GARLIC CREAM SAUCE PASTA

October 13, 2016

Generally, I do not lean toward a cream sauce with my pastas. JUST TYPICALLY. But boy, can I go for this one. The big garlic flavor makes it totally work for me. Mincing garlic can be a pain. If you have a garlic press, those are so handy, but if not I do not mind (and maybe prefer) leaving my garlic in larger slices. It is not as meticulous to mince and still distributes the taste evenly through the sauce. My husband really loves it and has come to even request there be lots of big pieces of garlic in all my lasagnas!

garlic-cream-sauce-pasta-copy

GARLIC CREAM SAUCE PASTA
Serves 3 to 4

1 pint grape tomatoes, halved
2 tablespoons olive oil
5 garlic cloves, minced
2 cups spinach
1 cup half and half
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon red pepper flake
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup parmesan cheese, grated
1 pound rigatoni pasta, cooked al dente
1 pound boneless, skinless chicken breasts, cooked and sliced
1/2 cup cooked bacon, crumbled

In a large pan over medium heat, saute tomatoes in olive oil for 3-4 minutes. Add garlic and spinach and cook for 1-2 minutes. Add half and half, basil, oregano, thyme, red pepper flake, salt, and pepper to pan and bring to a boil. Once boiling, add parmesan and reduce to simmer. Stir until cheese is melted, about 1-2 minutes. Toss pasta with sauce, sliced chicken, and bacon. Top with additional parmesan.

GARLIC CREAM SAUCE PASTA
 
Author:
Ingredients
  • 1 pint grape tomatoes, halved
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 2 cups spinach
  • 1 cup half and half
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon red pepper flake
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup parmesan cheese, grated
  • 1 pound rigatoni pasta, cooked al dente
  • 1 pound boneless, skinless chicken breasts, cooked and sliced
  • ½ cup cooked bacon, crumbled
Instructions
  1. In a large pan over medium heat, saute tomatoes in olive oil for 3-4 minutes. Add garlic and spinach and cook for 1-2 minutes.
  2. Add half and half, basil, oregano, thyme, red pepper flake, salt, and pepper to pan and bring to a boil.
  3. Once boiling, add parmesan and reduce to simmer. Stir until cheese is melted, about 1-2 minutes.
  4. Toss pasta with sauce, sliced chicken, and bacon. Top with additional parmesan.

Adapted from Julia’s Album.

SaveSave

SaveSaveSaveSave

Leave a Comment

Rate this recipe:  

Comments

Copyright © Rachel Schultz 2024

PRIVACY POLICY