Oh, pasta night! It’s just one of those magical things that brings everyone to the table, right? And let me tell you, if you’re looking to seriously impress yourself and your family without spending hours in the kitchen, you HAVE to try this Creamy Garlic Chicken Pasta. Seriously, it tastes like something you’d get at a fancy Italian restaurant, but it’s so darn easy to make. As a chef who loves making comfort food accessible, especially for those with dietary needs like being gluten-free, creating this recipe was a labor of love. It’s proof that you can have all the rich, indulgent flavors you crave, even on a busy weeknight!
Why You’ll Love This Creamy Garlic Chicken Pasta
Seriously, who *doesn’t* love a good creamy pasta dish? This one is a winner for so many reasons:
- It’s ridiculously easy! Even if you’re not a whiz in the kitchen, you can totally nail this.
- The flavor is outta this world. That garlic and cream combo? Pure magic!
- Perfect for any night. Whether it’s a busy Tuesday or a special Saturday, this pasta fits the bill.
- It feels so decadent. You’ll feel like you’re dining at a fancy restaurant, but you’re cozy in your own home.
Gather Your Ingredients for Creamy Garlic Chicken Pasta
Alright, time to get our delicious Creamy Garlic Chicken Pasta going! Here’s what you’ll need to gather. Don’t worry, it’s all pretty standard stuff you probably have or can easily find:
- 12 oz penne pasta – or your favorite pasta shape!
- 2 large chicken breasts – I like to butterfly them and then slice them into 4 pieces each. About 1 to 1.5lbs total.
- Salt and pepper – gotta season everything up right!
- 1 tablespoon olive oil
- 2 tablespoons butter – it’s important that this is divided! We use half for the chicken and half for the sauce.
- 6 cloves garlic – please, please, please use fresh garlic! It makes all the difference.
- ½ teaspoon fresh rosemary – gotta chop it up nice and fine.
- 1 cup low sodium chicken broth – or stock if that’s what you have.
- 1 cup half and half or heavy cream – make sure it’s warmed up a little bit.
- Parmesan cheese – for serving, because what’s pasta without a little cheesy goodness?
Essential Equipment for Making Creamy Garlic Chicken Pasta
To whip up this amazing Creamy Garlic Chicken Pasta, you just need a few trusty kitchen helpers:
- A Large Pot: For boiling that pasta perfectly!
- A Skillet: Your go-to for searing chicken and building that dreamy sauce.
- A Wooden Spatula: Perfect for scraping up all those yummy bits from the bottom of the pan.
That’s really it! With these, you’re well on your way to pasta perfection. For more delicious recipes like this, check out my site!
Step-by-Step Guide to Creamy Garlic Chicken Pasta Perfection
Okay, let’s get this party started! Making this Creamy Garlic Chicken Pasta is where the real magic happens. It’s not complicated at all, I promise! Think of me as your kitchen buddy, guiding you through each little step.
Cooking the Pasta
First things first, get a big pot of water going and bring it to a boil. Toss in your penne pasta and cook it up just like the package says – you want it al dente, that perfect bite! Before you drain it, scoop out about half a cup of that starchy pasta water. Trust me, this stuff is liquid gold for making sauces extra smooth! Then, drain your pasta.
Preparing and Cooking the Chicken
Now for the star: the chicken! If you haven’t already, butterfly those chicken breasts (slice them lengthwise so they’re thinner) and then cut each one into a couple of pieces so they cook nice and even. Pat them super dry with paper towels – this is key for getting a good sear! Give them a good sprinkle of salt and pepper on both sides. Heat up your skillet over medium-high heat. Add the olive oil and one tablespoon of that butter. Once it’s melted and sizzling, lay those chicken pieces in the pan. Let them cook for about 4-5 minutes without poking them – let them get a beautiful golden-brown crust. Flip them over and cook for another 3-4 minutes until they’re totally cooked through (internal temp should be 165°F, but you can also just cut into one to check). Take them out of the pan and let them rest on a cutting board for a few minutes.
Building the Creamy Garlic Sauce
Lower the heat to medium because we don’t want to burn our garlic! Add the other tablespoon of butter to the same skillet. Toss in those minced garlic cloves and give them a little swirl for about 2-3 minutes. You just want them to get golden and fragrant, not brown and bitter – watch them closely! Now, add your finely chopped rosemary and let it toast for just about 30 seconds until you can really smell it. Pour in the chicken broth, and this is where you get your wooden spatula busy. Scrape up all those tasty little brown bits stuck to the bottom of the pan; that’s pure flavor right there! Let the broth simmer and reduce a bit. Then, pour in your warmed half-and-half or heavy cream. Stir it all up and let it gently simmer and thicken for about 4 minutes. While this is happening, go ahead and slice your cooked chicken breasts on an angle.
