If you are searching for a comforting, flavorful dish that brings creamy indulgence and tender protein together in one pan, this Garlic Parmesan Chicken Pasta Recipe has got you covered. The juicy pan-fried chicken bites swim in a luscious garlic parmesan sauce paired with perfectly cooked linguine, creating a dish that is both inviting and ridiculously delicious. Ready in just around 25 minutes, it effortlessly combines simple ingredients to deliver a dinner that feels like a warm hug on a plate. I can’t wait to share every step of this recipe with you!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Garlic Parmesan Chicken Pasta Recipe lies in its straightforward ingredient list. Each component is essential not only for flavor but also for balanced texture and that irresistible creamy sauce. Let’s dive into the essentials that will transform an ordinary weeknight into something extraordinary.
- Linguine (300 g/10.5 oz): The perfect pasta shape for soaking up the creamy sauce without overwhelming the chicken.
- Chicken breasts (3, chopped into bite-sized pieces): Juicy, tender morsels that act as the star protein of the dish.
- Cornflour (2 tbsp): Helps to lightly coat the chicken to achieve a subtle crispiness that locks in the juices.
- Salt (½ tsp): Enhances the natural flavors of both chicken and sauce.
- Black pepper (½ tsp): Brings a gentle kick and depth to the dish.
- Garlic powder (½ tsp): Adds concentrated garlicky warmth even before the fresh garlic hits the pan.
- Oil (3 tbsp): For perfectly pan-frying the chicken to golden goodness.
- Small onion (1, finely chopped): Builds sweet, foundational flavor in the sauce.
- Garlic cloves (3, minced): Infuses the sauce with heady, fresh garlicky aroma.
- Chicken stock (180 ml/¾ cup, strong): Deepens the sauce with umami richness.
- Double or heavy cream (180 ml/¾ cup): Creates that ultra-smooth, velvety base that clings to pasta perfectly.
- Lemon juice (1 tbsp): Adds a bright, fresh zing that balances the richness.
- Parmesan cheese (50 g/½ cup, finely grated): Melts beautifully for the signature cheesy, nutty finish.
- Fresh parsley (small bunch, finely chopped): A burst of herbal freshness when serving.
- Extra black pepper and grated parmesan: To sprinkle on top for the finishing touch.
How to Make Garlic Parmesan Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by cooking your linguine according to the package directions so that it turns out perfectly al dente. Once done, drain it but be sure to save about a cup of the starchy pasta water. This liquid magic will help you adjust the sauce’s consistency later, so don’t toss it out!
Step 2: Prepare the Chicken
While your pasta is bubbling away, toss your chopped chicken pieces with cornflour, salt, black pepper, and garlic powder. This coating not only seasons the chicken but also helps it achieve a golden crust once it hits the pan—essential for locking in moisture and flavor.
Step 3: Pan-Fry the Chicken
Heat oil in a large frying pan over medium heat, then add the coated chicken. Cook for around 6 to 7 minutes, turning occasionally, until every piece is golden and fully cooked inside. Once ready, remove the chicken and set it aside in a warm bowl to keep it cozy.
Step 4: Sauté Aromatics
In the same pan, using the remaining oil, add your finely chopped onion and cook over medium heat for 2 to 3 minutes until soft and fragrant. Next, add the minced garlic along with a pinch of salt and pepper—let the garlic cook for about a minute to release that rich aroma that makes this recipe shine.
Step 5: Build the Sauce
Pour in the chicken stock and double cream, bringing the mixture to a gentle boil. Lower the heat and let it simmer for about 3 minutes until your sauce thickens slightly. Stir in the lemon juice here to brighten the flavors perfectly and balance the creamy richness.
Step 6: Combine Pasta and Cheese
Add your drained linguine right into the pan with the sauce, then sprinkle over the grated Parmesan cheese. Use tongs to lift and fold the pasta, ensuring every strand is luxuriously coated with the sauce. If you find the sauce a tad too thick, slowly add some reserved pasta water to reach your ideal consistency.
Step 7: Finish with Chicken and Heat Through
Return the cooked chicken to the pan and gently toss everything together. Let it all heat through for another minute, making sure that juicy chicken absorbs the creamy flavors before you turn off the heat. At this point, your Garlic Parmesan Chicken Pasta Recipe is ready to delight!
How to Serve Garlic Parmesan Chicken Pasta Recipe
Garnishes
When plating this dish, a sprinkling of fresh parsley instantly lifts the aroma and adds a lovely green pop against the creamy sauce. Don’t forget an extra grinding of black pepper and a shower of grated Parmesan cheese to make every forkful unforgettable and inviting.
Side Dishes
This dish shines on its own but pairing it with crisp green vegetables like sautéed broccoli or a simple mixed salad brings balance and freshness to the meal. Garlic bread or warm crusty baguette is also a brilliant companion, perfect for mopping up the rich sauce.
Creative Ways to Present
For a dinner party or special occasion, pile the pasta high on a large platter, drizzle with olive oil, scatter toasted pine nuts or chili flakes for texture and zing, and add edible flowers or microgreens for an elegant touch. Serving in shallow bowls ensures every bite is saucy and satisfying.
Make Ahead and Storage
Storing Leftovers
You can store leftover Garlic Parmesan Chicken Pasta Recipe in an airtight container in the refrigerator for up to three days. The flavors meld together even more after a day, making for excellent next-day meals. Just keep in mind that the pasta will absorb more sauce over time, so a little reserved pasta water can revive it upon reheating.
