There’s something uniquely satisfying about a bowl of pasta coated in a truly luxurious, flavourful sauce. This Creamy Garlic Chicken Pasta is exactly that – my go-to recipe for when the day calls for something special that doesn’t demand hours in the kitchen. I make this at least once a week – it’s become a family favourite, and the aromas of garlic and herbs that fill the house are just heavenly. It’s the kind of meal that feels indulgent and comforting all at once, built around simple, quality ingredients that come together beautifully.

What makes this particular chicken pasta recipe stand out is the balance we achieve in the sauce. It’s rich and creamy without being heavy, thanks to a little trick with starchy pasta water. The garlic is present and fragrant but mellowed by the cream and sharp Parmesan, so it doesn’t overpower the tender, juicy chicken. We sear the chicken first to get a gorgeous golden crust, which adds another layer of savoury depth to the final dish. This is the meal I turn to for a cosy weeknight dinner, but it’s also special enough to serve when friends come over. It always gets compliments and requests for the recipe!

Recipe Overview

This Creamy Garlic Chicken Pasta recipe delivers a restaurant-quality meal right in your own kitchen. You can expect succulent, pan-fried chicken breast nestled in a silky, garlic-infused cream sauce with perfectly cooked pasta. The flavour is rich and savoury, with nutty notes from the Parmesan and a fresh lift from parsley. After a few tries, I found that letting the chicken rest before slicing is absolutely non-negotiable for juicy results, so please don’t skip that step!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Garlic Chicken Pasta

• Genuine Flavour: The sauce is the star here. It’s a velvety combination of double cream, savoury chicken stock, and freshly grated Parmesan, with layers of both fresh garlic and garlic powder for a rounded, robust taste that clings to every piece of pasta.
• Ready in Under 30 Minutes: From start to finish, this entire meal comes together in about half an hour, making it ideal for those busy weeknights when you want something substantial and delicious without the fuss.
• Flexible Recipe: This recipe is a fantastic base for customisation. Try wilting in a few handfuls of fresh spinach at the end, or sauté some sliced mushrooms with the garlic for an earthy addition. You can also add a pinch of red pepper flakes for a gentle warmth.
• Great for a Relaxed Dinner: It works wonderfully for a satisfying family meal during the week, but it’s also elegant enough for a casual weekend dinner with a glass of wine. For another great chicken dish, my Lemon Garlic Chicken is always a hit.
• Family Tested: My whole family adores this dish. The kids love the creamy sauce and tender chicken, and it’s one of the few meals where everyone clears their plates without any prompting!

Creamy Garlic Chicken Pasta

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I always recommend using fresh ingredients, especially the garlic and Parmesan. Grating your own Parmesan cheese from a block makes a world of difference to the sauce’s texture and flavour compared to the pre-grated kind. I find that a good quality block of Parmigiano Reggiano is worth the small investment.

• 500g dried pasta (I prefer tagliatelle or fettuccine, but penne works too)
• 2 large chicken breasts (about 500g total), sliced in half horizontally to create 4 thinner cutlets
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 5 cloves garlic, finely minced
• 1 tsp garlic powder
• 1 tsp dried oregano
• 120ml dry white wine (like Sauvignon Blanc or Pinot Grigio, optional)
• 200ml chicken stock
• 250ml double cream
• 80g Parmesan cheese, freshly grated, plus extra for serving
• 1/2 tsp black pepper, freshly cracked
• 1/2 tsp salt (or to taste)
• 2 tbsp fresh parsley, finely chopped

Sara’s Tip: Don’t be tempted to use garlic from a jar. The fresh stuff has a much brighter, more aromatic flavour that is essential for this sauce. Taking a minute to mince fresh cloves is one of the small steps that elevates this dish.

How to Make Creamy Garlic Chicken Pasta

We’ll cook this in stages to build up the flavours beautifully. First, we cook the pasta and chicken. Then, we create that luscious sauce in the same pan to pick up all the delicious caramelised bits left behind by the chicken.

1. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
2. Prepare and Cook the Chicken: While the pasta is cooking, pat the chicken cutlets dry with a paper towel. Season both sides generously with salt, pepper, garlic powder, and oregano. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or pan over medium-high heat. Once the butter is foaming, add the chicken cutlets in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary.
3. Sear the Chicken: Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C. Remove the chicken from the pan and set it aside on a plate to rest. Don’t wipe the pan clean!
4. Start the Sauce: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant. Be very careful not to let it burn.
5. Deglaze and Build the Base: If using wine, pour it into the pan and scrape up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half, which should take 2-3 minutes. If not using wine, proceed directly to adding the chicken stock and do the same.
6. Make it Creamy: Pour in the double cream and bring the mixture to a gentle simmer. Let it bubble away gently for 3-4 minutes to thicken slightly. What works best for me is to reduce the heat to low before the next step to prevent the cheese from clumping.
7. Finish the Sauce: Stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth and glossy. Season with salt and pepper to your taste. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Combine and Serve: Slice the rested chicken into strips. Add the drained pasta and the sliced chicken back into the pan with the sauce. Toss everything together gently until the pasta is fully coated. Stir in the fresh parsley, serve immediately with an extra grating of Parmesan cheese on top. If you enjoy chicken pasta dishes, you might also like my Garlic Parmesan Chicken Pasta Recipe.

