This Creamy Garlic Chicken Pasta is the ultimate comfort food made simple—rich, velvety sauce paired with tender chicken and hearty pasta.
Packed with lean protein, moderate fiber, and balanced carbs, it’s a satisfying yet wholesome dish.
With only 30 minutes from start to finish, this recipe is quick enough for busy weeknights, meal-prep friendly, and easily customizable to suit your family’s taste.
A true kitchen staple for everyday cooking!
Creamy Garlic Chicken Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 Large skillet (for chicken and sauce)
- 1 Wooden spatula (for stirring and scraping)
- 1 Pasta strainer (to drain pasta)
- 1 Cutting board (for slicing chicken)
- 1 Sharp knife (for butterflying and slicing chicken)
- 1 Meat thermometer (to check chicken doneness)
- 1 Measuring cups and spoons (for accuracy)
Ingredients
- 12 oz penne pasta
- 2 large chicken breasts 1–1.5 lbs, butterflied lengthwise into 4 pieces
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 6 cloves garlic whole
- ½ tsp fresh rosemary finely chopped (or ¼ tsp dried rosemary)
- 1 cup low-sodium chicken broth or stock
- 1 cup half-and-half or heavy cream warmed
- ¼ –½ cup reserved pasta water as needed
- ¼ cup grated Parmesan cheese for serving
Instructions
- Prepare the Pasta Base: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to season the water—this ensures the pasta absorbs flavor while cooking. Gently drop in the penne pasta and stir occasionally to prevent sticking. Cook according to the package directions until al dente (firm but tender). Before draining, scoop out about ½ cup of the starchy pasta water and set it aside in a small bowl. Drain the pasta thoroughly using a strainer, then transfer it back into the pot or a large bowl to rest until later.
- Prepare and Season the Chicken: Take two large chicken breasts and butterfly them lengthwise, cutting carefully to create four thinner fillets. This helps the chicken cook quickly and evenly. Pat each piece dry with paper towels to remove excess moisture, which ensures a good sear. Season both sides generously with salt and black pepper, rubbing it in gently so the seasoning adheres. Set the seasoned chicken on a clean plate, ready for cooking.
- Sear the Chicken to Perfection: Place a large skillet on the stove over medium-high heat. Once the pan is hot, add the olive oil and 1 tablespoon of butter, letting the butter melt and sizzle. Carefully lay the chicken fillets into the skillet without crowding them. Allow the chicken to cook undisturbed for about 4 to 5 minutes on the first side, which develops a golden-brown crust. Flip each piece using tongs and cook for another 3 to 4 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. Transfer the chicken to a cutting board, tent loosely with foil, and allow it to rest.
- Build the Garlic-Infused Base: Reduce the skillet heat to medium. Add the remaining 1 tablespoon of butter and let it melt, scraping up any brown bits left in the pan from the chicken—these add rich flavor to the sauce. Drop in the whole garlic cloves and sauté them gently for 2 to 3 minutes, stirring frequently. You want them to turn golden and aromatic without burning. This process releases a mellow, sweet garlic flavor that will infuse the cream sauce.
- Enhance with Herbs and Broth: Once the garlic is fragrant, sprinkle in the fresh chopped rosemary and toast it in the butter for about 30 seconds. This quick step unlocks the oils in the herb, deepening its flavor. Slowly pour in the chicken broth while stirring with a wooden spatula, scraping the bottom of the skillet to deglaze and lift up all the flavorful bits. Allow the broth to simmer for 2 minutes, slightly reducing in volume.
- Incorporate the Creamy Element: Lower the heat slightly and pour the warmed half-and-half (or heavy cream) into the skillet. Stir continuously to combine the broth and cream into a smooth sauce. Bring the mixture to a gentle simmer, letting it bubble softly for 4 to 5 minutes. As it simmers, the sauce will thicken and develop a velvety texture. Keep stirring occasionally to prevent scorching.
- Slice the Rested Chicken: While the sauce is simmering, return to the chicken breasts that have been resting. Using a sharp knife, slice them diagonally into thin strips. Cutting the chicken this way keeps it tender and makes it easier to mix with the pasta later on. Set the sliced chicken aside.
