Pasta lovers, rejoice! Prepare to fall head over heels for this creamy garlic chicken pasta that’s about to become your go-to weeknight dinner. Perfectly seared chicken breast tossed with al dente pasta in a luxuriously smooth sauce—this dish delivers restaurant-quality flavor with minimal fuss.
Why This Recipe Works
- The chicken breasts are pounded to an even thickness, ensuring they cook uniformly and stay incredibly juicy rather than drying out—no more rubbery chicken nightmares!
- We build layers of flavor by searing the chicken first, then using the same pan to create a rich, garlic-infused sauce that picks up all those delicious browned bits from the bottom.
- The sauce combines heavy cream, Parmesan, and a touch of pasta water to achieve that perfect velvety consistency that clings to every noodle without being overly heavy or greasy.
- Timing is everything—cooking the pasta just shy of al dente means it finishes cooking in the sauce, absorbing all that glorious flavor while maintaining ideal texture.
- Fresh herbs added at the end provide a bright, aromatic finish that cuts through the richness and makes each bite absolutely irresistible.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds), pounded to ½-inch thickness
- 1 pound fettuccine or linguine pasta
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- ½ cup reserved pasta water
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Meat mallet or rolling pin
- Measuring cups and spoons
- Cheese grater
- Tongs
- Whisk
- Colander
Instructions
Prepare Your Ingredients and Chicken
Before anything else, let’s get organized! Place your chicken breasts between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin until they’re an even ½-inch thickness throughout—this ensures they cook evenly without drying out. Season both sides generously with salt and pepper, then set aside. Meanwhile, bring a large pot of salted water to a rolling boil for your pasta. Mince your garlic, chop the parsley, and measure out all other ingredients so they’re ready to go. Cooking is so much more enjoyable when you’re not scrambling mid-recipe! Pro tip: Salting your pasta water should make it taste like the sea—this is your only chance to season the pasta itself, so don’t be shy!
Cook the Pasta and Sear the Chicken
Add your pasta to the boiling water and cook according to package directions, but subtract 2 minutes from the recommended time since it will finish cooking in the sauce later. While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter melts and starts to foam. Carefully add the chicken breasts and cook for 5-6 minutes per side, until they develop a beautiful golden-brown crust and reach an internal temperature of 165°F when checked with an instant-read thermometer. Remove the chicken to a cutting board to rest—this allows the juices to redistribute throughout the meat. Don’t forget to reserve about ½ cup of that starchy pasta water before draining!
Create the Creamy Garlic Sauce
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet—those browned bits at the bottom are flavor gold! Add the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it burn or it will turn bitter. Pour in the heavy cream, Italian seasoning, and red pepper flakes if using, then bring to a gentle simmer while whisking constantly to incorporate all those delicious pan drippings. Let the sauce simmer for 2-3 minutes until it slightly thickens and reduces by about a quarter. The sauce should coat the back of a spoon at this stage.
Combine Pasta and Sauce
Add the drained pasta directly into the skillet with your creamy garlic sauce, along with about ¼ cup of the reserved pasta water. Use tongs to toss everything together, ensuring each strand of pasta gets beautifully coated. The starch in the pasta water will help emulsify the sauce and make it cling to the noodles perfectly. If the sauce seems too thick, add more pasta water a tablespoon at a time until it reaches your desired consistency. Stir in the grated Parmesan cheese until melted and fully incorporated, creating that luxurious, velvety texture we’re after.
Slice Chicken and Final Assembly
Slice your rested chicken breasts against the grain into ½-inch thick strips—cutting against the grain ensures tender, easy-to-chew pieces rather than stringy, tough meat. Gently fold the chicken slices into the pasta mixture, being careful not to break them up too much. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and stir in the fresh parsley right at the end to maintain its bright color and fresh flavor. Serve immediately in warm bowls with extra Parmesan cheese for sprinkling on top.
Tips and Tricks
For the absolute best results, consider these pro-level tips that will take your chicken pasta from good to extraordinary. First, always bring your chicken to room temperature for about 15-20 minutes before cooking—this prevents the outside from overcooking while the inside remains cold. When pounding your chicken, work from the center outward in even strokes to avoid tearing the meat. For maximum flavor development, pat your chicken completely dry with paper towels before seasoning; moisture is the enemy of achieving that perfect golden sear. If you’re watching your fat intake, you can substitute half-and-half for the heavy cream, but be extra careful not to let it boil vigorously or it may separate. For an even richer sauce, try adding a tablespoon of cream cheese along with the Parmesan—it adds incredible body and tanginess. If you prefer darker meat, chicken thighs work beautifully here too; just increase the cooking time by 2-3 minutes per side since they have more fat to render. To make this dish ahead, prepare all components separately and combine gently when ready to serve—the pasta will absorb the sauce if left together too long. For extra vegetable goodness, sauté some sliced mushrooms or spinach with the garlic before adding the cream. Always use freshly grated Parmesan rather than the pre-shredded stuff, which contains anti-caking agents that prevent smooth melting. If your sauce ever breaks or looks greasy, whisk in a teaspoon of cold butter off the heat to bring it back together. Finally, invest in an instant-read thermometer—it takes the guesswork out of cooking chicken and ensures perfect results every single time.