Tips From My Kitchen

• Temperature Control: When you add the garlic to the hot pan, make sure the heat is on medium-low. Garlic can go from fragrant to burnt and bitter in seconds. Constant stirring for that first minute is key. Similarly, keep the heat low when adding the Parmesan to prevent the sauce from becoming grainy.
• The Secret Step: I learned that reserving pasta water is the most important step for a perfect pasta sauce. The starch in the water helps the sauce emulsify and cling to the pasta, creating a silky, cohesive dish rather than a watery or oily one. You might not need it all, but always save some just in case. There’s a lot of science behind it, which you can read about in this detailed article on why pasta water is so important.
• Make-Ahead: You can cook the chicken ahead of time and store it in the fridge for up to 2 days. The sauce is best made fresh, but it only takes about 10 minutes to pull together when you’re ready to eat.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in a pan over low heat with a splash of milk or chicken stock to help loosen the sauce, which will have thickened considerably.

Common Mistakes to Avoid

• Overcrowding the pan: When searing the chicken, placing too many pieces in the pan at once lowers the temperature, causing the chicken to steam rather than brown. This means you miss out on the Maillard reaction, which creates that delicious golden crust and deep flavour. Cook in batches if your pan isn’t large enough.
• Wrong temperature for garlic and cheese: As mentioned in the tips, burning the garlic will ruin the sauce with a bitter taste. Likewise, adding cheese to a boiling sauce can cause it to curdle or separate. Always lower the heat before adding these delicate ingredients.
• Skipping the rest time: It is so tempting to slice into the chicken as soon as it comes out of the pan, but this is a mistake. Resting the chicken for 5-10 minutes allows the juices to redistribute throughout the meat, ensuring every bite is tender and succulent. If you cut it too soon, all that moisture will run out onto your cutting board.

What to Serve With Creamy Garlic Chicken Pasta

This dish is quite complete on its own, but a few simple sides can round out the meal beautifully.

• A Crisp Green Salad: A simple salad with a sharp vinaigrette dressing cuts through the richness of the cream sauce perfectly. I like to use rocket, cherry tomatoes, and a lemon-based dressing.
• Garlic Bread: You can never have too much garlic! A warm, crusty garlic bread is ideal for mopping up every last bit of the delicious sauce from your bowl.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the creamy, savoury notes of the dish without overwhelming it.

Frequently Asked Questions

Creamy Garlic Chicken Pasta

A rich and decadent pasta dish featuring tender pan-seared chicken in a creamy garlic and Parmesan sauce. This is a perfect and satisfying comfort food meal, ideal for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 890

Ingredients Method Notes

Ingredients

  

• 500 g dried pasta I prefer tagliatelle or fettuccine, but penne works too
• 2 large chicken breasts about 500g total, sliced in half horizontally to create 4 thinner cutlets
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 5 cloves garlic finely minced
• 1 tsp garlic powder
• 1 tsp dried oregano
• 120 ml dry white wine like Sauvignon Blanc or Pinot Grigio, optional
• 200 ml chicken stock
• 250 ml double cream
• 80 g Parmesan cheese freshly grated, plus extra for serving
• 1/2 tsp black pepper freshly cracked
• 1/2 tsp salt or to taste
• 2 tbsp fresh parsley finely chopped

Method

 

1. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
2. Prepare and Cook the Chicken: While the pasta is cooking, pat the chicken cutlets dry with a paper towel. Season both sides generously with salt, pepper, garlic powder, and oregano. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or pan over medium-high heat. Once the butter is foaming, add the chicken cutlets in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary.
3. Sear the Chicken: Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C. Remove the chicken from the pan and set it aside on a plate to rest. Don't wipe the pan clean!
4. Start the Sauce: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant. Be very careful not to let it burn.
5. Deglaze and Build the Base: If using wine, pour it into the pan and scrape up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by about half, which should take 2-3 minutes. If not using wine, proceed directly to adding the chicken stock and do the same.
6. Make it Creamy: Pour in the double cream and bring the mixture to a gentle simmer. Let it bubble away gently for 3-4 minutes to thicken slightly. What works best for me is to reduce the heat to low before the next step to prevent the cheese from clumping.
7. Finish the Sauce: Stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth and glossy. Season with salt and pepper to your taste. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Combine and Serve: Slice the rested chicken into strips. Add the drained pasta and the sliced chicken back into the pan with the sauce. Toss everything together gently until the pasta is fully coated. Stir in the fresh parsley, serve immediately with an extra grating of Parmesan cheese on top. If you enjoy chicken pasta dishes, you might also like my Garlic Parmesan Chicken Pasta Recipe.

Notes

For best results, serve immediately as the sauce can thicken upon cooling. If reheating, add a splash of milk or stock to loosen the sauce.

I really hope you give this Creamy Garlic Chicken Pasta a go. It’s a recipe that has brought so much warmth and happiness to my own dinner table, and I’m sure it will do the same for yours. It’s a true demonstration of how a few well-chosen ingredients can create something truly special. Please leave a comment below and let me know how you got on – I love hearing about your kitchen adventures! Happy cooking, Sara.