This garlic parmesan pasta with chicken is the perfect any night of the week meal. Tender chicken is tossed through a glossy garlic and parmesan sauce that’s packed with flavor, made without heavy cream but finished with plenty of cheese for richness. It’s proof you don’t need cream to create a rich, restaurant style pasta sauce.
Hi! I always want to make sure I have pasta recipes for everyone. This garlic parmesan chicken pasta is a combination of two of my most popular recipes, my Creamy Chicken Pasta and White Wine and Butter Pasta. The way I mix parmesan into the sauce makes it incredibly luscious and glossy, without needing any cream at all.
I use the same magic method for melting parmesan here as in my Cacio e Pepe Recipe, and once you try it, you’ll be an instant fan. It works best with a long pasta shape like spaghetti or fettuccine, and the simple ingredients make this the ultimate busy weeknight dinner, especially when served with a side of vegetables.
Ingredients
Pasta - A long shape like spaghetti or fettuccine works best here, especially for the technique used to melt the parmesan into the sauce.
Chicken - I have used boneless skinless chicken breasts but use chicken thighs if you would prefer.
Fresh garlic cloves - I slice the garlic very thinly rather than mincing. It gives a more subtle, mellow garlic flavor.
Butter - Cold butter straight from the fridge works best. I use salted butter but unsalted is fine, just adjust seasoning at the end.
White wine - Any dry white wine will work. I usually use a sauvignon blanc or pinot gris. If you prefer not to use wine, substitute with pasta water or chicken broth and add a tablespoon of lemon juice.
Parmesan cheese - Finely grate it yourself for best results. Pre-shredded cheese won’t melt as smoothly. Use a microplane or the star side of a box grater so it’s very fine.
Italian parsley - Optional, but adds freshness and color. Fresh basil would also work nicely.
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 simple way to get juicy, tender chicken. If your chicken breast is thick, flatten it to an even thickness or butterfly it into two pieces so it cooks evenly.
1. Flatten the chicken to an even thickness.
2. Aim for about 1–1.5cm thick for even cooking.
3. Season well with salt and pepper. Dust lightly with flour if you like (optional, but gives a golden crust).
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
1. In cold olive oil, bring the sliced garlic up to a very gentle sizzle over medium heat. Add the white wine and let it reduce by half, about 3-4 minutes.
2. Add the butter a cube at a time, whisking it in and letting each piece melt before adding the next.
3. Add ¼ cup pasta water and whisk vigorously to emulsify. Let it gently simmer for 1-2 minutes.
4. Add the cooked pasta and toss, then arrange in a flat, even layer. Sprinkle over the parmesan and let it melt gently for 1-2 minutes.
5. Using tongs, toss and spin the pasta continously until the sauce becomes silky and glossy.
6. Add the parsley, toss, and serve with the sliced chicken on top.
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Expert tips
- Watch the short tutorial video in the recipe card below to see the parmesan melting technique in action.
- Use less water than you think for the pasta. You want nicely starchy water to help emulsify the sauce. See my guide on how to cook pasta perfectly.
- Start the garlic in cold oil. It gently infuses the oil with flavor without browning, just like in my aglio e olio recipe.
- Keep the heat low. The sauce should only be gently bubbling, especially when the parmesan is melting.
- Undercook the pasta by about 1 minute. It will finish cooking in the sauce and absorb more flavor.
- Finish with extras if you like. Red pepper flakes and a little lemon zest work really nicely here.
Craving something a little richer?
If you loved this pasta, try my Creamy Chicken Pasta for a richer, cream based version.
Recipe FAQs
I normally say anything but with the method used in this recipe, a long shape like spaghetti or fettuccine works best.
This usually happens if the heat is too high or the parmesan isn’t finely grated enough. Keep the heat very gentle and use a microplane or fine grater so the cheese melts evenly into the sauce.
Yes, you can substitute the wine with pasta water or chicken broth. Adding a small squeeze of lemon juice will help bring back some of the acidity the wine would normally provide.
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 (no cream)
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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.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Stacey says
Excellent! Light and flavorful. I worked with lemon olive oil, adding a handful of fresh chopped spinach and a few lovely sun-dried tomatoes. The husband loved it! Thanks for your recipe.
Emilie Pullar says
That sounds so delicious Stacey! Thank you so much for making, am defnitely adding sun-dried tomatoes to mine next time 🙂
Bobbi says
Great recipe! Restaurant quality chicken and pasta. Loved the flavor. I made it without the wine.
Emilie Pullar says
So glad you enjoyed it Bobbi! Thank you so much for making it 🙂
Michelle says
My partner said this tastes like restaurant quality! Such a great recipe. My one & two year old loved it too! Saving this & making on repeat. I added muahrooms cooked in a separate pan in ghee. And subbed the white wine for chicken broth instead
Emilie Pullar says
Hi Michelle, thank you so much for this lovely review! I honestly feel so smug when people tell me their kids loved it too haha! 🙂
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!!