Creamy Garlic Parmesan Chicken Pasta
Creamy, garlicky, and actually satisfying, this Creamy Garlic Parmesan Chicken Pasta is the kind of dinner you make when you want something comforting without overcomplicating it.
It feels like a proper meal, but it doesn’t take much to get there.
It usually comes together pretty fast. Cook the chicken, boil the pasta, then everything sort of meets in the pan with the sauce.
Once the garlic hits the heat, you can already tell it’s going to be good. Nothing fancy, just solid flavours that work.
The sauce is what carries it. Cream, parmesan, garlic, that’s really it, but it coats everything nicely so it doesn’t feel dry or thrown together. It’s rich, but not in a heavy, regret-it-after way.
You can add extras if you want, spinach, mushrooms, whatever’s in the fridge, or just leave it simple. It’s one of those meals that doesn’t need much adjusting to still turn out right.
After you make it once, you probably won’t measure much the next time. You just remember roughly how it goes, and it still comes out good.
This is the kind of pasta that feels like a proper treat but doesn’t take much effort to pull off.
You get tender, well-seasoned chicken, a rich garlic cream sauce, and pasta that’s coated just enough without turning heavy.
It’s simple, but when each step is done right, the result feels a lot more special than the effort suggests.
- The chicken stays juicy with a golden, flavourful crust
- The sauce is smooth, creamy, and full of garlic and parmesan
- The pasta holds onto the sauce instead of sitting in it
Ingredients
Chicken
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian herbs
- Salt and black pepper
Pasta and sauce
- 300g fettuccine or tagliatelle
- 2 tablespoons butter
- 4 garlic cloves, finely minced
- 250ml double cream
- 120ml chicken stock
- 80g freshly grated parmesan
- 1/2 teaspoon black pepper
- Small pinch paprika
- Salt, to taste
- 2 tablespoons chopped parsley
- Splash of pasta water (as needed)
To serve
- Extra parmesan
- Fresh parsley
- Garlic bread
How to make it
1. Season the chicken
Pat the chicken dry, then coat it evenly with the spices, salt, and pepper.
2. Cook until golden
Heat the oil and butter in a pan over medium heat. Cook the chicken for about 5–6 minutes per side until nicely browned and cooked through.
Set aside to rest before slicing.
3. Cook the pasta
Boil in salted water until just tender. Save a little pasta water before draining.
4. Start the sauce
In the same pan, melt the butter and add the garlic. Cook briefly until fragrant.
5. Add liquids
Pour in the chicken stock, then the cream. Let it gently simmer for a few minutes.
6. Stir in parmesan
Lower the heat and add the parmesan slowly, stirring until smooth. Season with black pepper and a pinch of paprika.
7. Combine
Add the pasta and toss until coated. If it thickens too much, loosen with a splash of pasta water.
8. Finish
Slice the chicken and place it over the pasta. Sprinkle with parsley and extra parmesan.
A few small tips that make a difference
- Don’t rush the chicken. A proper sear builds flavour
- Keep the heat low once the cheese goes in
- Use freshly grated parmesan for a smoother sauce
- Add pasta water gradually, not all at once
Serving
Serve it hot, straight from the pan or in a wide bowl, with a couple of slices of garlic bread on the side. The sauce should cling to the pasta, with just enough looseness to stay creamy.
Storage
- Fridge: up to 3 days
- Reheat gently with a splash of milk or cream
Final thought
It’s one of those recipes you don’t need to overthink. Good ingredients, a steady pace, and it comes together into something rich, comforting, and reliably good every time.
