This garlic chicken pasta is an easy and tasty meal you can make in about 30 minutes. It’s made with simple ingredients like chicken, garlic, cream, and pasta. The sauce is creamy and full of flavor, and it goes perfectly with the tender chicken and noodles. It’s a great choice when you want something warm, filling, and quick.
Why We Love This Garlic Chicken Pasta Recipe
There’s something about creamy pasta that just feels like home—and this garlic chicken pasta checks every box. You get the satisfaction of a rich sauce without it being too heavy, and the garlic brings just the right amount of kick. It’s simple but not boring. It’s rich but not over-the-top. And best of all? You can make the whole thing in just 30 minutes.
What makes this recipe stand out is its flexibility. Don’t have fresh parmesan? Use what you have. Prefer penne over spaghetti? Go for it. It’s easy to make your own while still sticking to a delicious base that works every time.
This dish also fits nearly every situation: feeding a family, impressing guests, or just treating yourself after a long day. It’s that rare mix of comfort and speed that earns it a regular spot in your meal rotation.
Ingredients about Garlic Chicken Pasta
When you’re making a dish like garlic chicken pasta, the best thing is how easy the ingredient list is. Most of these are probably already in your pantry or fridge, and there’s no need for anything fancy. You’re working with basic, affordable ingredients that come together to create something truly satisfying.
The chicken brings lean protein to the plate, while the garlic adds that savory kick that makes the sauce pop. Heavy cream keeps everything silky and rich, and the parmesan cheese gives the final flavor boost that ties everything together. You’ll also use pasta water to help bind the sauce and coat the noodles perfectly—an easy trick that takes things up a notch.
Make sure to use fresh garlic and freshly grated parmesan if you can. These little touches go a long way in turning a quick dinner into something you’ll want to make again and again.
- 8 ounces uncooked pasta
- 2 chicken breasts, cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 1/2 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
How to Make Garlic Chicken Pasta Directions
Start by filling a large pot with water. Add a generous pinch of salt and bring it to a boil. This step builds flavor right into the pasta itself. Once the water is boiling, drop in your pasta and cook it until it’s just shy of done—al dente is what you’re going for. This gives the pasta a bit of bite and helps it hold up in the creamy sauce later on.
While the pasta is cooking, you’ll prepare the chicken. Slice each chicken breast in half lengthwise to make four thinner pieces. This not only helps them cook faster, but also ensures a better sear. Season each piece with garlic powder, salt, and pepper. The garlic powder adds depth to the chicken and works well with the fresh garlic used later.
Heat a large skillet over medium-high heat. Add the olive oil and one tablespoon of butter. Let them melt and coat the bottom of the pan. Once the pan is hot, add the chicken and cook it for about 5 to 6 minutes per side. You’re looking for a golden crust and a juicy center. When the chicken reaches an internal temperature of 165°F (74°C), transfer it to a plate and let it rest.
In the same pan—don’t clean it out—add the remaining tablespoon of butter. Let it melt down, then toss in your minced garlic. Cook the garlic for about 30 seconds, just until it starts to smell amazing and turns lightly golden. Stir in the flour and mix it with the butter and garlic. This forms a quick roux that helps thicken the sauce.
Next, pour in the chicken broth and lemon juice. Use your spoon or spatula to scrape up the golden bits stuck to the bottom of the pan. These bits add extra flavor. Let the liquid bubble for about a minute to reduce slightly.
Now, slowly stir in the heavy cream. Keep the heat on medium and let the sauce cook for 4 to 5 minutes, until it thickens up just a bit. Be careful not to let it boil too hard—if needed, lower the heat. While the sauce simmers, slice your cooked chicken into bite-size pieces.
Add the parmesan cheese to the sauce and stir it in until fully melted. This is when the sauce really comes together—creamy, cheesy, and full of garlic flavor.
Finally, add the drained pasta and the sliced chicken to the pan. Toss everything together so the sauce coats the noodles and chicken evenly. If the sauce feels too thick, a splash of reserved pasta water will loosen it just enough.
Taste and adjust with more salt and pepper as needed. Then serve hot, right from the skillet.
