I like to cook with bone-in chicken because it just gives that extra layer of flavor. I understand it’s not always the easiest to eat, but it is so worth the delciousness. This recipe for Creamy Garlic Chicken is bursting with flavor from the thyme, roasted red peppers and garlic. And the cream and parmesan make for a velvety sauce to pull it all together over buttery pasta.
In the recipe I list jarred roasted red peppers. This is more for time saving sake. It is not hard to make your own roasted red peppers, but it does take a bit of time (upwards of 90 minutes – check out the process in my recipe for Roasted Red Pepper Pesto) to get them to the right doneness. That might not be doable on a weeknight for you, so go for the jarred ones if you need to. Just make sure that you don’t get the marinated variety – as that will change up the flavors of this recipe entirely.
I used spaghetti for the base on this dish, but you can really use any long pasta (fettuccini, linguini, bucatini) that you have on hand. You could swap out for a short pasta (rotini, penne, rigatoni), but it may not eat the same. I also used grated parmesan instead of shredded because it needs to dissolve quickly into the sauce so that you get the even flavor.
A garlic breadstick would be a great side for this dish, along with a simple Caeser salad. I like to get the long breadsticks from my grocery bakery and brush them with melted butter. Then sprinkle with garlic salt and warm up in the oven for about 8 minutes. So yum!
Now Let’s Get Cookin’!
Creamy Garlic Chicken
- 8 Chicken Drumsticks skin removed
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 4 tbsp Oil divided
- 4 Garlic Cloves minced
- 1 16oz jar Roasted Red Peppers drained, chopped
- 2 cups Chicken Broth
- ½ cup Heavy Cream
- ½ cup Parmesan Cheese grated
- 2 tsp Thyme divided
- ½ tsp Cayenne Pepper
- 4 tbsp Butter
- 1½ lb Long Pasta
- Start boiling water for pasta (salt if desired)
- Evenly sprinkle salt, pepper and paprika over chicken drumsticks. Add 2 tablespoons to large saute pan over medium high heat. Once hot, add chicken and brown on each side for 5 minutes each. Remove from pan (keep warm).
- Add remaining oil to pan, along with garlic. Let cook for 2 minutes, then add roasted red peppers and cook another 3 minutes. Next add broth, cream and parmesan. Bring just to a bubble and reduce heat to medium.
- Stir 1 teaspoon of thyme and cayenne to sauce. Return chicken to pan and cover with lid. Let cook another 20 minutes.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and return to pot (away from heat). Add butter and remaining thyme and toss with tongs to coat noodles with butter.
- Serve a portion of buttered pasta with ladle of sauce and piece of chicken. Garnish with more parmesan cheese, if desired
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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