Garlic And Herb Chicken Pasta Salad Recipes

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

CREAMY CHICKEN PASTA SALAD

Steps:

• Cook pasta in a large pot of salted water per the package directions. Drain well and run under cold water. Set aside.
• Combine dressing ingredients in a small bowl and set aside.
• Mix remaining ingredients in a large bowl. Toss with dressing.
• Refrigerate at least 1 hour before serving. Garnish with green onions and serve.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

EASY PASTA SALAD WITH FRESH HERBS, LEMON AND GARLIC

Steps:

• Gather the ingredients.
• First, prepare the pasta according to the package instructions. Drain it well and allow it to cool.
• Heat half of the extra-virgin olive oil (about 2 tablespoons) in a large skillet over medium heat and add the minced garlic. Cook for just a minute or two, stirring and then reduce the heat to low and add the chopped fresh basil and parsley.
• Cook for just one minute, until heated through. You just want the fresh herbs to start to get gently warmed in order to release their flavors as much as possible, but you don't want them to actually wilt or start to cook.
• Remove the herbs from the heat and allow them to cool.
• In a large bowl, combine the cooked and drained pasta with all of the remaining ingredients, including the cooked garlic and herbs, the remainder of the olive oil, lemon juice, pine nuts, and Parmesan cheese.
• Season generously with salt and pepper to taste.
• Toss your pasta salad well and serve it cold. You may also want to let it chill for an hour or two in the refrigerator before serving to let the flavors really develop.

GARLIC AND HERB CHICKEN PANINI

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
• Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

GRILLED CHICKEN PASTA SALAD

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.