Creamy Garlic Chicken Pasta is a weeknight wonder packed with tender chicken, rich sauce, and satisfying pasta—all ready in just 30 minutes. It’s a cozy, crave-worthy dish every family will love.
Golden garlic, pan-seared chicken, and velvety cream coat every bite of pasta, creating an irresistible meal that’s equal parts comforting and impressive.
Star Players in This Creamy Garlic Chicken Pasta
- Penne pasta – Its ridged surface holds onto the creamy sauce beautifully, offering the perfect texture with every forkful.
- Chicken breasts – Butterflied and seared for golden edges and juicy centers that soak up the garlic-infused sauce.
- Garlic cloves – Six bold cloves create the foundation of flavor, transforming the sauce into something luxuriously savory.
- Fresh rosemary – A fragrant herbal kick that balances the richness of cream and garlic.
- Chicken broth – Adds depth to the sauce, deglazing the pan while enhancing the umami notes of the dish.
- Half and half or heavy cream – Creates that indulgent, silky consistency that makes every bite luscious and warming.
- Parmesan cheese – A sharp, salty finish that ties the whole dish together with a savory flourish.
Let’s Make It! Quick Steps to Creamy Garlic Chicken Pasta
Start by boiling your pasta until al dente, remembering to reserve some of that starchy water for later magic.
Next, pan-sear the seasoned chicken pieces in butter and olive oil until golden and cooked through. Set them aside to rest while you build the sauce.
In the same skillet, sauté whole garlic cloves in butter until golden, then toast rosemary to release its fragrance. Deglaze with chicken broth, add warmed cream, and simmer until thickened and aromatic.
Slice your cooked chicken, return it to the pan, and let it gently simmer in the sauce to absorb all those rich flavors.
Finally, toss in your cooked penne and a splash of pasta water. Finish with a generous snowfall of Parmesan and serve hot!
Kitchen Secrets for Creamy Garlic Chicken Pasta Success
For the creamiest results, use warmed cream—cold cream can cause the sauce to split. If substituting half and half for heavy cream, simmer the sauce gently to avoid curdling.
Toasting the garlic until golden enhances its sweetness without bitterness. Leave the cloves whole to infuse the sauce subtly; mince them for a bolder kick.
Don’t rush the pan sauce—allowing it to simmer ensures a luxurious consistency and deeper flavor. And don’t forget the pasta water; it’s your secret weapon for silky, emulsified sauce.
Feel like mixing it up? Swap rosemary for thyme or add spinach for a pop of green. Mushrooms or sun-dried tomatoes also play well with the garlic-cream base.
Storing the Goodness: Creamy Pasta Edition
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat slowly on the stovetop over low heat, adding a splash of cream or pasta water to restore the sauce’s silkiness.
Freezing isn’t ideal, as the cream sauce may separate, but if you must, freeze in portions and reheat gently with added cream to bring it back to life.
Creamy Garlic Chicken Pasta
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon finely chopped fresh rosemary or ¼ teaspoon dried
- Salt and freshly ground black pepper to taste
- 2 large chicken breasts about 1–1.5 lbs, butterflied into four pieces
- 6 whole garlic cloves
- 1 cup low sodium chicken broth or stock
- 1 cup half and half or heavy cream warmed
- 2 tablespoons butter divided
- 12 oz penne pasta
- Freshly grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta as per the package instructions. Reserve ½ cup of the pasta water before draining, then set the pasta aside. Pat the butterflied chicken dry with a paper towel and season thoroughly with salt and pepper on both sides. In a large skillet over medium-high heat, warm the olive oil with 1 tablespoon of butter until melted. Place the chicken in the skillet and sear for 4–5 minutes undisturbed. Flip and cook for an additional 3–4 minutes until golden and the internal temperature reaches 165°F. Transfer the chicken to a board and let it rest. Reduce the skillet heat to medium, then melt the remaining tablespoon of butter. Add garlic cloves and sauté for 2–3 minutes, stirring frequently to toast them evenly without burning. Stir in the rosemary and toast for about 30 seconds. Deglaze the pan with the chicken broth, scraping up any browned bits using a wooden spatula. Pour in the warmed cream, stirring gently to combine, and let the mixture simmer for 4 minutes. Meanwhile, slice the chicken breasts diagonally. Add the sliced chicken to the sauce, reduce the heat to low, and simmer gently for 5 minutes. Incorporate the cooked pasta, then gradually stir in ¼ cup of the reserved pasta water to loosen the sauce, adding more if needed. Toss everything until evenly coated and heated through.
