Garlic Cream Chicken & Pasta

20160518_150504.jpgI suppose for this recipe I would have to start with saying…we are head over heels for garlic. We go through a 1 pound bag of garlic about every month and a half to two months. (There’s only 2 of us lol) I put it in everything I possibly can and if a recipe says 1 garlic clove well I’m putting 3 garlic cloves. Over the years I have altered this recipe quite a bit. It’s very cheesy and the cream sauce becomes so thick that it literally creates a coating that just sticks to every noodle and piece of chicken. My mouth is watering just writing about it!

At one point it was a meal I did not make to often just because of how hard it was to clean the Parmesan and Asiago off the sides of the pot. It a bit of a treat when I made it. Well The Dude didn’t really like that because he wants to eat it as often as he can. We made a deal that if he could find a trick to cleaning the pot out with minimal effort I will make it more often. Within 10 minutes he had a solution to my problem and let me tell you it worked!! See notes below for this trick.


  • 2 tsp olive oil
  • 2 tbs butter
  • 7 large cloves garlic, minced
  • 1/2 tsp seasoning salt ( adjust to taste when sauce is done )
  • 4 cups chicken stock
  • 8 oz uncooked linguine, broke in half
  • 1 cup fresh parmesan cheese ( fresh is important, don’t use the Kraft powdered kind because it won’t melt into the cream )
  • 1 cup fresh asiago cheese
  • 3/4 cup coffee cream
  • 2 tbs fresh parsley chopped
  • 1 pound of chicken breast cut into bite sized pieces ( I prefer to season my chicken before cooking it. I use Club House Fiery Habenaro and Garlic because we do like a bit of heat but you can use any seasoning you like on it and make it your own )


  1. In a large stock pot heat oil and butter over medium heat.
  2. Once butter has melted add chicken and cook until no longer pink, about 5-7 minutes. Remove from pot and set aside. Add butter and oil if need then add the minced garlic and cook for 1 minute. It seems like a short amount of time but it is just long enough to bring the flavor of the garlic into the butter and oil. We don’t want it to brown. Add the chicken stock and salt and bring to a boil over high heat.
  3. Once the stock comes to a boil, break pasta in half and add to the pot. ( the reason for breaking the pasta in half, is so the noodles are completely submerged in the broth and they will be done evenly at the same time. There just isn’t enough liquid to cook pasta like you would for most dishes ) Stir the noodles from time to time to keep them from sticking to the bottom of the pot. If the liquid starts to get to low and the noodles still need more time, add more stock but try not to add too much more other wise your sauce wont be as thick.
  4. Once the noodles have reached al dente reduce the heat to medium and add the Parmesan and Asiago, stirring to combine. The cheese will be very sticky and you’ll have globs of it stuck to your spoon. I recommend a silicone coated spoon for this part.
  5. Once the cheese has melted add the  chicken, cream and parsley. Stir to combine. Allow to simmer for another 3-4 minutes or until the sauce starts to become thick and clings to the noodles. Keep in mind that cream sauces do become thicker as they cool.
  6. Allow to cool off for 5 minutes, top with more grated parmesan cheese and enjoy!


**Cleaning The Craziness Out Of The Pot**

As promised I will share what The Dude found to get that cheese stuck to the pot. The real nice thing about this cleaning hack is that it’s not jam packed full of chemicals. You don’t have to go to the store and pay an arm and a leg for some “special” cleaning product that might eat the skin off your hands. It is a baking soda paste. Yup thats it. After I transfer everything out of the pot I bring the pot over to the sink and put a bit of water into the pot. Then I freely dump a crap load of baking soda in there. Play around with the amounts of water and baking soda you need until you reach a paste that will stick to the sides of your pot. Once the whole inside of your pot is plastered you walk away and let it sit over night. The next morning you literally rinse the pot out and all that caked on cheese will fall off with the water. No scrubbing. No cursing at the cheese. No debating on how long it will be before you make this dish again!







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