Garlic chicken pasta is an easy and tasty meal you can make quickly. It has tender chicken and pasta in a creamy sauce with lots of garlic and Parmesan cheese. You can have this dish ready in about 25 minutes, making it great for busy days or when you want something comforting and filling.
Why You’ll Love This Garlic Chicken Pasta
This garlic chicken pasta recipe stands out because of its incredible blend of flavors and textures. The chicken is juicy and well-seasoned, while the sauce is luxuriously creamy with just the right amount of garlic to keep things exciting but never overpowering. The Parmesan adds a lovely savory depth, and the fresh parsley provides a bright finish. Plus, it’s ready fast—just about 25 minutes from start to finish—so you won’t have to wait long for a comforting homemade meal. Whether you’re cooking for yourself or feeding a family, this pasta hits the spot every time.
Ingredients for Garlic Chicken Pasta
To make this delicious garlic chicken pasta, you’ll need the following simple ingredients:
- 10.5 oz (300 g) pasta of your choice
- 1 tablespoon olive oil
- 1 tablespoon (20 g) unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- ½ tablespoon Italian seasoning
- ⅓ cup (75 ml) dry white cooking liquid (substitute with chicken broth if preferred)
- 1 cup (200 ml) heavy cream or double cream
- ½ cup (50 g) Parmesan cheese, freshly grated
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
These ingredients come together to create a dish that’s rich, creamy, and packed with flavor. The chicken adds protein, while the sauce brings indulgence without being too heavy.
How to Make Garlic Chicken Pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s tender but still has a bit of bite (al dente). Before draining, save a cup or two of the pasta water—this will come in handy later if your sauce needs loosening.
While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the butter and let it melt, then add the chicken pieces. Cook the chicken for about 5 to 6 minutes until the outside is golden and the inside is cooked through. You want the chicken to be juicy, so avoid overcooking.
Next, stir in the finely diced shallot and cook for one minute until softened. Add the minced garlic and let it cook for another 30 seconds, stirring constantly so the garlic doesn’t burn.
Sprinkle in the Italian seasoning to give your dish that classic herb flavor. Then pour in the dry white cooking liquid to deglaze the pan. Stir well, scraping up any browned bits on the bottom. Cook for another 1 to 2 minutes to let the liquid reduce and the flavors concentrate.
Now, pour in the cream and cook the sauce for 1 to 2 minutes, stirring often until it thickens slightly. Add the drained pasta to the pan and toss it in the sauce so every strand is well coated. If the sauce feels too thick, add a splash of the reserved pasta water and stir until you reach your desired consistency.
Finally, mix in the freshly grated Parmesan and chopped parsley. Season with salt and pepper to your taste. Serve immediately while it’s hot and creamy.
How to Serve Garlic Chicken Pasta
This garlic chicken pasta is a meal on its own but shines even more when paired with simple sides. You can serve it with a fresh green salad tossed in a light vinaigrette to balance the richness of the sauce. Steamed or roasted vegetables like broccoli, asparagus, or green beans also complement this dish well.
For a heartier meal, try adding a slice of crusty bread or garlic bread on the side. It’s perfect for soaking up any leftover sauce on your plate. A sprinkle of extra Parmesan on top before serving adds a nice finishing touch and boosts the flavor.
This pasta is great for casual dinners, date nights at home, or when you want to impress guests with minimal effort. It pairs wonderfully with a variety of beverages like sparkling water with lemon or your favorite herbal tea.
Expert Tips for Perfect Garlic Chicken Pasta
To get the best results, start with quality ingredients. Fresh garlic and freshly grated Parmesan really make a difference in flavor. Avoid pre-grated cheese if possible, as it doesn’t melt as smoothly and lacks the rich taste.
Be careful not to overcook the chicken. Cut the pieces evenly so they cook at the same rate. Cooking the chicken over medium heat ensures it stays tender and juicy rather than drying out.