- Combine Chicken with Sauce: Add the sliced chicken back into the skillet, nestling the pieces into the creamy garlic sauce. Lower the heat to low and allow the chicken to simmer gently in the sauce for about 5 minutes. This step not only reheats the chicken but also allows it to soak up the garlicky, creamy flavors. Stir occasionally to coat every piece evenly.
- Bring Pasta and Sauce Together: Add the cooked penne pasta to the skillet, tossing it carefully with the sauce and chicken. Gradually pour in about ¼ cup of the reserved pasta water and stir. The starch in the water helps the sauce cling to the pasta, creating a silky coating. If the sauce feels too thick, add a splash more pasta water until it reaches your desired consistency. Toss everything well so the pasta, chicken, and sauce are thoroughly combined.
- Finish and Serve with Flair: Once everything is well coated, remove the skillet from the heat. Sprinkle freshly grated Parmesan cheese generously over the top and toss lightly until the cheese melts into the sauce. Taste and adjust seasoning with a little more salt or pepper if needed. Serve the creamy garlic chicken pasta hot in pasta bowls, with an extra sprinkle of Parmesan and a sprig of fresh rosemary for garnish if desired.
Notes
- Use freshly minced or whole garlic cloves for best flavor—avoid pre-minced jarred garlic if possible.
- Heavy cream makes the sauce extra rich, but half-and-half works if you prefer a lighter option.
- Fresh rosemary gives an earthy aroma, though dried rosemary or poultry seasoning can be used in a pinch.
- Always reserve pasta water—it’s a natural thickener and helps bind the sauce to the pasta.
- Sear the chicken without moving it for a golden crust and maximum flavor.
- Parmesan is best when freshly grated—it melts better and enhances the creamy sauce.
- Use a meat thermometer to ensure chicken reaches 165°F for food safety.
- Slice the chicken diagonally across the grain to keep it tender and juicy.
- For extra nutrition, toss in spinach, mushrooms, or broccoli just before serving.
- This dish tastes best fresh but can be stored and reheated for easy meal prep.
Chef’s Secrets for Perfect Pasta
The key to a standout creamy garlic chicken pasta is balance—between richness, seasoning, and texture.
Always toast garlic gently to extract flavor without burning; bitter garlic can overpower the dish.
Warm your cream before adding it to the pan, which prevents curdling and ensures a smooth sauce.
If you want the sauce to cling luxuriously to pasta, reserve pasta water is your best friend—it emulsifies the sauce and makes it silky.
Finally, resting chicken before slicing locks in its juices, ensuring each bite is tender and moist.
Serving Suggestions and Pairing Ideas
This creamy pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a side of roasted vegetables like asparagus, broccoli, or zucchini.
For a cozy dinner, serve with crusty garlic bread to soak up the sauce.
If you’d like to elevate the meal, a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio complements the creamy flavors beautifully.
For a lighter spin, consider swapping penne with whole-wheat pasta or even zucchini noodles for a lower-carb option.
Storage Tips and Reheating Advice
Allow leftovers to cool completely before storing.
Transfer pasta into airtight containers and refrigerate for up to 3 days.
For longer storage, freeze portions in freezer-safe containers for up to 2 months, though the sauce may slightly change in texture.
To reheat, warm gently on the stovetop over low heat, adding a splash of milk, cream, or pasta water to loosen the sauce.
Avoid microwaving at high heat, as it can dry out the chicken and separate the sauce.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While penne is classic, you can use spaghetti, fettuccine, or rotini.
Short pasta shapes hold the creamy sauce well, while long pasta makes the dish more elegant.
2. Can I make this dish lighter?
Absolutely. Swap heavy cream for half-and-half or evaporated milk, use whole-wheat pasta, and reduce the cheese topping.
Adding vegetables like spinach or broccoli also boosts fiber and cuts down the calorie density.
3. How can I prevent my sauce from curdling?
Make sure the cream is warmed before adding it to the pan, and avoid boiling it too vigorously.
Keeping the heat on low to medium ensures a stable, silky sauce.
4. Can I prepare this recipe ahead of time?
You can cook the chicken and pasta ahead, then store them separately.
When ready to serve, prepare the sauce fresh and combine everything.
This keeps the pasta from becoming mushy and the sauce from drying out.
5. What can I substitute for rosemary?
If you don’t have rosemary, try thyme, oregano, or Italian seasoning.
Each adds a different flavor profile but still works beautifully with garlic and cream.
