This garlic chicken pasta recipe is simple to make, uses everyday ingredients, and tastes like restaurant comfort food! It's ready in about 30 minutes.
You may also like my Chicken Penne Pasta.
This creamy garlic chicken pasta is great for a weeknight treat since it's fast and easy, but it's also something that you can pull out of your back pocket when you've got company or want to make something for date night at home.
If the recipe sounds familiar, it's based on my popular Creamy Garlic Chicken. I tweaked it a bit to turn it into the perfect chicken pasta!
How to make garlic chicken pasta (overview):
Recipe notes & tips:
- You could throw in a handful of fresh spinach towards the end of the recipe if you want to add some greens.
- If using wine instead of chicken broth, go for something dry like sauvignon blanc, pinot grigio, or even chardonnay.
- I used spaghetti, but any pasta shape will work just fine.
- Try swapping the chicken breasts for chicken thighs if you prefer. I'd cook them a little longer to ensure that they're nice and tender.
- I don't recommend subbing the heavy cream for a lower fat alternative as it can affect the taste and texture of the sauce (it'll likely end up thinner than intended and may even curdle). You could probably get away with using half-and-half, but you may need to add a little more flour.
- Chicken is cooked when an instant read thermometer indicates it's 165F in the thickest part. It's the safest and most reliable way to tell if chicken is done or not (and you're less likely to overcook it this way too).
- I recommend grating your own parmesan cheese for best results. I use my Microplane to easily grate it.
What to serve with garlic parmesan chicken pasta?
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Questions about this garlic chicken pasta? Let me know in the comments below!
Easy Garlic Chicken Pasta
- 8 ounces uncooked pasta
- 2 chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1/2 tablespoon flour
- 1/2 cup chicken broth or dry white wine
- 1/2 teaspoon lemon juice
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- Boil a salted pot of water and cook pasta al dente according to package directions.
- Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.
- To the same skillet, add the remaining butter. Once it melts, stir in the garlic and flour and cook for 30 seconds or so.
- Whisk in the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Let it bubble for about a minute.
- Add in the cream and let it cook for another 4-5 minutes or so until it thickens up a bit (turn down the heat if it starts bubbling like crazy).
- Meanwhile, cut up the cooked chicken into bite-size pieces.
- Stir the parmesan into the sauce.
- Add the chicken and the drained pasta to the skillet and toss until coated (I add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with extra salt & pepper if needed.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.