When adding the cream, keep the heat moderate to prevent it from curdling. Stir constantly to encourage the sauce to thicken smoothly. Using some reserved pasta water is a handy trick to loosen the sauce without watering down its flavor.
Feel free to adjust the seasoning toward the end. Taste the sauce and add more salt, pepper, or herbs as needed to suit your preferences. Fresh parsley adds a bright note, but you can experiment with basil or oregano if you want a twist.
How to Store Garlic Chicken Pasta
If you have leftovers, let the pasta cool completely before storing. Transfer it to an airtight container and keep it in the refrigerator. It should stay fresh for up to three days.
When reheating, do so gently on the stovetop or in the microwave. Add a splash of cream or water to revive the sauce’s creaminess and prevent it from drying out. Stir frequently while warming to ensure even heat distribution.
Avoid freezing this dish if possible, as cream-based sauces can sometimes separate and change texture after thawing. It’s best enjoyed fresh or within a few days of making.
Variations of Garlic Chicken Pasta
You can customize this recipe easily to suit your taste or dietary needs. For example, swap the chicken breast for chicken thighs if you prefer darker meat with more flavor and moisture.
Try adding vegetables like spinach, sun-dried tomatoes, or mushrooms to the sauce for extra color and nutrients. Toss in some chili flakes if you like a little heat.
For a lighter version, use half-and-half or whole milk instead of heavy cream. The sauce will be less rich but still delicious. If you want to make it gluten-free, choose pasta made from rice, corn, or legumes.
Herb variations are simple, too. Fresh basil, thyme, or oregano can replace or complement the Italian seasoning for a new flavor twist.
Frequently Asked Questions About Garlic Chicken Pasta
What pasta works best for garlic chicken pasta?
You can use any pasta you like—spaghetti, fettuccine, penne, or rigatoni all work well. Just choose your favorite shape or what you have on hand.
Can I make garlic chicken pasta ahead of time?
Yes, you can prepare the sauce and chicken in advance and store them separately. Combine with freshly cooked pasta when ready to serve for the best texture.
Is there a substitute for the dry white cooking liquid?
If you prefer not to use dry white cooking liquid, chicken broth or even vegetable broth works well to deglaze the pan and add flavor.
How do I make the sauce thicker?
Cook the cream longer on medium heat while stirring until it reduces and thickens. Adding Parmesan also helps thicken the sauce.
Can I use garlic powder instead of fresh garlic?
Fresh garlic gives a more vibrant flavor, but in a pinch, garlic powder can be used. Use about 1 teaspoon for this recipe and add it with the Italian seasoning.
Garlic Chicken Pasta
Equipment
- Large Pot
- Large Pan
Ingredients
- 10.5 oz pasta of your choice (300 g)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (20 g)
- 1 lb chicken breast cut into 1-inch pieces (450 g)
- 1 medium shallot finely diced
- 4 cloves garlic minced
- 1/2 tablespoon Italian seasoning
- 1/3 cup dry white cooking liquid (75 ml, or substitute with chicken broth)
- 1 cup heavy cream (200 ml)
- 1/2 cup Parmesan cheese freshly grated (50 g)
- Fresh parsley a handful, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving some pasta water.
- In a large pan, heat olive oil over medium heat. Add butter and let it melt, then add chicken pieces. Cook for 5 to 6 minutes until golden and cooked through.
- Stir in the shallot and cook for 1 minute. Add minced garlic and cook for another 30 seconds, stirring constantly.
- Sprinkle in Italian seasoning and pour in dry white cooking liquid to deglaze the pan. Cook for 1 to 2 minutes to reduce.
- Pour in the cream and cook for 1 to 2 minutes, stirring until it thickens slightly.
- Add the drained pasta to the pan and toss to coat. If the sauce is too thick, add reserved pasta water as needed.
- Mix in Parmesan and chopped parsley. Season with salt and pepper to taste. Serve hot.
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