This Creamy Garlic Chicken Pasta is one of those cozy weeknight dinners that feels like a restaurant splurge—only it’s quick, fuss-free, and ready in about 25 minutes. Tender chicken is seared until golden, then tossed with al dente pasta in a rich, garlicky cream sauce finished with fresh Parmesan and herbs. It’s simple, hearty, and packed with flavor.
Why You’ll Love It
- Bold, garlicky flavor from fresh cloves—not garlic powder.
- Ready in 25 minutes with pantry and fridge staples.
- Creamy but not cloying, thanks to the balance of wine, Parmesan, and pasta water.
- Family-friendly and versatile — works with any short or long pasta shape.
Ingredients You’ll Need
- Olive Oil + Butter: A perfect duo for searing chicken while adding flavor and richness.
- Chicken Breast: Lean and quick-cooking. You can also use chicken thighs or even rotisserie chicken.
- Shallot: Adds a mild, sweet note. Sub with finely diced yellow or red onion if needed.
- Garlic: The star—use 4 to 5 large cloves, minced. More if you’re a true garlic lover.
- Italian Seasoning: A mix of dried herbs like oregano and basil to build flavor fast.
- Dry White Wine: For deglazing and adding depth. Use chicken broth if avoiding alcohol.
- Heavy Cream: Gives the sauce its luxurious body. Can be mixed with cream cheese if desired.
- Pasta: Penne is great here, but fusilli, rigatoni, fettuccine, or spaghetti work just as well.
- Parmesan Cheese: Always better freshly grated from a wedge—adds saltiness and umami.
- Fresh Parsley: For a burst of color and brightness at the end.
How to Make Creamy Garlic Chicken Pasta
Cook the Pasta:
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve about 1 cup of the starchy pasta water before draining.
Cook the Chicken:
Heat olive oil and butter in a large skillet. Add diced or sliced chicken breast and cook until browned and fully cooked, about 5–6 minutes.
Build the Sauce:
Add shallots and cook for 1 minute. Stir in the garlic and cook just until fragrant—about 30 seconds. Add Italian seasoning and deglaze the pan with white wine, letting it simmer for a minute to cook off the alcohol.
Finish the Sauce:
Pour in the heavy cream and simmer for 1–2 minutes until slightly thickened. Stir in the drained pasta and a splash of the reserved pasta water if needed to loosen the sauce.
Add Cheese and Garnish:
Stir in grated Parmesan and parsley. Taste and season with salt and pepper. Serve immediately.
Helpful Tips
- Use good-quality Parmesan and grate it fresh—it really makes a difference.
- Don’t overcook the garlic. Just a quick sizzle is enough to bring out its flavor.
- Add-ins: Baby spinach, sun-dried tomatoes, or crisp bacon all work wonderfully in this pasta.
- Pasta water is key! It binds the sauce to the pasta and prevents clumping as it cools.
- Want it extra garlicky? Roast a head of garlic ahead of time and mash it into the sauce.
What to Serve With It
- A simple green salad with lemon vinaigrette
- Garlic bread or crusty ciabatta to mop up every drop of sauce
- Roasted broccoli or asparagus for something green
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of cream or milk to loosen the sauce. Note: the texture may be slightly thicker after reheating.
Final Thoughts
This Creamy Garlic Chicken Pasta is rich, comforting, and packed with flavor in every bite. It’s a weeknight savior and dinner-party-worthy all at once. Whether you’re feeding a family or just need a cozy pasta fix, this one’s a keeper. Once you try it, you’ll find yourself coming back to it again and again.
Creamy Garlic Chicken Pasta
This Creamy Garlic Chicken Pasta is one of those cozy weeknight dinners that feels like a restaurant splurge—only it’s quick, fuss-free, and ready in about 25 minutes.
Ingredients
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- ½ tablespoon Italian seasoning
- ⅓ cup (75 ml) dry white wine
- 1 cup (200 ml) heavy cream (double cream)
- ½ cup (50 g) Parmesan, grated
- A handful fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of pasta to a boil, salt it and cook the pasta according to package directions. Reserve a couple of cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan or heavy-bottomed pot and melt the butter in it. Add the chicken breast and cook for 5-6 minutes over medium heat or until cooked to your liking.
- Stir in the shallot and cook for 1 minute, then add the garlic and cook for 30 more seconds.
- Next, stir in the Italian seasoning, then deglaze the pot with the dry white wine and cook for 1-2 minutes until the alcohol evaporates.
- Stir in the cream and cook for 1-2 minutes or until the sauce thickens, then add the cooked pasta and toss well to cover in sauce. Add a splash of the reserved pasta water if it looks too thick.
- Add the grated Parmesan and fresh parsley, stir to combine, then season to taste and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 109Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 109mgCarbohydrates 4gFiber 1gSugar 1gProtein 1g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