Freezing
While you can freeze this pasta, note that the creamy texture may change slightly. It’s best to freeze the chicken and sauce separately from the pasta if possible. Store in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
When reheating, do so over low heat to avoid breaking the sauce. Add a splash of the reserved pasta water, milk, or cream to return the luscious sauce to its original consistency. Give it a gentle stir until warmed through, then sprinkle on fresh Parmesan before serving.
FAQs
Can I use other types of pasta for this Garlic Parmesan Chicken Pasta Recipe?
Absolutely! While linguine works beautifully here, you can substitute with fettuccine, penne, or even spaghetti. Just make sure to cook it to al dente and adjust sauce amounts slightly as different pasta shapes hold sauce differently.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free pasta instead of linguine and substitute the cornflour with a gluten-free starch like arrowroot or potato starch. Double-check your stock cubes to ensure they are gluten-free as well.
Can I use chicken thighs instead of breasts?
Certainly. Chicken thighs offer more richness and stay juicy, which can enhance the dish further. Just chop them similarly and adjust cooking time slightly if they are thicker.
What can I do if I don’t have double or heavy cream?
You can swap with half-and-half or a mix of milk and cream for a lighter sauce. Keep in mind the sauce may be less thick and rich but will still be delicious!
How can I make this recipe dairy-free?
Use a plant-based cream alternative like coconut cream or cashew cream, and nutritional yeast instead of Parmesan cheese. The flavor will be different but still creamy and satisfying.
Final Thoughts
This Garlic Parmesan Chicken Pasta Recipe is truly a crowd-pleaser with its creamy, garlicky charm and tender chicken pieces that make every bite feel special. Whether you’re whipping up a quick weeknight dinner or feeding guests, it hits all the right notes of comfort and flavor. I promise once you try this, it will become one of your trusty go-to recipes. So grab your pan and let’s get saucy together!
Print
Garlic Parmesan Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: American-Italian, British-Italian
Description
This Garlic Parmesan Chicken Pasta is a comforting and delicious dinner that combines juicy pan-fried chicken pieces with tender linguine, all coated in a creamy, garlic-infused parmesan sauce. Ready in just 25 minutes, it’s perfect for a quick yet satisfying meal with rich flavors and a hint of freshness from parsley.
Ingredients
Pasta and Chicken:
- 300 g (10.5 oz) linguine
- 3 chicken breasts, chopped into bite-size pieces (approximately 525g or 18.5oz)
- 2 tbsp cornflour (cornstarch in US)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3 tbsp oil
Sauce:
- 1 small onion, peeled and chopped finely
- 3 cloves garlic, peeled and minced
- ¼ tsp salt
- ½ tsp pepper
- 180 ml (3/4 cup) strong chicken stock (water plus 2 stock cubes is fine)
- 180 ml (¾ cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approximately half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
To Serve:
- Small bunch fresh parsley, finely chopped
- Black pepper
- Grated parmesan cheese
Instructions
- Cook the Pasta: Boil the linguine according to the package instructions until al dente. Drain the pasta, reserving one cup of the pasta cooking water for later use.
- Prepare the Chicken: While the pasta is cooking, place the chopped chicken breasts in a bowl. Sprinkle over the cornflour, salt, black pepper, and garlic powder. Toss well to evenly coat all pieces in the seasoning.
- Fry the Chicken: Heat the oil in a large frying pan over medium heat. Once hot, add the coated chicken pieces and fry for 6 to 7 minutes, turning occasionally, until the chicken is golden and cooked through. Remove the chicken from the pan and keep warm in a bowl.
- Cook Onion: Check the pan for leftover oil and if needed, add a small splash more. Add the finely chopped onion to the pan and cook for 2 to 3 minutes, stirring often, until the onions begin to soften.
- Add Garlic and Seasoning: Add the minced garlic, salt, and pepper to the pan with the onions. Cook for 1 minute, stirring continuously to prevent burning and to release the garlic’s aroma.
- Make the Sauce: Pour in the strong chicken stock and double cream. Bring the mixture to a boil, then reduce to a gentle simmer for about 3 minutes until the sauce slightly thickens.
- Add Lemon Juice: Stir in the tablespoon of fresh lemon juice, which adds a subtle brightness that balances the rich sauce.
- Combine Pasta and Cheese: Add the cooked linguine into the pan with the sauce. Sprinkle the grated parmesan cheese over the pasta. Use tongs to lift and mix the pasta in the sauce until it is fully coated.
- Adjust Sauce Consistency: If desired, add splashes of the reserved pasta cooking water to loosen the sauce to your preferred consistency and blend everything together smoothly.
- Return Chicken to Pan: Add the cooked chicken back into the pan and stir it through the pasta and sauce. Heat for an additional minute to ensure the chicken is warm throughout, then turn off the heat.
- Serve: Divide the pasta and chicken mixture into bowls. Garnish with freshly chopped parsley, an extra sprinkle of black pepper, and more grated parmesan cheese for added flavor and a beautiful finish.
Notes
- Reserve pasta cooking water to adjust the sauce’s consistency perfectly without diluting the flavor.
- Using cornflour/cornstarch helps create a light coating on the chicken that thickens the sauce slightly as it cooks.
- Freshly grated parmesan cheese melts best and contributes to the creamy texture.
- If double cream/heavy cream is unavailable, full-fat cooking cream or half-and-half may be substituted, though the sauce may be less rich.
- Cooking chicken in a single layer and not overcrowding the pan ensures even browning.
