Creamy Garlic Chicken Pasta

by Kyle Irvine

Serves: 4
Prep: 15 minutes
Cook: 25 minutes

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts, about 1½ lb (700 g)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 1 tbsp olive oil
  • 1 tbsp butter

Pasta & Sauce

  • 12 oz (340 g) fettuccine, penne, or rigatoni
  • 3 tbsp butter
  • 4 cloves garlic, finely minced
  • ½ small onion, finely diced
  • ½ cup (120 ml) dry white wine or chicken stock
  • 1½ cups (360 ml) heavy cream
  • ¾ cup (75 g) freshly grated Parmesan cheese
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes, optional
  • ½ cup (120 ml) reserved pasta water, as needed
  • 2 cups baby spinach, optional
  • ½ cup sun-dried tomatoes, sliced, optional
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

1. Season the chicken

Pat the chicken dry. Season both sides with salt, pepper, paprika, and garlic powder.

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.

Transfer to a plate and rest for 5 minutes. Slice into strips.

2. Cook the pasta

Bring a large pot of generously salted water to a boil. Cook the pasta until just al dente, according to the package directions.

Before draining, reserve at least ½ cup of pasta water.

3. Build the sauce

Reduce the skillet heat to medium. Add the butter, followed by the diced onion. Cook for 2–3 minutes until softened.

Add the garlic and red pepper flakes and cook for about 30 seconds.

Pour in the white wine or chicken stock. Scrape the browned bits from the bottom of the pan and simmer for 2–3 minutes.

Add the heavy cream and Italian seasoning. Bring to a gentle simmer—do not aggressively boil the cream.

4. Add the Parmesan

Reduce the heat to low and gradually stir in the Parmesan until melted and smooth.

If the sauce is too thick, add reserved pasta water a little at a time until it reaches a silky consistency.

Taste and adjust the salt and pepper.

5. Finish the pasta

Add the drained pasta to the sauce and toss until completely coated.

Add the sliced chicken, spinach, and sun-dried tomatoes if using. Cook for another 1–2 minutes, just until the spinach wilts and everything is heated through.

Finish with fresh parsley and an extra sprinkle of Parmesan.

Flavour Ideas

Tuscan-style: Add sun-dried tomatoes, spinach, and a pinch of oregano.

Spicy: Add extra red pepper flakes and a little Calabrian chili paste.

Mushroom: Sauté 8 oz (225 g) sliced mushrooms after cooking the chicken, then continue with the sauce.

Lemon-Parmesan: Add the zest of 1 lemon and 1–2 tsp lemon juice at the end. The acidity cuts through the richness beautifully.

Garlic & herb: Add fresh thyme and extra garlic, then finish with chopped parsley and Parmesan.

Chef's Tips

  • Use freshly grated Parmesan; pre-shredded cheese can make the sauce grainy.
  • Don't boil the cream aggressively after adding Parmesan.
  • Reserve pasta water—it helps loosen the sauce while also helping the sauce cling to the pasta.
  • Don't overcook the chicken. Remove it from the pan as soon as it reaches 165°F (74°C) internally.
  • For the best texture, toss the pasta directly in the sauce rather than simply pouring the sauce over cooked pasta.