This dish is magical and has an awesome rich taste.
Easy to make and easier to impress.
Preheat the oven to 350F. Chop the head of the garlic. Drizzle a little olive oil, salt and black pepper and place it in the oven for 30 minutes.
The garlic should be golden brown from the top.
Squeeze out the garlic and make a paste.
Add dry rosemary, dry parsley, 1/4 tsp white pepper and little salt to the Chicken. Mix well.
Add some olive oil to the pan and add chicken. Cook from both sides till the chicken changes color. Usually takes 2-3 minutes each side. Take it out and keep aside.
In the same pan, add butter and the remaining Olive oil. Add mashed Garlic and saute for 30 seconds.
Add red chili flakes and saute for another 10 seconds.
Add the chicken broth. [Now I don’t use the store chicken broth and make my own, but using any chicken broth should be good]
Add Mushrooms and cook for around 5-7 minutes till the broth reduces a little.
Add the chopped onions and cook for another 5 minutes.
Add the heavy cream and the remaining white pepper powder and black pepper powder.
Add the cooked chicken and cook for another 5 minutes till the sauce thickens.
Cook Pasta according to the package instructions.
Place the cooked pasta in the serving plate.
Top it up with the cooked Garlic Chicken and Mushroom. Add a little sauce and Red chili flakes too if you like. Serve it by itself or with a little Garlic bread on the side. Enjoy!!!
Recipe Notes
This dish can be made with zero carbs as well if you switch the regular pasta with veggie pasta.
The pasta can be any kind or shape.
You can always add some dry cheese to the sauce while cooking or sprinkle some on top before serving.