
This creamy chicken garlic parmesan pasta combines tender chicken and al dente pasta in a rich, velvety sauce. After perfecting this weeknight favorite, I've discovered the secrets to achieving restaurant-quality results at home.
Essential Ingredients Guide
- Chicken breast: Pound to even thickness
- Heavy cream: Creates proper sauce consistency
- Fresh garlic: Better than powdered
- Quality parmesan: Freshly grated melts best
- Pasta: Choose shapes that hold sauce well
Creating Your Dish
- Perfect The Sauce:
- Start with butter and garlic, building flavor before adding cream. Whisk continuously while adding parmesan.
- Build The Base:
- Season chicken evenly on both sides
Sear until golden brown
Remove and rest before slicing - Create The Sauce:
- Build fond with garlic and butter
Add flour gradually, whisking constantly
Stream in cream while stirring
Incorporate cheese slowly - Perfect The Finish:
- Toss pasta in sauce until well coated
Add pasta water to adjust consistency
Fold in sliced chicken gently
Garnish with fresh herbs
Storage & Reheating
Store in airtight container up to 4 days
Reheat gently with splash of cream
Add fresh parmesan when reheating
Avoid microwave to prevent sauce separation

Temperature Management
Heat pan to 375°F for proper sear
Monitor heat to prevent scorching garlic
Maintain sauce at gentle simmer
Use instant-read thermometer for chicken
Sauce Science
Create proper roux ratio for thickening
Understand fat emulsion principles
Control heat for cream stability
Balance cheese protein content
Production Scaling
Prep components separately
Cook pasta slightly under al dente
Make extra sauce for reheating
Stage ingredients for efficient assembly

Texture Control
Time pasta cooking precisely
Monitor sauce viscosity
Test chicken doneness
Adjust with pasta water
Pro Kitchen Workflow
Set up mise en place
Organize heating zones
Time component completion
Plan plating strategy
Success with this dish comes from understanding heat control and timing. Each element must come together at the right moment for perfect results.
Frequently Asked Questions
- → Can I use regular pasta instead of gluten-free?
- Yes, any pasta type works well in this recipe.
- → How do I prevent the sauce from being too thick?
- Use reserved pasta water to thin the sauce to desired consistency.
- → Can I make this ahead of time?
- Yes, it reheats well. Add a splash of cream when reheating.
- → Can I use chicken thighs?
- Yes, adjust cooking time accordingly for dark meat.
- → How do I store leftovers?
- Keep in airtight container in fridge for up to 3 days.