A white pasta bowl filled with garlic butter chicken pasta — glossy cream sauce coating fettuccine, sliced golden-seared chicken on top, scattered with Parmesan and fresh parsley

Creamy Garlic Chicken Pasta

Name: Creamy Garlic Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts (about 2 large); 12 oz fettuccine or linguine; 3 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1 teaspoon kosher salt, plus more for pasta water; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 6 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 1 cup heavy cream; 1/2 cup reserved pasta water; 3/4 cup freshly grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 teaspoon fresh lemon juice

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make chicken pasta, cook seasoned chicken in a skillet, build a sauce in the same pan, boil pasta separately, then combine everything and finish with pasta water to bind the sauce. Most chicken pasta recipes come together in 35–45 minutes with pantry staples.

Jump to Recipe

Creamy Garlic Chicken Pasta is less about drowning noodles in cream and more about making every part of the skillet contribute. The chicken gets seared first until it has a deep golden crust, then garlic cooks in the same pan, white wine loosens the browned bits from the bottom, and heavy cream turns all of that into the base of the sauce. Parmesan finishes it off, while a squeeze of lemon keeps the whole thing from tasting too heavy.

The quiet hero is pasta water. Save more than you think you need before draining the fettuccine or linguine, because that starchy water is what lets you loosen the sauce without thinning out the flavor. It helps the cream, butter, and Parmesan cling to the noodles instead of separating into a puddle around them. Add the Parmesan off the high heat so it melts smoothly rather than grabbing into grainy little clumps.

Dry the chicken well before searing and cook it to 165°F. Wet chicken steams, and steamed chicken trying to pass itself off as seared chicken has the same energy as somebody wearing gym clothes to avoid exercising.

Prep10 minutes

Cook30 minutes

Total40 minutes

Serves4 servings

DifficultyMedium

Ingredients

Servings

1.5 lbs boneless, skinless chicken breasts (about 2 large)
12 oz fettuccine or linguine
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 cup heavy cream
1/2 cup reserved pasta water
3/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon fresh lemon juice

Instructions

1Bring a large pot of water to a boil. Salt it aggressively — it should taste lightly of the sea. Cook pasta according to package directions until al dente. Before draining, scoop out at least 1 cup of pasta water and set aside. Drain pasta and set aside.
2While water heats, pat chicken breasts completely dry with paper towels. Slice each breast in half horizontally to create two thinner cutlets. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
3Heat a large (12-inch) skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. When butter foams and subsides, add chicken cutlets in a single layer — do not crowd the pan. Sear without moving for 4–5 minutes until a deep golden crust forms. Flip and cook another 3–4 minutes until internal temperature reaches 165°F. Remove chicken to a cutting board and tent loosely with foil.
4Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Once melted, add minced garlic and red pepper flakes if using. Cook, stirring constantly, for 60–90 seconds until fragrant and just barely golden — not brown. The garlic will turn bitter if it burns.
5Pour in white wine. It will hiss dramatically — that's normal. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let wine reduce by half, about 2–3 minutes.
6Pour in heavy cream. Stir to combine. Bring to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until sauce thickens slightly and coats the back of a spoon.
7Add 1/3 cup of the reserved pasta water to the sauce and stir. Add the drained pasta directly into the skillet and toss to coat. If the sauce seems tight, add more pasta water a splash at a time until it reaches a silky, loose consistency — it will continue to thicken as it sits.
8Slice the rested chicken crosswise into strips. Arrange over the pasta or fold half of it into the pasta and leave the rest on top for presentation.
9Remove skillet from heat. Add Parmesan cheese and toss until melted into the sauce. Add lemon juice, taste and adjust salt. Finish with chopped fresh parsley. Serve immediately.

Nutrition Information

Estimated per serving: 1 of 4 servings.

990Calories

60 gProtein

78 gCarbohydrates

45 gTotal Fat

24 gSaturated Fat

3 gFiber

5 gTotal Sugars

980 mgSodium

245 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Dry the chicken before searing — this is not optional. Wet chicken steams instead of searing, and a steamed crust is not a crust, it's a disappointment with good intentions.
Use pasta water from the actual pot, not tap water. The starch that cooks out of the pasta is what emulsifies the sauce and keeps it from separating. It's doing quiet, important work.
Don't add Parmesan while the skillet is still on high heat or it will seize into grainy clumps. Pull the pan off the burner first, then stir in the cheese — the residual heat is enough.

Substitutions

heavy cream → half-and-half Works but produces a thinner sauce — let it reduce an extra 2–3 minutes

white wine → low-sodium chicken broth Use the same quantity; the sauce will be slightly less complex but fully functional

chicken breasts → boneless skinless chicken thighs Thighs are more forgiving and won't dry out; reduce sear time by 1–2 minutes per side

fettuccine → penne, rigatoni, or linguine Tube shapes like penne hold the sauce inside, which is its own reward

fresh parsley → fresh basil Adds a sweeter, more Italian character — add at the end, same quantity

Storage Instructions

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce — the microwave works in a pinch but tends to tighten the pasta and dry the chicken. Do not freeze: the cream sauce will separate on thawing.

Make Ahead

The chicken can be seared and refrigerated up to 2 days ahead. The garlic cream sauce can be made up to 1 day ahead and stored separately. Cook the pasta fresh when you're ready to serve — pasta stored in sauce absorbs too much liquid and gets gummy. Reheat sauce gently over low, add fresh-cooked pasta and pasta water, then slice and add the cold chicken for the last 2 minutes.

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