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4.60 from 30 votes

Creamy Garlic Chicken Pasta

Creamy Garlic Chicken Pasta features tender chicken and penne pasta smothered in a rich, garlicky Parmesan sauce. Ready in just 25 minutes, it's the perfect easy weeknight dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Italian
Servings: 6 servings
Author: Kristin Maxwell

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.
    Diced chicken in a skillet.
  • 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.
    Melted butter and garlic with flour and seasonings.
  • 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.
    Cream sauce with shredded parmesan cheese.
  • Combine everything. Add cooked pasta and chicken to the skillet. Toss to coat evenly with the sauce. Stir in remaining Parmesan and chopped parsley.
    Penne pasta and diced chicken in a cream sauce.
  • Serve immediately. Garnish with extra Parmesan and fresh parsley.
    Creamy penne pasta with chicken in a large skillet.

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

Calories: 825kcal | Carbohydrates: 78g | Protein: 62g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 942mg | Potassium: 1110mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1084IU | Vitamin C: 8mg | Calcium: 510mg | Iron: 3mg

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