This creamy garlic chicken pasta is a delicious fusion of tender, bite-sized chicken, rich Parmesan-infused sauce, and perfectly cooked pasta. Each forkful delivers a balance of garlic-infused creaminess, subtle herbs, and a touch of sharpness from freshly grated Parmesan. Whether you’re making a quick yet satisfying dinner or a meal to impress, this dish is both effortless and elegant.
Ingredient Breakdown
The foundation of this dish is chicken breast, a lean protein that, when cooked properly, remains tender and juicy. Pasta of choice, whether it’s penne, fettuccine, or linguine, serves as the perfect vessel for the rich sauce, holding onto every drop of flavor. Olive oil and butter work together to create a deep, velvety base for the sauce while adding a layer of richness. Garlic and shallots provide aromatic depth, infusing every bite with a fragrant, savory undertone. The Italian seasoning blends complementary herbs, bringing a classic Mediterranean warmth to the dish. A splash of dry white wine enhances the complexity of flavors, balancing the creaminess with a slight acidity. The key to the luxurious sauce lies in heavy cream, which thickens beautifully, and Parmesan cheese, which delivers a nutty, umami-packed finish. Fresh parsley adds a final pop of color and freshness, rounding out the dish with a delicate, herbaceous note.
Step-by-Step Preparation Guide
Cooking the Pasta
The key to perfect pasta is generously salting the boiling water, enhancing its flavor from the inside out. Cooking the pasta al dente ensures a firm texture that holds up well when tossed in the sauce. Reserving some of the pasta water allows for adjustments to the sauce’s consistency later on.
Sautéing the Chicken
Searing the chicken in a blend of butter and olive oil ensures a golden, flavorful crust while keeping the inside tender. Cooking the pieces in a single layer prevents overcrowding, allowing them to brown evenly without steaming.
Building the Flavor Base
Shallots should be softened just enough to release their sweetness without caramelizing, while garlic is added last to prevent burning. Stirring constantly for about 30 seconds helps release its bold aroma.
Deglazing with White Wine
Pouring white wine into the hot pan lifts all the flavorful bits stuck to the bottom, intensifying the dish’s depth. A brief simmer allows the alcohol to cook off, leaving only a subtle acidity that balances the richness.
Creating the Creamy Sauce
Slowly incorporating the heavy cream and stirring gently prevents separation. Simmering just long enough to thicken ensures a silky, well-bodied consistency that will coat the pasta beautifully.
Combining Pasta & Sauce
Tossing the drained pasta directly into the sauce allows it to absorb the flavors. Adding small amounts of reserved pasta water, if needed, helps loosen the sauce for the perfect balance of creaminess.
Final Garnishing & Seasoning
Fresh Parmesan cheese melts into the warm sauce, enriching every bite with its nutty depth. Parsley introduces a refreshing contrast, while salt and black pepper refine the overall flavor profile.
Recipe Tips & Frequently Asked Questions
The best pasta types for creamy sauces:
Fettuccine, penne, or linguine work best for holding onto rich sauces.
How to properly reheat leftovers without losing creaminess:
Reheat gently on the stovetop with a splash of reserved pasta water or cream.
Substituting white wine with a non-alcoholic alternative:
Chicken broth or a squeeze of lemon juice provides similar acidity.
Ways to add extra depth:
Try adding mushrooms, spinach, or sun-dried tomatoes for added flavor and texture.
Can I use chicken thighs instead of chicken breast?
Yes, but adjust the cooking time slightly to ensure they remain juicy.
How do I make this pasta lighter?
Swap heavy cream for half-and-half or a milk-and-cornstarch mixture.
Can I make this dish ahead of time?
Yes, but store the sauce and pasta separately to maintain texture.
What’s the best way to thicken the sauce if it’s too runny?
Stir in additional Parmesan cheese or let it simmer a little longer.
What to Serve With This Recipe
Side Dishes: A crisp green salad, roasted vegetables, or buttery garlic bread pair beautifully.
