Garlic Chicken Pasta

Make Ahead and Storage

Keeps in the fridge for up to 3 days. Reheat with a splash of water.

How to Make Garlic Chicken Pasta

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1. Cook the penne in a large pan of unsalted boiling water for 10 minutes, until just tender. Save a mugful (about 250 ml) of the cooking water, then drain.

   Mark done Start 10 min timer

2. Meanwhile, heat half the oil in a large frying pan over medium-high heat. Cook the chicken for 6 minutes, until golden and cooked through. Tip onto a plate.

   Mark done Start 6 min timer

3. Lower the heat, add the remaining oil and the garlic and cook for 1 minute, until pale gold. Add the oregano, chilli flakes and pepper.

   Mark done Start 1 min timer

4. Return the chicken and pasta to the pan with the lemon juice and a splash of the pasta water. Toss for 1 minute, adding more water as needed. Stir in the parsley.

   Mark done Start 1 min timer

A Few Pointers

• Add the pasta water a little at a time; you may not need all of it.
• Take the garlic off the heat at once if it starts to brown; bitter garlic spoils the dish.
• Use a wide pan so that the pasta can be tossed without spilling.

Good Alongside

Steamed green beans · A cucumber salad · Fresh pineapple

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Garlic Chicken Pasta

Garlic Chicken Pasta Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.