How can I make the sauce thicker or thinner?

To thicken the sauce, let it simmer a few extra minutes before adding the pasta, or stir in a little more grated parmesan. To thin it, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.

What if my garlic burns?

Burnt garlic tastes bitter, so it’s best to start over with fresh garlic and lower the heat. Always sauté garlic just until fragrant, usually 20–30 seconds, and keep it moving if your pan is hot.

What is the best way to reheat creamy pasta?

Reheat gently on the stovetop over low heat, stirring often, and add a splash of cream, milk, or water to loosen the sauce. You can also microwave in short intervals, stirring in between, to prevent the sauce from separating.

Creamy Garlic and Parmesan Pasta with Chicken

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This Creamy Garlic and Parmesan Pasta with Chicken is rich, cozy, and surprisingly easy to pull together on a weeknight. Tender seared chicken, a silky garlic cream sauce, and plenty of real Parmigiano Reggiano make it the kind of meal you make when you want comfort food that still feels a little special!

Author: Lauren Phelps

Ingredients

For the pasta
12 ounces linguine (or any pasta shape)
2 tablespoons butter
7 cloves garlic, minced
1 cup heavy cream
3/4-1 cup freshly grated Parmigiano Reggiano, plus more for serving
1/2 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4-1/2 cup reserved pasta water, as needed
2 tablespoons minced fresh parsley

For the chicken
2-4 boneless, skinless chicken breasts
Extra virgin olive oil
All-purpose seasoning of choice (Italian, spicy, or a simple mix of paprika, salt, pepper, and onion powder)

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Instructions

Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about ½ cup of the pasta water, then drain.
While the pasta cooks, get the chicken going. Slice each breast in half lengthwise so it cooks evenly and gets a good sear. Season well on both sides with whatever all-purpose seasoning you like.
Heat a large skillet over medium-high heat with a generous drizzle of extra virgin olive oil. Add the chicken in a single layer and don’t touch it. Let it cook until a deep golden crust forms and it releases easily from the pan. Flip and cook until cooked through. Don’t overcrowd the pan — work in two batches if needed. Transfer to a plate, cover loosely, and keep warm.
In the same skillet (wipe it out if needed), melt the butter over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
Pour in the cream and bring it to a gentle simmer. Let it cook for 2–3 minutes, stirring, until slightly thickened.
Lower the heat and stir in the Parmigiano Reggiano until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water a little at a time until the sauce loosens and clings to the noodles. Slice the chicken just before serving and add it to the pasta or serve it over the top. Finish with extra cheese and the minced parsley.

Notes

You can absolutely make this as a one-pot pasta. I’ve done it, and it works — I just don’t love how gloopy it can get once the pasta absorbs the sauce. I prefer cooking the pasta separately and finishing it in the sauce instead. If you do want to go the one-pot route, add all the ingredients at once, use chicken stock and milk for the liquid, cover the pan, and cook until the pasta is tender. That’s the only real difference.
If I have a little white wine leftover, I’ll sometimes add about ¼ cup after the garlic is sautéed and let it cook off for a minute before adding the cream. I like the acidity it adds to balance the richness of the sauce. Most of the time I skip it, but it’s worth trying both ways and seeing which version you like better.
If you don’t want to make the sauce in the same pan as the chicken, you can cook the chicken in a sauté pan and make the sauce separately in a smaller pan or pot so everything cooks side by side. Using the same pan gives the sauce a little more color and flavor (and fewer dishes), but cooking it separately keeps the sauce lighter and more delicate. Both work — it just depends on the mood.

Seasoning Tip
If you want an easy shortcut, Kinder’s makes some really good seasoning blends. I use their Woodfired Garlic seasoning often, and their Carne Asada blend is surprisingly great on chicken — it’s one I reach for all the time. Use whatever you like, but having a solid all-purpose seasoning on hand makes this even easier.

Find it online: https://thebuttertable.com/creamy-garlic-and-parmesan-pasta-with-chicken/