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Creamy Garlic Chicken Pasta is a delicious and comforting dish that’s sure to become a family favorite. Tender chicken and al dente penne pasta are smothered in a rich, garlicky Parmesan sauce that comes together in just 25 minutes. It’s perfect for busy weeknights when you want something satisfying without a lot of fuss.
If you love creamy chicken pasta dishes, you’ll also want to try Creamy Chicken Pesto Pasta, One Pot Chicken Alfredo, and Creamy Cajun Chicken Pasta.
This chicken penne pasta recipe is a thing of beauty. Tender pasta and chicken coated in a rich, creamy, and incredibly flavorful sauce with tons of garlic. The aroma alone will have you melting. The sauce is super creamy and flavorful, and you can easily adjust the garlic amount if you prefer something a little milder.
3 Tips That Make or Break This Recipe
A few quick tips will help you nail this creamy garlic chicken pasta on the first try.
- Use freshly grated Parmesan. Pre-grated cheese contains anti-caking agents that prevent proper melting and will leave your sauce grainy instead of silky smooth. Take the extra minute to grate it yourself.
- Salt your pasta water generously. This is your only chance to season the pasta from the inside out. The water should taste noticeably salty when you test it.
- Don’t overcook the chicken. Since you’re adding it back to the sauce at the end, slightly undercooking during the initial sear is perfectly fine. It will finish cooking as everything comes together.
RECIPE WALK-THROUGH
How to Make Creamy Garlic Chicken Pasta
See the recipe card below for full, detailed instructions
This recipe comes together quickly once you get started, so it helps to have your ingredients measured and ready before you begin. The pasta, chicken, and sauce cook separately, then everything gets tossed together at the end.
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the penne pasta and cook according to package directions until al dente, which means tender but still with a slight bite.
Cooking times vary by brand, so start checking a minute or two before the package suggests.
Reserve about ½ cup of pasta water before draining. This starchy liquid is helpful if your sauce needs loosening later. Drain the pasta and set it aside.
Step 2: Cook the Chicken
Cut boneless, skinless chicken breasts into bite-sized pieces and season with salt and pepper. You could also cook the breasts whole if you prefer, but cutting them smaller means faster, more even cooking.
Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces in a single layer and cook until browned and no longer pink in the center, about 5 minutes. Stir occasionally to brown all sides.
Transfer the cooked chicken to a plate and set aside with the pasta. Don’t worry if it’s slightly undercooked in spots since it will finish cooking when you combine everything with the sauce.
Step 3: Make the Creamy Garlic Sauce
This is where the magic happens. The garlic cream sauce starts with a roux made from butter and flour, which thickens everything beautifully.
Add butter to the same skillet and melt over medium heat.
Stir in the minced garlic (5-6 cloves gives you that deep garlic flavor, but scale back to 3-4 if you prefer something milder) and cook for about 1 minute until fragrant. Be careful not to let it burn.
Stir in the flour and Italian seasoning and cook for about 1 minute, until the mixture turns a light golden color. This cooks out the raw flour taste.
Slowly whisk in the milk and chicken broth. Keep whisking as the sauce comes to a simmer and thickens, which takes several minutes. The sauce should coat the back of a spoon when it’s ready.
Remove the skillet from the heat, then stir in half of the Parmesan cheese until completely melted.
- Adding cheese off the heat prevents it from clumping or becoming stringy. Add the cheese gradually in small handfuls for the smoothest results.
- Adjust the sauce if needed. If it’s too thick, stir in a splash of the reserved pasta water to loosen it. If it’s too thin, let it simmer for another minute or two.
Step 4: Bring It All Together
Add the cooked pasta and chicken back to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated.
Stir in the remaining Parmesan cheese and the fresh chopped parsley. Taste and add salt if needed, but go easy since Parmesan is already quite salty.
Serve immediately, garnished with extra Parmesan and fresh parsley. This pasta is best enjoyed right away while the sauce is hot and creamy.
Serving Suggestions
This creamy pasta pairs perfectly with a simple side salad and some crusty bread.
For green vegetables, Oven Roasted Broccoli and Roasted Brussels Sprouts are both excellent choices.
Make it a complete meal: Stir in some steamed broccoli, fresh spinach, or sun-dried tomatoes right before serving for added color and nutrition.
Storage Tips
Storage and Make Ahead Tips
Storing leftovers: Place cooled pasta in an airtight container and refrigerate for up to 3-4 days. The sauce will thicken as it sits, which is normal.
Reheating: Reheat gently in the microwave or in a skillet over medium-low heat. Add a splash of milk and stir as it warms to help loosen the sauce back to its creamy consistency.
Make-ahead tips: This pasta is best made fresh since the noodles absorb sauce as they sit. However, you can prep ahead by cooking the pasta and chicken separately, then refrigerating them until you’re ready to make the sauce and combine everything. The sauce itself comes together in about 10 minutes.
Freezing: I don’t recommend freezing this dish. Cream-based pasta sauces tend to separate and become grainy when thawed and reheated.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
You can, but keep in mind that thighs are fattier and can make the dish a bit greasier. If you use thighs, trim off any excess fat before cooking and drain any rendered fat from the pan before making the sauce.
