Chef Isabella Romano - Italian Cuisine Specialist
👨‍🍳 Italian Cuisine Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 12+ Years Experience 🍽️ Italian Cooking Certified

❤️ My Recipe Story

"This recipe was perfected during my time working in Italian kitchens, where I learned that the secret to exceptional cream sauce is timing and temperature. The result is a restaurant-quality dish that brings comfort and elegance to any dinner table."

Isabella specializes in authentic Italian cuisine with modern techniques. She's passionate about teaching home cooks how to create restaurant-quality pasta dishes using simple, high-quality ingredients.

View All Mitchell's Recipes →
Creamy garlic Parmesan chicken pasta in a large skillet with golden chicken pieces, silky cream sauce, and fresh parsley garnish

The Art of Perfect Cream Sauce

Creating a smooth, luxurious cream sauce requires understanding the delicate balance between heat and timing. The key is bringing the cream to a gentle simmer rather than a rolling boil, which prevents the sauce from breaking or becoming grainy. This gentle approach allows the flavors to meld beautifully.

Fresh Parmesan cheese is absolutely essential for this recipe. Pre-grated cheese contains anti-caking agents that prevent proper melting and can result in a gritty sauce. Freshly grated Parmesan melts seamlessly into the cream, creating that signature silky texture.

💡 Professional Tip

Add the Parmesan cheese gradually while whisking constantly, and keep the heat at medium-low to prevent the sauce from seizing. If it gets too thick, pasta water is your best friend for adjusting consistency.

Frequently Asked Questions

Yes! Fettuccine, penne, rigatoni, or even spaghetti work well. Choose pasta shapes that hold sauce well. Adjust cooking liquid as needed for different pasta types.

Keep the heat at medium-low once you add the cream, and never let it boil vigorously. Add cheese gradually while whisking, and remove from heat if it starts to look grainy.

This dish is best served immediately, but you can prep components ahead. Cook chicken and make sauce separately, then combine when ready to serve. Reheat gently with a splash of cream.

Half-and-half works but will be less rich. You can also use whole milk with a tablespoon of flour whisked in, though the texture won't be as creamy.

Chicken should reach an internal temperature of 165°F (74°C). The juices should run clear, and the meat should be white throughout with no pink areas.

Absolutely! Broccoli, spinach, sun-dried tomatoes, or mushrooms are excellent additions. Add heartier vegetables with the chicken, and leafy greens at the very end.

Let it simmer a bit longer to reduce, or whisk in more Parmesan cheese. The starch from pasta water can also help thicken the sauce naturally.

Store in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to restore the creamy consistency. Avoid microwaving if possible.

Recipe Troubleshooting Guide

✅

Sauce Breaking

Problem: Cream sauce appears curdled or separated

Solution: Remove from heat immediately and whisk in a splash of cold cream. Prevention: keep heat low and add cheese slowly while whisking constantly.

✅

Dry Chicken

Problem: Chicken breast turns out dry and tough

Solution: Don't overcook - use a meat thermometer and remove at 165°F. Pound chicken to even thickness and avoid high heat throughout cooking.

✅

Gritty Sauce

Problem: Parmesan cheese creates grainy texture

Prevention: Use freshly grated Parmesan only, add it gradually off the heat, and whisk constantly. Pre-shredded cheese won't melt smoothly.

✅

Too Salty

Problem: Dish tastes overly salty

Recovery: Add a splash of cream, lemon juice, or unsalted pasta water. Remember that Parmesan is naturally salty, so taste before adding more salt.

✅

Pasta Overcooking

Problem: Pasta becomes mushy when combined with sauce

Prevention: Cook pasta 1 minute less than package directions since it will continue cooking in the hot sauce. Use pasta water to loosen if needed.

