Creamy Garlic Chicken Pasta combines tender, golden chicken with pasta coated in a smooth Parmesan garlic sauce. The sauce is rich without being overly heavy, with fresh garlic, chicken broth, cream, and Parmesan creating a savory finish that clings to every bite.
This stovetop dinner is ready in about 45 minutes and uses one skillet for the chicken and sauce. It works well for a weeknight meal but is also easy to dress up with a simple salad, roasted vegetables, or garlic bread.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Additional Time: 5 minutes
- Total Time: 45 minutes
- Yield: 6 cups
- Servings: 4
- Cooking Method: Stovetop
- Difficulty: Easy
Why This Recipe Works
- Searing the chicken first creates a flavorful golden crust and leaves browned bits in the pan for the sauce.
- Reserved pasta water helps loosen the sauce while allowing it to cling to the pasta.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Simmering the cream gently prevents the sauce from separating.
- Resting the finished pasta for a few minutes allows the sauce to thicken naturally.
Equipment Needed
- Large pot (at least 5 quarts)
- Large 12-inch (30-cm) skillet
- Colander
- Cutting board
- Chef’s knife
- Tongs
- Whisk
- Instant-read thermometer
Ingredients You’ll Need
For the Pasta
- 12 ounces (340 g) fettuccine, linguine, or penne
- 1 tablespoon (18 g) fine sea salt, for the pasta water
- ½ cup (120 ml) reserved pasta cooking water
For the Chicken
- 1½ pounds (680 g) boneless, skinless chicken breasts, cut horizontally into 4 thin cutlets
- 1 teaspoon (6 g) fine sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons (30 ml) olive oil, divided
For the Creamy Garlic Sauce
- 2 tablespoons (28 g) unsalted butter
- 6 garlic cloves (18 g), finely minced
- 1 tablespoon (8 g) all-purpose flour
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- ¾ cup (68 g) finely grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes, optional
- 2 tablespoons (8 g) chopped fresh parsley
- 1 tablespoon (15 ml) fresh lemon juice, optional
How to Make Creamy Garlic Chicken Pasta
Boil the Pasta Water
Bring a large pot of water to a rolling boil. Add the 1 tablespoon salt, then add the pasta. Cook according to the package directions until al dente. This step is crucial as it ensures the pasta has the right texture to hold the sauce.
Reserve the Pasta Water
Before draining, scoop out ½ cup (120 ml) of the pasta cooking water. Drain the pasta without rinsing it and set it aside. Reserving the pasta water is important as it can be used later to adjust the sauce’s consistency.
Season the Chicken
Pat the chicken cutlets dry with paper towels. Season both sides with the salt, black pepper, garlic powder, and Italian seasoning. Proper seasoning enhances the flavor of the chicken, ensuring it is delicious and well-balanced.
Sear the First Side
Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes without moving it, until the underside is golden brown. This step creates a nice crust and adds depth to the overall flavor.
Finish Cooking the Chicken
Turn the chicken, add the remaining 1 tablespoon (15 ml) olive oil if the pan looks dry, and cook for another 3 to 5 minutes. The thickest part should reach **165°F (74°C)**. Transfer the chicken to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist.
Cook the Garlic
Reduce the skillet heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and crushed red pepper flakes, if using. Cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown, as it can become bitter and affect the sauce’s flavor.
Make the Roux
Sprinkle the flour over the garlic butter and whisk constantly for about 1 minute. The mixture should look smooth and lightly foamy, without dry flour remaining. This roux will help thicken the sauce, giving it a creamy texture.
Add the Broth
Slowly pour in the chicken broth while whisking to loosen the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until slightly reduced. This step builds flavor by incorporating the fond from the pan into the sauce.
Add the Cream
Reduce the heat to medium-low and pour in the heavy cream. Stir gently and simmer for 3 to 4 minutes. The sauce should lightly coat the back of a spoon but should not boil rapidly. Keeping the heat low prevents the cream from separating.
Melt in the Parmesan
Remove the skillet from the heat and add the Parmesan a little at a time, stirring until smooth. If the sauce looks too thick, add reserved pasta water 1 tablespoon at a time. If it looks thin, return it to low heat for 1 to 2 minutes. This step ensures a creamy, cohesive sauce.
Add the Pasta
Add the drained pasta to the skillet and toss until every strand or piece is evenly coated. Stir in the parsley and lemon juice, if using. Tossing the pasta in the sauce allows it to absorb the flavors and ensures even distribution.
Slice the Chicken
Slice the rested chicken into strips. Any juices on the plate can be stirred into the pasta for extra flavor. This step adds visual appeal and allows the chicken to integrate with the pasta.
Finish the Dish
Arrange the sliced chicken over the creamy pasta. Let the dish rest for 2 to 3 minutes so the sauce can thicken slightly before serving. Resting helps the sauce adhere better to the pasta and enhances the overall texture.
