Can you use garlic powder instead of garlic with this pasta?

In some cases, it's fine to use garlic powder in place of whole garlic. But this recipe isn't one of them since it's a main component for the creamy garlic chicken pasta.

Can I make this in my Instant Pot or Crockpot?

You might be able to make components of the dish using the saute function on the Instant Pot, such as browning the chicken and making the sauce. But the pressure cooking feature won't be useful here. Neither would your crockpot, as it's just not a dish that could easily convert to slow cooking and come out well.

Why isn't my creamy chicken pasta creamier?

I tried to create a recipe with a cream sauce that won't overwhelm you with fat and calories. If you want a really rich and thick sauce made with heavy cream and butter, this probably isn't the recipe for you. However, you can easily substitute heavy cream for the half and half, as I mentioned above.

Can I just use milk to make the cream sauce?

I suggest using half and half, which is made up of equal parts cream and milk. It's already a lighter option and I don't think the sauce will have enough flavor if you use just milk instead.

Creamy Garlic Parmesan Chicken Pasta

Description

This Creamy Garlic Parmesan Chicken Pasta combines tender breaded chicken, al dente pasta, and a cream sauce with garlic and parmesan.

Ingredients

Scale

12 ounces of pasta such as fettuccini or linguini
a bunch of kale
3 cloves garlic
1 cup freshly grated parmesan
1 pound boneless, skinless chicken breasts
1 teaspoon kosher salt
1/4 cup, plus 1 tablespoon flour
2 eggs, beaten
1 cup breadcrumbs
1 1/2 teaspoons dried oregano
1/4 cup olive oil, possibly more, for frying
3/4 cup broth
1 cup half and half
Basil leaves, torn, for topping

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Instructions

Start a pot of water boiling for the pasta. When boiling, add several pinches of salt and the pasta. Cook al dente according to the directions on the package. Drain and set aside.
Roughly chop the kale, slice the garlic, and grate the cheese. Cut each chicken breast into 3-4 thin pieces. If any pieces are too thick, slice them in half to thin them out. Pat the chicken dry with a paper towel then salt the chicken with 1/2 teaspoon of the salt.
Set up your breading station with three shallow dishes. Put the 1/4 cup of flour in one, the beaten eggs in the second and the breadcrumbs and oregano in the third. Dip each piece of chicken in the flour, then the eggs, then the breadcrumbs. Shake off any excess between each dipping. Repeat with the remaining chicken pieces.
Heat three tablespoons of olive oil in a large, deep pan over medium-high heat. When hot, add half of the chicken pieces and cook for about 3 minutes on each side or until lightly browned. Repeat with the remaining chicken when the first batch is done, adding more oil if the pan becomes dry.
Make the sauce. Wipe out the pan used for the chicken and pour in another tablespoon of olive oil. Set over low heat and add the sliced garlic. Cook for about two minutes, stirring, then stir in a tablespoon of flour. Cook for another minute, then whisk in the broth and bring to a simmer. When the broth has thickened, add the cream, grated parmesan cheese, and remaining 1/2 teaspoon of salt. Continue to whisk to help the sauce meld.
Stir in the kale, a handful at a time, adding more as it wilts down. Cook for a couple of minutes over low heat and then add the pasta to the pan. Use tongs to toss everything together. Heat until the pasta has warmed.
Slice the chicken into small pieces and toss into the pasta. Top with the torn basil leaves and serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dishes
Method: Pan Frying
Cuisine: Italian