✅

Flavor Balance Issues

Too Sweet: Add more garlic, black pepper, or a squeeze of lemon juice

Too Salty: Add cream, unsalted butter, or a splash of white wine

Bland: Increase garlic, add more Parmesan, or finish with fresh herbs and lemon zest

Fresh ingredients for creamy garlic Parmesan chicken pasta including raw chicken breast, pasta, heavy cream, fresh Parmesan, and garlic arranged on a marble surface

Selecting Premium Ingredients

The foundation of exceptional pasta lies in choosing the right ingredients. Use boneless, skinless chicken breasts that are similar in size for even cooking, or pound them to uniform thickness. Fresh garlic provides the aromatic base that makes this dish irresistible - avoid pre-minced garlic for the best flavor.

Heavy cream with at least 35% fat content creates the richest, most stable sauce. Lower-fat alternatives may work but won't achieve the same luxurious mouthfeel. Choose high-quality pasta that will hold its texture when combined with the sauce and not become mushy.

Essential Ingredient Notes

  • Parmesan Cheese: Always use freshly grated Parmigiano-Reggiano for the smoothest sauce and best flavor. Grate it just before using for optimal melting and taste.
  • Chicken Selection: Choose chicken breasts that are similar in size or butterfly larger ones. Free-range chicken often has better flavor and texture than conventional varieties.
  • Pasta Choice: Fettuccine is traditional, but penne, rigatoni, or linguine work well. Choose pasta made from durum wheat for the best texture and sauce adherence.
Golden chicken pieces sizzling in a skillet with creamy garlic Parmesan sauce being stirred, showing the perfect cooking technique

Mastering the Cooking Process

Success with this pasta dish comes from proper timing and temperature control. Cook the chicken first to develop a beautiful golden crust, then use the same pan for the sauce to capture all those flavorful browned bits. This technique, called fond, adds incredible depth to the final dish.

The key to silky smooth sauce is gradual temperature changes and constant attention. Bring the cream to a gentle simmer, then reduce heat before adding cheese. The residual heat is enough to melt the Parmesan without risking the sauce breaking or becoming grainy.

The Perfect Simmer

Watch for small bubbles around the edges of the pan rather than a rolling boil. This gentle simmer concentrates flavors without breaking the cream or overcooking the cheese.

Creamy Garlic Parmesan Chicken Pasta

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Chicken and Pasta

  • 60g butter
    Adds richness and helps with garlic base
  • 6 cloves garlic, minced
    Fresh garlic is essential for best flavor
  • 480ml heavy cream
    Creates the luxurious sauce base
  • 120g freshly grated Parmesan
    Must be freshly grated for smooth sauce
  • 30ml white wine
    Optional but adds depth of flavor
  • 1/2 tsp red pepper flakes
    Adds subtle heat and complexity
  • Fresh parsley
    For color and fresh finish

For the Cream Sauce

  • 450g boneless chicken breasts
    Slice thin for even cooking
  • 340g fettuccine pasta
    Or your preferred pasta shape
  • 60ml olive oil
    For cooking chicken and garlic
  • 1 tsp Italian seasoning
    Enhances chicken flavor
  • Salt and black pepper
    Essential for proper seasoning
  • 60ml pasta cooking water
    Helps adjust sauce consistency

Instructions

  1. Cook Pasta

    Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Set pasta aside.

  2. Season and Cook Chicken

    Season chicken slices with salt, pepper, and Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through. Remove and set aside.

  3. Make Garlic Base

    In the same skillet, add remaining olive oil and butter. Add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant. Add white wine if using and let it reduce by half.

  4. Create Cream Sauce

    Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring frequently. Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt and pepper.

  5. Combine and Serve

    Return chicken to skillet and add cooked pasta. Toss everything together, adding pasta water as needed for consistency. Garnish with fresh parsley and serve immediately with extra Parmesan and lemon wedges.

Recipe Notes & Tips

Storage and Reheating

Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding cream or milk to restore the creamy consistency. Avoid microwaving when possible.

Wine Pairing

This rich pasta pairs beautifully with a crisp white wine like Pinot Grigio or Chardonnay, or a light red like Pinot Noir. The acidity helps cut through the cream sauce richness.

Customization Options

Add vegetables like broccoli, spinach, or sun-dried tomatoes. You can also substitute shrimp or salmon for the chicken, adjusting cooking times accordingly. Fresh herbs like basil or thyme make excellent garnishes.