Can I use garlic powder instead of fresh garlic?

Fresh garlic is key to the flavor, but if you’re in a pinch, use about ¼ teaspoon of garlic powder per clove.

Can I make this in a slow cooker?

This dish is best cooked on the stovetop to maintain the crispiness of the chicken and the richness of the sauce.

If you want a richer sauce, swap half and half for heavy cream, or add a little cream cheese.

You can, but the sauce won’t be as creamy. Half and half strikes the perfect balance between richness and lightness.

Scale

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
Chop the kale, slice the garlic, and grate the parmesan cheese. Cut the chicken into thin slices and season with salt.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano.
Dip each chicken piece in the flour, then the eggs, and finally the breadcrumbs.
Heat olive oil in a pan over medium heat. Cook the chicken for about 3 minutes per side until golden brown. Set aside.
In the same pan, sauté garlic for about 2 minutes. Stir in a tablespoon of flour, then slowly whisk in chicken broth. Simmer.
Add half and half and parmesan cheese, whisking continuously until smooth.
Stir in kale until wilted, then toss in the cooked pasta to coat.
Slice the cooked chicken and add back to the pan or serve on top.
Garnish with fresh basil and extra parmesan before serving.

Use fresh garlic, parmesan, and half and half for the best results. Reserve pasta water to adjust sauce consistency if needed.

Keywords: chicken pasta, creamy garlic, parmesan, comfort food