What you need

This creamy garlic Parmesan chicken pasta sears juicy chicken, then finishes it in a silky garlic-Parmesan cream sauce tossed with pasta. It is a weeknight Alfredo-style dinner that tastes restaurant-rich without a long simmer.

For the pasta and chicken:

350g (12 oz) fettuccine or penne
500g (about 1 lb) chicken breast, sliced into strips
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the sauce:

3 tbsp unsalted butter
4 garlic cloves, minced
240ml (1 cup) double / heavy cream
120ml (½ cup) chicken broth
80g (1 cup) freshly grated Parmesan
½ tsp chilli flakes (optional)
Fresh parsley, chopped, to serve

Recipe Steps

Cook pasta in salted water until al dente. Reserve 120ml (½ cup) pasta water; drain.
Season chicken with Italian seasoning, salt, and pepper. Sear in olive oil over medium-high heat 3–4 minutes per side until cooked. Remove to a plate.
In the same pan melt butter. Add garlic and cook 30–60 seconds until fragrant. Pour in cream and broth; simmer 2–3 minutes.
Stir in Parmesan until the sauce is smooth. Add chilli flakes if using. Toss in pasta and chicken, loosening with pasta water as needed.
Taste for salt, finish with parsley, and serve immediately.

Tips & Variations

Grate Parmesan fresh — pre-grated cheese can make the sauce grainy.
Do not boil the cream hard after adding cheese or it may separate.
Add spinach or broccoli in the last 2 minutes for a one-pan veg boost.

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Creamy Garlic Parmesan Chicken Pasta