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Creamy Garlic Chicken Pasta

By Martis Guleryan Updated

In short: Sear seasoned chicken breasts, build a garlic-parmesan cream sauce in the same skillet, and toss it with penne. It takes about 30 minutes and serves 4.

  • 30 min
  • 4 servings
  • Easy
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A bowl of creamy garlic chicken penne topped with sliced seared chicken and parsley
Illustrative AI-generated photo.

Why you’ll love this recipe

This is the dinner to make when you want something that tastes like a restaurant pasta but you only have half an hour. The chicken and the sauce share one skillet, so all the browned bits from searing end up flavoring the cream sauce.

  • Ready in about 30 minutes — the pasta boils while the chicken sears.
  • Everyday ingredients — chicken breasts, penne, garlic, cream and Parmesan.
  • Kid-friendly — mild and cheesy. Add red pepper flakes at the table if you like heat.

Key ingredients

Chicken breasts. Slicing thick breasts in half horizontally is the easiest way to keep them juicy, because thin cutlets reach a safe temperature before the outside dries out.

Parmesan. A wedge of real Parmesan grated finely melts into the sauce. This is the one ingredient worth buying in block form.

Pasta water. The starch in the cooking water helps the sauce cling to the penne. Save more than you think you need.

Ingredient substitutions

Instead ofYou can use
Heavy creamHalf-and-half works for a lighter sauce; simmer a little longer and keep the heat at medium-low so it does not curdle.
Chicken breastsBoneless skinless thighs — cook 6–8 minutes per side to 165°F (74°C).
PenneAny short pasta with ridges, such as rigatoni or fusilli.
Creamy garlic chicken pasta in a cast iron skillet with bowls of parmesan and garlic

Creamy Garlic Chicken Pasta

Prep
10 min
Cook
20 min
Total
30 min

Ingredients

Servings
4 servings

Pasta & chicken

Garlic parmesan sauce

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Cook the pasta

    Bring a large pot of well-salted water to a boil. Cook the penne 1 minute less than the package directions. Scoop out 1 cup of pasta water, then drain.

  2. Step 2: Season the chicken

    Pat the chicken dry. If the breasts are thicker than 1 inch, slice them in half horizontally so they cook evenly. Mix the salt, pepper, Italian seasoning and paprika and rub it over both sides.

  3. Step 3: Sear the chicken

    Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chicken 5–7 minutes per side, until deeply golden and an instant-read thermometer reads 165°F (74°C) in the thickest part. Move to a cutting board to rest.

    Tip: Do not move the chicken for the first 4 minutes — that is how you get a golden crust.

  4. Step 4: Start the sauce

    Lower the heat to medium. Melt the butter in the same skillet, add the garlic and cook, stirring, for 30–60 seconds until fragrant but not browned.

  5. Step 5: Deglaze and simmer

    Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer 3 minutes, then stir in the heavy cream and simmer 3–4 minutes more until slightly thickened.

  6. Step 6: Add the Parmesan

    Take the skillet off the heat and stir in the Parmesan a handful at a time until smooth. Adding cheese off the heat keeps the sauce from turning grainy.

  7. Step 7: Toss and serve

    Add the drained penne and toss to coat, adding splashes of the reserved pasta water until the sauce is silky. Slice the chicken, lay it over the pasta, and finish with parsley and more black pepper.

Equipment

Tips for the best results

  • Grate your own Parmesan from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce gritty.
  • Pull the pasta a minute early — it finishes cooking in the sauce and stays al dente.
  • If the sauce gets too thick as it sits, loosen it with a splash of warm pasta water or broth.

Storage, reheating and freezing

Refrigerator
Store leftovers in an airtight container in the refrigerator for 3–4 days. Refrigerate within 2 hours of cooking.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of milk or broth, stirring until it reaches 165°F (74°C). In the microwave, reheat in 30-second bursts, stirring between.
Freezing
Cream sauces tend to separate when frozen and thawed. For best texture, freeze the cooked chicken on its own (up to 3 months) and make the sauce fresh.

Frequently asked questions

Can I make creamy garlic chicken pasta without heavy cream?

Yes. Half-and-half works, or whole milk thickened with 1 tablespoon of flour cooked in the butter before adding the broth. The sauce will be lighter and slightly thinner.

How do I know when the chicken is done?

Use an instant-read thermometer. Chicken is safe to eat at 165°F (74°C) measured in the thickest part. Clear juices and color are not reliable signs.

Why did my sauce turn grainy?

Usually the cheese was added over high heat or it was pre-shredded. Take the pan off the heat and add finely grated Parmesan gradually.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references