Garlicky chicken pasta



10 min


25 min


4 Servings

Garlicky chicken pasta

Garlicky chicken pasta.
Photo, Roberto Caruso.

Spring is here! This fresh and quick pasta dish is packed with protein and topped with bright vegetables.


  • 450-g pkg linguine or orecchiette pasta
  • 1/3 cup garlic butter
  • 2 skinless, boneless chicken breasts , thinly sliced
  • 1 pint cherry tomatoes , halved
  • 2 cups packed arugula
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Drain and return to pot.
  • MELT 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chicken is no longer pink, 2 to 3 min. add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, 3 to 4 min. Transfer chicken, tomatoes and liquid into pasta pot. stir in arugula, salt and pepper.

Nutrition (per serving)

  • Calories
  • 654,
  • Protein
  • 31 g,
  • Carbohydrates
  • 90 g,
  • Fat
  • 19 g,
  • Fibre
  • 5 g,
  • Sodium
  • 384 mg.
Wine Pairings

Chicken & fresh-veg pasta, Pair it with: A weighty white.
An entry-level Australian viognier, it has a heady perfumed nose of exotic fruits and dried apricots leading to a textured palate that pairs splendidly
with poultry dishes such as this quick pasta. Our pick: Yalumba Y Series Viognier, Australia, $18.