Juicy pan-fried chicken tossed in a creamy garlic and Parmesan sauce served with linguine. This garlic Parmesan chicken pasta is comforting, full of flavour and ready in around 25 minutes. The balance of cream, stock and lemon juice keeps the sauce rich but not heavy.
This recipe uses a few simple tricks to deliver a luscious, well-balanced sauce that doesn’t feel too heavy. It’s quick enough for a weeknight dinner and elegant enough for a cosy date night.
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- 🧑🍳 Pro Tip
- 🍽️ What to serve it with
- Other Ingredient swaps
- 🍲 More creamy pasta recipes
- Garlic Parmesan Chicken Pasta Recipe
📋 Ingredients
This garlic Parmesan pasta relies mostly on pantry staples. Main ingredients include:
- Chicken (breast or thighs)
- Pasta (linguine recommended)
- Onion
- Double cream (heavy cream)
- Parmesan cheese
- Fresh garlic
- Chicken stock (broth)
- Cornflour (cornstarch)
- Seasonings (salt, pepper, garlic powder)
Pasta
Linguine works well because the creamy garlic-Parmesan sauce clings to the strands, but you can use any pasta you have on hand.
Chicken
Boneless, skinless chicken breast chopped into bite-sized pieces is used here. You can swap for skinless chicken thighs if you prefer — cook thighs a couple of minutes longer until cooked through.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Cook the pasta in a large pot of salted boiling water.
- While the pasta cooks, season and pan-fry the chicken until golden, then remove it from the pan.
- Sauté the onion and garlic, deglaze the pan with stock, then add cream and lemon juice to build the sauce.
- Toss the cooked pasta in the sauce with plenty of Parmesan, return the chicken to the pan, and finish with parsley, black pepper and extra Parmesan to serve.
🧑🍳 Pro Tip
Reserve some pasta cooking water and add a few splashes to the sauce if needed. The starchy water loosens the sauce and helps it cling to the pasta, giving a silky finish without making the dish heavy.
The sauce comes together while the pasta cooks, so this is a fast, satisfying meal you can have on the table in about 25 minutes.
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🍽️ What to serve it with
This creamy garlic Parmesan chicken is delicious on its own. For sides or toppings, try a sprinkle of chopped parsley and extra Parmesan, plus garlic bread or a simple green salad for contrast.
Breads
Easy Homemade Garlic Bread Recipe
Salads
Simple Green Salad with Vinaigrette
The creamy garlic-Parmesan sauce clings to the pasta and tender chicken — a comforting dish you’ll want to make again and again.
Other Ingredient swaps
Swap the cream for crème fraîche for a slightly lighter finish. If using a low-fat version, heat gently to avoid splitting. Full-fat crème fraîche can be simmered.
Stir in crispy bacon or chorizo for extra smoky flavour. Add peas, asparagus or mushrooms while cooking the onion, or fold in baby spinach at the end.
🍲 More creamy pasta recipes
Pasta
Tuscan Chicken Pasta
Pasta
One Pot Creamy Bolognese
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Garlic Parmesan Chicken Pasta Recipe
Ingredients
Pasta and Chicken:
- 300 g (10.5 oz) linguine
- 3 chicken breasts, chopped into bite-sized pieces (about 525 g / 18.5 oz)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 tbsp oil
Sauce:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/2 tsp pepper
- 180 ml (3/4 cup) strong chicken stock
- 180 ml (3/4 cup) double (heavy) cream
- 1 tbsp lemon juice (approx. half a lemon)
- 50 g (1/2 cup) finely grated Parmesan
To Serve:
- Small bunch fresh parsley, finely chopped
- Black pepper
- Grated Parmesan
Instructions
- Cook the pasta according to packet instructions. Drain, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, toss the chicken with cornflour, salt, pepper and garlic powder to coat.
- Heat oil in a large frying pan over medium heat.
- Add the chicken and fry for 6–7 minutes, turning occasionally, until golden and cooked through. Remove to a warm bowl.
- If needed, add a splash more oil to the pan and cook the chopped onion for 2–3 minutes until starting to soften.
- Add the garlic, 1/4 tsp salt and 1/2 tsp pepper and cook for 1 minute.
- Pour in the stock and cream and bring to the boil, then simmer gently for about 3 minutes until slightly thickened. Stir in the lemon juice.
- Add the drained pasta to the pan, sprinkle over the Parmesan and toss to coat. Use reserved pasta water to loosen the sauce if needed.
- Return the cooked chicken to the pan, heat through for about a minute, then turn off the heat.
- Divide between bowls and top with chopped parsley, extra black pepper and grated Parmesan.
Notes
Can I make it ahead?
Best served immediately. Leftovers can be cooled, covered and refrigerated for up to two days. Reheat in the microwave for 3–4 minutes, stirring occasionally. Add a splash of water, stock or cream if the sauce has thickened.
Can I freeze it?
Freezing is not recommended for this dish; the cream sauce and chicken can change texture when frozen and reheated.
Ingredient swaps
- Stir in crispy bacon or chorizo for added flavour.
- Add frozen peas, chopped asparagus or mushrooms with the onion, or fold in baby spinach at the end.
- Replace cream with crème fraîche for a lighter finish; heat gently if using low-fat options.
Nutritional information is approximate, per serving (recipe serves 4).
Nutrition
Nutrition information is an approximation.
Some links in the original post may be affiliate links, which help support the site at no extra cost to you. Nutritional information is approximate.