This absolutely delicious garlic parmesan pasta with chicken is the perfect any night of the week meal. A combination of two of my most popular recipes, my creamy chicken pasta and my white wine and butter pasta. With no heavy cream but plenty of parmesan cheese for a really glossy and flavor packed sauce. I have no doubt this will become a go to!

Hi! I always want to make sure I have recipes for everyone. My creamy chicken pasta and creamy chicken and mushroom pasta are completely delicious but you don't always feel like a creamy sauce. The way I mix the parmesan into the sauce makes it so luscious and creamy anyway! If you do fancy a cream sauce, check out those two above or my Creamy Garlic Sauce.
I have a really magic way of making a parmesan sauce as in my fool proof Cacio e Pepe Recipe. You'll be an instant fan! It works the best with a long shape like spaghetti or fettuccine. The simple ingredients make this the ultimate dinner for busy weeknights served with a side of vegetables.
Ingredients

Pasta - For the technique I use to melt the parmesan into the sauce, a long shape like spaghetti or fettuccine works best here.
Chicken - I have used boneless skinless chicken breasts but use chicken thighs if you would prefer.
Fresh garlic cloves - I slice the garlic really thin. It achieves a more subtle garlic flavor than mincing it.
Butter - Works best cold from the fridge. I use salted but use unsalted butter if you prefer, it might just need some extra seasoning at the end.
White wine - Any dry white wine will work. I tend to go for a sauvignon blanc. If you don't want to use wine you could use pasta water or chicken broth instead with a tablespoon of lemon juice.
Parmesan cheese - Freshly grated yourself is the only way. Pre shredded cheeses have additives and don't melt as nicely. Grate with a microplane or the star side of a box grater. Needs to be very fine.
Italian parsley - This is optional but adds a lovely freshness and extra flavor to the dish. You could also finish with some fresh basil leaves.

How to make this pasta dish
The full ingredient list, method and short tutorial video are in the recipe card below.
Pan frying the chicken breast
This is a great method for cooking perfect juicy and tender chicken breast. If your breast is particularly thick then the other option is to butterfly it into two pieces. You could also cut into bite size pieces and pan fry that way.

ONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board!

TWO: For best results, flatten it to about 1 - 1.5cm thick. Butterfly into two pieces if yoyr breast is really thick.

THREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).

FOUR: In a large skillet, fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.
Making the garlic parmesan sauce

ONE: In cold olive oil, gently bring the sliced garlic to a very gentle simmer on a medium heat. Add the white wine and let it reduce by half, about 3-4 minutes.

TWO: Add a cube of cold butter at a time, whisking it into the wine and letting it melt fully before repeating with the remainder.

THREE: Add ¼ cup pasta water and whisk in vigorously. Let it gently simmer for 1-2 minutes.

FOUR: Add in the cooked pasta, toss and arrange in a flat even layer. Sprinkle with the parmesan cheese and let it gently melt on top for 1-2 minutes.

FIVE: Using tongs, spin the pasta around and around until you get a glossy emulsified sauce. Watch video in recipe card!

SIX: Add the chopped fresh parsley, toss and serve with the cooked chicken sliced on top.
Expert tips
- Make sure you watch the short tutorial video in the recipe card below to get a good look at the technique for melting the parmesan into the sauce.
- Don't cook your pasta in too much water as we want some of that starchy water to thicken the sauce. Check out my guide on how to cook pasta perfectly.
- Cooking the garlic from cold might seem strange but it is an amazing method to get the flavor infused! Same as in my Aglio e Olio Recipe.
- Don't use a high heat. Especially when the cheese is melting on top of the pasta, it should barely be bubbling.
- Undercook your pasta, if you like al dente pasta I always undercook it by a minute off package directions.
- Add some extra flavor with some red pepper flakes and some lemon zest on top when serving.
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Recipe FAQs
I normally say anything but with the method used in this recipe, a long shape like spaghetti or fettuccine works best.
It shouldn't happen if you follow the recipe exactly. Freshly grate the parmesan cheese yourself as pre shredded cheese has additives. Keep the heat nice and low and spread out the pasta in a really even layer before sprinkling the cheese on top. Watch the video in recipe card below!
It's really only missing a side of vegetables (and maybe some garlic bread?!). Some roasted broccolini, green beans or any other vegetable you have would be great. You could make my Wedge Iceberg Side Salad too!
The reason I make recipes mostly for two is so there won't be any! Butter sauces do not re-heat very well as they can separate. You can definitely keep in an airtight container in the fridge for two days but keep in mind it is best freshly made.

Some other pasta recipes to try
If you loved this easy chicken pasta recipe you must check out my recipe section for all kinds of delicious pasta dishes. From an easy weeknight dinner to elaborate hand made pasta shapes, there is something for everyone.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Garlic parmesan pasta with chicken
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Ingredients
- 1 - 2 chicken breasts (or thighs, see notes)
- 1 tablespoon flour
- 1 tablespoon olive oil
- 200 grams dried pasta, spaghetti or fettuccine work best (or 300 grams fresh pasta)
For the sauce
- 1 tablespoon olive oil
- 3 cloves garlic finely sliced
- ½ cup white wine I used a sauvignon blanc
- 70 grams cold butter cut into four cubes
- ½ teaspoon black pepper
- 60 grams parmesan very finely grated
- ½ cup flat leaf parsley finely chopped
- salt to taste
Instructions
- Cook your pasta in well salted boiling water, I usually undercook by 1 min from package instructions. Reserve a cup of pasta water before draining.
- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.
- If you have a particularly thick chicken breast then you could butterfly it or cut it up into bite size pieces before cooking. Feel free to cook it however you would like to.
- Season the chicken well with salt and pepper on each side then dust with the flour.
- Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).
- Lightly wrap in foil, set aside and slice just before serving.
For the sauce
- Put the tablespoon of olive oil in a cold skillet large enough to fit the cooked pasta in at end and add the sliced garlic.
- Bring to a gentle sizzle over a medium heat then cook for 30 seconds or so, moving it around so it doesn't brown. Cooking it from cold might seem strange but it helps to infuse the oil with the garlic flavor.
- Lower the heat slightly and add the wine, it will bubble up a lot.
- Cook so it is gently simmering for about 4 mins, you are wanting to reduce it down roughly by half.
- Add the butter pieces in, one at a time, letting each piece melt and whisking well in between each addition. A flat whisk is brilliant for this.
- You should end up with a very yellow and slightly thickened sauce at the end. Try and time the pasta cooking so you can add the pasta straight in to butter sauce at this stage. You can take the sauce off the heat if you need to though.
- Add a ¼ cup reserved pasta water and whisk vigorously. I like to whisk and shake the pan at the same time to get a nice emulsified sauce.
- Add the black pepper and mix through.
- Add the cooked pasta straight in and toss with the sauce using tongs. Arrange the pasta in a nice level layer, spreading it out.
- Turn the heat down to low and sprinkle the parmesan over the top of the pasta in an even layer.
- Leave it alone until it is melting on top, about 1 min, then take some tongs and spin the pasta around and around until you get a lovely glossy sauce. Check out video below to see this in action!
- Taste for seasoning and add salt if you need. Add the parsley and mix through.
- Serve straight away, top with the sliced chicken and some extra parmesan.
Melissa says
So easy and quite delicious! Will definitely keep this one around!
Emilie Pullar says
Thanks so much for making it Melissa! 🙂
Anna says
Was already in love with your white wine butter recipe and don’t know why I hadn’t added chicken! So delicious and will go on weeknight rotation for sure.
Emilie Pullar says
Yay so happy to hear that Anna!!