Wine Pairings: A glass of Sauvignon Blanc or Chardonnay enhances the creamy texture of the sauce.
Extra Toppings: Add red pepper flakes for heat, lemon zest for brightness, or extra Parmesan for extra cheesiness.
This creamy garlic chicken pasta delivers restaurant-quality flavor with minimal effort, making it a must-have in any recipe collection. Whether you’re preparing it for a cozy night in or serving guests, the combination of tender chicken, silky sauce, and fresh herbs ensures a comforting and satisfying meal. Experiment with different ingredients and make it your own—each variation is just as delicious as the original!
Ingredients
1 lb (450 g) chicken breast, cut into bite-sized pieces
10.5 oz (300 g) pasta of choice
1 tablespoon olive oil
1 tablespoon (20 g) unsalted butter
4 garlic cloves, finely minced
1 medium shallot, finely chopped
½ tablespoon Italian seasoning
⅓ cup (75 ml) dry white wine
1 cup (200 ml) heavy cream (double cream)
½ cup (50 g) Parmesan cheese, freshly grated
A handful of fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste
Instructions
Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, set aside about two cups of pasta water for later use.
Meanwhile, heat the olive oil in a large pan or heavy-bottomed skillet over medium heat. Melt the butter into the oil, then add the chicken pieces. Sauté for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
Add the finely diced shallot to the pan and cook for about a minute until softened. Stir in the minced garlic, allowing it to become fragrant for 30 seconds, ensuring it doesn’t burn.
Sprinkle in the Italian seasoning, stirring to evenly coat the chicken. Pour in the dry white wine, using a spatula to deglaze the pan by scraping up any flavorful bits stuck to the bottom. Let it simmer for 1-2 minutes until the alcohol cooks off.
Lower the heat slightly and pour in the heavy cream, stirring well. Allow the sauce to simmer gently for a couple of minutes until it thickens to a smooth, velvety consistency.
Add the drained pasta to the pan, tossing it thoroughly to coat each strand in the creamy sauce. If the sauce appears too thick, gradually stir in small amounts of the reserved pasta water until the desired consistency is achieved.
Sprinkle in the grated Parmesan and chopped parsley, stirring to combine. Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with extra Parmesan or parsley if desired. Enjoy this rich, flavorful dish while warm!
Creamy Garlic Chicken Pasta Recipe
Ingredients
- 1 lb 450 g chicken breast, cut into bite-sized pieces
- 10.5 oz 300 g pasta of choice
- 1 tablespoon olive oil
- 1 tablespoon 20 g unsalted butter
- 4 garlic cloves finely minced
- 1 medium shallot finely chopped
- ½ tablespoon Italian seasoning
- ⅓ cup 75 ml dry white wine
- 1 cup 200 ml heavy cream (double cream)
- ½ cup 50 g Parmesan cheese, freshly grated
- A handful of fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, set aside about two cups of pasta water for later use.
- Meanwhile, heat the olive oil in a large pan or heavy-bottomed skillet over medium heat. Melt the butter into the oil, then add the chicken pieces. Sauté for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
- Add the finely diced shallot to the pan and cook for about a minute until softened. Stir in the minced garlic, allowing it to become fragrant for 30 seconds, ensuring it doesn’t burn.
- Sprinkle in the Italian seasoning, stirring to evenly coat the chicken. Pour in the dry white wine, using a spatula to deglaze the pan by scraping up any flavorful bits stuck to the bottom. Let it simmer for 1-2 minutes until the alcohol cooks off.
- Lower the heat slightly and pour in the heavy cream, stirring well. Allow the sauce to simmer gently for a couple of minutes until it thickens to a smooth, velvety consistency.
- Add the drained pasta to the pan, tossing it thoroughly to coat each strand in the creamy sauce. If the sauce appears too thick, gradually stir in small amounts of the reserved pasta water until the desired consistency is achieved.
- Sprinkle in the grated Parmesan and chopped parsley, stirring to combine. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with extra Parmesan or parsley if desired. Enjoy this rich, flavorful dish while warm!
