Creamy Garlic Chicken Pasta in 25 Minutes

Silky pasta with garlic butter, tender chicken, and a creamy Parmesan sauce. A quick weeknight dinner, ready in 25 minutes.

• Prep: 5 minutes

• Cook: 20 minutes

• Total: 25 minutes

• Servings: 4

• Difficulty: Easy

The essence of the dish

Short pasta swims in a buttery garlic cream sauce, while golden chicken pieces soak up the flavour. It is rich, comforting, and fast enough for a busy weeknight — the same creamy garlic flavour that made our Creamy Garlic Chicken Ramen so popular, in pasta form.

Why you'll love it

• Ready in 25 minutes, one pan for the sauce

• Creamy garlic Parmesan sauce that coats every piece of pasta

• Tender chicken that stays juicy

• Simple ingredients, most already in your kitchen

• Perfect for a quick family dinner

You must know

• Do not let the garlic burn; it turns bitter in seconds

• Taste the sauce before adding the pasta

• Save 1 cup of pasta water before draining — it fixes a thick sauce

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Ingredients

Main ingredients

• 12 oz (340 g) penne or fettuccine

• 1 lb (450 g) boneless chicken breast, cut into bite-size pieces

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 5 cloves garlic, minced

• 1 cup heavy cream

• 1 cup low-sodium chicken broth

• 3/4 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 2 tbsp chopped fresh parsley

Optional garnish

• Extra Parmesan cheese

• Red pepper flakes

• Fresh basil leaves

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, usually 9-11 minutes. Before draining, save 1 cup of pasta water. Drain and set aside.

2. While the pasta cooks, season the chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a large deep pan over medium-high heat. Cook the chicken for 4-5 minutes, turning once, until golden and cooked through. Remove to a plate.

3. In the same pan, melt the butter over medium heat. Add the garlic and stir for 30 seconds until fragrant — watch it closely so it does not brown.

4. Pour in the chicken broth, scraping up the browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer. Do not boil hard, or the cream can split.

5. Stir in the Parmesan cheese a little at a time until the sauce is smooth. Return the chicken to the pan and simmer for 2 minutes.

6. Add the drained pasta and toss until every piece is coated. If the sauce is too thick, add pasta water a splash at a time until it is silky.

7. Taste and add more salt or pepper if needed. Serve hot, topped with parsley and extra Parmesan.

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Tips for success

• Cut the chicken into even pieces so it cooks at the same time.

• Let the sauce simmer gently; a rolling boil can break the cream.

• Add the Parmesan off the boil, a handful at a time, so it melts smoothly.

Professional secrets

• Room-temperature chicken cooks evenly and stays juicy.

• Start with butter for a nutty base before adding the garlic.

• Deglaze with broth to capture all the caramelised bits from the chicken.

Common mistakes to avoid

• Overcrowding the pan, which steams the chicken instead of searing it.

• Adding garlic too early, causing bitterness.

• Cooking the pasta too long — it keeps cooking in the hot sauce, so stop at al dente.

Substitutions

• Chicken breast: Chicken thighs work well and stay even juicier. Cook 1-2 minutes longer.

• Heavy cream: Half-and-half works, but the sauce will be thinner. Simmer 2 extra minutes.

• Parmesan: Pecorino Romano works, but use a little less — it is saltier.

• Penne: Fettuccine, rigatoni, or farfalle all work in this sauce.

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Variations

• Spicy version: Add 1/2 tsp red pepper flakes with the garlic.

• With vegetables: Stir in a handful of baby spinach or sun-dried tomatoes at the end.

• Mushroom version: Cook 8 oz sliced mushrooms with the chicken for an earthy flavour.

Storage

Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or broth.

Make ahead

Season and cook the chicken up to a day ahead and store it in the fridge. Make the sauce fresh when you cook the pasta.

Leftovers

Reheat gently on the stove, adding a splash of broth or milk to loosen the sauce. Do not microwave on high — the cream can split.

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Serving ideas

• Serve in deep bowls with extra Parmesan on top.

• Pair with a simple green salad and garlic bread.

• Garnish with parsley and a pinch of red pepper flakes.

Allergy information

Contains dairy, gluten (wheat pasta).

Nutrition per serving

About 620 kcal, 38 g protein, 52 g carbs, 28 g fat. These are estimates and will change with your exact ingredients.

Frequently asked questions

Can I use chicken thighs instead of breast?
Yes. Thighs stay juicier. Cook them 1-2 minutes longer until they reach 165°F / 74°C inside.

Can I make this without cream?
You can use half-and-half, but the sauce will be thinner. Full-fat cream gives the best silky result.

How do I stop the sauce from getting too thick?
Save pasta water before draining. Add it a splash at a time — the starch in it loosens the sauce and helps it cling to the pasta.

Can I freeze leftovers?
Cream sauces do not freeze well — they can split when reheated. Keep leftovers in the fridge for up to 3 days instead.

What pasta shape works best?
Penne holds the sauce in its tubes. Fettuccine gives a silky, restaurant-style coating. Both are good.

Try this next

• Creamy Garlic Chicken Ramen — the creamy garlic flavour that started it, in ramen form.

• Creamy Rotel Pasta with Ground Beef — the other winning creamy pasta on this site, ready in 30 minutes.