About this recipe
You know those nights when you want a big bowl of comfort food but only have about 30 minutes to make it happen? That's exactly where this creamy garlic chicken pasta comes in. It's rich, super cozy, and incredibly simple. Tender chunks of chicken and al dente pasta get coated in a garlic Parmesan cream sauce right in one skillet. No fancy techniques here—just basic ingredients pulling serious weight.
Why You'll Love This Recipe
Everything comes together in about 30 minutes, perfect for busy nights.
It uses basic pantry staples you probably already have on hand.
The rich, creamy sauce coats every single noodle perfectly.
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces or thin strips)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Pasta and sauce
- 12 oz pasta (penne, fettuccine, rigatoni, or linguine work well)
- 3 tbsp unsalted butter
- 5 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp fresh parsley (chopped, optional)
Ingredient Notes
Parmesan cheese
Skip the pre-shredded stuff in a bag. Grate your own from a wedge so it actually melts smoothly into the sauce.
Equipment
Large pot
For boiling the pasta.
Large skillet
To cook the chicken and build the sauce.
Colander
Tongs
Instructions
Cook the pasta
Bring a large pot of salted water to a boil—it should taste salty like the sea. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of that starchy pasta water before draining. It’s the secret to making the sauce stick.
Season the chicken
Pat the chicken dry with a paper towel so it actually sears instead of steaming. Toss it with the Italian seasoning, salt, and black pepper.
Cook the chicken
Heat the olive oil in a large skillet over medium-high heat. Drop the chicken in a single layer and let it hang out undisturbed for a few minutes to get some nice browning. Cook for 6 to 8 minutes, tossing occasionally, until it reaches an internal temperature of 165°F. Transfer the chicken to a clean plate and set it aside.
8 minute timer
Make the creamy garlic sauce
Drop the heat to medium so you don't burn the garlic. Melt the butter right into the same skillet, scraping up any browned chicken bits from the bottom. Stir in the minced garlic for just about 30 seconds until you can smell it. Pour in the heavy cream and chicken broth, bringing it to a gentle simmer for 2 to 3 minutes until slightly thickened.
3 minute timer
Toss everything together
Take the skillet off the heat and stir in the Parmesan cheese until it melts into a perfectly smooth sauce. Add the cooked pasta and chicken back in, tossing vigorously. If the sauce feels a little thick, splash in some of that reserved pasta water to loosen things up. Garnish with fresh parsley if you're feeling fancy.
Common Mistakes to Avoid
Burning the garlic
Garlic goes from perfect to bitter in a flash. Only cook it for 30 seconds before adding the liquids.
Tips
- Use fresh Parmesan—it melts more smoothly than pre-shredded cheese.
- Save your pasta water! A splash helps loosen the sauce and makes it cling better to the pasta.
- Do not overcook the garlic. It only needs about 30 seconds in the butter.
Variations
Make it spicy
Add a hefty pinch of crushed red pepper flakes in with the garlic.
Substitutions
- Use penne, fettuccine, rigatoni, shells, or linguine depending on what you have.
- Boneless skinless chicken thighs work well and stay super juicy.
- Use half-and-half instead of heavy cream to lighten it up (just keep the heat gentle so it doesn't break).
What to Serve With It
Serve with a simple side salad and some crusty bread to soak up the extra sauce.
Make Ahead
Prep the chicken
You can chop and season the chicken a day in advance to save prep time.
Storage
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
I don't recommend freezing this one. Creamy pasta sauces have a bad habit of separating and getting grainy after thawing.
Reheating
Warm it up gently on the stovetop over low heat. Add a splash of milk or broth to bring the sauce back to life.
Recipe Notes
If your sauce breaks or looks greasy, it usually means the heat was too high when you added the cheese. Always pull the pan off the heat before stirring in the Parmesan.
If you are looking for similar dinner ideas, check out my creamy cabbage alfredo with chicken [cite: 42], garlic butter chicken and potatoes [cite: 52], or high protein cottage cheese alfredo pasta[cite: 56].
Nutrition
- Serving Size
- 1 serving
- Calories
- 610
- Protein
- 39g
- Carbohydrates
- 58g
- Fat
- 27g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 690mg
FAQ
Can I make creamy garlic chicken pasta ahead of time?
You can definitely cook the chicken ahead of time. But honestly, the pasta and sauce are best made fresh so you get that perfect creamy texture.
Can I use milk instead of heavy cream?
Milk can work in a pinch, but the sauce will be a lot thinner. For the best texture, stick to half-and-half if you want to swap out the heavy cream, or just add a little extra Parmesan.
What pasta works best for this recipe?
Penne, fettuccine, rigatoni, and linguine are all awesome choices. Anything with ridges or surface area to grab that creamy garlic sauce is a win.
Recipe Card
Creamy Garlic Chicken Pasta
Tender chicken and pasta tossed in a creamy garlic Parmesan sauce for an easy weeknight dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- Italian American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces or thin strips)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Pasta and sauce
- 12 oz pasta (penne, fettuccine, rigatoni, or linguine work well)
- 3 tbsp unsalted butter
- 5 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp fresh parsley (chopped, optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil—it should taste salty like the sea. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of that starchy pasta water before draining. It’s the secret to making the sauce stick.
- Season the chicken: Pat the chicken dry with a paper towel so it actually sears instead of steaming. Toss it with the Italian seasoning, salt, and black pepper.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Drop the chicken in a single layer and let it hang out undisturbed for a few minutes to get some nice browning. Cook for 6 to 8 minutes, tossing occasionally, until it reaches an internal temperature of 165°F. Transfer the chicken to a clean plate and set it aside.
- Make the creamy garlic sauce: Drop the heat to medium so you don't burn the garlic. Melt the butter right into the same skillet, scraping up any browned chicken bits from the bottom. Stir in the minced garlic for just about 30 seconds until you can smell it. Pour in the heavy cream and chicken broth, bringing it to a gentle simmer for 2 to 3 minutes until slightly thickened.
- Toss everything together: Take the skillet off the heat and stir in the Parmesan cheese until it melts into a perfectly smooth sauce. Add the cooked pasta and chicken back in, tossing vigorously. If the sauce feels a little thick, splash in some of that reserved pasta water to loosen things up. Garnish with fresh parsley if you're feeling fancy.
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