Combining and Finishing the Creamy Garlic Chicken Pasta
Alright, the grand finale! Add your cooked pasta right into the skillet with that luscious sauce. Toss it all together so every piece of pasta gets coated. Now, add your sliced chicken back into the pan. If the sauce looks a little too thick, just stir in a splash of that reserved pasta water until it’s just right – that’s what makes it so perfectly creamy! Give it a final taste and add more salt and pepper if you think it needs it. Serve it up right away, piled high in bowls, and don’t forget that generous sprinkle of Parmesan cheese on top. It’s pure comfort food bliss!
Tips for the Best Creamy Garlic Chicken Pasta
You know, making this Creamy Garlic Chicken Pasta is pretty straightforward, but a few little tricks can take it from just “good” to “OMG, I can’t believe I made this!” My biggest tip? Use good quality ingredients, especially for the garlic and cream – it really makes a difference in the final flavor. Don’t rush the chicken searing; getting that nice golden crust on the outside is key. And remember that reserved pasta water? It’s pure gold for getting the sauce to that perfect, silky consistency. Trust me, these little things make all the difference for an amazing family meal!
Ingredient Notes and Substitutions for Creamy Garlic Chicken Pasta
When you’re making my Creamy Garlic Chicken Pasta, the ingredients really do matter. For the chicken, using breasts is great because they cook fast, and you can get that lovely sear we talked about. If you prefer thighs, go for it! Just make sure they cook through. You can also use leftover cooked chicken or rotisserie chicken – just add it in at the end to warm up with the sauce. Seriously, if you’re looking for more great chicken recipes, I’ve got a bunch!
Now, about that garlic – wowza! Don’t skimp on it, and please, for my sake, don’t burn it! If you’re not a huge garlic fan, you can start with 4 cloves instead of 6, but you’ll be missing out on some of that signature creamy garlic flavor. And for the dairy? Half-and-half is lighter, but heavy cream makes it extra decadent, so use what makes you happy! If you need to make this gluten-free (which I do all the time!), just grab your favorite gluten-free pasta. They work beautifully and you really won’t miss a thing!
Frequently Asked Questions About Creamy Garlic Chicken Pasta
Got questions about making this dreamy Creamy Garlic Chicken Pasta? I’ve got you covered! This is one of my go-to dinner ideasbecause it’s so forgiving and always a hit.
Can I make this Creamy Garlic Chicken Pasta ahead of time?
You *can* make it ahead, but honestly, it’s best fresh. If you do make it ahead, store leftovers in an airtight container in the fridge. Reheat gently on the stove or in the microwave, adding a tiny splash of milk or broth if it seems a bit dry.
What kind of pasta is best for this dish?
Penne is great because the sauce gets into those little tubes! But really, any pasta with ridges or curves works wonderfully – farfalle (bowties), rotini, or even fusilli. They all grab onto that yummy sauce like a charm.
How can I make this recipe spicier?
Oh, I love a little kick too! For some heat, just add a pinch of red pepper flakes along with the garlic and rosemary when you’re building the sauce. You could also drizzle a little hot sauce over the top when you serve it.
Nutritional Information for Creamy Garlic Chicken Pasta
Alright, about the numbers! This Creamy Garlic Chicken Pasta is definitely a treat, coming in with an estimated calorie count around 650-750 per serving. You’ll get a good dose of protein from the chicken (around 40g!), with carbs and fats filling out the rest. Keep in mind these are just estimates, and what you use – like the exact brand of cream or size of chicken breast – will change things a bit!
Share Your Creamy Garlic Chicken Pasta Creations!
Okay, now that you’ve made this amazing Creamy Garlic Chicken Pasta, I absolutely NEED to hear about it! Did it rock your socks off? Did your kids devour it? Tell me everything! Leave a comment below, give it a star rating, or tag me over on social media when you share your photos. I can’t wait to see your Creamy Garlic Chicken Pasta masterpieces!
Creamy Garlic Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of water to a boil and cook penne pasta according to package directions. Once cooked, reserve ½ cup of pasta water, drain, and set aside.
- Butterfly the chicken breasts and cut them into four pieces. Pat them dry with a paper towel and season on both sides with salt and pepper.
- Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter. Once the butter is melted, place the chicken pieces on the pan and cook for 4 to 5 minutes on the first side without disturbing them, flip, and cook for 3 to 4 additional minutes on the other side, until the internal temperature reaches 165F. Remove the chicken from the pan onto a board and set aside.
- Reduce heat to medium and add the remaining tablespoon of butter onto the pan. Add the whole garlic cloves and sauté them for about 2 to 3 minutes, moving them around to make sure they toast to a golden color, but they don’t burn.
- Add the rosemary to the pan and toast it for about 30 seconds. Add the chicken broth or stock, and as it simmers, use a wooden spatula to scrape the tidbits from the bottom of the pan. Add warmed cream to the pan and stir, bringing it to a simmer, and then cook it down for about 4 minutes. While the sauce is simmering, slice the cooked chicken breasts diagonally.
Notes
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Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.