Reader FavoriteCreamy Garlic Chicken Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender pan-seared chicken tossed with penne in a velvety garlic-parmesan cream sauce. It comes together in about 30 minutes and tastes like the kind of pasta you'd order at a trattoria.
By Mia HartwellUpdated March 10, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Ready in about 35 minutes from start to finish
- One pan for the sauce, one pot for the pasta — easy cleanup
- A genuinely silky garlic-parmesan cream sauce made from scratch
- 42g of protein per serving
Creamy Garlic Chicken Pasta
35 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 640kcal
- Protein
- 42g
- Carbs
- 58g
- Fat
- 26g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Bring a large pot of well-salted water to a boil and cook the penne until just shy of al dente, about 1 minute less than the package directs. Reserve 1 cup of pasta water, then drain.
- 2
Pat the chicken dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high until shimmering.
- 3
Add the chicken in a single layer and let it sear undisturbed for 3 minutes, then stir and cook another 3-4 minutes until golden and cooked to an internal temperature of 165°F (74°C). Transfer to a plate.
- 4
Lower the heat to medium. Melt the butter, add the garlic and red pepper flakes, and cook for about 1 minute until fragrant but not browned.
- 5
Pour in the chicken broth and heavy cream, scraping up the browned bits. Simmer gently for 3-4 minutes until slightly thickened.
- 6
Stir in the Parmesan and Italian seasoning until the sauce is smooth and glossy.
- 7
Return the chicken and any juices to the pan, add the drained pasta, and toss, loosening with reserved pasta water a splash at a time until the sauce coats every piece.
- 8
Taste, adjust salt and pepper, finish with parsley, and serve right away.
Pro Tips for the Best Results
- Undercook the pasta by a minute — it finishes cooking in the sauce and won't turn mushy.
- Grate the Parmesan yourself; pre-shredded cheese is coated in anti-caking starch that makes the sauce grainy.
- Keep the heat at a gentle simmer once the cream goes in. A hard boil can cause dairy sauces to break.
- The sauce thickens as it sits, so reserve plenty of pasta water to loosen it back up.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Creamy Garlic Chicken Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook the pasta just short of al dente
Salt your pasta water until it tastes like the sea — this is your only chance to season the noodles from the inside. Pull the penne a full minute before the package says it's done; it will finish cooking in the hot sauce. Always scoop out a cup of the starchy water before draining, because that liquid is the secret to a sauce that clings instead of sliding off.
Sear the chicken for color and flavor
Dry chicken browns; wet chicken steams. Pat the pieces dry and don't crowd the pan, or the temperature drops and they'll turn gray. Let them sit undisturbed for the first few minutes to build a golden crust, and cook until they reach 165°F (74°C) on an instant-read thermometer. Resting them on a plate while you build the sauce keeps them juicy.
Build the sauce gently
Garlic burns fast and turns bitter, so keep it moving over medium heat for about a minute. Cream sauces break when boiled hard, so bring the broth and cream to a lazy simmer and let it reduce slightly before stirring in the Parmesan off the most intense heat. You're looking for a sauce that coats the back of a spoon.
Toss everything together
Return the chicken and pasta to the pan and toss continuously, adding the reserved pasta water a splash at a time. The starch emulsifies with the cream and cheese into a glossy coating. Serve immediately — this is a dish that waits for no one.
Storage & Make-Ahead
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of chicken broth or milk to loosen the sauce. Cream sauces don't freeze well, so this one is best enjoyed within a few days.
Serving Suggestions
This creamy garlic chicken pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use a different pasta shape?+
Yes. Short shapes like rigatoni or fusilli hold the sauce well, and fettuccine works beautifully if you prefer a long noodle.
How do I keep the cream sauce from curdling?+
Use full-fat heavy cream, keep the sauce at a gentle simmer rather than a rolling boil, and add the Parmesan off the highest heat.
Can I make it ahead?+
It's best fresh, but you can reheat leftovers gently with a splash of broth or milk to bring the sauce back together.
You might also like
Lemon Herb Baked Chicken
Juicy oven-baked chicken breasts in a bright lemon, garlic, and herb marinade. A reliable, healthy weeknight dinner that stays tender thanks to a quick brine-style marinade.
- Total time
- ⏱ 37 min
- Calories
- 🔥 290 cal
- Protein
- 💪 39g protein
Honey Garlic Chicken Skillet
Golden chicken thighs glazed in a sticky honey-garlic-soy sauce, all in one skillet. The sauce reduces into a glossy glaze that's equal parts sweet, savory, and garlicky.
- Total time
- ⏱ 30 min
- Calories
- 🔥 410 cal
- Protein
- 💪 33g protein
One-Pan Chicken and Vegetables
Seasoned chicken thighs roasted on a single sheet pan with potatoes, broccoli, and bell peppers. A complete, colorful dinner with almost no cleanup.
- Total time
- ⏱ 45 min
- Calories
- 🔥 470 cal
- Protein
- 💪 34g protein
Loved this recipe? Pin it so you can find it again — and explore more easy dinners.