Creamy Garlic Chicken Pasta is the perfect meal for anyone looking to whip up a delicious and satisfying dinner in just about 30 minutes. This dish brings together tender chicken pieces, perfectly cooked penne pasta, and a rich, creamy garlic sauce that will make your taste buds sing. It’s an easy-to-follow recipe that suits busy weeknights but feels special enough for guests or family gatherings. The balance of savory garlic, fragrant rosemary, and creamy textures creates a dish that’s comforting and impressive without needing hours in the kitchen.
Why We Love This Creamy Garlic Chicken Pasta
This recipe is a winner for many reasons. First, the cooking time is quick, so you don’t have to spend all evening making dinner. The tender chicken breasts are seasoned simply but cooked to juicy perfection, absorbing the flavors of the garlic and herbs. The creamy sauce is velvety smooth, thanks to the half and half or heavy cream, and it clings beautifully to every strand of pasta. What really sets it apart is the roasted whole garlic cloves—they add a mellow sweetness and a burst of aroma that makes the dish unforgettable. Plus, the addition of fresh rosemary adds a subtle earthy note, elevating the flavor profile with very little effort.
Ingredients About Creamy Garlic Chicken Pasta
To make this dish, you’ll need simple ingredients that you might already have in your pantry or fridge. Here’s a list to help you get started:
- 12 ounces of penne pasta, for a satisfying base
- 2 large chicken breasts (about 1 to 1.5 pounds), butterflied into 4 pieces to cook quickly and evenly
- Salt and pepper for seasoning the chicken perfectly
- 1 tablespoon olive oil, to help brown the chicken nicely
- 2 tablespoons butter, divided—one for cooking the chicken and one for making the sauce
- 6 cloves garlic, whole, for roasting and adding deep flavor
- ½ teaspoon fresh finely chopped rosemary (or ¼ teaspoon dried rosemary or poultry seasoning as a substitute)
- 1 cup low sodium chicken broth or stock, which forms the liquid base of your sauce
- 1 cup half and half or heavy cream, warmed to create the creamy texture
- Parmesan cheese, grated, to sprinkle on top and add a salty finish
How to Make Creamy Garlic Chicken Pasta Directions
Start by bringing a large pot of salted water to a boil for your pasta. Cook the penne according to the package instructions until it’s al dente, which means tender but still firm to the bite. Once the pasta is ready, scoop out half a cup of the pasta cooking water and set it aside. Drain the rest and keep the pasta ready for the sauce.
Next, prepare your chicken breasts. Butterfly each breast lengthwise so you get four thinner pieces that cook faster and more evenly. Pat them dry with paper towels, then season both sides well with salt and pepper. Heat a skillet over medium-high heat and add the olive oil along with one tablespoon of butter. Once the butter melts and the pan is hot, place your chicken pieces carefully in the pan. Let them cook undisturbed for 4 to 5 minutes on one side, which helps them develop a beautiful golden crust. Flip the chicken pieces and cook the other side for 3 to 4 minutes, or until the internal temperature reaches 165°F (74°C). When done, transfer the chicken to a cutting board and let it rest.
Now, it’s time to make the sauce. Reduce the heat to medium and add the remaining tablespoon of butter to the same pan. Toss in the whole garlic cloves and sauté them gently for 2 to 3 minutes. Keep stirring so the garlic roasts evenly and turns a light golden brown, but be careful not to burn it. Add the chopped rosemary and toast it with the garlic for about 30 seconds to release its aroma.
Pour in the chicken broth and, as it begins to simmer, use a wooden spatula to scrape the browned bits off the bottom of the pan—these bits are full of flavor and will enhance your sauce. Stir in the warmed cream and bring everything to a gentle simmer. Let the sauce reduce and thicken for about 4 minutes while stirring occasionally. Meanwhile, slice the cooked chicken breasts diagonally into thin strips.
Add the sliced chicken back into the sauce, reduce the heat to low, and let it simmer for another 5 minutes so the flavors blend together. Then, add the cooked pasta directly to the pan. Toss everything well to coat the pasta with the creamy sauce. If the sauce seems too thick, slowly pour in about ¼ cup of the reserved pasta water. Toss again and add more pasta water if you want a thinner consistency.
How to Serve Creamy Garlic Chicken Pasta
You want to serve this dish while it’s warm and fresh from the pan. Plate a generous portion of pasta and chicken, making sure to spoon plenty of that creamy garlic sauce over the top. For an extra burst of flavor, sprinkle freshly grated Parmesan cheese generously over each serving. The cheese melts slightly, adding a wonderful salty richness.
To complement this creamy main dish, serve it alongside a fresh green salad or steamed vegetables like broccoli or asparagus. A simple side of garlic bread is also a perfect match and can soak up any leftover sauce on the plate. This dish works beautifully for family dinners, casual gatherings, or even meal prep—just remember that the sauce tastes best when freshly made, so reheat gently if you save leftovers.
