Garlicky Chicken Pasta


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 Servings
Garlicky Chicken Pasta

Garlicky chicken pasta.
Photo, Roberto Caruso.

Chatelaine Triple Tested

Spring is here! This fresh and quick pasta dish is packed with protein and topped with bright vegetables.


  • 450-g pkg linguine or orecchiette pasta

  • 1/3 cup garlic butter

  • 2 skinless, boneless chicken breasts, thinly sliced

  • 1 pint cherry tomatoes, halved

  • 2 cups packed arugula

  • 1/4 tsp salt

  • 1/4 tsp pepper


  • COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Drain and return to pot.

  • MELT 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chicken is no longer pink, 2 to 3 min. add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, 3 to 4 min. Transfer chicken, tomatoes and liquid into pasta pot. stir in arugula, salt and pepper.

Nutrition (per serving)

Calories 654, Protein 31g, Carbohydrates 90g, Fat 19g, Fibre 5g, Sodium 384mg.

Wine Pairings

Garlicky Chicken Pasta

Chicken & fresh-veg pasta, Pair it with: A weighty white. An entry-level Australian viognier, it has a heady perfumed nose of exotic fruits and dried apricots leading to a textured palate that pairs splendidly with poultry dishes such as this quick pasta. Our pick: Yalumba Y Series Viognier, Australia, $18.