Garlic Parmesan Chicken Pasta: Cozy, Cheesy, and Simple Recipe
Let Me Tell You About My Garlic Parmesan Chicken Pasta (and the Time I Nearly Burnt Down the Kitchen)
Okay, not actually down to the ground, but let’s just say garlic + hot oil = drama if you wander off. So a while back, I tried impressing my cousin visiting from Hull; only, I got distracted (thanks, dog) and the kitchen filled with that not-so-appetizing burnt garlic aroma. Lesson learned. Ever since, I stick close to the stove, but I promise this Garlic Parmesan Chicken Pasta is worth watching over. And honestly, now every time I make it, I remember us waving towels under the smoke detector, laughing ourselves silly. Food memories are a bit like that, aren’t they?
Why You’ll Love This Dish (Or At Least, Why We Do)
This is the pasta I throw together when it’s cold out and everyone’s a little cranky, and nobody feels like doing dishes (so, like, every Tuesday?). The chicken’s super juicy, the garlic makes your whole place smell lush, and the cheese… oh man. Even my picky nephew asks for seconds, which, trust me, never happens with anything green. Some days I chuck in leftover roast chicken; other times I do it all from scratch with chicken breasts—depends who’s around and how much time I’ve got (or how patient I’m feeling). The only slightly annoying bit is grating the Parmesan, but store-bought shreds work fine if you’re not feeling fancy.
What You’ll Need (With Some Swap Ideas)
- 2 chicken breasts, boneless and skinless (or about 400g; or, honestly, thighs are tastier but take a tad longer—Grandma swore by free-range, but that’s your call)
- 300g pasta (penne or spaghetti—I’ve used fusilli in a pinch, and it was grand)
- 4 cloves garlic, minced (I sometimes cheat with the jar stuff if I’m short for time; don’t tell the Italian side)
- 1.5 cups heavy cream (double cream works a treat, but some mates use evaporated milk, which is… fine, I guess)
- 1 cup freshly grated Parmesan (honestly, bagged Parmesan isn’t a sin in this house, but don’t use the powdery kind if you can help it)
- 2 tablespoons butter (olive oil in a rush, but butter gives that comfort-food vibe)
- Big handful fresh parsley, chopped (dried’s okay, but the fresh stuff looks fancier)
- 1/2 teaspoon salt (I add more sometimes; depends on the cheese)
- Pepper (just give the mill a few twists)
- Optional: A sprinkle of chili flakes, if you like a kick (I never remember till it’s too late)
How I Put It Together (And Honestly, You Don’t Have To Be Super Precise)
- First, grab a big(ish) pot, fill with water, whack in a bit of salt, and get it boiling for the pasta. Some days I do this at the end, but, uh, don’t wait too long or you’ll end up with congealed sauce and no noodles to pour it on.
- While that’s going, cut your chicken into bite-sized hunks. Salt and pepper over the top. Get a large pan hot; add a drizzle of oil and half the butter. Chicken goes in—don’t crowd the pan. I usually hear a sizzle (which is comforting), and after about 5 mins they look golden. Flip ’em, finish cooking (another few mins). When they’re just done, take them out and cover. Or not, if you don’t have anything handy—it’ll be fine.
- Now, in the same pan (less washing up!), melt the rest of the butter. Chuck in the garlic. Stir, and—this is important—watch it so it doesn’t catch. 60 seconds tops. The smell right here is where I usually lose my willpower and sneak a taste of something.
- Pour in the cream slowly. It might look weird at first (‘broken’ is the word, I think?), but keep stirring, it’ll come together as it heats. Let it bubble for a couple mins—don’t let it boil like mad, just gentle along.
- Time for Parmesan! Sprinkle it in, bit by bit, stirring so it melts smooth. If you toss it all at once, sometimes it clumps (I learned that the, uh, hard way). Taste for salt—cheese can bring a lot all on its own.
- Drain your pasta (save a mugful of pasta water in case sauce gets too thick—trust me, I’ve forgotten more times than I’d admit) and add it to the pan; toss with sauce until gorgeous and creamy. If you need, splash in a little of that pasta water to help it along.
