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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!
All I did differently was seasoned the chicken much more than just salt and pepper (I used garlic, onion powder and dried parsley along with the salt and pepper) I also seasoned the sauce with some salt and garlic powder. This was an amazing recipe thank you!
You are so welcome Kay! Thanks for stopping by.
This was a lot of work for something that tastes like a bertolli frozen meal.
Can you make it ahead? Freeze?
You can make it ahead and reheat it, but it’s best fresh. The cheese sauce can separate when reheated. Same with freezing.
Made this for dinner this evening.. super super delicious!! Love how easy this was to make! And the ingredients was on the spot perfect!
Thank you for sharing this recipe!
My family loves it!! ❤️
5 stars highly recommend!!
Hi Kathleen, thank you so much for the awesome comment! Thanks for stopping by.
Thank you so much for sharing this recipe. I just made it with different pasta, but WE LOVE it. It’s so delicious it came out perfectly 👍🏼. Kids are so into it🤣. I definitely wants more recipes from you🙂.
That’s awesome Ana! Love the feedback! Thanks for stopping by.
Made this tonight. My picky eater loved it as I knew she would. It is delicious!!
Awesome feedback Sunnie! Thanks for stopping by.
This was delicious! It was actually better than the best I’ve had in restaurants. Definitely a keeper.
Awesome comment Melanie! Thank you so much for stopping by.
I used this recipe to make dinner a few days ago. My wife and I agree that it turned out very well and deserves a 5 star rating. I’ll definitely be making this dish again. There were leftovers so we ate the leftovers the next night and as suggested by some of the other reviewers, I added a cup of frozen summer peas; that was also very good (the peas added a little texture). The best part was that I could make it all gluten free using Barilla brand GF Penne and some Bob’s Red Mill GF all purpose flour. Delish!
That’s so awesome Dan! Thank you so much for the positive feedback.
Absaloutly beautiful added peas corn double sauce mix had no stock used just home brand chicken noodle soup into 2cup mixture and lil bit more garlic definatly cook again even then fussy child is eating it
Nice! Thanks for stopping by Sarah.
Wow! This was fantastic and super easy to put together! If yu wanna Impress someone, this is the recipe to do it! I had two rashers of bacon ? that I sliced not crumbled, I used an Asiago/parm/Romano cheese mix. I threw in about a teaspoon of Italian seasoning in as well! Holi Hannah my older son who is an extreme picky eater ate it! High fives ✋all around my table! Thank yu Kristin for yur inspiration! Will so make this dish again! ?
That is so awesome Nettie! Thank you so much for the outstanding feedback.
Thanks for stopping by.
Kristin
Amazing recipe. I added a little cilantro and my picky two year old gobbled it up. I couldn’t stop eating myself. Definitely going to be making this again
Thank you so much for the positive feedback Jessica. Glad you guys loved it.
Cooking it now, thinking about adding spinach. Thoughts?
Spinach would be a delicious addition!
I added basil and arugula and a cup of frozen peas. Very good one dish meal.
Nice! Thank you for stopping by Ruthanne.
Just made this! Looks delicious and my kids are wondering what smells so good!
Nice! Thank you Harmoni.
I did it, and it was amazing!! This time around, I will be putting more garlic in the sauce. But beside that; excellenté! Miam!!
That’s awesome Camilla! thank you so much for stopping by!
Has anyone ever tried doubling it? I have a family of 5 (3 which are males) and they sure can eat! Curious if I doubled the recipe If it would come out just as good
You could double it. Just make sure you use a big enough pan, definitely 5 quarts.
I love this recipe..can’t wait to try it out.
This was very good! We loved it! Creamy with great garlic flavor, will make again for sure!
Thank you Crissy!
We made this today and it turned out amazing, but instead of chicken we put ham in it and we made double of it and stilled turned out. Thxs for showing us how to make this, were gonna make this again soon
ham sounds delicious for this recipe!
Looks amazing! Trying to cut down on dairy though; would almond milk work?
I’ve never tried almond milk. You could give it a try, it might work.
Can I use almond flour instead ?
