If you ever need a dinner that wraps you in comfort and makes the whole kitchen smell like heaven, this creamy garlic chicken pasta is it. It’s rich, creamy, loaded with garlic (as it should be), and honestly so satisfying that we end up scraping the pan for every last bit.
This is the kind of meal I throw together when we’ve had a long day and everyone’s craving something warm and hearty. It doesn’t take fancy ingredients—just pantry staples, chicken, pasta, and a good handful of garlic. The result? A creamy, flavor-packed pasta dish that tastes like something you’d order at a cozy little trattoria.
Why This Garlic Chicken Pasta Is Always a Win at My House
There’s just something magical about garlic and cream together. And when that silky sauce wraps around perfectly cooked penne and juicy bites of chicken? Pure comfort. No one at the table ever complains.
Here’s why I make this pasta at least a couple of times a month:
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It uses simple ingredients I usually have on hand.
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The garlic cream sauce is next-level flavorful without being heavy.
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It all comes together in 30-ish minutes, which is perfect for busy weeknights.
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It reheats surprisingly well (hello, dreamy next-day lunch).
Plus, it’s easy to make in one big skillet if you cook the pasta ahead—less cleanup is always a bonus.
Ingredients I Always Use (And a Few Helpful Swaps)
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Penne pasta:
I love how the sauce clings to the ridges, but you can really use any pasta. Fusilli, rotini, or farfalle work great too. -
Chicken breast:
I use boneless, skinless and dice it small so it cooks quickly. If you prefer thighs, go for it—but I find they make the sauce a touch richer, so I go a bit lighter on butter. -
Garlic:
Fresh, always. This isn’t the recipe to use the jarred stuff—it’s all about that mellow, slightly sweet garlic flavor that develops as it cooks. -
Flour + butter:
To make a quick roux that thickens the sauce without needing heavy cream. -
Milk:
I usually use 2% or whole milk. Nonfat works, but the sauce won’t be quite as luxurious. -
Chicken broth:
Low-sodium gives you more control over the salt level. If I’m out, I mix water with a little bouillon paste. -
Parmesan cheese:
Freshly shredded off the block. Pre-grated won’t melt properly—it tends to clump or stay grainy. -
Italian seasoning:
I make my own little mix with dried basil, oregano, thyme, and a pinch of red pepper flakes when I want a little kick. -
Parsley, olive oil, salt, and pepper:
Just the basics to finish it off and make it feel fresh.
How I Make It Step-by-Step
This one’s straightforward and perfect even if you’re new to cooking creamy pasta sauces. Here’s how I do it:
1. Cook the Pasta
Bring a big pot of salted water to a boil and cook the penne just until al dente. Drain and set aside, but don’t rinse—you want the starch to help the sauce stick.
2. Cook the Chicken
Season diced chicken breast with salt and pepper. In a large skillet, heat some olive oil and cook the chicken until golden and cooked through. Remove it from the skillet and set aside.
3. Make the Garlic Cream Sauce
In the same skillet, melt butter and add minced garlic. Cook just until fragrant—about 30 seconds to 1 minute (don’t let it burn!). Whisk in flour and cook for another minute. Slowly add milk and broth, whisking constantly until smooth.
Once the sauce starts to thicken, stir in shredded Parmesan. Let it melt completely, then season with Italian seasoning, salt, and pepper to taste.
4. Combine and Serve
Toss the cooked chicken and pasta into the sauce. Stir everything together and let it simmer for a minute or two to warm through. Sprinkle with fresh parsley and serve hot!
What to Serve With It
This pasta is rich on its own, so I usually keep sides light and fresh:
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A simple Caesar salad or arugula salad with lemon vinaigrette
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Air fryer green beans or oven-roasted broccoli
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Garlic bread if we’re feeling indulgent
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Or just toss in some steamed broccoli or baby spinach right into the skillet to make it a one-pan meal
Tips From My Kitchen
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Want it cheesier? Add a handful of shredded mozzarella or fontina along with the Parmesan.
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Don’t add all the salt up front—Parmesan can be salty, so taste the sauce before seasoning.
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For a shortcut, use rotisserie chicken and skip the sautéing step.
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If the sauce thickens too much as it cools, stir in a splash of pasta water or broth to loosen it up.
FAQs
Can I prep this ahead of time?
Yes! You can make the sauce and chicken ahead and store separately. Just boil fresh pasta when ready and reheat everything together with a splash of milk or broth.
Can I use pre-grated cheese?
I wouldn’t recommend it. Pre-grated cheese often has anti-caking agents that mess with the sauce texture.
Can I use chicken thighs instead of breast?
Absolutely. They’ll give the dish a slightly richer flavor—just trim excess fat so it doesn’t get greasy.
Penne With Chicken Thighs
Tender bites of chicken and perfectly cooked penne come together in a rich, garlicky cream sauce—this is pure comfort in a bowl and perfect for a cozy weeknight dinner or casual get-together.
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless, skinless chicken breast, diced
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5–6 garlic cloves, minced
- 4 tbsp all-purpose flour
- 1¼ cups milk (any variety)
- 1 cup chicken broth
- 1 tsp Italian seasoning
- 1 cup grated Parmesan, divided
- ¼ cup chopped fresh parsley, plus extra for garnish
- Salt and black pepper, to taste
Instructions
- Start by boiling the penne in salted water until al dente, following package directions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until fully cooked through. Transfer to a plate and keep warm.
- In the same skillet, melt the butter. Stir in the minced garlic and let it cook for a minute until fragrant. Sprinkle in the flour and Italian seasoning, stirring constantly until the mixture turns lightly golden.
- Gradually whisk in the milk and chicken broth, smoothing out any lumps. Let the sauce simmer gently for a few minutes, until it thickens.
- Turn off the heat and stir in half of the Parmesan until melted into the sauce. Add the cooked pasta and chicken back into the skillet, tossing everything together until well coated.
- Finish with the remaining Parmesan and the chopped parsley. Give it a quick stir, then plate and garnish with extra parsley and freshly grated Parmesan.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 528Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 131mgSodium: 667mgCarbohydrates: 36gFiber: 2gSugar: 3gProtein: 48g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing & Reheating Leftovers
Store any leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce.
This pasta makes a pretty great next-day lunch. I’ve even packed it for road trips in a thermos—it holds up really well.
This creamy garlic chicken pasta is the kind of recipe that wins over everyone—kids, picky eaters, and even the friend who swears they don’t like creamy pasta. I love how something this simple can feel so comforting and restaurant-worthy at the same time.
If you make it, let me know what you serve it with or if you gave it a fun twist—I’m always looking for new ways to change it up.
Try other Chicken Thigh recipes:
- Instant Pot BBQ Chicken Thighs
- Crispy Cilantro Lime Chicken Thighs
- One-Skillet Chicken Thighs and Rice
