Best Garlic Parmesan Chicken Pasta
Let Me Tell You About This Pasta (And My Slight Pasta Obsession)
Okay, so picture this: It’s a weird Tuesday, I’m not quite sure what’s lurking at the back of the fridge, and I’m craving something that’s both a hug in a bowl and will make my family stop asking what’s for dinner every five minutes. That’s the moment I usually end up making this garlic parmesan chicken pasta. Actually, come to think of it, I first stumbled into this recipe after totally botching a fancier Alfredo once—turns out a little garlic and parmesan can fix almost anything, right? I promise, this pasta is as cozy as your favourite old hoodie (with less questionable stains, hopefully).
Why You’ll Want This On Repeat
I make this when I want something that tastes way fancier than it actually is. My family goes crazy for this because—well, cheese and carbs. Sometimes my youngest claims she helped cook just because she grated a smidge of parmesan. (I let her take all the credit, you’d better believe it.) It’s also my go-to after a day that’s been, you know, a bit much. And when I was still figuring this recipe out, sauce kept separating—but honestly, just keep stirring and it sorts itself out. Eventually. Usually.
What You’ll Need—And What I Sub In When I’m Being Lazy
- 2 chicken breasts (or thighs if that’s what’s on hand—sometimes I use rotisserie chicken for pure laziness and it’s totally fine)
- 2–3 cloves garlic, minced (listen, jarred is okay, my grandmother would disagree but she’s not here!)
- A hearty handful of grated parmesan (about 3/4 cup—I’ve even used pre-shredded in a pinch. Don’t tell the cheese police.)
- 250g pasta (fettuccine, penne, whatever didn’t break at the bottom of the pantry)
- 1 cup heavy cream (half-and-half works, but it’s less rich)
- 2 tablespoons butter (I once used olive oil, and the world kept spinning)
- 1 teaspoon salt, a few cracks of black pepper
- Parsley to finish (half the time I forget it and nobody minds)
- Optional: pinch of chili flakes, squeeze lemon, extra cheese for living dangerously
How I Actually Cook It (With Tangents)
- First, get your pasta boiling in salty water—salty like the sea, as some chef once said on TV. (But not actually seawater—learned that the hard way.)
- While that’s cooking, chop your chicken into bitesized chunks. Season with salt and pepper. Sometimes I throw in a bit of Italian seasoning if I’m feeling fancy, but usually I forget.
- Heat a big pan; add butter. Once it’s melted and sizzling, toss in the chicken. Let it brown, don’t fuss with it too much—let it get a bit of color. This is where I usually sneak a taste. If it looks kind of pale at first, don’t worry. It gets better. Everything does.
- Add in garlic and stir until your kitchen smells like an Italian bistro—or at least like something you want to eat. Don’t let it burn! If it does, just start again. Happens to the best of us.
- Pour in the cream, scraping up all the bits at the bottom (they’re the tasty part). Lower the heat and let it simmer a couple minutes. Yes, it’ll look a bit weird as it bubbles. That means it’s working.
- Stir in parmesan by small handfuls so it melts smoothly. If you dump it all at once, it’ll be stringy—but hey, it still tastes good.
- Add the drained pasta right into the pan, with maybe a splash of pasta water if the sauce looks thick (or, honestly, if you forgot to drain it properly like I sometimes do).
- Toss it all together so every noodle is sauced. Taste and adjust salt and pepper. Add parsley, maybe a squeeze of lemon. Or—don’t.
A Few Notes From Someone Who’s Messed This Up Before
- Good parmesan matters, but I’m not above the green can in emergencies.
- If the sauce splits, a bit more cream and vigorous stirring usually saves it. Or just call it rustic.
- Leftover rotisserie chicken saves SO much time, just be careful not to dry out the meat while reheating it.
- Pasta water is the magic fix for almost any sauce issue. Keep a mugful before draining the pasta (I forget half the time, but it’s worth it).
How I’ve Swapped Things Up—And One Big Fail
- Once I threw in spinach—delicious, slightly wilted, went over well.
- Mushrooms? Absolute winner (though my oldest whines, but more for me!).
- Tried bacon instead of chicken—honestly, too salty. Wouldn’t recommend, but you do you.
- Glutenfree pasta: works fine, just don’t overcook or it’s gluey.
Stuff You’ll Need, Or How I MacGyvered It Once
- Big skillet or deep pan. Don’t have one? I once did this in a soup pot and nobody noticed.
- Basic pot for pasta
- Colander, unless you’re a pasta fishing pro with a spider or even just a fork (risky but possible!)
- A wooden spoon, because it sounds nice when it clatters, but any spoon will do
The Big Storage Dilemma
Supposedly, you can keep leftovers in the fridge for two days. I think it tastes better next day, but honestly, in my house it never lasts more than a day. Sometimes I hide a bowl at the back so I can have it for lunch—don’t judge.
How I Like to Serve It (And a Weird Family Tradition)
Honestly, it’s great solo, but if I’m feeling extra, I’ll do a crisp salad and a hunk of bread—the kind that makes a mess all over the table. My cousin dunks garlic knots right in the sauce; wild, but it works. Heard about serving it with roasted broccoli? Saw it here and it’s become a little habit of mine.
Things I Learned The Hard Way (So You Don’t Have To)
- Don’t try to rush the cheese melting—even if you think you’re late for soccer pickup. Sauces need love—and patience.
- Actually, if you forget to salt your pasta water, the whole dish can taste a bit flat. Learned that the embarrassing way.
- Add just a splash of pasta water at the end, not half the pot like I did that one time. Trust me, there are limits.
People Always Ask Me These Things
- Can I make this ahead? Yep, it reheats better than I expected. Though, sauce thickens, so add a splash of milk or cream when you’re warming it up.
- Is there a way to make it lighter? Probably… swap the cream for milk, but just be ready for a slightly thinner sauce. I’ve done it, wasn’t my favorite, but not bad either.
- I’m out of parmesan—what now? You could try romano or asiago, I’ve done it. Or, check out this helpful cheese swap guide. Just don’t pick the bagged stuff that’s weirdly powdery; on second thought, maybe it’s fine.
- Whole wheat pasta—is it weird? I like it! Texture’s a bit chewier, but all that sauce covers a multitude of sins.
- Can I freeze it? I tried once—came out a tad grainy, but edible. Wouldn’t win awards or anything.
So there you have it, my (slightly rambling) guide to the best garlic parmesan chicken pasta I know. Oh, and if you happen to drop a noodle or two on the floor while you’re cooking—don’t stress. That’s just proof there was love in the process. Enjoy—and send me a photo if you make it. Or, well, at least imagine me cheering you on from the couch. Happy cooking!
Ingredients
- 12 oz fettuccine or penne pasta
- 2 large boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
-
1Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
-
2Season the diced chicken breasts with salt, black pepper, and Italian seasoning.
-
3Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
-
4In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer.
-
5Stir in grated parmesan cheese until the sauce is smooth and thickened. Return cooked chicken to the skillet and toss to coat in the sauce.
-
6Add cooked pasta to the skillet, tossing everything together until well combined. Garnish with fresh parsley, if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
