More Hearty Pasta
Creamy Roasted Garlic and Chicken Pasta
This creamy roasted garlic and chicken fettuccine is one of my favourite comfort food dinners. The roasted garlic brings a sweet, mellow depth to the rich, silky sauce, while the tender chicken makes it feel hearty and satisfying. I toss it through ribbons of fettuccine for a dish that feels indulgent but is easy enough for a weeknight. It’s warming, garlicky, and always hits the spot – the kind of pasta you want to curl up with on the couch.
Ingredients
- 1 whole bulb of garlic, sliced in half
- 1 tbsp olive oil
- 400g fettuccine
- 600ml double (heavy) cream
- 1/4 cup grated pecorino cheese (or other hard italian cheese)
- 1 tsp lemon juice
- 300g shredded chicken
- Salt and pepper, to taste
- A handful of freshly chopped parsley
Instructions
- Preheat oven to 200C.
- Place the garlic bulb on a sheet of foil and drizzle over olive oil. Wrap the foil around the bulb of garlic, and roast in the oven for 60 minutes. Remove from the oven and set aside to cool.
- Bring a large pot of salty water to a boil, and cook the fettuccine according to packet instructions.
- As the pasta cooks, stir together the garlic, pecorino, cream and lemon juice in a small pot over low-medium heat until the cheese has fully melted. Add the chicken and stir through.
- Season the pasta sauce with salt and pepper to taste.
- Once the pasta is cooked al dente, quickly strain before tossing through the prepared pasta sauce.
- Divide between four bowls and sprinkle with freshly chopped parsley.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 215mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 26g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Creamy Roasted Garlic & Chicken Pasta Recipe
Snow Days and Soul Food
We had the first glittering scattering of snow here in Scotland on Sunday, just as I’d predicted. I always say the first snow falls at the end of November, and once again, the weather did not disappoint. It’s the kind of snow that doesn’t settle properly but still manages to coat the world in sparkle and silence. The sort that makes you pause. It was so beautiful, so crisp, that I immediately felt the need for something warm, hearty, and comforting. And that’s how I found myself making my creamy roasted garlic and chicken pasta. It’s a pasta dish I’ve made a hundred times, maybe more, but on days like that, it’s needed. Even the act of making it feels comforting. The smell of garlic roasting away in the oven is reason enough, to be honest.
I never used to be one for creamy pastas, but over the past few years I’ve learned to love them. There’s something about snow on the ground flips a switch in me and suddenly I’m elbow-deep in double cream, parmesan, and pasta water. Maybe it’s the cold, maybe it’s the view. Maybe it’s escapism. But creamy pasta in a warm kitchen while snow taps gently at the windows? Perfection.
And let’s be honest, it’s not just the weather that calls for comforting food lately. Everything has felt a little harder these past few years. As mentioned in my last post, I’ve found it increasingly difficult to cook anything new. I only cook, really cook, when I’m happy, and right now… I’m not. It’s easier to fall back into the rhythm of soups, a creamy pasta or two, and salads and things that require little thought. I blame the pandemic, I really do. Not just for the chaos of it all, but the fact that it’s kept me stuck in a situation and a marriage I just don’t want to be in.
The Magic of Roasted Garlic
This creamy roasted garlic and chicken pasta might sound fancy, but I promise it’s one of the easiest things I make. The cooking time might seem a little long on paper, but that’s mostly because of the garlic. Roasting garlic isn’t hard. You just chuck a whole bulb in the oven, drizzle it with oil, wrap it up and forget about it for a bit. No stirring, no watching – just patience. And the flavour you get is worth every second. Sweet, mellow, rich garlic that melts into the sauce and gives it that round, slow-cooked taste. It’s what really sets this pasta apart. I mean sure, without it, the sauce would still be good. But with it? Chef’s kiss. I’ll fight anyone who says otherwise.
I don’t even remember the first time I made this recipe. It’s just always been there. One of those recipes that exists in your brain rather than a notebook. I suppose it’s a comfort recipe in the truest sense – something I can make on autopilot, even when I’m tired or feeling a bit emotionally threadbare. And that’s exactly how I’ve been feeling lately. Exhausted. Battle worn. December’s arrived, and I just… can’t seem to get into the spirit. I normally love Christmas, I’m usually the first one putting together the food plan and dreaming up dessert menus. But this year? Nothing. It’s like the spark’s gone out…
But food like this helps. Even if it’s not festive. Even if it’s not fancy. It’s familiar and nourishing and warm, and it reminds me that taking care of myself doesn’t always have to be complicated. It can be as simple as pasta, cream, garlic, and a bit of parmesan. I’m currently curled up with a giant bowl of the stuff at my desk, watching the snow fall.
A Break from the Pressure
I’ve been thinking a lot about how much pressure we put on ourselves in December. The need to make it magical, meaningful, productive. It’s supposed to be joyful, but half the time it’s just a lot of lists and expectations. And I’m exhausted. But not just December-exhausted. This is the exhaustion that builds when you’ve spent years quietly breaking. When you wake up every day in a marriage that chips away at you bit by bit. When the person you’re supposed to trust ensures, in ways subtle and not-so-subtle, that you are always in pain. Physical, emotional, spiritual. The kind of pain that gets in your bones. And I’m just so tired.
Honestly, I don’t know if I’ll be posting much over Christmas. Maybe I’ll take a break. Maybe I’ll just keep cooking quiet things for myself without turning it into content. And I think that’s okay. Sometimes rest looks like bowls of pasta and early nights and not forcing joy when you don’t feel it.
This recipe, though, is a reminder that joy can still be found in small moments. The smell of garlic roasting. The way the sauce clings to the pasta. The golden colour it turns when the cream and garlic and chicken come together just right. It’s not flashy, but it’s real. And maybe that’s all I can offer right now. A quiet, humble plate of something lovely. Something that makes the room feel warmer and the day feel softer.
Ingredients Breakdown
Roasted garlic is non negotiable in this recipe – you want a whole bulb, sliced in half, roasted until it’s golden and spreadable. Not the stuff from a jar – that sweet, mellow depth makes all the difference. Drizzle it with olive oil, wrap it in foil, and forget about it in the oven for a while. Then there’s the chicken – I go with shredded pieces, usually whatever’s leftover or pre-cooked. It soaks up the sauce beautifully and makes everything feel just a little more satisfying. Fettuccine is my go-to for this dish. The way it holds onto the sauce? Perfection.
Now, let’s talk about the sauce. Double cream makes up the base – rich, indulgent, and totally necessary when you want comfort in a bowl. I mix in grated pecorino or any decent hard Italian cheese I’ve got on hand. It brings the saltiness and that lovely sharp edge. A splash of lemon juice gives it just enough lift so it’s not too heavy. And of course, it’s all seasoned generously with salt and pepper. Always taste as you go.
To finish, I stir through some freshly chopped parsley. It adds a hit of green, a little brightness, and makes it feel just a bit more alive. That’s it. Simple ingredients done well. It’s the kind of meal that tastes like a hug, without requiring much from you at all. Just the right amount of effort for a quiet night in.
