
This creamy garlic chicken pasta transforms simple ingredients into a restaurant-worthy meal that comes together in under 30 minutes. The silky sauce clings perfectly to the pasta, while tender chicken pieces and aromatic garlic create a dish that feels indulgent yet approachable for weeknight cooking.
I first made this pasta when unexpected dinner guests arrived, and I was amazed how something so simple could impress so thoroughly. Now it's my reliable go to when I need comfort food that looks and tastes like I spent hours in the kitchen.
Ingredients
- Pasta: Choose a shape that holds sauce well like fettuccine, penne, or rigatoni
- Chicken breast: The lean protein becomes tender when cut into even pieces
- Shallot: Provides a milder, sweeter flavor than regular onions
- Fresh garlic: Essential for the signature flavor profile of this dish
- Italian seasoning: Brings herbal depth without having to measure multiple spices
- Dry white wine: Adds acidity and deglazes the pan, capturing all the browned bits of flavor
- Heavy cream: Creates the luxurious sauce base that coats every strand of pasta
- Parmesan cheese: Use freshly grated for the best melting properties and flavor
- Fresh parsley: Brightens the rich dish with color and a hint of freshness
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil before adding generous salt. Cook your pasta according to package directions until al dente, approximately 8 to 10 minutes depending on the shape. Before draining, reserve about two cups of starchy pasta water. This water is liquid gold and helps create a silky smooth sauce that perfectly adheres to the pasta.
- Sauté the Chicken:
- Heat olive oil in a large skillet, then add butter and allow it to melt completely. The combination provides both flavor and a higher smoke point. Add the chicken pieces, ensuring they're all similar in size for even cooking, and arrange them in a single layer. Let them cook undisturbed for about 3 minutes before flipping to develop a golden crust. Continue cooking another 2 to 3 minutes until no pink remains, but the chicken is still juicy.
- Build the Aromatic Base:
- Add the finely diced shallot to the pan with the chicken and cook for a full minute until it begins to soften and become translucent. Then add the minced garlic and cook for just 30 seconds. This short cooking time for garlic is crucial, as it quickly releases its flavor but can burn and become bitter if cooked too long.
- Create the Sauce:
- Sprinkle the Italian seasoning over everything and stir to activate the dried herbs. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful brown bits from the bottom. Let the wine bubble and reduce for about 2 minutes, which cooks off the alcohol while concentrating the flavor. Pour in the heavy cream, stirring constantly as it comes to a gentle simmer. Allow the sauce to thicken slightly, which takes just 1 to 2 minutes.
- Combine and Finish:
- Add the drained pasta directly to the sauce and toss thoroughly, ensuring every piece gets coated. If the sauce seems too thick, add a splash of the reserved pasta water, which contains starch that helps the sauce adhere to the pasta. Sprinkle in the freshly grated Parmesan cheese and chopped parsley, tossing gently until the cheese melts into the sauce, creating a smooth finish. Taste and adjust seasoning with salt and freshly ground black pepper.

The dry white wine is truly my secret ingredient in this recipe. I discovered its importance accidentally when I used water instead once and noticed the significant difference in depth of flavor. The wine adds acidity that cuts through the richness of the cream, creating a perfectly balanced sauce that keeps you coming back for another bite.
Wine Pairing Suggestions
This creamy pasta dish pairs wonderfully with the same dry white wine you use in the recipe. Choose a crisp Pinot Grigio or unoaked Chardonnay that complements the richness without overwhelming it. The acidity in these wines cuts through the creamy sauce, creating a pleasant contrast with each bite. For red wine lovers, a light Pinot Noir works surprisingly well, offering fruity notes that enhance the savory elements of the dish.
Make Ahead and Storage Tips
This pasta can be prepared up to a day ahead and stored in an airtight container in the refrigerator. When reheating, add a splash of milk or cream to revive the sauce as it tends to thicken considerably when chilled. Warm it gently over medium low heat, stirring frequently to prevent the sauce from breaking. The pasta will keep for up to three days refrigerated, though the texture is best when enjoyed within the first two days.
Perfect Substitutions
No heavy cream on hand? Use half and half mixed with 2 tablespoons of butter for a similar richness. Chicken thighs can replace chicken breast for more flavor and moisture. No shallots? Use a quarter of a small onion instead. For a vegetarian version, substitute mushrooms for chicken, adding extra garlic and perhaps a pinch of smoked paprika for depth. Gluten free pasta works perfectly in this recipe; just be sure to reserve extra pasta water as gluten free varieties often need more moisture when combining with the sauce.

This dish is a comforting yet elegant meal that comes together effortlessly—perfect for any occasion!
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, feel free to use your favorite pasta shape or whatever you have on hand. Long noodles like spaghetti or fettuccine work well, but short shapes like penne or rigatoni also hold the sauce beautifully.
- → What can I substitute for heavy cream?
If you don't have heavy cream, you can use half-and-half or a mix of milk and cream cheese for a similar creamy effect. For a lighter version, plain yogurt or coconut cream can work too.
- → Can I make this dish ahead of time?
It's best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk or water to loosen the sauce.
- → Can I make this without wine?
Yes, you can skip the wine and use chicken broth or lemon juice as a substitute for deglazing and adding flavor.
- → What protein alternatives can I use?
If you'd like to switch up the protein, shrimp, turkey, or even tofu make great alternatives to chicken in this dish.