjust with more salt and pepper if needed.

  5. Serve: Divide the pasta among plates, garnish with fresh parsley and extra Parmesan cheese, and serve immediately.

Pro-Tips for a Perfect Dish

  • Don't Burn the Garlic: This is the most important tip. Low and slow is the way to go to get a nutty, sweet flavor from the garlic.

  • The Power of Pasta Water: Don't forget to save some of the starchy pasta water! It's the key to creating a velvety sauce that clings to the pasta.

  • Go with a Good Olive Oil: Since olive oil is a main component of the sauce, using a good quality extra virgin olive oil will make a big difference in the final flavor.

  • Fresh is Best: Fresh garlic and fresh parsley will give you the best, brightest flavors.

  • Add Spice: For a little kick, you can add a pinch of red pepper flakes to the garlic as it sautés.