I’ve been making this Creamy Garlic Parmesan Chicken Pasta for over 6 years, and it never disappoints. After testing this recipe five times, I finally got it just right, and I’m thrilled to share every detail with you so you can create a restaurant-quality meal in your own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 generous portions
• Difficulty: Medium

Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta

• Deep, layered flavour: The slow sizzle of garlic in butter creates a foundation that builds into a rich, savoury sauce you’ll want to spoon over everything.
• Perfectly cooked chicken every time: We’ll use a simple technique that locks in moisture, giving you tender, juicy pieces that contrast beautifully with the creamy pasta.
• A sauce that clings: No watery, sad coating here. The sauce is thickened just enough to coat every strand of pasta like a velvety blanket.
• One-pan convenience: After browning the chicken, everything comes together in the same pan, meaning less washing up and more time enjoying your meal.
• Customisable to your pantry: This recipe is a brilliant base that welcomes additions like spinach, sun-dried tomatoes, or mushrooms without losing its soul.

Creamy Garlic Parmesan Chicken Pasta

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 400g dried penne or fettuccine pasta
• 600g boneless, skinless chicken breasts (about 2 large breasts)
• 2 tablespoons olive oil
• 50g unsalted butter
• 6 large garlic cloves, finely minced
• 300ml double cream
• 120ml chicken stock (low sodium)
• 100g freshly grated Parmesan cheese (plus extra for serving)
• 1 teaspoon dried Italian herb blend
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt (or to taste)
• Small handful of fresh parsley, finely chopped (for garnish)

Tip: Grate your Parmesan from a block rather than using pre-grated stuff. The pre-grated version contains anti-caking agents that stop it melting smoothly, leaving you with a grainy sauce. That extra minute of grating makes a world of difference.

How to Make Creamy Garlic Parmesan Chicken Pasta

1. Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve a mugful of the starchy pasta water — about 200ml. Drain the pasta and set it aside. The water should look cloudy and feel slightly slippery between your fingers; that starch is liquid gold for your sauce.
2. While the pasta cooks, prepare your chicken. Slice each chicken breast horizontally into two even cutlets. Season both sides with a pinch of salt and pepper. The slices should be an even golden colour and about 2cm thick, ensuring they cook through at the same rate.
3. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. You’ll know it’s ready when the oil shimmers and a single drop of water sizzles on contact. Add the chicken cutlets in a single layer — do not crowd them. Cook for 4-5 minutes per side until deep golden brown and cooked through. The chicken should feel firm to the touch and release easily from the pan. Transfer to a plate and tent loosely with foil. You’ll hear a satisfying sizzle as it rests.
4. Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil and the butter. Watch as the butter melts and begins to foam gently. Add the minced garlic and stir constantly for about 1 minute. The kitchen will fill with a fragrant, nutty aroma, and the garlic should turn a pale straw colour — not brown, as burnt garlic turns bitter.
5. Pour in the double cream and chicken stock, stirring continuously. The mixture will start as a pale, thin liquid. Bring it to a gentle simmer — you’ll see small bubbles breaking the surface, not a violent boil. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. The colour will deepen to a warm, creamy ivory.
6. Add the grated Parmesan cheese in handfuls, whisking constantly. Watch as the cheese melts into the cream, transforming the sauce into a glossy, pale golden river. Stir in the dried Italian herbs, black pepper, and salt. Taste the sauce — it should be rich, savoury, and just a little bit decadent. If it seems too thick, add a splash of the reserved pasta water; if too thin, let it simmer for another minute.
7. Slice the rested chicken into thick strips across the grain. Add the drained pasta and sliced chicken to the pan with the sauce. Use tongs to toss everything together gently but thoroughly, ensuring every piece of pasta and chicken is cloaked in that creamy garlic sauce. The pasta should look glossy and the chicken should glisten. If the sauce seems tight, add a little more reserved pasta water, a tablespoon at a time, until it flows easily.
8. Serve immediately in warm bowls, finishing each portion with a generous shower of extra grated Parmesan and a scattering of fresh parsley. The first forkful should reveal tender chicken, perfectly coated pasta, and a sauce that clings luxuriously.

Tips From My Kitchen

• Use room temperature cream: Cold double cream straight from the fridge can cause the sauce to seize or separate when it hits the hot pan. Let it sit on the counter for 15 minutes before you start cooking. This small step ensures a silky, emulsified sauce that won’t split.
• Don’t skip the pasta water: That starchy water is your secret weapon. It helps bind the sauce to the pasta and adjusts consistency without thinning the flavour. Add it a little at a time — you want a sauce that coats the pasta, not one that pools at the bottom of the bowl.
• Slice chicken against the grain: When you slice the cooked chicken breast, look for the natural lines running through the meat. Cutting perpendicular to those lines shortens the muscle fibres, giving you tender, easy-to-chew pieces. Slicing with the grain yields long, stringy, tough strips.
• Grate your own Parmesan: I cannot stress this enough. Pre-grated cheese is coated with cellulose to prevent clumping, which stops it from melting into a smooth sauce. Freshly grated Parmesan dissolves seamlessly, giving you that velvety texture and nutty, salty depth that makes this dish sing.
• Rest the chicken before slicing: After cooking, let the chicken sit for 5 minutes under that foil tent. This allows the juices to redistribute throughout the meat rather than spilling out onto your cutting board. The result is noticeably juicier, more flavourful chicken in every bite.
• Taste and adjust seasoning at the end: Parmesan is salty, and so is chicken stock. Always taste your finished sauce before adding extra salt. You might find the cheese and stock have provided enough seasoning on their own, preventing an overly salty dish.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander for draining
• Large frying pan with high sides (30cm or larger)
• Tongs or pasta fork for tossing
• Wooden spoon or silicone spatula
• Microplane or box grater for Parmesan
• Sharp knife and cutting board