Tips for Success
- Use thin, evenly sized chicken cutlets so they cook at the same rate.
- Keep the cream at a gentle simmer rather than a rapid boil to prevent separation.
- Remove the skillet from the heat before adding Parmesan to help the cheese melt smoothly.
- Reserve pasta water before draining, since it is useful for adjusting the sauce consistency.
- Avoid rinsing the pasta because the surface starch helps the sauce cling.
- Serve promptly, as cream sauces continue to thicken as they cool.
Storage, Freezing, and Make-Ahead Instructions
Store cooled Creamy Garlic Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with 1 to 2 tablespoons of chicken broth, cream, or milk. Stir frequently until the chicken reaches **165°F (74°C)**. High heat can cause the sauce to separate.
Freezing is not recommended because cream-based sauces may become grainy or separate after thawing. For make-ahead preparation, season and slice the chicken up to 1 day in advance. The Parmesan can also be grated ahead and refrigerated in an airtight container. For the best texture, cook the pasta and sauce shortly before serving.
FAQ
Why did my creamy garlic sauce turn grainy?
The skillet may have been too hot when the Parmesan was added, or pre-shredded cheese may have been used. Remove the skillet from the heat and add finely grated Parmesan gradually while stirring.
Can I use leftover cooked chicken?
Yes. Prepare the sauce as directed, then add about 3 cups (420 g) sliced cooked chicken with the pasta. Heat gently until the chicken reaches **165°F (74°C)**.
Can I add vegetables?
Yes. Add 2 cups of baby spinach during the final minute of cooking, or stir in cooked broccoli, mushrooms, or peas with the pasta. Drain cooked vegetables well so they do not thin the sauce.
How can I make the sauce thinner?
Add reserved pasta water, chicken broth, or cream 1 tablespoon at a time until the sauce reaches the desired consistency.
Can I make this pasta spicy?
Yes. Increase the crushed red pepper flakes to ½ teaspoon or add a small amount of cayenne pepper to the chicken seasoning.
Ingredients
Method
- Boil the Pasta Water: Bring a large pot of water to a rolling boil. Add the 1 tablespoon salt, then add the pasta. Cook according to the package directions until al dente. This step is crucial as it ensures the pasta has the right texture to hold the sauce.
- Reserve the Pasta Water: Before draining, scoop out ½ cup (120 ml) of the pasta cooking water. Drain the pasta without rinsing it and set it aside. Reserving the pasta water is important as it can be used later to adjust the sauce's consistency.
- Season the Chicken: Pat the chicken cutlets dry with paper towels. Season both sides with the salt, black pepper, garlic powder, and Italian seasoning. Proper seasoning enhances the flavor of the chicken, ensuring it is delicious and well-balanced.
- Sear the First Side: Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes without moving it, until the underside is golden brown. This step creates a nice crust and adds depth to the overall flavor.
- Finish Cooking the Chicken: Turn the chicken, add the remaining 1 tablespoon (15 ml) olive oil if the pan looks dry, and cook for another 3 to 5 minutes. The thickest part should reach 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist.
- Cook the Garlic: Reduce the skillet heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and crushed red pepper flakes, if using. Cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown, as it can become bitter and affect the sauce's flavor.
- Make the Roux: Sprinkle the flour over the garlic butter and whisk constantly for about 1 minute. The mixture should look smooth and lightly foamy, without dry flour remaining. This roux will help thicken the sauce, giving it a creamy texture.
- Add the Broth: Slowly pour in the chicken broth while whisking to loosen the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until slightly reduced. This step builds flavor by incorporating the fond from the pan into the sauce.
- Add the Cream: Reduce the heat to medium-low and pour in the heavy cream. Stir gently and simmer for 3 to 4 minutes. The sauce should lightly coat the back of a spoon but should not boil rapidly. Keeping the heat low prevents the cream from separating.
- Melt in the Parmesan: Remove the skillet from the heat and add the Parmesan a little at a time, stirring until smooth. If the sauce looks too thick, add reserved pasta water 1 tablespoon at a time. If it looks thin, return it to low heat for 1 to 2 minutes. This step ensures a creamy, cohesive sauce.
- Add the Pasta: Add the drained pasta to the skillet and toss until every strand or piece is evenly coated. Stir in the parsley and lemon juice, if using. Tossing the pasta in the sauce allows it to absorb the flavors and ensures even distribution.
- Slice the Chicken: Slice the rested chicken into strips. Any juices on the plate can be stirred into the pasta for extra flavor. This step adds visual appeal and allows the chicken to integrate with the pasta.
- Finish the Dish: Arrange the sliced chicken over the creamy pasta. Let the dish rest for 2 to 3 minutes so the sauce can thicken slightly before serving. Resting helps the sauce adhere better to the pasta and enhances the overall texture.