What if my sauce is too thick or too thin?
If your sauce gets too thick, stir in a splash of the reserved pasta water (or a little milk) to loosen it up. If it’s too thin, let it simmer for another minute or two to reduce and thicken. The sauce will also thicken as it cools slightly, so don’t panic if it seems a little loose at first.
Can I use a different type of pasta?
Absolutely! While penne is the classic choice for this dish, any medium-cut pasta works well. Rotini, rigatoni, farfalle, or ziti are all great options. The tubes and ridges help hold onto that creamy sauce. Just adjust cooking time according to your pasta’s package directions.
Can I use a different protein?
Yes! Shrimp works beautifully in this garlic Parmesan sauce. Cook the shrimp just until pink (about 2-3 minutes per side) and set aside, then proceed with the sauce. You could also use leftover rotisserie chicken for an even faster dinner since it’s already cooked.
Can I substitute the milk for something else?
The recipe uses regular milk combined with chicken broth to create the sauce base. For a richer sauce, you can use half-and-half or even heavy cream. For a dairy-free option, unsweetened oat milk or cashew milk work reasonably well, though the sauce may be slightly thinner.
More Creamy Pasta Dinners
- One Pot Chicken Alfredo
- One Pot Cheesy Chicken Pasta
- Chicken Spaghetti
- Tortellini with Creamy Garlic Parmesan Sauce
- Authentic Pasta Carbonara
Creamy Garlic Chicken Pasta
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breast cut into bite-sized pieces
- 5-6 cloves garlic minced
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/4 cup milk (any fat percentage)
- 1 cup chicken broth (low sodium recommended)
- 1 teaspoon Italian seasoning
- 1 cup freshly grated parmesan cheese divided
- 1/4 cup fresh chopped parsley chopped, plus more for garnish
- Salt and pepper to taste
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a boil. Add penne and cook to al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Cook the chicken. Heat olive oil in a large, deep skillet over medium-high heat. Season chicken pieces with salt and pepper, add to skillet, and cook until browned and no longer pink, about 5 minutes. Transfer to a plate and set aside.
- Make the sauce. Add butter to the same skillet and melt over medium heat. Stir in garlic and cook for 1 minute until fragrant. Stir in flour and Italian seasoning; cook for about 1 minute until golden.
- Add liquids. Slowly whisk in milk and chicken broth. Simmer for several minutes, whisking often, until sauce thickens and coats the back of a spoon.
- Add cheese. Remove from heat. Stir in half of the Parmesan cheese until melted and smooth.
- Combine everything. Add cooked pasta and chicken to the skillet. Toss to coat evenly with the sauce. Stir in remaining Parmesan and chopped parsley.
- Serve immediately. Garnish with extra Parmesan and fresh parsley.
Notes
- Use freshly grated Parmesan cheese. Pre-grated cheese contains anti-caking agents that prevent smooth melting.
- Salt your pasta water generously for well-seasoned noodles.
- Add cheese off the heat to prevent clumping.
- If sauce is too thick: stir in reserved pasta water or a splash of milk.
- If sauce is too thin: simmer for another minute or two to reduce.
- Creamier sauce: add an extra splash of cream or a couple tablespoons of cream cheese.
- More/Less Garlic: 5-6 cloves garlic gives bold flavor. Use 3-4 cloves for something milder.
- Add-Ins: Stir in steamed broccoli, fresh spinach, or sun-dried tomatoes before serving for a complete meal.
- Shrimp works beautifully as a protein swap. Cook until just pink (2-3 minutes per side) and set aside before making the sauce.
- Leftover rotisserie chicken is a great shortcut if you’re in a hurry.
- Any medium-cut pasta works: rotini, rigatoni, farfalle, or ziti.
- Refrigerate leftovers in an airtight container for 3-4 days.
- Reheat gently with a splash of milk to loosen the sauce.
- Freezing is not recommended for cream-based sauces.
- Make-ahead: cook pasta and chicken separately and refrigerate. Make the sauce fresh and combine when ready to serve.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Delicious. I used coconut milk (in a carton “Trader Joes”) I tried almond flour to make a roux ….didn’t work. I think you need the gluten to thicken I ended up using a corn starch slurry to thicken.
I added mushrooms, orange and yellow peppers, spinach and cherry tomatoes halved. We love vegetables and they were great in this dish. I was concerned that 5-6 cloves of garlic would be too much but, I was wrong. Next time I think I will add more garlic. My husband likes the fact the it wasn’t too heavy and he loved the veggies. He had 2nds. Yeah!!Thank you for the recipe and thanks to all who added their additions. A reminder for me when I make it again. Cook veggies first, remove, then chicken so that when you make the sauce you can use the fond on the bottom of the pan so it doesn’t burn.
Awesome feedback Loree! Thanks for taking the time to share with all of us.
This recipe is one of our family favorites. I double the recipe so we have lots of leftovers, and nothing ever goes to waste
Really easy to make, I had a single chicken breast I was trying to use up and this was perfect for that. Also, I recommend adding more spices to your liking for the chicken. I used Italian dried herbs and Spanish paprika.
Thank you for your feedback Tina!