Common Mistakes to Avoid

• Overcrowding the pan: When you add too many chicken cutlets to the pan at once, they steam instead of sear. This prevents that gorgeous golden-brown crust from forming and leaves the chicken pale and sad. Always cook in batches if needed — the extra few minutes are worth it.
• Wrong temperature: Cooking the garlic over high heat is a common error. Garlic burns quickly, turning acrid and bitter. Keep the heat at medium-low when you add the garlic, and stir it constantly. It should soften and become fragrant, not brown and crispy.
• Skipping the rest time: Cutting into chicken straight from the pan releases all those precious juices onto the board, leaving you with dry meat. That 5-minute rest under foil is non-negotiable for moist, tender chicken that shines in the finished dish.

Delicious Variations to Try

• Spicy Version: Add ½ teaspoon of red pepper flakes along with the garlic for a gentle heat that builds with every bite. For more intensity, stir in a finely chopped fresh red chilli when you add the cream.
• Vegetarian Option: Omit the chicken and replace it with 300g of sliced chestnut mushrooms, sautéed until golden and shrunken. You can also add a can of drained chickpeas for extra protein and texture. Use vegetable stock instead of chicken stock.
• Different Protein: Diced boneless chicken thighs work beautifully here, offering a richer flavour and more forgiving texture that stays tender even if slightly overcooked. You could also use small cubes of firm tofu, pan-fried until crisp on all sides.

What to Serve With Creamy Garlic Parmesan Chicken Pasta

• A crisp green salad with a sharp lemon vinaigrette to cut through the richness
• Garlic bread or crusty sourdough for mopping up every last drop of sauce
• Steamed green beans or asparagus with a squeeze of lemon
• For a heartier meal, serve alongside a Slow Cooker Peanut Butter Chicken Recipe for a completely different flavour profile on another night

Frequently Asked Questions

Creamy Garlic Parmesan Chicken Pasta

A rich and comforting pasta dish featuring tender chicken and a velvety garlic Parmesan sauce, perfect for a satisfying 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: American

Calories: 680

Ingredients Method Notes

Ingredients

  

• 400 g dried penne or fettuccine pasta
• 600 g boneless skinless chicken breasts (about 2 large breasts)
• 2 tablespoons olive oil
• 50 g unsalted butter
• 6 large garlic cloves finely minced
• 300 ml double cream
• 120 ml chicken stock low sodium
• 100 g freshly grated Parmesan cheese plus extra for serving
• 1 teaspoon dried Italian herb blend
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt or to taste
• Small handful of fresh parsley finely chopped (for garnish)

Method

 

1. Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve a mugful of the starchy pasta water — about 200ml. Drain the pasta and set it aside. The water should look cloudy and feel slightly slippery between your fingers; that starch is liquid gold for your sauce.
2. While the pasta cooks, prepare your chicken. Slice each chicken breast horizontally into two even cutlets. Season both sides with a pinch of salt and pepper. The slices should be an even golden colour and about 2cm thick, ensuring they cook through at the same rate.
3. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. You'll know it's ready when the oil shimmers and a single drop of water sizzles on contact. Add the chicken cutlets in a single layer — do not crowd them. Cook for 4-5 minutes per side until deep golden brown and cooked through. The chicken should feel firm to the touch and release easily from the pan. Transfer to a plate and tent loosely with foil. You'll hear a satisfying sizzle as it rests.
4. Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil and the butter. Watch as the butter melts and begins to foam gently. Add the minced garlic and stir constantly for about 1 minute. The kitchen will fill with a fragrant, nutty aroma, and the garlic should turn a pale straw colour — not brown, as burnt garlic turns bitter.
5. Pour in the double cream and chicken stock, stirring continuously. The mixture will start as a pale, thin liquid. Bring it to a gentle simmer — you'll see small bubbles breaking the surface, not a violent boil. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. The colour will deepen to a warm, creamy ivory.
6. Add the grated Parmesan cheese in handfuls, whisking constantly. Watch as the cheese melts into the cream, transforming the sauce into a glossy, pale golden river. Stir in the dried Italian herbs, black pepper, and salt. Taste the sauce — it should be rich, savoury, and just a little bit decadent. If it seems too thick, add a splash of the reserved pasta water; if too thin, let it simmer for another minute.
7. Slice the rested chicken into thick strips across the grain. Add the drained pasta and sliced chicken to the pan with the sauce. Use tongs to toss everything together gently but thoroughly, ensuring every piece of pasta and chicken is cloaked in that creamy garlic sauce. The pasta should look glossy and the chicken should glisten. If the sauce seems tight, add a little more reserved pasta water, a tablespoon at a time, until it flows easily.
8. Serve immediately in warm bowls, finishing each portion with a generous shower of extra grated Parmesan and a scattering of fresh parsley. The first forkful should reveal tender chicken, perfectly coated pasta, and a sauce that clings luxuriously.

Notes

Reserve pasta water before draining; it helps adjust the sauce consistency. Do not overcook the garlic to avoid bitterness.

I hope this Creamy Garlic Parmesan Chicken Pasta becomes a beloved staple in your kitchen, just as it has in mine. If you give it a try, I’d love to hear how you got on — drop a comment below and let me know if you added any of your own twists. For another cosy, satisfying meal, you might also enjoy our Cheesy Tuna Pasta Bake or these Air Fryer Sweet Potato Fries for a crunchy side dish. Happy cooking!