A Little Backstory (With Garlic on My Fingers)
So, let me start by saying: my kitchen smells like garlic almost every weekend – and I’m not upset about it. This Garlic Parmesan Chicken Pasta kinda started out as a happy accident after a long day when I just wanted something cozy, but also impressive. Years ago, I tried making Alfredo and overcooked the chicken until, well, let’s just say even my dog thought twice about it. Since then, I’ve been on a mission to make creamy pasta that doesn’t feel like a brick in your stomach, but still hits all those rich, garlicky notes – and this is my favorite version. My cousin once called this 'hug-in-a-bowl food', which... I mean, who can top that?
Why You’ll Love This (Or, At Least, Why I Do)
I pull out this recipe when I’ve had enough takeout, or when I want to make everyone at the table shut up and eat (peaceful, right?). My family goes crazy for this because it’s creamy without being gloppy, and the garlic isn’t aggressive – it’s more of a warm, cozy kind of flavor. (Although my brother once insisted more cheese is always the answer. Can’t really argue.) Plus, if you’re the sort who gets annoyed by a long ingredient list, good news. You probably already have half this stuff knocking around in your pantry. And honestly, half the time I make this just so I can eat the leftovers cold for breakfast – don’t knock it till you try it.
The Ingredient Lineup (And Little Cheats)
- 2 large chicken breasts (sometimes I grab thighs instead if I want something richer – both work!)
- 3-4 cloves fresh garlic, minced (but yes, pre-minced from a jar in a pinch – I won't tell)
- 2 heaped tablespoons unsalted butter (my gran swore by Kerrygold, but any decent butter does the trick)
- 1 tablespoon olive oil (I just glug straight from the bottle, no point measuring)
- 250g (about half a pound) pasta – penne, fettuccine, heck, I’ve used rigatoni
- 1 cup heavy cream (I’ve subbed in half-and-half before when I ran out, and it actually worked just fine)
- ¾ cup freshly grated Parmesan (the real deal tastes better, but pre-grated is honestly fine if you need to cut corners)
- Handful of chopped fresh parsley (or a pinch of dried, if it’s November and the garden's empty)
- Salt and black pepper – taste as you go
- Optional: pinch of chili flakes (for a bit of a kick) or a squeeze of lemon at the end
How I (Mostly) Make It Happen
- Bring a big pot of water to a boil for your pasta, and salt it heavily. Like, ocean-level salted. Drop the pasta when it boils and give it a gentle swirl so it doesn’t clump.
- While pasta cooks, heat a splash of olive oil and a knob of butter in a deep skillet over medium-high. Season your chicken with salt and pepper (don’t be shy with the pepper). Brown the chicken 4-5 minutes on each side until golden and cooked through. This is where I usually sneak a taste – nobody’s perfect. Scoop it out to a plate and let it rest.
- Lower the heat. Toss in your minced garlic, add another tablespoon of butter if things look a bit dry. Stir for about 30 seconds – just until it smells amazing but before it turns brown. If it gets away from you, just keep going; it’s fixable.
- Pour in the heavy cream. Stir, scraping up any tasty brown bits from the pan (those are gold). Let it gently bubble for 1-2 mins, then cut the heat and swirl in your Parmesan. Looks clumpy? That’s normal. Keep stirring.
- Drain your pasta (save a mug of pasta water - trust me), then add it to the pan with the sauce. If the sauce is too thick, loosen it with a splosh of pasta water. If it’s too thin… actually, it thickens as it cools, so wait a sec.
- Slice up your rested chicken, toss it in, and give everything a stir. Taste, season with a final grind of pepper or a squeeze of lemon (just because I like the brightness here).
- Top with parsley. More cheese if you’re me. Eat out of the pan or serve in bowls (presentation sometimes matters, I guess?).
Things I Wish I Learned Earlier (Notes & Stuff)
- Trying to ‘lighten’ the dish with milk didn’t really work – tasted kinda sad. Just use the cream when you can.
- The sauce always looks too runny at first, but thickens up super quickly when you add the pasta. Don’t panic.
- If your sauce splits or goes oily, it usually means the pan was too hot. Pull it off the heat, stir in more cream, cross your fingers.
Variations I’ve Dabbled With (Some Winners, Some Duds)
- I sometimes swap peas or wilted spinach in for a green hit. Broccoli was, honestly, not a hit – no idea why.
- If you like it spicy, a tiny dusting of smoked paprika or Italian chili flakes goes a long way.
- One time, I made this with rotisserie chicken to save time – surprisingly tasty, and a great shortcut if you’re wiped out.
- Leftover ham or bacon works, but a bit goes a long way or you risk overpowering the creamy sauce.
Equipment You’ll Want (But Don’t Panic If You Don’t Have It)
- Large nonstick skillet or sauté pan (but I once used a basic saucepan in a pinch – worked, just stir more so it doesn’t stick)
- Big pasta pot
- Sharp knife and a wooden spoon – or whatever spatula isn’t in the dishwasher

How to Store It (Not That Mine Ever Lasts!)
Leftovers go into an airtight container in the fridge. Lasts about 2-3 days…though honestly, in my house it never lasts more than a day! It thickens up in the fridge, but a splash of milk when reheating gets it creamy again. Microwave or gentle stovetop – either works, just don’t blast it or the sauce sorta splits. Also, cold out of the fridge is a legit snack.
Here’s What I Like to Serve With It
We usually do simple garlic bread (yep, more garlic!) and a quick salad – arugula, lemon juice, whatever’s on hand. Sometimes my sister insists on a glass of this garlic bread recipe from Bon Appétit, which admittedly is pretty fab. My dad always dumps extra cracked pepper on his. To each their own.
Lessons I’ve Learned (or, How Not to Mess It Up)
- I once tried rushing the cheese in before the cream was warm enough, and it clumped like crazy. Now, I wait. Patience, grasshopper.
- Season the chicken well! Skipping this makes the whole dish a bit, well, underwhelming.
- If you want the sauce silky, don’t let the pan get too hot when adding dairy. (I do this right about half the time, ha.)
FAQ (Real Questions From My Chatty Group Texts)
- Can I freeze this? Eh… technically yes, but honestly, the sauce gets a little weird. It’s best eaten fresh.
- What if I don’t have Parmesan? Do what you gotta do. Pecorino is great, Cheddar is fine—Swiss, on second thought, maybe not so much.
- Can I make it in advance? Definitely, but I think this tastes even better the next day. Just perk it up with a tiny splash of water or milk when reheating.
- What’s a good side? We’re big fans of cheesy broccoli melts (even if broccoli didn’t work in the pasta itself!). Or one of those bag salads when I’m feeling lazy.
- Gluten-free options? Yep, use your favorite GF pasta. The sauce is naturally gluten-free, so you’re golden.
Anyway, if you try it, let me know how you tweak it. Or if the leftovers even exist at your place. I’m betting – probably not.
Ingredients
- 2 large chicken breasts, cut into bite-sized pieces
- 3 cups cooked penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
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1Season chicken pieces with salt, pepper, and Italian seasoning.
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2Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
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3In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
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4Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese until the sauce is smooth and creamy.
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5Add cooked pasta and chicken to the skillet, tossing to coat evenly with the sauce. Simmer for 2-3 minutes to heat through.
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6Garnish with chopped parsley and additional Parmesan before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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