Expert Tips: Creamy Garlic Chicken Pasta
For the best results, choose chicken breasts that are similar in size to ensure even cooking. When cooking the chicken, avoid moving it around too much so it develops a nice crust. Patting the chicken dry before seasoning is key—it helps the seasoning stick and prevents steaming in the pan.
Don’t rush the garlic roasting step. Slow, gentle sautéing lets the cloves become tender and sweet without turning bitter. Using whole garlic cloves instead of minced garlic gives the sauce a smoother texture and a milder garlic flavor that’s easy to enjoy.
If fresh rosemary isn’t available, dried rosemary or poultry seasoning works well. Just remember to use less dried herb since it’s more concentrated. Warming the cream before adding it to the pan helps prevent the sauce from curdling and keeps it silky smooth.
Adjust the sauce thickness with reserved pasta water. The starchy water binds everything together and keeps the sauce creamy without making it heavy. If you want to add some green color and extra flavor, toss in some fresh spinach or peas right at the end of cooking.
How to Store Creamy Garlic Chicken Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The dish will keep well for up to 3 days. When reheating, do it gently on the stove over low heat or in the microwave in short bursts. Add a splash of cream or milk if the sauce thickens too much.
Avoid freezing the pasta with the creamy sauce, as the texture of the cream can change and become grainy after thawing. Instead, freeze the cooked chicken and pasta separately without sauce if you want to prepare ahead.
Variation of Creamy Garlic Chicken Pasta
There are plenty of ways to put your own twist on this classic recipe. For a lighter version, swap the half and half or heavy cream for whole milk or a milk alternative like almond milk. You’ll still get a creamy texture but with fewer calories.
If you like a bit of spice, add crushed red pepper flakes to the sauce while it simmers. This adds a gentle heat that complements the garlic beautifully. For an herbier flavor, try adding fresh basil or thyme along with or instead of rosemary.
You can swap penne pasta for other shapes like fusilli, farfalle, or even spaghetti, depending on your preference. To add more vegetables, stir in sautéed mushrooms, bell peppers, or sun-dried tomatoes right before adding the pasta.
For a cheesier version, mix in shredded mozzarella or Asiago cheese with the Parmesan before tossing the pasta. This creates an extra gooey and delicious finish everyone will love.
Frequently Asked Questions About Creamy Garlic Chicken Pasta
What type of pasta works best for this recipe?
Penne pasta is ideal because its tube shape holds the sauce well. However, fusilli, farfalle, or spaghetti also work great depending on your taste.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will add a bit more flavor and juiciness, but cooking times may vary. Be sure to cook until the internal temperature reaches 165°F.
Is it necessary to use fresh garlic cloves?
Using whole fresh garlic cloves gives the sauce a sweet, roasted flavor that minced garlic can’t match. However, if you’re in a hurry, minced garlic can be substituted but added later in the cooking process to avoid burning.
Can I prepare this recipe ahead of time?
You can cook the chicken and pasta ahead and keep them separately in the fridge for up to 2 days. Combine and make the sauce just before serving for the best flavor.
How can I make the sauce thicker or thinner?
Simmer the sauce longer to thicken it or add reserved pasta water to thin it out. The starch in pasta water helps keep the sauce creamy and smooth.
What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of cream or milk to restore the sauce’s creaminess. Avoid overheating to prevent the sauce from separating.
Creamy Garlic Chicken Pasta
Equipment
- Large Pot
- Skillet
Ingredients
- 12 ounces penne pasta
- 2 large chicken breasts (about 1 to 1.5 pounds, butterflied into 4 pieces)
- salt and pepper for seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 6 cloves garlic whole, for roasting
- 1/2 teaspoon fresh rosemary finely chopped (or 1/4 teaspoon dried)
- 1 cup low sodium chicken broth
- 1 cup half and half or heavy cream warmed
- Parmesan cheese grated, for topping
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- Butterfly each chicken breast into 4 thinner pieces. Season with salt and pepper. Heat a skillet over medium-high heat with olive oil and 1 tablespoon of butter.
- Once melted, add the chicken to the skillet and cook undisturbed for 4 to 5 minutes until golden. Flip and cook for another 3 to 4 minutes until the internal temperature reaches 165°F (74°C). Remove and let rest.
- In the same skillet, reduce heat to medium and add the remaining tablespoon of butter. Add the whole garlic cloves and sauté for 2 to 3 minutes until golden.
- Add the chopped rosemary and toast for 30 seconds. Pour in the chicken broth and scrape the browned bits from the pan. Stir in the warmed cream and bring to a gentle simmer.
- Let the sauce reduce for about 4 minutes while slicing the chicken into strips. Add the chicken back into the sauce and let it simmer for 5 minutes.
- Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
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