Creamy Garlic Chicken Pasta

Whew, I’ve been working on this one for a hot minute, but finally got it nailed down to perfection. The sauce y’all 😍 …this dish is really all about the sauce. Don’t skip on any of the ingredients bc it really delivers a delicious, flavorful result. And did it mention this entire dish is 8 ingredients?! So simple. So tasty.

Finally, our goal in creating any recipe is to make sure the food is nourishing and well-balanced so the macros for each serving of this dish are 44P, 50C, and 12F. Enjoy!

Creamy Garlic Chicken Pasta

Serves 4

Macros per serving: 44P / 50C / 12F

Ingredients:

  • 8 ounces dry noodles of choice (we love the Jovial brand or Banza)

  • 2 large chicken breasts, sliced in half horizontally

  • Salt, pepper, and garlic powder

  • 1 tablespoon olive oil or avocado oil

  • 2 shallots (can sub 1/3 cup yellow onion)

  • 4 teaspoons frozen Dorot garlic cubes or 4 fresh garlic cloves, minced

  • 2 teaspoons dried thyme

  • Small pinch of red pepper flakes

  • 1/3 cup chicken bone broth (regular broth is fine too)

  • 8 ounces frozen spinach, rinsed and drained

  • 1.5 cups Califia Oat Creamer

  • 1/2 cup grated Parmigiano Reggiano

  • 1/2 teaspoon salt

Directions:

  1. Bring a pot of water to a boil. Cook your noodles according to package directions. Drain and set aside.

  2. Generously season your chicken breasts with salt, pepper, and garlic powder. No measurements here, but make sure they are well covered on both sides. Heat 1 tablespoon oil in a large skillet over medium-high heat . Cook chicken breasts on both sides until they reach an internal temperature of 165. Remove chicken breasts and set aside. Slice if you desire.

  3. Continue using the same hot skillet. Add 1 more tablespoon oil, shallots, garlic, thyme, and red pepper flakes. Cook for 3-4 minutes or until the shallot begins to soften and turn golden brown. Add spinach. Cook until spinach is wilted and no longer frozen.

  4. Add chicken bone broth and cream and begin scraping up the bottom of the skillet. Bring to a simmer and then turn the heat off. Fold in the parmesan, 1/2 teaspoon salt, cooked chicken and noodles and still until incorporated. Divide between 4 bowls and enjoy!

Dinner, Lunch & Dinner, LunchJennifer CohodesComment