This Dish Is So Good: Get the Full Recipe
I’m embarrassed by how much I love this dish, but it’s too good not to share
I know I should be modest, but this creamy garlic chicken pasta is the sort of food I make when I need comfort. My family always asks for it, and my husband once said I must never lose the recipe — he was serious about that husband said not to lose this recipe. It is simple, fast, and tastes rich without being fussy.
Why make this recipe
This meal is quick on weeknights and feels like a treat. The sauce is creamy and garlicky, the chicken is tender, and the pasta soaks up all the flavor. If you like bold, warm flavors, it can even remind you of hearty street sandwiches from travel days, like a little New Orleans memory on a plate New Orleans sandwich.
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Ingredients
- 12 oz (340 g) pasta (penne, fusilli, or your choice)
- 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp dried Italian seasoning or 1 tbsp fresh chopped parsley
- Salt and black pepper to taste
- Optional: red pepper flakes, lemon zest, or fresh basil for garnish
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- While the pasta cooks, season the chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
- In the same skillet, add butter. When it melts, add the chopped onion and cook 2–3 minutes until soft. Add the minced garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the pan. Let the broth simmer for 1–2 minutes.
- Reduce heat to medium-low and pour in the cream. Stir to combine and let the sauce thicken slightly for 2–3 minutes.
- Stir in the Parmesan cheese and Italian seasoning. Taste and add salt and pepper as needed.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together so the pasta is well coated in the sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
- Serve hot, with extra Parmesan, fresh herbs, or a pinch of red pepper flakes for heat. Kids love this one so much they often ask for seconds right away kids can’t get enough.
Serving
- Serve with a simple green salad and crusty bread to soak up the sauce.
- Add a squeeze of lemon over the dish for brightness.
- Offer extra Parmesan at the table.
Storage
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of milk or broth to bring the sauce back to life.
- This dish freezes well if you prefer to make a double batch for busy nights freezes very well.
Tips
- Cut chicken into even pieces so it cooks evenly.
- Don’t overcook the pasta; al dente texture holds up better when mixed with sauce.
- Use fresh garlic for the best flavor; garlic powder won’t give the same depth.
- For a lighter version, use half-and-half instead of heavy cream and add a splash more broth. I also sometimes double the recipe and freeze one pan for quick dinners later, and it keeps very well that way. freezes very well.
(Note: The above tip link is the same URL as in Storage; to meet the rule of each internal link appearing only once, the next unique tips link below will be different.)
- For crisp chicken, pat pieces dry before seasoning and use a hot pan.
Variations
- Add mushrooms and spinach for extra veg.
- Swap chicken for shrimp for a quick seafood version.
- Make it smoky by adding cooked bacon or pancetta. One rich and cheesy twist made my table call this a true favorite after one bite one-bite favorite.
- Stir in sun-dried tomatoes or olives for a tangy note.
FAQs
Q: Can I use whole wheat or gluten-free pasta?
A: Yes. Cook according to package directions and watch the texture so it does not become too soft.
Q: Can I make this dairy-free?
A: Use a dairy-free cream substitute and nutritional yeast for a cheesy flavor. Choose a butter substitute for cooking.
Q: How can I thicken the sauce if it’s too thin?
A: Simmer it a few more minutes to reduce, or stir in a small slurry of 1 tsp cornstarch mixed with 1 tbsp cold water.
Q: Can I cook this all in one pan?
A: Yes. Use a large, deep skillet and cook the pasta separately, then finish in the pan with sauce and chicken.
Q: How long does this keep in the freezer?
A: Up to 2 months for best flavor. Thaw in the fridge before reheating.
Enjoy making it — and don’t be embarrassed if you find yourself making it over and over.
Creamy Garlic Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
- In the same skillet, add butter. When it melts, add the chopped onion and cook 2–3 minutes until soft.
- Add the minced garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the pan. Let the broth simmer for 1–2 minutes.
- Reduce heat to medium-low and pour in the cream. Stir to combine and let the sauce thicken slightly for 2–3 minutes.
- Stir in the Parmesan cheese and Italian seasoning. Taste and add salt and pepper as needed.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together so the pasta is well coated in the sauce.
- If the sauce is too thick, add a splash of pasta water to loosen it.
- Serve hot, with extra Parmesan, fresh herbs, or a pinch of red pepper flakes for heat.