How to Serve Garlic Chicken Pasta
Garlic chicken pasta is best served warm, right after everything has been mixed together. The creamy sauce clings perfectly to the pasta, and each bite of chicken feels tender and flavorful. This dish works well on its own, but you can also pair it with a simple side salad or steamed vegetables to balance out the richness.
If you’re hosting, serve it in a large shallow bowl with a bit of extra parmesan grated over the top. A sprinkle of chopped parsley adds a fresh finish and a touch of color. Crusty bread on the side is a great way to soak up any leftover sauce.
For everyday meals, you can keep it simple—just spoon it into bowls and enjoy. No garnish needed unless you want to. This dish is all about comfort and ease.
Expert Tips: Garlic Chicken Pasta
Use fresh garlic – Don’t skip this. It adds much more flavor than garlic powder alone and gives the sauce its signature taste.
Pound the chicken if needed – Even thickness helps the chicken cook more evenly and stay juicy.
Grate your own parmesan – Pre-grated cheese doesn’t melt as well and might affect the texture of your sauce.
Don’t overcook the cream – Once the cream goes in, keep the heat gentle. You want it to thicken, not boil hard.
Save pasta water – This is your secret weapon. It helps loosen the sauce without watering it down.
Adjust seasoning last – Taste at the end and add salt and pepper as needed, especially after mixing in the cheese.
These little tricks make a big difference, helping your garlic chicken pasta turn out perfectly every time.
How to Store Garlic Chicken Pasta
Got leftovers? You can store garlic chicken pasta in an airtight container in the fridge for up to 3 days. Let it cool completely before sealing it up.
When reheating, do it gently—either in a pan over low heat or in the microwave using short bursts, stirring often. If the sauce has thickened too much, a splash of milk or chicken broth can help bring back the creamy texture.
Avoid freezing this dish. Cream sauces often break when thawed and reheated, leaving you with a grainy texture instead of the smooth, rich sauce you want.
Variation of Garlic Chicken Pasta
There are plenty of ways to put your own twist on this garlic chicken pasta. Try swapping the chicken for:
- Shrimp – Just cook them quickly and add at the end.
- Mushrooms – Great for a meatless version. Sauté them until browned.
- Spinach or kale – Stir in at the end until wilted for extra greens.
- Sun-dried tomatoes – Add a burst of sweet-tart flavor to the sauce.
You can also switch up the pasta. Penne, fettuccine, rotini—all work great. Whole wheat or gluten-free pasta is fine, too.
For a spicy version, add a pinch of red pepper flakes when cooking the garlic. If you like more lemon flavor, increase the juice or add zest.
This base recipe gives you room to get creative without losing the core creamy, garlicky goodness that makes it so satisfying.
Frequently Asked Questions – Garlic Chicken Pasta
Can I make garlic chicken pasta ahead of time?
Yes, but it’s best served fresh. If you do make it ahead, store the sauce and pasta separately if possible, then mix and reheat gently when you’re ready to eat.
What’s the best pasta to use?
Any pasta that holds sauce well works great. Short types like penne or rotini, or long ones like fettuccine and spaghetti.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich or thick. For better results, use half-and-half or add a touch more parmesan.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temp of 165°F (74°C), or cut it open—there should be no pink.
Is garlic chicken pasta spicy?
Not by default. But you can add red pepper flakes or chili powder if you want heat.
Can I use pre-cooked chicken?
Yes! Just slice it and add it near the end to heat through. This saves even more time.
Garlic Chicken Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
- 8 ounces uncooked pasta such as spaghetti or penne
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1/2 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook pasta until al dente.
- While pasta cooks, season chicken with garlic powder, salt, and pepper. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F or 74°C). Remove from skillet and let rest.
- Add remaining butter to the skillet, then add minced garlic and cook for about 30 seconds until fragrant.
- Stir in flour and cook briefly to form a roux. Pour in chicken broth and lemon juice, scraping up any browned bits.
- Slowly stir in the cream, cooking for 4-5 minutes until the sauce thickens. Add parmesan cheese and stir until melted.
- Slice chicken, add it and drained pasta to the sauce, and toss to combine. Adjust consistency with reserved pasta water if needed.
- Serve hot, garnished with extra parmesan if desired.