Creamy Garlic Chicken Pasta
This Creamy Garlic Chicken Pasta is a rich, satisfying, and flavor-packed dinner that comes together in under 30 minutes. Tender, juicy chicken is nestled in a velvety garlic-parmesan cream sauce, all tossed with perfectly cooked pasta. It uses simple pantry staples and tastes like something you'd order at a cozy Italian restaurant—making it the perfect easy weeknight meal that's guaranteed to earn compliments.
Equipment
- Large pot For boiling pasta
- Large skillet or sauté pan 12-inch works best
- Sharp chef's knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Colander For draining pasta
- Garlic press or microplane For mincing garlic
- Box grater For freshly grating Parmesan
- Tongs For tossing pasta
Ingredients
- 12 oz fettuccine or penne pasta 340g
- 1.5 lbs boneless, skinless chicken breasts 680g, cut into bite-sized pieces
- 2 tablespoons olive oil
- 6 cloves fresh garlic minced
- 1 tablespoon unsalted butter
- 1 cup heavy cream 240ml
- 1 cup chicken broth 240ml, low-sodium recommended
- 1 cup freshly grated Parmesan cheese 100g
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Red pepper flakes optional, for heat
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve 1/2 cup pasta water, then drain.
- Pat chicken dry and season with Italian seasoning, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in a single layer for 4-5 minutes per side until golden and cooked through (165°F). Remove and set aside.
- Reduce heat to medium. Melt butter in the same pan, add garlic, and sauté for 60 seconds until fragrant and golden.
- Pour in chicken broth, scraping up browned bits. Simmer 2 minutes, then add heavy cream and simmer gently for 3-4 minutes until slightly thickened.
- Reduce heat to low, stir in Parmesan until melted and smooth. Adjust consistency with reserved pasta water, then season with salt, pepper, and red pepper flakes if desired.
- Return chicken to the pan, add drained pasta, and toss until everything is evenly coated. Add a splash of pasta water if needed.
- Garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
- Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your sauce grainy.
- Don't skip patting the chicken dry. Moisture prevents browning; dry chicken gives a beautiful golden sear and more flavor.
- Reserve your pasta water. This starchy liquid can transform a thick, clumpy sauce into a silky one that coats every piece of pasta perfectly.
- Keep the heat gentle when making the sauce. Once you add the cream and Parmesan, dial the heat to medium-low to prevent the dairy from breaking.
- Taste and season at every stage—season the chicken, salt the pasta water, and taste the sauce before serving.
- Don't overcook the garlic. Sauté it just until fragrant and lightly golden, about 60 seconds over medium heat.
- Use room-temperature cream. Adding cold heavy cream to a hot pan can cause temperature shock and uneven cooking.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk.
- Freezing is not recommended for cream-based pasta sauces, as the dairy tends to separate when thawed.
- Variations: Add spinach, sun-dried tomatoes, mushrooms, or bacon. Swap chicken for shrimp, sausage, or salmon. Add lemon zest for brightness.
Nutrition
Serving: 1ServingCalories: 680kcalCarbohydrates: 52gProtein: 45gFat: 30gSaturated Fat: 16gSodium: 680mgFiber: 2gSugar: 3gCalcium: 28mgIron: 14mg
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