This chicken pasta is the weeknight dinner that tastes like a restaurant order but comes together in one pan in 30 minutes. Juicy strips of seasoned chicken are seared golden, then penne simmers right in the same pan with chicken broth and cream until every piece is coated in a silky garlic-parmesan sauce. No separate pot for the pasta, no pile of dishes — just creamy garlic chicken pasta with real depth of flavor, finished with fresh parsley and extra parmesan.
Why You’ll Love This Chicken Pasta
- One pan, 30 minutes — the pasta cooks directly in the sauce, so starch thickens the gravy and you wash a single skillet.
- Creamy garlic parmesan sauce — butter, plenty of garlic, cream, and real parmesan melted in off the heat for a silky, clump-free sauce.
- Juicy seared chicken — quick-seared strips stay tender because they go back in only at the very end.
- Pantry-friendly — penne, broth, cream, garlic, and parmesan are all you need beyond the chicken.
Creamy Garlic Chicken Pasta Ingredients
For the Chicken
- 1½ lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Pasta & Sauce
- 12 oz (340g) penne pasta
- 4 tablespoons butter
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for gentle heat)
- 4 cups low-sodium chicken broth
- 1½ cups heavy cream
- 1 cup freshly grated parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- ¼ cup chopped fresh parsley, plus extra for garnish
How to Make Creamy Garlic Chicken Pasta
Here’s how this one-pan chicken pasta comes together, step by step:
Step 1: Season and Sear the Chicken
Pat the chicken strips dry and season all over with the salt, pepper, and Italian seasoning. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken in a single layer for 5–6 minutes, turning once, until golden at the edges and cooked through (165°F / 74°C internal temperature). Transfer to a plate and set aside.
Step 2: Sauté the Garlic
Reduce the heat to medium. Melt the butter in the same pan, scraping up the browned bits. Add the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for 30–60 seconds, stirring constantly, until fragrant — don’t let the garlic brown or it turns bitter.
Step 3: Build the Sauce and Cook the Pasta
Pour in the chicken broth, scraping the bottom of the pan to release every flavorful bit. Stir in the heavy cream and bring to a gentle simmer — not a hard boil. Add the uncooked penne, stir well, then simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has become a creamy sauce.
Step 4: Add the Parmesan and Chicken
Reduce the heat to low. Sprinkle in the grated parmesan a handful at a time, stirring until each addition melts before adding more — this keeps the sauce silky instead of grainy. Return the seared chicken (plus any accumulated juices) to the pan along with half the parsley and toss for 1–2 minutes until everything is glossy and coated. Taste and season with salt and black pepper.
Step 5: Serve
Spoon into warm bowls, scatter over the remaining parsley and extra parmesan, and serve immediately while the sauce is hot and silky.
Tips for the Best Chicken Pasta
- Don’t overcook the pasta. Pull the penne at al dente — it keeps absorbing sauce off the heat, and mushy pasta ruins the texture.
- Grate your own parmesan. Pre-shredded cheese is coated in anti-caking starch and won’t melt smooth; a fresh wedge melts into a silky sauce.
- Fix the sauce consistency. Too thick? Splash in warm chicken broth or milk. Too thin? Simmer 1–2 minutes more or stir in an extra handful of parmesan.
- Never boil the cream. A rolling boil can split a cream sauce. Keep it at a gentle simmer from the moment the cream goes in.
- Salt at the end. Broth and parmesan both bring salt — taste the finished sauce before adding more so it doesn’t turn salty.
What to Serve with Chicken Pasta
This rich chicken pasta loves something to balance it. Warm garlic bread is the classic partner — perfect for dragging through the leftover sauce. A crisp green salad with lemon vinaigrette cuts through the creaminess, and simple roasted broccoli or asparagus on the side rounds it into a full dinner.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 3–4 days. The pasta will absorb sauce as it sits — that’s normal.
- Freezer: Not recommended. Cream-based sauces can separate and turn grainy when frozen and thawed; this one is best enjoyed within 3–4 days refrigerated.
- Reheating: Warm gently on the stovetop over low heat with a splash of milk or cream, stirring often until the sauce loosens and turns silky again. Avoid high heat, which can split the sauce. Microwave in 1-minute intervals with a splash of milk, stirring between each.
Chicken Pasta FAQs
Can I use a different pasta shape? Yes. Fettuccine, linguine, or rigatoni all work — keep the same 12 oz weight and the same 4 cups of broth. Very long pasta like spaghetti may need to be broken in half to fit and cook evenly in one pan.
Can I use chicken thighs instead of breasts? Absolutely — thighs stay extra juicy and are more forgiving if slightly overcooked. Sear them exactly the same way and check for 165°F / 74°C internal temperature.
How do I keep the cream sauce from splitting? Two rules: never let the sauce boil once the cream is in (a gentle simmer only), and add the parmesan off high heat a handful at a time. Freshly grated parmesan also melts far more smoothly than pre-shredded.
Can I make this chicken pasta lighter? You can swap the heavy cream for half-and-half for a lighter (slightly less rich) sauce — just keep the heat even gentler, as lower-fat dairy splits more easily. Don’t skip the parmesan; it’s doing most of the flavor work.
Can I add vegetables? Yes. Stir in 2–3 handfuls of baby spinach at the very end until wilted, or add sliced mushrooms with the garlic and sauté 3–4 minutes before the broth goes in. Sun-dried tomatoes (about ⅓ cup, sliced) are another great add-in with the cream.
Creamy Garlic Chicken Pasta
Ingredients
Method
- Pat the chicken strips dry and season all over with the salt, pepper, and Italian seasoning. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken in a single layer for 5–6 minutes, turning once, until golden at the edges and cooked through (165°F / 74°C internal temperature). Transfer to a plate and set aside.
- Reduce the heat to medium. Melt the butter in the same pan, scraping up the browned bits. Add the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for 30–60 seconds, stirring constantly, until fragrant — don’t let the garlic brown or it turns bitter.
- Pour in the chicken broth, scraping the bottom of the pan to release every flavorful bit. Stir in the heavy cream and bring to a gentle simmer — not a hard boil. Add the uncooked penne, stir well, then simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has become a creamy sauce.
- Reduce the heat to low. Sprinkle in the grated parmesan a handful at a time, stirring until each addition melts before adding more — this keeps the sauce silky instead of grainy. Return the seared chicken (plus any accumulated juices) to the pan along with half the parsley and toss for 1–2 minutes until everything is glossy and coated. Taste and season with salt and black pepper.
- Spoon into warm bowls, scatter over the remaining parsley and extra parmesan, and serve immediately while the sauce is hot and silky.
Notes
