Easy Garlic Chicken Pasta Recipe for a Flavorful Dinner

This Garlic Chicken Pasta makes dinner both simple and satisfying. Juicy chicken and plenty of garlic blend with a creamy sauce for a meal you’ll crave.

In under 30 minutes, you have a restaurant-style dish ready at home. It’s perfect for busy weeknights or feeding guests with little fuss.

If you enjoy easy chicken dinners, you might also like my creamy Tuscan chicken, garlic butter chicken bites, and this sweet and savory honey garlic chicken skillet.

Why you’ll love this recipe

• Ready in about 30 minutes
• Bold garlic flavor with a creamy sauce
• Uses pantry staples and fresh ingredients
• One-pan sauce keeps cleanup easy
• Family-friendly and adaptable

Ingredients

• 8 oz (225 g) pasta (penne or fettuccine)
• 1 lb (450 g) chicken breast, cut into bite-size pieces
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 g) butter
• 4 cloves garlic, minced (about 12 g)
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ cup (15 g) fresh parsley, chopped
• Optional: pinch of red pepper flakes

How to make it

1. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
2. Brown chicken: In a large skillet over medium-high heat, add olive oil. Season chicken with salt and pepper. Cook until golden on all sides, about 5–6 minutes. Remove chicken and keep warm.
3. Sauté garlic: Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and red pepper flakes if using. Cook for 1 minute, stirring, until fragrant.
4. Make sauce: Pour in heavy cream, scraping up any browned bits from the pan. Simmer for 2–3 minutes, until sauce thickens slightly.
5. Add cheese: Stir in Parmesan until melted and smooth. Taste and adjust seasoning.
6. Combine: Return chicken and cooked pasta to the skillet. Toss well to coat. Heat for 1–2 minutes until everything is hot.
7. Garnish and serve: Sprinkle chopped parsley over the pasta. Serve immediately.

Tips and common mistakes

• Don’t overcook chicken – it can get dry.
• Mince garlic finely to avoid big bites.
• Stir sauce often to prevent burning.
• Use freshly grated Parmesan for best melt and flavor.
• If sauce is too thick, add a splash of pasta water.

Substitutions

• Chicken thighs: swap for chicken breast for extra juiciness.
• Half-and-half or milk: use instead of heavy cream (sauce will be lighter).
• Gluten-free pasta: for gluten-free diets.
• Pecorino Romano: in place of Parmesan for sharper taste.

Storage instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to refresh the sauce.

FAQ

1. Can I freeze this pasta?
Yes. Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.
2. What’s the best pasta shape?
Penne, fettuccine, or rigatoni hold sauce well, but use your favorite.
3. How do I make it spicier?
Add more red pepper flakes or a dash of hot sauce to the sauce.
4. Can I use garlic powder?
Fresh garlic is best, but 1 tsp garlic powder can replace 2 cloves fresh.
5. Is it okay to skip parsley?
Yes. Parsley adds color and freshness but isn’t essential.