Creamy Garlic Chicken Pasta Recipe
This Creamy Garlic Chicken Pasta Recipe combines tender chicken breast with a luxurious garlic-infused cream sauce that clings to perfectly cooked pasta. The dish delivers restaurant-quality results in under 30 minutes, making it an ideal weeknight dinner that feels indulgent. Finished with fresh parsley and Parmigiano-Reggiano, it captures the essence of Italian comfort food.
Ingredients
- 400 g dried fettuccine or pappardelle pasta
- 500 g chicken breast fillets, cut into bite-sized pieces
- 6 cloves garlic, minced
- 240 ml heavy cream (35% fat)
- 120 ml dry white wine (Pinot Grigio or similar)
- 45 g butter, divided
- 30 g extra virgin olive oil
- 60 g Parmigiano-Reggiano cheese, grated
- 15 g fresh flat-leaf parsley, chopped
- 10 g fresh lemon zest
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg, freshly grated
Instructions
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Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120 ml of pasta cooking water before draining.
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While the pasta cooks, pat the chicken pieces dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper on all sides.
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Heat 15 g butter and 15 ml olive oil in a large skillet over medium-high heat. Once foaming, add the chicken pieces in a single layer and sear for 3-4 minutes without stirring until golden, then flip and cook 2-3 minutes more until cooked through. Transfer to a clean plate.
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Reduce heat to medium. Add remaining 30 g butter and 15 ml olive oil to the skillet. Add minced garlic and sauté for 45 seconds until fragrant, stirring constantly to prevent burning.
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Pour the white wine into the pan, scraping the bottom with a wooden spoon to release any browned bits. Simmer for 2 minutes to reduce by half.
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Lower heat to medium-low. Add the heavy cream, nutmeg, and remaining salt and pepper. Stir continuously for 1-2 minutes until the sauce is smooth and slightly thickened.
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Return the cooked chicken to the skillet. Add the cooked pasta directly to the cream sauce along with 60 ml of reserved pasta water. Toss gently for 1-2 minutes until the pasta is evenly coated.
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Remove from heat. Add the lemon zest and half of the grated Parmigiano-Reggiano cheese, tossing gently to incorporate. Add additional reserved pasta water if the sauce appears too thick.
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Divide pasta among four warmed bowls or plates. Garnish each portion with remaining Parmigiano-Reggiano cheese and fresh chopped parsley.
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Serve immediately while the dish is hot, drizzling with additional extra virgin olive oil if desired.
Substitutions
- For dairy-free: Replace heavy cream with 240 ml unsweetened oat or cashew cream, and use vegan butter for a plant-based version
- For a lighter dish: Substitute 120 ml heavy cream + 120 ml chicken stock in place of all cream, reducing richness while maintaining sauce consistency
- For gluten sensitivity: Use gluten-free pasta made from brown rice or chickpea flour, cooking to the same al dente texture
- For reduced fat: Use 50% reduced-fat cream and replace butter with extra virgin olive oil, adding 30 ml more stock to compensate
Tips
- Reserve pasta water before draining—its starch helps emulsify the cream sauce and creates a silkier texture that coats the pasta evenly
- Avoid overcooking the chicken; cubing it ensures faster, more even cooking and prevents dryness that would affect the final dish
- Use freshly grated Parmigiano-Reggiano rather than pre-shredded; it melts more smoothly into the warm sauce without becoming grainy
- Add the pasta directly to the sauce rather than combining separately; this allows the starch to create a natural emulsion that binds the ingredients
This dish draws from Italian cucina casalinga (home cooking), blending the classic technique of cream-based sauces found in Northern Italian cuisine with the simplicity and ingredient respect of traditional Italian cooking. While modern interpretations, it reflects the Italian principle of transforming humble ingredients—chicken, garlic, cream—into something elegant and satisfying without unnecessary complexity.
Frequently Asked Questions
How long does Creamy Garlic Chicken Pasta Recipe take to make?
Creamy Garlic Chicken Pasta Recipe takes about 30 minutes total — 10 minutes of prep and 20 minutes of cooking — and makes 4 servings.
What can I substitute in Creamy Garlic Chicken Pasta Recipe?
You can adapt it easily: For dairy-free: Replace heavy cream with 240 ml unsweetened oat or cashew cream, and use vegan butter for a plant-based version; For a lighter dish: Substitute 120 ml heavy cream + 120 ml chicken stock in place of all cream, reducing richness while maintaining sauce consistency; For gluten sensitivity: Use gluten-free pasta made from brown rice or chickpea flour, cooking to the same al dente texture.
How should I store leftover Creamy Garlic Chicken Pasta Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
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