I haven’t worked with almond flour, so it would be an experiment. Let me know how it turns out!
I made it twice already. It’s easy and delicious I also made the sauce with just the chicken and we had it with rice , Definitely making it again my husband loved it .
Hi Maria,
So happy that you and your family loved this recipe!
This recipe was my 1st pin on pinterest. I made it for my family that night. My husband doesn’t like chicken, so I used browned 1 lb.ground park. I didn’t have penne’ so used the smaller, same shaped pasta. We really liked it and decided on a couple things we’d do different next time! 1/2 lb. meat and mushrooms is what we’ll do different next time.I just wanted to let you know. I have a cooking with MS site that I’m trying to have simple recipes on it, so feedback would be important to me. I’m glad I had my husband’s help because I’m not sure I could’ve done it myself. Just wanted to say it was a definite hit for my family! THANKS!
Does this separate when reheating?
It depends on how you reheat it, but it could. I recommend adding a little milk (like a tablespoon or two) and microwave at 50% power. It will take longer but has a much better success rate!
Would it be okay if I used 2% milk instead?
Yes, absolutely!
This is one of the best recipes I have ever found on the web. Delicious. I was out of penne but small shells worked great. I’m usually reluctant to try variations to the traditional bechamel but I followed the recipe exactly and it was perfect. Great dinner. I will definitely make again. My only disagreement is that the summary says it will serve 4. Seems to me it will serve about 8. I’m ok with the leftovers.
Thank you Joe! and thank you for your feed back.
I made this for the first time last month. My family loves this meal, and they request if often. I followed the recipe exactly.
Hi Patti, So happy that you and your family loved this recipe!
Can I leave the cheese out? The hubby doesn’t eat cheese but I am dying to try this recipe.
The cheese is what makes the sauce creamy, so I wouldn’t leave it out.
This was a hit in my house, my son who never asks for seconds……did!! It was easy to make & a very creamy pasta dish. We loved it!
That’s great to hear!
I just made this, I added some chopped red peppers and some sliced fresh mushrooms and grape tomatoes sliced in half! It was amazing, really tasty and folks this makes enough for ten people! The veggies gave it a nice twist and added to our veggie count! Hubby loved it and he’s not a pasta fan. I will make this again but I will cut the recipe in half or wait for a crowd!
Does it have to be fat free milk? 🙂
Nope! That’s just what we use.
What can I use if I have no Chicken Stock?
You can use water instead if you have no chicken stock.
I had some left over chicken breasts that I was struggling to find something to do with. I happened upon this recipe to use for my daughter and her friends while they were putting on a school play. They ate it in between shows. It is an amazing recipe. It is even good left over and does not separate. Truly a wonderful recipe! Thank you!!
When I mixed the flour and seasoning to the garlic and butter it made like a play doh consistency… can some one tell me if this is normal or did I do something wrong? I added broth and milk and it’s simmering now but there’s chunks of flour and garlic 🙁
Sounds like maybe the flour didn’t get cooked long enough, or the ratios may have been a little off. We love this sauce and it always comes out great. I hope you’ll give it another shot!
I see that it says 1/4 parsley… is that 1/4 cup?
It is, good catch!
This is AMAZING Love this recipe Thank you!!!
Well…after reading reviews here and on Pinterest (Yes, I have had this pinned for a bit) many said it needed some extra spicing up. I did and the hubby said this is definately a make again meal. We both enjoyed it! Thank YOU Kristin!
Made this for dinner tonight, it was pretty good. Better than I expected. I tasted the sauce as it was and decided it needed to be seasoned. I like more spice and salt so I added a bit more salt/pepper and some homemade cajun seasoning. It was also pleasantly creamy, I’ll be adding this to the rotation. Thanks!
I found on Pinterst. Your Creamy Garlic Penne Pasta with Chickenlooked amazingly yumm, made with many of my favorites and going to make tonight…can’t wait to dive inbecause I know it will be fabulous!
Sounds amazing! I see that Italian seasoning in the ingredient list but don’t see when to add in the directions.
I add it with the flour – thanks for the head’s up that it was missing.
Can Inmake it with Shrimp?