Domino’S Garlic Parmesan Chicken Pasta Copycat

When that craving hits for something utterly comforting and packed with flavour, nothing quite satisfies like a creamy, garlicky pasta dish. This recipe for Domino’s Garlic Parmesan Chicken Pasta copycat is a testament to how fantastic homemade versions can be, bringing all that delightful restaurant taste right to your kitchen table.

For years, I’d order this dish, convinced I couldn’t recreate its magic at home. There was just something about the way the sauce clung to the pasta and the chicken that seemed unattainable. I used to struggle with this dish until I discovered this technique of really building the flavour layers slowly, which makes all the difference. It took some experimenting, but eventually, I cracked the code, and now it’s a regular feature in our dinner rotation.

This isn’t just another pasta recipe; it’s a celebration of simple, quality ingredients coming together to create something truly special. It’s hearty, incredibly satisfying, and frankly, my kids absolutely devour this every time I make it, often asking for seconds before they’ve even finished their first bowl. Let’s get cooking!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Difficulty: Moderate

Why You’ll Love This Domino’s Garlic Parmesan Chicken Pasta Copycat

• Authentic Flavour: We’re capturing the essence of the beloved takeaway dish, ensuring that familiar, creamy, garlicky taste.
• Customisable Goodness: You’re in control of the ingredients, meaning you can adjust the seasonings to your exact preference.
• Hearty & Fulfilling: With tender chicken and a rich sauce, this pasta is a complete meal that leaves everyone feeling satisfied.
• Budget-Friendly: Making it at home is often far more economical than ordering in, without compromising on quality.
• Impressive Yet Approachable: While it tastes like something from a restaurant, the steps are straightforward enough for any home cook to master.

Domino’s Garlic Parmesan Chicken Pasta Copycat

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 400g dried penne pasta (or your preferred short pasta shape)
• 2 tablespoons olive oil
• 500g boneless, skinless chicken breast, cut into 2cm cubes
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 500ml chicken stock
• 250ml full-fat milk
• 120g freshly grated Parmesan cheese, plus extra for serving
• 60g cream cheese, softened
• 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh parsley, chopped, for garnish

Tip: Always use freshly grated Parmesan cheese. Pre-grated varieties often contain anti-caking agents that can make your sauce gritty instead of silky smooth.

Equipment You’ll Need

• Large pot for boiling
• Colander
• Large frying pan
• Tongs or pasta fork

How to Make Domino’s Garlic Parmesan Chicken Pasta Copycat

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente – it should be firm to the bite but not hard. You’ll see the pasta soften and swell slightly, turning a pale yellow. Drain thoroughly in a colander, reserving about 120ml of the pasta water, and set aside.
2. Brown the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Add the chicken cubes in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown all over and cooked through. It should have a lovely caramelised crust and smell rich and savoury. Remove the chicken from the pan and set aside.
3. Sauté Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. Add the chopped onion and cook for 5-7 minutes until it softens and becomes translucent, emitting a sweet, mellow aroma. Next, add the minced garlic and dried Italian herbs. Cook for another 1-2 minutes until the garlic is fragrant and lightly golden – be careful not to burn it, or it will become bitter. The kitchen will fill with a wonderful, inviting scent.
4. Build the Sauce Base: Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits – these add immense flavour to our sauce. Bring the stock to a gentle simmer. You’ll see the liquid start to bubble gently around the edges.
5. Create the Creamy Sauce: Stir in the full-fat milk, cream cheese, and black pepper. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, pale, and slightly thickened sauce. The sauce will gain a luxurious, velvety texture. Gradually stir in the freshly grated Parmesan cheese, allowing it to melt completely. Continue stirring until the sauce is smooth and glossy, tasting and adding salt as needed.
6. Combine and Finish: Add the cooked chicken back into the pan with the sauce. Then, add the drained pasta. Toss everything together using tongs, ensuring every piece of pasta and chicken is thoroughly coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan and fresh parsley. The steam rising from the dish will carry the delightful aroma of garlic and cheese, and the pasta will look glistening and perfectly coated.

Tips From My Kitchen

• Don’t Overcook the Pasta: Al dente pasta holds its shape better and absorbs sauce more effectively without becoming mushy. Overcooked pasta can break apart and make your dish watery, as it releases more starch. The goal is a slight chew, which provides a pleasant textural contrast to the creamy sauce.
• Season at Each Stage: Flavour builds in layers. Season your chicken as it cooks, season your aromatics, and then season the sauce gradually. This prevents a bland dish and ensures a well-rounded taste. If you only season at the end, the salt won’t have time to properly meld with all the ingredients.
• Use Room Temperature Cream Cheese: Softened cream cheese melts into the sauce much more smoothly, preventing lumps and ensuring a silky consistency. If it’s cold, it can clump, making it harder to get that restaurant-quality finish. Take it out of the fridge about 30 minutes before you start cooking.
• Fresh Garlic is Key: While garlic powder has its place, fresh minced garlic provides a much more vibrant and aromatic flavour that is essential for this particular dish. The natural oils and compounds in fresh garlic give a depth that powder simply cannot replicate.
• Reserve Pasta Water: This starchy water is your secret weapon. It helps to emulsify the sauce, making it incredibly creamy and allowing it to cling beautifully to the pasta. It’s far better than adding plain water, which would dilute the flavour. I always keep a cup aside, just in case.
• Grate Your Own Parmesan: As mentioned, pre-grated cheese often contains cellulose, which can make your sauce grainy. Freshly grated Parmesan melts seamlessly, contributing to a smoother, richer sauce with a more authentic taste.

Common Mistakes to Avoid

• Overcrowding the pan: When browning the chicken, if you add too much at once, the temperature of the pan drops. This causes the chicken to steam rather than brown, resulting in pale, less flavourful pieces instead of beautifully caramelised ones. Cook in batches if necessary to ensure a good sear.
• Wrong temperature for garlic: Cooking garlic on too high a heat or for too long will make it bitter and burnt, which can ruin the entire dish. Keep the heat at medium and cook only until fragrant, usually 1-2 minutes, watching it carefully for any signs of browning too quickly.
• Skipping the rest time for chicken (if whole breasts were used): While we’re cubing our chicken, if you ever cook whole chicken breasts for a similar dish, allowing them to rest for a few minutes after cooking before slicing is crucial. This allows the juices to redistribute, ensuring the chicken remains tender and moist. Skipping this can lead to dry, tough chicken.

Delicious Variations to Try

• Spicy Version: For those who love a bit of a kick, add a pinch of red chilli flakes along with the garlic and herbs. You could also stir in a tablespoon of your favourite hot sauce at the end.
• Vegetarian/Vegan Option: You can easily make this dish vegetarian by omitting the chicken and adding sautéed mushrooms, spinach, or roasted vegetables like courgettes and bell peppers. For a vegan version, use plant-based chicken alternatives, dairy-free milk, vegan cream cheese, and a good quality nutritional yeast or vegan Parmesan alternative.
• Different Protein: Feel free to swap the chicken for turkey mince, or even some cooked prawns for a seafood twist. Remember to adjust cooking times accordingly for different proteins.

What to Serve With Domino’s Garlic Parmesan Chicken Pasta Copycat

• A simple green salad with a light vinaigrette to cut through the richness.
• Warm, crusty garlic bread or a crusty baguette for soaking up any leftover sauce.
• Steamed green beans or tenderstem broccoli for a touch of freshness.
• A refreshing crispy cucumber salad with spicy sesame dressing offers a lovely contrast.

Frequently Asked Questions

Domino's Garlic Parmesan Chicken Pasta Copycat

A creamy and cheesy pasta dish featuring tender chicken, penne pasta, and a rich garlic Parmesan sauce, mimicking the popular Domino's menu item.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 400 g dried penne pasta or your preferred short pasta shape
• 2 tablespoons olive oil
• 500 g boneless skinless chicken breast, cut into 2cm cubes
• 1 large onion finely chopped
• 6 cloves garlic minced
• 500 ml chicken stock
• 250 ml full-fat milk
• 120 g freshly grated Parmesan cheese plus extra for serving
• 60 g cream cheese softened
• 1 teaspoon dried Italian herbs oregano, basil, thyme blend
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh parsley chopped, for garnish

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente – it should be firm to the bite but not hard. You'll see the pasta soften and swell slightly, turning a pale yellow. Drain thoroughly in a colander, reserving about 120ml of the pasta water, and set aside.
2. Brown the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Add the chicken cubes in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown all over and cooked through. It should have a lovely caramelised crust and smell rich and savoury. Remove the chicken from the pan and set aside.
3. Sauté Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. Add the chopped onion and cook for 5-7 minutes until it softens and becomes translucent, emitting a sweet, mellow aroma. Next, add the minced garlic and dried Italian herbs. Cook for another 1-2 minutes until the garlic is fragrant and lightly golden – be careful not to burn it, or it will become bitter. The kitchen will fill with a wonderful, inviting scent.
4. Build the Sauce Base: Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits – these add immense flavour to our sauce. Bring the stock to a gentle simmer. You’ll see the liquid start to bubble gently around the edges.
5. Create the Creamy Sauce: Stir in the full-fat milk, cream cheese, and black pepper. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, pale, and slightly thickened sauce. The sauce will gain a luxurious, velvety texture. Gradually stir in the freshly grated Parmesan cheese, allowing it to melt completely. Continue stirring until the sauce is smooth and glossy, tasting and adding salt as needed.
6. Combine and Finish: Add the cooked chicken back into the pan with the sauce. Then, add the drained pasta. Toss everything together using tongs, ensuring every piece of pasta and chicken is thoroughly coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan and fresh parsley. The steam rising from the dish will carry the delightful aroma of garlic and cheese, and the pasta will look glistening and perfectly coated.

Notes

Ensure you don't overcrowd the pan when browning the chicken to get a nice golden crust. Reserving pasta water is crucial for adjusting the sauce consistency. Taste and adjust salt as needed throughout the sauce-making process.

There you have it – your very own homemade Domino’s Garlic Parmesan Chicken Pasta copycat! It’s a dish that truly brings a smile to everyone’s face, and the satisfaction of making it yourself is unparalleled. I hope you enjoy creating and devouring this as much as my family and I do. Do let me know in the comments below how it turned out for you – I always love hearing about your kitchen adventures!