Buckle up, pasta lovers, because we’re about to embark on a flavor journey that’ll make your taste buds do a happy dance! Beyond being ridiculously delicious, this garlic chicken pasta is the ultimate weeknight hero that comes together faster than you can say “al dente.” Best of all, it uses simple ingredients you probably already have in your kitchen.
Why This Recipe Works
- The chicken gets perfectly seared first, creating those beautiful brown bits in the pan that add incredible depth of flavor to the entire dish
- We use both fresh and powdered garlic for a multi-dimensional garlic experience that isn’t overpowering but definitely makes its presence known
- The pasta water isn’t just discarded – it becomes the secret weapon for creating a silky, emulsified sauce that clings to every noodle
- Finishing with fresh parsley and parmesan right at the end keeps the flavors bright and prevents the cheese from getting gummy in the sauce
- The entire dish comes together in one pan (plus the pasta pot), meaning less cleanup and more time enjoying your masterpiece
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces fettuccine pasta
- 6 cloves garlic, minced
- 1 teaspoon garlic powder
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for serving
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup reserved pasta water
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Colander
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater for parmesan cheese
Instructions
Prep Your Ingredients and Start the Pasta
Before we dive into the cooking chaos, let’s get organized like a pro chef! Fill your large pot with about 4 quarts of water and set it over high heat. While waiting for it to boil, cut your chicken breasts into uniform 1-inch cubes – this ensures even cooking. Mince those 6 garlic cloves until they’re finely chopped but not paste-like, and chop your fresh parsley. Measure out all your other ingredients so they’re ready to go when needed. Once your water reaches a rolling boil (big bubbles breaking the surface continuously), add a generous tablespoon of salt and your fettuccine. Stir immediately to prevent sticking and set your timer for 1 minute less than the package directions suggest – we’ll finish cooking it in the sauce later. Reserve at least 1 cup of that starchy pasta water before draining!
Sear the Chicken to Perfection
Heat your large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers (test by flicking a tiny water droplet – if it sizzles, you’re good), add your chicken cubes in a single layer without overcrowding. You might need to do this in two batches for proper browning. Don’t touch the chicken for 2-3 minutes until you see a golden-brown crust forming on the bottom. Flip each piece and cook for another 2-3 minutes until browned on all sides but not cooked through completely. The internal temperature should reach about 150°F at this stage. Remove the chicken to a clean plate – it will finish cooking later. Those beautiful brown bits left in the pan? That’s flavor gold, so don’t you dare wash that pan!
Create the Garlic Infused Base
Reduce the heat to medium and add the remaining tablespoon of olive oil along with your butter. Once the butter melts and stops foaming, add all your minced garlic. Cook for exactly 60-90 seconds, stirring constantly, until fragrant but not browned – we want golden, not burnt! If you see the garlic starting to darken too quickly, remove the pan from heat momentarily. Add the garlic powder, red pepper flakes (if using), salt, and black pepper, stirring for another 30 seconds to toast the spices. This step builds the foundational flavor layer, so take your time and enjoy that incredible aroma filling your kitchen. The mixture should look bubbly and smell absolutely heavenly.
Build the Creamy Sauce
Pour in the heavy cream and use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Bring the mixture to a gentle simmer (small bubbles around the edges) and let it cook for 2-3 minutes until it slightly thickens. You’ll notice the sauce coating the back of your spoon. Now add about 1/2 cup of your reserved pasta water and stir vigorously – watch as the sauce magically emulsifies and becomes silky smooth. The starch from the pasta water works wonders here! Return the partially cooked chicken to the pan along with any accumulated juices. Simmer for another 2-3 minutes until the chicken reaches 165°F internally and the sauce has thickened enough to coat your spoon.
Combine Everything and Finish
Add your drained al dente pasta directly to the skillet along with another 1/4 cup of pasta water. Using tongs, toss everything together vigorously for 1-2 minutes until the pasta is perfectly coated and has absorbed some of the sauce. The pasta will finish cooking in the sauce during this step. Remove from heat and stir in your grated parmesan cheese and most of the chopped parsley, reserving some for garnish. The residual heat will melt the cheese beautifully without making it clumpy. Taste and adjust seasoning – you might need more salt or pepper. The sauce should cling to the pasta without being too thick or too runny. If it seems dry, add another splash of pasta water.
