Irresistible Garlic Parmesan Chicken Pasta Recipe
Let Me Tell You How This Garlic Parmesan Chicken Pasta Recipe Became My Go-To Dinner
Okay, so picture this: it’s a Tuesday, the rain’s coming down sideways (classic British drizzle), and I’m staring into the fridge wondering what on earth to cook for dinner. Pasta is always my safety net. This garlicky, parmesan-studded chicken pasta? It started out as a throw-everything-in-the-pan situation… but, mate, it worked. Actually, it worked so well that even my forever-skeptical brother-in-law asked for seconds (gasp!). And I don’t know about you, but it always feels like a little win when that happens. There was that one time I used penne because the spaghetti had vanished; turns out, it’s a pretty forgiving recipe.
Why You’ll Properly Love This Dish
I make this when I want something cozy with minimal faff. My family practically camps out in the kitchen when this is on the stove (which can be a bit much, honestly). It’s also my secret weapon for those long days when, let’s be real, chopping an entire onion would send me over the edge. And if your house is anything like mine, the mix of creamy sauce and the crispy cheese bits has everyone poking their head into the pan—”Is it done yet?” My only complaint? Washing the cheese grater later (seriously, will someone invent a self-cleaning one, please?).
What You’ll Need (And a Few Handy Substitutions)
- Chicken breast – About 500g, diced or thinly sliced (I’ve been known to use thighs if that’s all I’ve got; they’re a bit richer, just trim the fat)
- Pasta – 350g, anything shape works really; my Nan swears by fusilli, but whatever’s lurking in the cupboard is fine
- Parmesan cheese – At least a big handful, grated (any hard cheese can sub if you, say, ran out because someone else “sampled” it… not naming names)
- Fresh garlic – 3-5 cloves, crushed (I sometimes use that lazy garlic in a jar – no shame)
- Double cream – 200ml, but honestly whole milk plus a knob of butter works if you’re in a pinch
- Olive oil – A good glug, for frying
- Salt & black pepper – To taste, obviously
- Parsley (optional) – Chopped, just to look fancy (coriander’s a bit weird here, trust me)
How to Throw This Together (A.K.A. Cooking Directions)
- Start your pasta. Chuck your pasta in a pot of boiling salted water. Set a timer, but to be fair, I just check it every so often and fish out a piece to bite. Al dente is what you’re aiming for!
- Sort the chicken. In a decent-sized frying pan, heat up your olive oil over medium-high. Throw in the chicken with a big pinch of salt and pepper. Stir it around ‘til it’s browned on the outside – no need for perfection, just not pink. (This is where I usually sneak a bit to check seasoning, hands up if you’re guilty!)
- Garlic goes in next. Now, chuck in your garlic. Turn the heat down a smidge so it doesn’t burn. Stir for about a minute – should smell absolutely dreamy.
- Cream time. Pour in your cream and let it bubble and thicken. Sometimes, I add a small splash of pasta water if it looks too thick… or if my kid got distracted and forgot to drain the pasta on time.
- The big cheesy moment. Add most of your parmesan and some more black pepper. Stir. Don’t worry if the sauce looks lumpy at first, it’ll melt down – and if it doesn’t, it’s still delicious.
- Bring it all together. Drain the pasta, toss it straight into the pan with the sauce and chicken. Give it all a good mix. Sprinkle the rest of the parmesan over the top. If you like, add parsley – or skip it, I usually forget anyway.
Notes From My Own Kitchen-Worn Apron
- Actually, I find it works better if you don’t skimp on the garlic – three cloves is a minimum! Four if you’re feeling wild.
- If it’s looking a bit dry, add more cream or that magic pasta water. It brings everything together.
- You can prep everything in advance, but honestly, I think this one tastes better when eaten fresh.
- Don’t use pre-grated parmesan if you can help it – it doesn’t melt right. But also, do what you got to do!
The Weird and Wonderful Variations I’ve Tried
So, one time I tossed in some spinach at the end – amazing. Another time, roasted red peppers? Not bad actually. But once, I swapped in blue cheese instead of parmesan… never again, that was a disaster (unless you’re really into funky cheese, which I am not – sorry blue cheese fans!). I’ve also added crispy bacon, and, well, it went down a storm. Just experiment, but maybe avoid the blue cheese twist unless you’re feeling brave.
Do You Need Fancy Equipment?
I just use my trusty non-stick frying pan for this. If you don’t have one, any deep skillet will do – just don’t tell my mum, she thinks saucepans are for everything. Also, a box grater is best for parmesan, but you can get away with the back of a peeler in an emergency, swear down.
Will It Keep?
Okay, official advice: fridge up to 2 days, airtight container. But, honestly, in my house this never lasts more than a day – often less (there’s always someone sneaking into the leftovers before bed).
Serving: What Works and What Doesn’t (in my opinion anyway)
I love this with a green salad and (if we’ve got it) garlic bread. My cousin claims it’s best with a glass of cheap Chardonnay, but I’m firmly in the sparkling water camp myself. If it’s a family meal, we all just pile it onto plates and call it a feast.
Pro Tips (Learned the Hard Way!)
- I once tried rushing the sauce and ended up with weird clumps. Just let it simmer gently, patience is key. (Who knew?)
- If the chicken seems a tad bland, a sprinkle of smoked paprika before frying brightens things right up.
- Taste as you go. Once, I forgot salt. Never again – pasta that tastes flat is just… sad.
FAQ (You Actually Asked, I Actually Answered)
- Can I make this with leftover roast chicken? Actually, yes! Just toss it in with the cream, skip the browning step. Less fuss.
- What if I don’t eat dairy? You can use coconut cream and vegan cheese. It’s… different, but not bad! My vegan mate swears by this vegan parmesan recipe.
- How do you avoid the sauce breaking? Go slow with the heat, and add a bit of pasta water! That’s what keeps it smooth – found that trick online once at Serious Eats.
- Can I freeze the leftovers? Well, you could, but it gets a bit grainy when reheated, so I probably wouldn’t. Up to you though!
- Why does mine always look less creamy? I think it comes down to the brand of cream – or maybe just bad luck. Try adding a splash more if you like it saucy.
Oh, and before I forget – if you’re ever in a pinch for parmesan, I once ordered some off Ocado and it arrived in surprising time. Worth a shot if all else fails. Anyway, happy cooking, and don’t be afraid to put your own twist on it. Just… steer clear of too much blue cheese, please.
Ingredients
- 2 chicken breasts, boneless and skinless
- 8 oz fettuccine pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
-
1Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, until golden brown and cooked through. Remove from skillet, rest for 5 minutes, and slice thinly.
-
2Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
-
3In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
-
4Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and continue whisking until the sauce is smooth and creamy.
-
5Add the cooked pasta and sliced chicken to the skillet. Toss well to coat with the sauce.
-
6Garnish with chopped parsley if desired and serve immediately.
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.
Did you make this recipe?
Please consider Pinning it!!
