Creamy Garlic Chicken Pasta with Garlic Infused Olive Oil

Tender chicken, golden garlic, silky cream, and al dente pasta make every forkful of this pasta feel rich and comforting, with parsley and Parmesan adding bright, savory finish. Garlic Infused Olive Oil deepens the garlic flavor with roasted, savory, and aromatic notes that melt right into the sauce, making this an easy weeknight dinner or a cozy family dinner that still feels restaurant-quality at home.

Garden Infuzions

Creamy Garlic Chicken Pasta with Garlic Infused Olive Oil

Tender chicken, silky pasta, and a rich garlic cream sauce come together in one cozy skillet dinner that feels special without being fussy.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces fettuccine
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
• 2 tablespoons Garlic Infused Olive Oil
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup reserved pasta water
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet Wide enough to hold the sauce, chicken, and pasta
• 1 Wooden spoon For stirring and scraping the pan
• 1 Tongs For tossing pasta in the sauce
• 1 set Measuring cups For broth, cream, and pasta water
• 1 Chef’s knife For chopping chicken and parsley

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. Season the chicken with salt, black pepper, and oregano.
3. Warm the Garlic Infused Olive Oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate.
4. Lower the heat to medium and add the minced garlic and crushed red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream and let the sauce simmer gently for 3 to 4 minutes.
6. Whisk in the Parmesan cheese until smooth and glossy. If the sauce gets too thick, stir in a splash of the reserved pasta water.
7. Return the chicken to the skillet, then add the drained pasta and toss until everything is coated in the sauce.
8. Finish with lemon juice and chopped parsley. Taste and adjust with a little more salt or pepper if needed, then serve warm.

Notes

For the best texture, grate the Parmesan fresh and keep the sauce at a gentle simmer instead of a hard boil. If you want a looser finish, add a little more reserved pasta water before serving. Leftovers reheat well with a splash of cream or milk.

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Recipe Tips

Use freshly grated Parmesan for the smoothest sauce, and add the cream slowly so it blends into the garlic base without breaking.

Keep a little pasta water nearby; it helps loosen the sauce if it tightens as it sits.

Serving Suggestions

Serve with a crisp green salad and warm bread for a full dinner.

It also works well with roasted broccoli, sautéed asparagus, or simple tomato salad on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave with a splash of milk or cream to bring the sauce back together.

Variations

Add sautéed mushrooms for a deeper savory layer.

Stir in spinach at the end for a little color and extra vegetable volume.

Swap in shrimp for a seafood version, or use penne, fettuccine, or rotini depending on what you have on hand.

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