The only thing better than garlic is more garlic (or “GAW-lic” as I’ve been known to say). And the secret to making something extra garlic-y is using Garlic Better Than Bouillon. I’m going to give you a pasta loaded with tender chicken in a creamy, garlic-Parmesan sauce so sensational, you’ll have trouble helping yourself from eating the whole pot (but won’t have any trouble with people keeping their distance from you after). Garlic Chicken Pasta has arrived.
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
- 3 tablespoons extra virgin olive oil
- 20 cloves garlic, sliced into slivers (see Jeff's Tips)
- 2 large shallots, diced
- 1 1/2 - 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces (and yes, you can also use breasts)
- 3 cups garlic broth (I use 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
- 2 teaspoons Italian seasoning
- 1 pound ziti
- 4 tablespoons (1/2 stick) salted butter
- 1/2 - 1 cup of Parmesan cheese (see Step 6)
- 1 tablespoon garlic powder
- Add the olive oil to the Instant Pot and hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the garlic and and sauté until the garlic browns but doesn't burn, about 3-5 minutes (NOTE: If the garlic looks crisped, that's fine! It'll soften once pressure cooked). Feel free to reserve a few tablespoons of the browned garlic for topping the finished dish.
- Add the shallots and sauté for 1 minute longer, scraping the bottom of the pot to get up any browned bits from when the garlic sautéed.
- Add the chicken and sauté until pinkish-white in color, about 3 minutes.
- Add the broth and Italian seasoning to the pot. Stir well. Add the ziti but do not stir. Just smooth it out so it’s mostly submerged.
- Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done and give the pot a good stir.
- Stir in the butter, Parmesan (start with 1/2 cup) and garlic powder. Once combined, if you want it cheesier add another 1/2 cup of the cheese. Optionally, for a creamier and/or marinara finish, add the cream, herb cheese and/or marinara and stir until combined. Let rest for 3-5 minutes to thicken before serving topped with some reserved browned garlic and toasty garlic bread.
If you can't find garlic broth or don't want to get it online, you can use any broth you wish. Better Than Bouillon makes loads of the best flavors! Just remember: 1 teaspoon of the base + 1 cup of water = 1 cup of broth!
You know I normally don't care and use jarred minced or crushed garlic in many of my recipes. But since this one's so garlic-centric, I strongly suggest slicing some fresh cloves into slivers. You can often find them peeled already in the refrigerated section of the produce department in most markets which takes so much hassle, time and a sticky mess out of the game. Feel free to double the amount of cloves if you want it even more garlic crazy! If you ask me, there's never such a thing as too much garlic.
If you have leftovers, add some cream or even marinara when reheating in the microwave for about 2 minutes, stirring midway through.