Recipe

This post may contain affiliate links. Read our disclosure policy here.

This creamy garlic chicken pasta recipe is the 20-minute dinner that disappears fast. It's easy to make, loaded with flavor, and loved by the whole family.

When I need a fast, guaranteed dinner win, this garlicky chicken pasta never lets me down. It's creamy without being heavy and packed with flavor in every bite.

Easy Garlic Chicken Pasta Skillet

This is the kind of dinner I make when I get home late from work, feeling overwhelmed, needing a win for the day. It’s easy to make, the garlic sauce coats the chicken and pasta, and it tastes great.

If your family loves chicken alfredo pasta, they'll devour this. The sauce here is a little lighter, a little thinner, and way more garlicky in the best possible way. If you have a lemon, try this lemon garlic chicken pasta next.

Ingredients

I like using penne pasta because its shape traps the garlicky sauce, and I typically use chicken breasts seasoned with salt and pepper for this recipe. Both butter and olive oil to sauté the chicken and build a rich base for the sauce, which is seasoned with garlic and rosemary (fresh or dried). While chicken broth creates the foundation of this savory sauce, a bit of half and half or heavy cream makes it rich and silky. Finish it off with some Parmesan cheese, as much or as little as your heart desires.

How to Make Garlic Chicken Pasta

You'll find the detailed directions and a quick video in the recipe card, but here's the simple overview:

Boil the pasta until tender, reserve a little pasta water, then drain and set aside.
Cook the chicken breasts by butterflying them first, seasoning and searing them in a hot skillet with oil and butter, then slicing them and setting them aside.
Make the sauce by sautéing the garlic and rosemary, adding the broth to lift the flavor from the pan, and stirring in the cream (warmed) until it reduces (thickens).
Combine everything by adding the sliced chicken and cooked pasta to the sauce, loosening it with a splash of pasta water, and topping with Parmesan before serving.

overhead view of garlic chicken pasta in a plate

Storing & Reheating Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream and microwave in short bursts, stirring until warmed through.

What to Serve with Creamy Garlic Chicken Pasta

Side dishes are always welcome. Adding a simple side salad, steamed broccoli, or even some roasted vegetables would be a welcomed addition by all!

Creamy Garlic Chicken Pasta

Servings: 4 generous

Prep Time: 10

Cook Time: 20

Total Time: 30

This creamy garlic chicken pasta recipe is the 20-minute dinner that disappears fast. It's easy to make, loaded with flavor, and loved by the whole family.

5 from 55 votes

Print Pin

Watch how it’s made:

Ingredients

12 oz penne pasta
2 large chicken breasts, 1 – 1.5lbs, butterflied lengthwise into 4 pieces
Salt and pepper for seasoning
1 tablespoon olive oil
2 tablespoons butter , divided
6 cloves garlic
½ teaspoon fresh finely chopped rosemary*
1 cup low sodium chicken broth, or stock
1 cup half and half or heavy cream, warmed
Parmesan cheese, for serving

Instructions

Cook the pasta:

Bring a large pot of water to a boil and cook penne pasta according to package directions. Once cooked, reserve ½ cup of pasta water, drain, and set aside.

Cook the chicken:

Butterfly the chicken breasts and cut them into four pieces. Pat them dry with a paper towel and season on both sides with salt and pepper.
Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter. Once the butter is melted, place the chicken pieces on the pan and cook for 4 to 5 minutes on the first side without disturbing them, flip, and cook for 3 to 4 additional minutes on the other side, until the internal temperature reaches 165F. Remove the chicken from the pan onto a board and set aside.

Make the sauce:

Reduce heat to medium and add the remaining tablespoon of butter onto the pan. Add the whole garlic cloves and sauté them for about 2 to 3 minutes, moving them around to make sure they toast to a golden color, but they don't burn.
Add the rosemary to the pan and toast it for about 30 seconds. Add the chicken broth or stock, and as it simmers, use a wooden spatula to scrape the tidbits from the bottom of the pan. Add warmed cream to the pan and stir, bringing it to a simmer, and then cook it down for about 4 minutes. While the sauce is simmering, slice the cooked chicken breasts diagonally.

Make it a meal:

Add the sliced chicken to the sauce, reduce the heat to low, and simmer it in the sauce for 5 minutes. Add the cooked pasta to the pan and toss to combine. Slowly, add ¼ cup of the reserved pasta water, to the pan and toss to combine. If needed, to thin out the sauce, add a bit more of the pasta water.