Creamy Garlic Chicken Pasta

Creamy garlic chicken pasta is rich, saucy, and packed with flavor in every bite. The sauce clings to the penne, the chicken’s juicy, and the whole thing lands right in that sweet spot between comforting and worth making for a weeknight dinner.

Saucy, rich, and straight-up good.

This creamy garlic chicken pasta is something I worked on until it was just right – saucy enough to coat the pasta, rich without feeling weighed down, and packed with flavor from garlic, butter, and Parmesan. The chicken’s well-seasoned and tender, and penne holds onto everything so you get a little sauce in every bite.

I like that nothing in it feels extra. The broth pulls the flavor from the pan, the garlic softens into the cream, and the cheese melts in without making it thick or clumpy.

It’s pasta with garlic, cream and chicken – done right. I kept testing versions of this until it felt like something I’d actually want to make midweek – creamy, garlicky, and not so rich it slows you down.

Simple on purpose.

There’s nothing wild in this recipe, and that’s exactly why it works. The seasoning on the chicken does more than you think, the garlic actually cooks down into the sauce instead of just sitting on top, and the whole thing turns creamy without going gloopy. It’s the kind of pasta that tastes like you did a little extra – even though you didn’t.

Why I keep making it

• The garlic’s bold but not in-your-face.
• It’s creamy and still has a little edge.
• Everything goes in one pan, and nothing feels like a chore.

What You’ll Need for This Creamy Garlic Chicken Pasta

No extras, no filler just the kind of ingredients that shine in a garlic cream sauce.

• Penne pasta – Grabs onto the sauce and stays firm enough to hold up in every bite.
• Chicken (breast or thigh) – Thighs bring more flavor, but either cut works as long as it’s cubed and seasoned well.
• Olive oil – Gets the chicken seared without overpowering the garlic.
• Italian seasoning – Adds depth right away so the chicken doesn’t start off bland.
• Kosher salt + black pepper – Keep the seasoning balanced and let everything else shine.
• Paprika – Helps the chicken brown and adds a little warmth without being obvious.
• Garlic powder – Reinforces the garlic flavor so it doesn’t fade into the cream.
• Butter – Gives the garlic something to melt into and starts the sauce off right.
• Fresh garlic – This is where the flavor comes from. Go big.
• Chicken broth – Pulls the flavor from the pan and stretches the sauce just enough.
• Heavy cream – Adds richness and mouthfeel without needing a roux.
• Parmesan cheese – Sharpens the sauce and helps it cling to the pasta.
• Fresh parsley – Cuts through the richness and freshens it up right at the end.

How to Make Creamy Garlic Chicken Pasta

You’ve got pasta boiling, chicken in a skillet, and garlic doing its thing in butter. It all moves pretty quick once you get going.

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the pasta):
  Boil the pasta according to the package directions. You’ve got time while it cooks, so move on to the next part – no need to wait around.
• Step Two (get the chicken going):
  Grab a skillet and add the olive oil over medium heat. Let it heat up for 2–3 minutes, then add the chicken once the oil’s shimmering.
• Step Three (season it up):
  Sprinkle the chicken with your dried seasoning and give it a good, even coat.
• Step Four (cook it through):
  Let the chicken cook for about 7 minutes, or until the juices run clear. You want it golden and cooked through, not dry.
• Step Five (garlic + butter magic):
  Add the butter and minced garlic straight into the skillet. Stir it around for about a minute – just enough for the garlic to smell amazing.
• Step Six (deglaze):
  Pour in the broth and use a spatula to scrape up anything stuck to the bottom. That’s where the flavor’s hiding. Bring it all to a gentle simmer.
• Step Seven (pasta joins the party):
  Once the pasta’s ready, drain it and toss it right into the skillet. Mix everything so the noodles start picking up that buttery garlic broth.
• Step Eight (make it creamy):
  Stir in the heavy cream and Parmesan. This is where it all starts to come together.
• Step Nine (finish the sauce):
  Keep tossing until the chicken and pasta are fully coated and the sauce has thickened a bit. You’re looking for creamy, not soupy.
• Step Ten (top it off):
  Sprinkle chopped parsley over the top and you’re done. Serve it hot and maybe grab a fork before someone else gets to it first.

Tips for Better Garlic Chicken Pasta

This isn’t a complicated recipe, but the little things make a difference – especially when you want it to feel like more than just another pasta night.

• Don’t rush the garlic. Let it sizzle gently in the butter for the full minute so it mellows out. You want flavor, not sharpness.
• Use room temp cream. Cold cream can shock the sauce, leading to separation or curdling. Allowing the cream to come to room temperature before adding it helps it incorporate more smoothly, resulting in a stable, cohesive sauce.Let it sit out while you prep everything else.
• Go for a short pasta with ridges. Penne’s great, but rigatoni or even fusilli work too – anything that can hold onto that sauce.
• Chicken thighs hold up better. They stay juicy and don’t dry out if the pan runs a little hot. Breasts work too, just watch the timing.
• Grate the Parmesan yourself. The pre-grated stuff doesn’t melt the same and can make the sauce gritty. Block cheese is worth it here. That same melt-first mindset shows up in my cottage cheese mac and cheese – creamy without a roux, just pure cheese doing the work.
• I usually throw some roasted broccoli or a basic green salad on the side – this pasta’s the main event, so it doesn’t need much.
• For a version made around potatoes and cream instead of pasta, try my creamy chicken stew.

Leftovers and Storage

This pasta holds up better than you’d think – creamy sauce and all. Just keep a few things in mind so it stays worth eating.