Recipe Variations
- Sun-Dried Tomato and Basil Twist: Add ½ cup chopped sun-dried tomatoes (oil-packed, drained) when making the sauce, and substitute fresh basil for the parsley. The intense sweetness of the tomatoes pairs wonderfully with the creamy garlic base, while basil provides a more aromatic, licorice-like note that elevates the entire dish.
- Mushroom and White Wine Version: Sauté 8 ounces of sliced cremini mushrooms in the pan after cooking the chicken, then deglaze with ½ cup dry white wine before adding the garlic. Let the wine reduce by half before proceeding with the cream. The earthiness of mushrooms and acidity of wine create a more complex, sophisticated flavor profile.
- Lemon Herb Chicken Pasta: Add the zest of one lemon and 2 tablespoons of lemon juice to the sauce, along with a combination of fresh thyme, rosemary, and parsley. The bright citrus cuts through the richness beautifully and makes the dish feel lighter and more refreshing—perfect for spring and summer evenings.
- Cajun Spiced Chicken Pasta: Season the chicken with 2 tablespoons of Cajun seasoning instead of salt and pepper, and add sliced bell peppers and onions to the skillet before the garlic. The bold, spicy flavors transform this into a completely different experience that packs serious heat and complexity.
- Alfredo-Style with Broccoli: Steam 2 cups of broccoli florets until crisp-tender and add them to the pasta along with the chicken. Increase the Parmesan to 1½ cups and consider adding a pinch of nutmeg for that classic Alfredo flavor. It’s a complete meal in one bowl with added nutrition and color.
Frequently Asked Questions
Can I use milk instead of heavy cream?
While you can technically use whole milk, I wouldn’t recommend it for this particular recipe. Heavy cream contains about 36-40% milk fat, which is necessary for creating that luxuriously thick, velvety sauce that coats the pasta beautifully without breaking or becoming watery. Milk has only 3-4% fat content and will result in a much thinner, less rich sauce that might separate when heated. If you must substitute, use half-and-half (10-12% fat) and consider adding a tablespoon of flour or cornstarch mixed with cold water to help thicken it. However, for the authentic restaurant-quality experience, heavy cream is definitely worth the splurge!
How do I prevent the chicken from drying out?
The key to juicy chicken breast lies in three crucial steps: proper pounding, precise cooking temperature, and adequate resting time. First, pounding the chicken to an even ½-inch thickness ensures it cooks uniformly without the thinner edges drying out while the center finishes. Second, cook over medium-high heat until the internal temperature reaches exactly 165°F—use an instant-read thermometer to avoid guesswork. Finally, let the chicken rest for at least 5 minutes after cooking before slicing; this allows the juices to redistribute throughout the meat rather than spilling out when cut. Following these steps guarantees tender, moist chicken every time!
Can I make this recipe gluten-free?
Absolutely! This recipe adapts beautifully to gluten-free needs. Simply substitute your favorite gluten-free pasta—look for brands made from brown rice, quinoa, or corn blends that hold up well in creamy sauces. Cook according to package directions, but be extra careful not to overcook as GF pasta can become mushy more quickly than traditional wheat pasta. Also ensure your chicken broth (if using) and Parmesan cheese are certified gluten-free, as some brands may contain hidden gluten. The sauce itself is naturally gluten-free when made with the ingredients listed, making this an easy and delicious option for those with dietary restrictions.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, leftovers will keep for 3-4 days in the refrigerator. The sauce may thicken considerably as it cools, so when reheating, add a tablespoon or two of milk or cream and warm gently over low heat while stirring frequently. Avoid microwaving on high power as this can cause the sauce to separate and the chicken to become rubbery. For best results, reheat in a skillet over medium-low heat, adding liquid as needed to restore the creamy consistency. I don’t recommend freezing this dish as the dairy-based sauce tends to separate and become grainy when thawed.
What can I serve with this chicken pasta?
While this dish is substantial enough to stand alone, it pairs beautifully with several sides. A simple green salad with a light vinaigrette provides refreshing contrast to the rich pasta. Garlic bread or crusty Italian bread is perfect for soaking up every last bit of that delicious sauce. For vegetables, roasted asparagus, sautéed green beans, or steamed broccoli complement the flavors nicely. If you’re serving guests, consider starting with a classic Caesar salad or antipasto platter. For wine pairings, a crisp white like Pinot Grigio or Sauvignon Blanc cuts through the richness, while a light red such as Pinot Noir also works surprisingly well.
Summary
This creamy garlic chicken pasta delivers restaurant-quality flavor with minimal fuss. Juicy seared chicken, al dente pasta, and velvety sauce come together in under 30 minutes for the perfect weeknight dinner that feels anything but ordinary.