Serve Immediately with Style
Divide the pasta among serving bowls or plates, making sure each portion gets plenty of chicken and sauce. Top with additional grated parmesan cheese, the remaining fresh parsley, and an extra sprinkle of red pepper flakes if you like some heat. Serve immediately while it’s piping hot – this dish waits for no one! The pasta will continue to absorb the sauce as it sits, so timing is crucial. Pair it with a simple green salad and some crusty bread to sop up every last bit of that incredible garlic cream sauce. Enjoy the compliments that are definitely coming your way!
Tips and Tricks
If you really want to take this dish to the next level, consider brining your chicken before cooking. Dissolve 1/4 cup of salt and 2 tablespoons of sugar in 4 cups of cold water, then submerge your chicken cubes for 30-60 minutes. This simple step ensures incredibly juicy, flavorful chicken every single time. When mincing garlic, sprinkle a pinch of salt over the cloves before chopping – it acts as an abrasive and helps break down the garlic more efficiently while preventing it from sticking to your knife. For the creamiest sauce possible, let your heavy cream come to room temperature before adding it to the hot pan. Cold cream can sometimes cause the sauce to break or become grainy. If you’re watching your calorie intake but still want that creamy texture, you can substitute half-and-half or even whole milk for the heavy cream, but be aware that the sauce will be thinner and might require a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken properly. Always reserve more pasta water than you think you’ll need – at least 1 1/2 cups. You can always discard extra, but running out mid-recipe is a tragedy! The starchy water is liquid gold for creating restaurant-quality sauces. If you accidentally over-reduce your sauce, don’t panic – simply whisk in more pasta water a tablespoon at a time until it reaches your desired consistency. For an extra flavor boost, add a tablespoon of lemon juice or white wine to the sauce after cooking the garlic – let it reduce by half before adding the cream. This adds brightness and complexity that cuts through the richness beautifully.
Recipe Variations
- For a veggie-packed version, add 2 cups of chopped spinach or kale during the last 2 minutes of cooking, or stir in 1 cup of roasted cherry tomatoes and 1/2 cup of sliced mushrooms with the garlic
- Seafood lovers can substitute the chicken with 1 pound of large shrimp (add during the last 3-4 minutes of cooking) or scallops, adjusting cooking times accordingly
- Make it extra indulgent by stirring in 4 ounces of cream cheese along with the heavy cream, or add 1/2 cup of sun-dried tomatoes for a sweet-tangy twist
- For a lighter option, use zucchini noodles or spaghetti squash instead of pasta, and coconut milk instead of heavy cream for a dairy-free version
- Turn it into a baked pasta dish by transferring everything to a baking dish, topping with mozzarella and breadcrumbs, and baking at 375°F for 15-20 minutes until bubbly and golden
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will actually give you even more flavor and tenderness since they have slightly more fat content. Use boneless, skinless thighs cut into 1-inch pieces and follow the same cooking instructions. Thigh meat is more forgiving if slightly overcooked, so it’s a great option for beginners. The cooking time might be slightly shorter since thighs cook faster than breasts, so keep an eye on them and check for an internal temperature of 165°F.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb most of the sauce, so when reheating, add a tablespoon or two of milk or cream to restore creaminess. Reheat gently in a skillet over medium-low heat, stirring frequently, or in the microwave at 50% power in 30-second intervals, stirring between each. Avoid boiling when reheating as this can cause the sauce to separate.
Can I make this dish ahead of time?
You can prep components ahead to save time! Cut the chicken and store it in an airtight container in the fridge for up to 24 hours. Mince the garlic and chop the parsley, storing them separately in the fridge. The sauce doesn’t hold well for more than an hour before serving, as the pasta continues to absorb liquid. For best results, cook everything fresh and serve immediately.
What if I don’t have heavy cream?
No problem! You can use half-and-half mixed with 1 tablespoon of butter per cup to approximate the fat content, or make a roux by melting 2 tablespoons of butter with 2 tablespoons of flour before adding milk. Whole milk will work but give you a thinner sauce – you can thicken it with a cornstarch slurry. For dairy-free options, canned coconut milk works surprisingly well and adds a subtle tropical note.
Why is my sauce separating or looking grainy?
This usually happens if the heat is too high when adding dairy or cheese. Always use medium heat and add ingredients gradually. If your sauce breaks, remove it from heat immediately and whisk in a tablespoon of cold butter or a splash of cold cream. Adding the pasta water gradually while whisking vigorously can also help re-emulsify a broken sauce. Prevention is key – moderate heat and constant stirring!
Summary
This garlic chicken pasta delivers restaurant-quality flavors in under 30 minutes with simple ingredients and techniques. Perfectly seared chicken, multi-layered garlic flavor, and a silky cream sauce come together for the ultimate comfort food that’s sure to become a family favorite.
