Creamy Garlic Chicken Pasta
Juicy chicken and pasta tossed in a smooth, garlicky Parmesan cream sauce.
- Measurements grams + cups
- Cuisine Italian-American
Why You'll Like This Recipe
- The sauce comes together in the time the pasta boils.
- Four cloves of garlic, gently cooked so it is sweet rather than sharp.
- A restaurant-style plate from cupboard ingredients.
Recipe
Creamy Garlic Chicken Pasta
Chicken and pasta in a garlicky Parmesan cream sauce.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 120 mL (1/2 cup) pasta water, then drain.
- Step 2. Season the chicken with the salt, Italian seasoning, and black pepper.
- Step 3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, until browned and cooked to 74 C / 165 F. Transfer to a plate.
- Step 4. Reduce the heat to medium. Melt the butter in the skillet, add the garlic, and cook for 30 seconds.
- Step 5. Pour in the chicken broth and cream. Simmer gently for 2-3 minutes.
- Step 6. Reduce the heat to low and stir in the Parmesan until the sauce is smooth.
- Step 7. Add the pasta and chicken back to the skillet and toss to coat.
- Step 8. Add a splash of reserved pasta water if needed to loosen the sauce, then serve.
Notes
- Off the heat before the Parmesan, then stir it in gradually. Dumped into a hot sauce it clumps or splits.
- Reserve the pasta water before draining — the starch is what lets you loosen the sauce without thinning it.
- Slice the chicken across the grain after cooking for more tender pieces.
Creamy Garlic Chicken Pasta — Simple Table Recipes · https://simpletablerecipes.com/recipes/creamy-garlic-chicken-pasta/
Ingredient Notes
- Garlic
- Thirty seconds over medium heat, no more. Browned garlic turns bitter and there is nothing in a simple cream sauce to hide it behind.
- Parmesan, finely grated
- Fine grating melts smoothly. Pre-grated Parmesan is coated with cellulose and will stay gritty however long you stir.
Equipment
- Large pot
- Large skillet
- Colander
- Tongs or wooden spoon
- Cheese grater
Substitutions
- Heavy cream
- Half-and-half works with a thinner result. Whole milk needs a light roux — whisk 15 g flour into the butter first.
- Chicken breast
- Thighs stay juicier and are more forgiving. Prawns work too, cooked for just 2 to 3 minutes.
- Additions
- Spinach, sun-dried tomatoes, mushrooms or peas all fold in at the end.
Storage
Storing: Refrigerate for up to 3 days. Reheat gently with a splash of milk.
Frequently Asked Questions
Why is my garlic sauce bitter?
The garlic browned. It needs about thirty seconds over medium heat until fragrant, not coloured. Burnt garlic cannot be rescued — it is quicker to start the sauce again.
How do I stop the sauce going grainy?
Grate the Parmesan yourself, take the pan off the heat, and add the cheese gradually while stirring. Heat and pre-grated cheese are the two causes.
Can I use milk instead of cream?
Yes, with a light roux. Whisk 15 g of flour into the melted butter, cook a minute, then add 240 mL of whole milk slowly.
What pasta works best?
Penne and fettuccine both hold a cream sauce well. Ridged shapes grip better than smooth ones.
Can I add vegetables?
Spinach at the very end, or mushrooms sauteed with the garlic. Broccoli can be cooked in the pasta water for the last three minutes.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
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