Creamy Garlic Parmesan Chicken Pasta

Ingredients

• 340 g (12 oz)fettuccine or penne pasta
• to salt the pasta watersalt
• 450 g (1 lb)boneless, skinless chicken breasts
• 5 g (1 tsp)garlic powder
• to tastesalt and pepper
• 30 g (2 tbsp)olive oil
• 4 clovesgarlic, minced
• 240 ml (1 cup)double cream
• 100 g (1 cup)grated Parmesan cheese
• 240 ml (1 cup)chicken stock
• 2 g (½ tsp)Italian seasoning
• 2 g (½ tsp), optionalred pepper flakes
• to garnishfresh parsley, chopped

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve 120 ml (½ cup) of pasta water, then drain the pasta and set it aside.

2. 2

   Cook the chicken

   Season the chicken breasts with garlic powder, salt and pepper. Heat the olive oil in a large frying pan over medium-high heat, then cook the chicken for about 6–7 minutes per side, until golden and cooked through. Remove it from the pan, leave it to rest, then slice.

3. 3

   Make the sauce

   Add the minced garlic to the same pan and cook for 1–2 minutes, until fragrant. Reduce the heat to medium, add the chicken stock and bring it to a gentle simmer. Stir in the double cream, Italian seasoning and red pepper flakes, if using. Gradually whisk in the Parmesan until it has melted and the sauce is smooth, then season with salt and pepper.

4. 4

   Combine pasta

   Add the drained pasta to the pan and toss to coat it in the sauce. If the sauce is too thick, add some of the reserved pasta water as needed. Mix in the sliced chicken or serve it on top.

5. 5

   Garnish and serve

   Scatter over the chopped parsley and serve immediately.

What is creamy garlic Parmesan chicken pasta?

This is a pasta dinner in an Italian-inspired style, bringing together chicken, pasta and a rich cheese-and-cream sauce. Creamy pasta dishes have many variations, and this version adds chicken for a more substantial main course.

The method builds flavour in one pan: the chicken browns first, then garlic, stock, cream and Parmesan form the sauce. Tossing the pasta through the sauce helps coat each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 36g protein, 56g carbs, 30g fat.

The pasta supplies most of the carbohydrates, while the chicken contributes much of the protein. Cream, Parmesan and olive oil provide much of the fat; pair a serving with a green salad or vegetables for a more balanced plate.

Choosing the pasta and chicken

Pasta shape: Fettuccine gives the sauce broad strands to cling to, while penne catches it inside its tubes. Either works, so follow the packet timing for the shape you choose.

Chicken: Boneless, skinless breasts are quick to cook and easy to slice. Let them rest briefly after cooking to keep the juices in the meat when you cut it.

Building a smooth sauce

Garlic: Cook it just until fragrant before adding the stock; prolonged cooking can make it taste bitter. Lowering the heat before adding the cream helps keep the sauce gentle.

Parmesan: Whisk it in gradually so it melts evenly. Finely grated cheese is easier to incorporate into a smooth sauce than large shavings.

Getting the texture right

Pasta: Cook it until al dente, as it will be tossed briefly in the sauce afterwards. Save the pasta water before draining so you have it available to loosen the sauce.

Sauce: Aim for a coating consistency rather than a stiff, clinging paste. Add reserved pasta water a little at a time if it needs thinning.

Checking the chicken and timing

Browning: Give the chicken space in the pan and let it cook undisturbed until the underside is golden before turning. The stated 6–7 minutes per side is a guide; thickness affects how quickly it cooks.

Coordination: Start the pasta while preparing the chicken, then make the sauce in the same pan after the chicken rests. This keeps the total cooking time close to 30 minutes.

What to serve alongside

Greens: A simple green salad or steamed broccoli adds freshness beside the creamy pasta. Keep the dressing or seasoning light so it does not compete with the Parmesan sauce.

Bread: Crusty bread can be served alongside to mop up any sauce left on the plate. Add it if you want a more filling meal.

Recipe notes & tips

• Reserve the pasta water before draining, as it is harder to adjust the sauce once the pasta is gone.
• Grate the Parmesan finely so it melts more readily into the cream.
• Slice the chicken after resting it, then choose whether to mix it through or serve it on top.
• Add red pepper flakes only if you want a little heat.
• Toss the pasta with the sauce just before serving for the best coating.

Variations

• Use penne: Choose it instead of fettuccine for a shape that holds sauce inside.
• Add mushrooms: Cook sliced mushrooms in the pan before making the garlic sauce.
• Include spinach: Stir a handful into the sauce at the end until wilted.
• Make it spicier: Increase the red pepper flakes to suit your taste.
• Use another pasta shape: Swap in a similar quantity of pasta and cook it to its packet instructions.

Common mistakes to avoid

• Overcooking the garlic: Cook it only until fragrant, about 1–2 minutes, to avoid a bitter flavour.
• Adding Parmesan too quickly: Whisk it in gradually so it melts evenly instead of clumping.
• Draining away the pasta water: Set aside 120 ml before draining so you can loosen the sauce.
• Skipping the chicken rest: Let the cooked chicken rest before slicing to help it stay juicy.
• Cooking the pasta too soft: Stop at al dente, as the pasta will be tossed with the sauce.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions