If you’re searching for a meal that brings comfort and rich flavor together in every bite, Creamy Garlic Chicken Pasta is the dish for you. This recipe wraps tender chicken, hearty penne pasta, and a luscious garlic-Parmesan cream sauce into a single, satisfying dinner you can pull together in under 30 minutes. Whether you’re cooking for your family on a busy weeknight or hosting guests over the weekend, this pasta dish delivers both ease and elegance without compromise.
Why We Love This Creamy Garlic Chicken Pasta Recipe
There’s something about the blend of garlic and cream that creates instant comfort. When you add seasoned chicken, it becomes a filling and flavorful meal that feels special yet effortless. You’ll love how simple it is to make everything in just one pan after the pasta boils. This dish is a crowd-pleaser that combines everyday ingredients into something memorable. The balance between the creamy sauce, the savory chicken, and the gentle bite of penne pasta makes it a go-to favorite.
Ingredients About Creamy Garlic Chicken Pasta
For this pasta dish, each ingredient contributes to a balanced, flavorful result. Using room-temperature cream and freshly grated Parmesan ensures your sauce turns out smooth and rich. The seasoning mix infuses the chicken with flavor, while garlic brings it all together.
- 8 oz. dry penne pasta
- 1 tbsp. olive oil
- 1 lb. skinless boneless chicken breasts or thighs, cubed
- 1 tsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- 2 tbsp. butter
- 6 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream, room temperature
- 1/2 cup shredded Parmesan cheese
- 2 tbsp. chopped parsley
How to Make Creamy Garlic Chicken Pasta Directions
Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Drain it using a colander, then set it aside.
While the pasta is cooking, place a large skillet over medium heat. Pour in the olive oil and let it warm up for a couple of minutes. Add the cubed chicken to the hot oil.
Sprinkle the chicken with Italian seasoning, kosher salt, black pepper, paprika, and garlic powder. Stir to coat the chicken evenly and cook it for about 7 minutes, or until it’s cooked through and the juices run clear. You want the chicken to be golden on the outside and tender inside.
Add butter to the skillet and let it melt. Toss in the minced garlic and sauté it for 1 minute. You’ll start to smell the deep, comforting aroma of garlic.
Pour in the chicken broth and use a spatula to scrape the browned bits from the bottom of the skillet. These bits add flavor to the sauce. Let the broth come to a simmer.
Add the cooked pasta into the skillet with the chicken and broth. Stir everything together so the pasta gets coated.
Next, pour in the room-temperature heavy cream. Stir gently to combine, then add the shredded Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy and thick.
Allow the sauce to bubble gently for a couple of minutes until it clings to the pasta and chicken. If it looks thin at first, keep it on low heat, and it will thicken up.
Finish by sprinkling chopped parsley over the top for freshness and color. Now it’s ready to serve.
How to Serve Creamy Garlic Chicken Pasta
This pasta is rich enough to stand alone, but you can serve it alongside a crisp green salad to add a fresh contrast. A side of roasted vegetables like broccoli or asparagus also pairs beautifully.
For a bit of texture, try serving it with a slice of warm, crusty bread. You can use the bread to soak up any of the extra creamy sauce left on the plate. Garnishing the pasta with extra Parmesan or a few fresh parsley leaves makes the dish even more inviting.
When plating, use shallow bowls to keep the pasta warm and capture the sauce. You can also add a pinch of black pepper over the top for a little finishing touch.
Expert Tips: Creamy Garlic Chicken Pasta
- Use room-temperature heavy cream to help your sauce stay smooth and prevent it from breaking.
- Chicken thighs are juicier and more forgiving if slightly overcooked, but chicken breasts work just as well—just watch the time.
- If your sauce looks too thin, let it simmer over low heat for another 2–3 minutes. As the cheese melts and binds with the cream, it will thicken naturally.
- Stir the Parmesan in gently and slowly. Over-stirring or rushing can make the cheese clump.
- Use freshly grated Parmesan for the best texture and flavor. Pre-shredded cheese often has anti-caking agents that affect how it melts.
- To reheat leftovers, add a splash of chicken broth or water before microwaving or reheating on the stove.
How to Store Creamy Garlic Chicken Pasta
Store any leftover pasta in an airtight container in the refrigerator. It will keep well for up to 3 days.
When you’re ready to eat it again, reheat gently in a pan over low heat or in the microwave. Add a splash of chicken broth or water to bring the sauce back to its creamy consistency.
Avoid freezing this dish, as the cream sauce may separate and change texture once thawed. If you want to make a portion ahead of time, you can prepare the chicken and sauce, then boil fresh pasta just before serving.
Variation of Creamy Garlic Chicken Pasta
- Add Vegetables: Stir in sautéed spinach, mushrooms, or steamed broccoli during the last few minutes of cooking for added nutrition and color.
- Swap the Pasta: Instead of penne, use rigatoni, farfalle, or fettuccine. All of them work well with creamy sauces.
- Make it Spicy: Add a pinch of crushed red pepper flakes with the seasonings to give the dish a little heat.
- Lighter Option: Replace heavy cream with half-and-half or evaporated milk for a slightly lighter version, though the sauce will be a bit thinner.
- Cheese Variations: Add a small amount of shredded mozzarella or fontina for a creamier, meltier result.
- Herbs: Try adding a touch of thyme or oregano for an extra herbal boost.
FAQ
What is Creamy Garlic Chicken Pasta made of?
It’s made with chicken, penne pasta, garlic, Parmesan cheese, heavy cream, and seasonings. Everything is cooked in one pan for easy cleanup and maximum flavor.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs stay juicier during cooking. Just make sure they’re boneless and skinless for quicker preparation.
How do I prevent the cream sauce from curdling?
Use room-temperature cream and avoid boiling it. Stir gently and let the sauce simmer slowly to keep it smooth.
Can I make it ahead of time?
You can cook the chicken and sauce ahead, then store them separately and boil fresh pasta before serving.
Is Creamy Garlic Chicken Pasta gluten-free?
Not by default, but you can use gluten-free penne and check that your broth and cheese are gluten-free to adapt the recipe.
Can I freeze Creamy Garlic Chicken Pasta?
Freezing is not recommended because the sauce may separate. It’s best enjoyed fresh or within a few days from the fridge.
What can I serve with this pasta?
Pair it with roasted vegetables, a green salad, or crusty bread to complete the meal.
Why is my sauce too thin?
Keep it simmering on low heat. As the cheese fully melts and mixes with the cream, it thickens naturally within minutes.
Creamy Garlic Chicken Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
- 8 ounces dry penne pasta
- 1 tablespoon olive oil
- 1 pound skinless boneless chicken breasts or thighs cubed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream room temperature
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add cubed chicken and season with Italian seasoning, salt, pepper, paprika, and garlic powder. Cook for about 7 minutes until cooked through.
- Add butter to the skillet and let it melt. Stir in minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Bring to a simmer.
- Add the cooked pasta to the skillet, stirring to coat with the broth.
- Pour in the heavy cream and stir gently to combine. Add shredded Parmesan cheese and stir until melted and creamy.
- Allow the sauce to bubble for a couple of minutes until it thickens slightly. Sprinkle with chopped parsley before serving.
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