- Chicken goes back in, plus parsley (or not, if you forgot it at the shop). Give it all a good stir. Serve it up hot, maybe with a shake of chili flakes if you remember this time. Or don’t—it’s honestly fine as is.
Notes I Wish Someone Had Told Me (From Many Messy Nights)
- If you use pre-grated Parmesan straight from the bag, sometimes it doesn’t melt all the way. Actually, I find it works better if you stir slower, but even if it looks odd—taste wins.
- This sauce thickens as it sits, sometimes a smidge too much, so don’t stress; a splash of milk sorts it right out.
- This does taste better the next day, but, uh, it rarely survives that long in my house.
Fun Things I’ve Tried (And One That Totally Flopped)
One night I swapped in leftover roast turkey. Tasted fab, though the sauce needs more salt with turkey for some reason. Broccoli in the last two mins of boiling pasta—easy way to add green and it feels, you know, virtuous. Once, I tried making it with whole wheat pasta—should be healthy, but the texture was odd and kids staged a mini-rebellion. Maybe stick to regular unless you’re really keen.
Do You Need Fancy Kitchen Gear?
Honestly, a big frying pan (or saute pan) is best, but I’ve jerry-rigged this with a deep casserole dish on the hob before. Those cheap garlic presses from IKEA are grand, but I’ve smashed cloves under the flat of a knife in a pinch. Oh, and if you only have a tiny grater, it will take longer, so maybe pop the kettle on. Serious Eats has good garlic smashing tips.
Storing (If You Have Leftovers, You Legend)
Truth be told, I’ve mostly eaten this straight away, but on those rare, unicorn occasions we’ve had extras, I stuff ’em in an airtight tub, stick in the fridge, and reheat gently. Microwave is fine, but splash a bit of water or cream before nuking so it’s not claggy. Keeps like, two days max (theoretically longer, but noodles get sad). If you want to read more about storage, this food safety chart is handy.
This Is How I Serve It (Though Do Your Own Thing!)
Big bowls are key—nobody wants this sliding off a plate. Sometimes with garlic bread (excessive, but when is too much garlic ever a problem?), or tossed salad if I’m pretending to be balanced. Occasionally, uncle Trevor insists on ketchup. I just quietly ignore him and move on.
Things I’ve Learned the Hard Way (My Pro Tips—Sorta)
- Don’t rush the cheese step; once, I chucked all the Parmesan in at once and it basically turned into weird rubbery blobs.
- Stir the garlic, don’t walk away… unless you want your kitchen to smell like a bonfire.
- If you skip pasta water, the sauce can go gloopy, but actually, you can fix it after. Just, uh, don’t be like me and pour ALL the pasta water in—tasted like soup once!
Got Questions? I Get These All the Time
- Can I use rotisserie chicken instead?
- Definitely! Just add it near the end so it doesn’t get dry. Done it plenty when I can’t be bothered to cook meat from raw.
- What pasta shape works best?
- Penne is my fave, but spaghetti is what I usually have. One mate swears by rigatoni (and has opinions), so go with what makes you happy or what’s left in the cupboard.
- Can you freeze this?
- Can you? I mean, sure, but the sauce can split a bit when you thaw. Won’t kill you, just stir well after reheating. But fresh is best, promise.
- Any way to make it lighter?
- I’ve swapped in single cream or even a little milk with stock. It’s not as creamy but still does the job.
Oh, and side note—if you’re after a totally different chicken pasta vibe, check out this BBC Good Food chicken pasta bake. Never hurts to have backups (and theirs has crunchy bits on top, which is just ace).
Ingredients
- 2 large chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces penne pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Cook the penne pasta according to the package instructions. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add diced chicken breasts and season with salt, pepper, and Italian herbs. Cook until the chicken is golden and fully cooked, about 6-8 minutes. Remove chicken from pan and set aside.
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3In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
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4Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
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5Return cooked chicken to the skillet. Add the drained pasta and toss everything together until well combined and coated with the sauce.
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6Garnish with chopped fresh parsley, if desired. 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.
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