Garlic Chicken Pasta Recipe

This is a quick and easy garlic chicken pasta recipe - use leftover cooked chicken from your roast to give you a second family meal.

You can use fresh chicken if you like - instructions at the bottom of the recipe.


Garlic Chicken Pasta

  • 1lb (500g) pasta, spaghetti or linguine
  • cooked chicken pieces - at least 4oz but more if you have it
  • 1 tablespoon olive oil
  • 2 cloves garlic peeled and crushed
  • 3 tablespoons cream, yoghurt or creme fraiche
  • large handful of basil - chopped
  • fresh ground black pepper
  • large handful of grated parmesan plus more to serve

Cook the pasta in a large pan according to the instructions on the pack.

Cook the garlic in the oil until soft - about 2 or 3 minutes.

Tear the chicken into very small pieces and add to the garlic. Fry for 1 or 2 minutes to heat through.

Drain the pasta and reserve some cooking water - about a cup.

Return the pasta to the large pan.

Tip in the cooked garlic and chicken mixture.

Stir in the cream, basil and parmesan.

Mix the whole together with wooden tongs or a spoon - if it looks a bit dry, then stir in some of the cooking water to make a creamy sauce that coats the pasta. Just add a tablespoon or so at a time until you get the consistency you want.

Serve immediately into hot bowls with extra parmesan if you like.

If you want to use fresh chicken in this recipe, then one chicken breast would be enough - chop very small and cook for about 5 minutes with the garlic instead of just 1 or 2 minutes to warm through.

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