• Store any leftovers in an airtight container in the fridge. They’re best within 2 days while the sauce still feels fresh.
• Reheat gently on the stove or in the microwave with a splash of broth, cream, or even water to loosen it up.
• If the sauce separates a little when reheating, just give it a good stir. The flavor’s still there.
• Not ideal for freezing – the cream sauce can break and the pasta gets soft. Stick to fridge storage for this one.

Frequently Asked Questions

• Can I add vegetables without messing with the sauce?
  Sure. Toss in some spinach right at the end, or sauté mushrooms with the chicken. Just keep moisture in mind – anything watery (like zucchini) can thin the sauce.
• Does it matter what kind of Parmesan I use?
  Yes. A wedge you grate yourself melts smoother and tastes sharper. Pre-shredded will work in a pinch, but it won’t give the same finish.
• Can I switch the cream for something lighter?
  You can, but it changes the texture. Half and half will make it thinner, and milk might curdle. If you’re going that route, keep the heat low and skip the simmer.
• What if the sauce doesn’t thicken?
  Let it simmer a little longer before adding the pasta, or stir in a small handful of extra cheese at the end. Just don’t boil it—it’ll separate.
• Can I make it ahead?
  Not really. The sauce is at its best right after cooking. But you can prep everything – chop the garlic, cube the chicken, measure the spices – so it comes together faster when you’re ready.

More Creamy Pasta Dinners to Try

If you’re into this kind of rich, garlic-forward pasta, here are a few others that fall in the same camp – with different flavors, but the same comfort factor.

• Smoked Salmon Pasta with Creamy Lemon Dill Sauce – Lightly smoky and bright, with a sauce that’s creamy but still sharp.
• Mushroom Fettuccine – Earthy, rich, and full of umami from sautéed mushrooms and Parmigiano.
• Blackened Shrimp Pasta with Creamy Corn Fettuccine – Sweet corn meets spicy shrimp in a sauce that tastes like summer.
• Fettuccine Alfredo – 20 Minute Version – American-style Alfredo, done fast but still worth eating.
• Ricotta Stuffed Shells – Cheesy, saucy, and baked until bubbling.
• Brown Butter Gnocchi with Burrata and Pesto – Buttery, herby, and finished with a torn ball of burrata on top.
• French Onion Pasta – Caramelized onions and Gruyere cheese.

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Print Recipe

4.86 from 7 votes

Creamy Garlic Chicken Pasta

Creamy garlic chicken pasta made with seasoned chicken, penne pasta, and a garlicky Parmesan cream sauce. Easy, flavorful, and ready in about 30 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: chicken pasta with cream sauce, Creamy Garlic Chicken Pasta, easy creamy chicken pasta, garlic parmesan chicken pasta, penne with chicken and garlic

Servings: 4 servings

Calories: 462kcal

Author: Cathy Pollak

Equipment

• large skillet You’ll build the sauce and cook the chicken all in one pan.
• large pot For boiling the pasta.
• measuring cups and spoons For measurement accuracy.
• Colander For draining the pasta.
• grater For grating the Parmesan.

Ingredients

• 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 tbsps. butter
• 6 cloves garlic minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream room temperature
• 1/2 cup shredded Parmesan cheese
• 2 tbsps. chopped parsley

Instructions

• Cook the pasta according to the package directions. While it cooks, start on the rest of the recipe.
  8 oz. dry penne pasta
• In a large skillet over medium heat, add olive oil. Once the oil is hot, after about 2–3 minutes, add the chicken.
  1 tbsp. olive oil, 1 lb. skinless boneless chicken breasts or thighs
• Sprinkle the chicken with the dried seasonings.
  1 tsp. Italian seasoning, 1/2 tsp. kosher salt, 1/2 tsp. black pepper, 1/2 tsp. paprika, 1/4 tsp. garlic powder
• Cook the chicken for about 7 minutes more, or until the juices run clear.
• Add the butter and minced garlic to the skillet. Sauté for 1 minute.
  2 tbsps. butter, 6 cloves garlic
• Pour in the broth, scraping the bottom of the pan to loosen any browned bits. Bring to a simmer.
  1 cup low-sodium chicken broth
• Add the cooked pasta to the skillet and toss to coat.
• Stir in the heavy cream and Parmesan cheese.
  1 cup heavy cream, 1/2 cup shredded Parmesan cheese
• Toss until the chicken and pasta are coated and the sauce has thickened.
• Sprinkle parsley on top before serving.
  2 tbsps. chopped parsley

Notes

• Use room temperature cream to keep the sauce from breaking.
• Chicken thighs stay juicier, but chicken breast works too—just watch your cook time.
• Stir gently after adding the cheese so the sauce stays smooth.
• This pasta tastes best fresh, but leftovers reheat well with a splash of broth or water.
• If the sauce looks thin at first, give it a minute or two over low heat—once the cheese melts in, it tightens up fast.

For the best results when making this creamy garlic chicken pasta, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Nutrition Facts

Creamy Garlic Chicken Pasta

Amount Per Serving (170 g)

Calories 462 Calories from Fat 272

% Daily Value*

Fat 30.2g46%

Saturated Fat 11.1g69%

Polyunsaturated Fat 2.6g

Monounsaturated Fat 13.2g

Cholesterol 103mg34%

Sodium 220mg10%

Potassium 369mg11%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 2g2%

Protein 24g48%

Vitamin A 156IU3%

Vitamin C 2mg2%

Calcium 90mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Creamy Garlic Chicken Pasta? I’d love to hear how it turned out — leave a comment below and let me know.

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