Creamy Garlic Parmesan Chicken Pasta

Recipe

Ingredients

(Serves 4)

For the Chicken

4 boneless skinless chicken breasts2 tbsp olive oil (or unsalted butter)1 tsp Italian seasoning½ tsp salt½ tsp black pepper

For the Sauce

4 garlic cloves, finely minced

1 cup chicken stock (or broth)1 cup heavy cream (double cream in the UK)1 cup freshly grated Parmesan cheese½ tsp chili flakes (optional, for a little heat)

For the Pasta

350g (12 oz) pasta (fettuccine, penne, or spaghetti)1 tbsp salt (for pasta water)½ cup reserved pasta waterTo Garnish2 tbsp fresh parsley, choppedExtra Parmesan for serving

Step-by-Step Method

Step 1: Cook the pasta to perfectionBring a large pot of salted water to a rolling boil. Add pasta and cook until al dente — firm to the bite but tender enough to eat. Stir occasionally to prevent sticking. Before draining, scoop out about ½ cup of the starchy pasta water and set aside; this will help thicken and bind the sauce later. Drain the pasta and toss with a drizzle of olive oil to prevent clumping.

Step 2: Season and sear the chickenPat chicken breasts dry with kitchen paper — dry chicken means better browning. Season both sides generously with salt, pepper, and Italian seasoning.Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the pan, cooking for 5–6 minutes on each side until golden brown and fully cooked (165°F / 74°C internal temperature). Transfer to a plate, cover loosely with foil, and let rest while you prepare the sauce.

Step 3: Create a garlic-infused baseReduce the heat to medium. In the same skillet, add the minced garlic. Sauté for 30–60 seconds until fragrant but not browned. This step is crucial — garlic forms the backbone of the sauce.

Step 4: Deglaze and build depthPour in chicken stock to deglaze the skillet, scraping up any caramelized bits stuck to the bottom. These “fond” bits are pure flavor gold and will enrich the sauce. Allow the stock to simmer for 1–2 minutes to reduce slightly.

Step 5: Make the creamy Parmesan sauceLower the heat. Slowly stir in the heavy cream, followed by grated Parmesan cheese. Whisk gently until the cheese melts and the sauce turns velvety and smooth. Simmer on low for 3–4 minutes, allowing the sauce to thicken. If desired, stir in chili flakes for a gentle heat kick.

Step 6: Toss pasta into the sauceAdd the cooked pasta directly to the skillet. Toss well so every strand is coated in creamy goodness. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until it reaches your desired consistency.

Step 7: Slice chicken and finish the dishSlice the rested chicken breasts into strips. Return them to the skillet, nestling them into the pasta. Spoon creamy sauce over the top and let everything simmer together for 2–3 minutes so the flavors meld.

Step 8: Garnish and serveSprinkle with freshly chopped parsley and an extra dusting of Parmesan cheese. Serve immediately, ideally with garlic bread and a crisp side salad.

Tips for Success

Salt your pasta water well — this is the only time to season the pasta itself.Use freshly grated Parmesan — it melts smoothly, unlike pre-shredded cheese.Don’t overcook the chicken — searing gives flavor, but resting keeps it juicy.Adjust sauce thickness — too thin? Simmer longer. Too thick? Add pasta water.

Variations & Add-Ins

Vegetables: Add spinach, broccoli, or sun-dried tomatoes for extra nutrition.Protein Swap: Use shrimp or salmon instead of chicken for a seafood twist.Spicy Version: Add more chili flakes or a touch of cayenne.Low-Carb Option: Swap pasta for zucchini noodles or spaghetti squash.

Serving Suggestions

With fettuccine Alfredo-style pasta for a restaurant classic.Over creamy mashed potatoes for ultimate comfort food.Paired with a crisp Caesar salad for balance.

FAQs

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be lighter and less rich. Add a little extra Parmesan to thicken it.

Can I make it ahead of time?Yes, cook and store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or stock.

Can I freeze creamy chicken pasta?

It’s best fresh, but you can freeze it for up to 2 months. Reheat slowly after thawing to maintain creaminess.

What pasta works best?

Fettuccine, spaghetti, and penne hold the sauce beautifully.

ConclusionThis Creamy Garlic Parmesan Chicken Pasta is rich, comforting, and easy to make at home. With tender chicken, silky sauce, and perfectly cooked pasta, it’s a guaranteed family favorite. Best of all, it’s versatile enough for weeknight dinners yet impressive enough for guests.