This creamy garlic chicken pasta is the ultimate comfort food—packed with tender chicken, al dente pasta, and a velvety garlic sauce that’s ready in just 20 minutes. Whether you need a quick weeknight dinner or a crowd-pleasing meal, this one-pot wonder delivers big flavor with minimal effort.
Why You’ll Love This Recipe
- Quick & easy: Ready in 20 minutes with simple ingredients.
- One-pot wonder: Less cleanup, more flavor.
- Creamy & indulgent: A rich garlic sauce that coats every bite.
- Versatile: Swap chicken for shrimp or mushrooms for a twist.
Ingredients
- 8 oz fettuccine or penne pasta
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- Fresh parsley (for garnish)
How to Make It
- Cook the pasta: Boil pasta according to package instructions. Drain and set aside.
- Sauté the chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken, salt, and pepper. Cook for 5-6 minutes until golden. Remove and set aside.
- Make the sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in chicken broth, heavy cream, and Italian seasoning. Simmer for 3 minutes.
- Combine everything: Stir in Parmesan cheese until melted. Add cooked pasta and chicken, tossing to coat evenly. Garnish with parsley and serve hot.
Tips & Variations
For extra flavor: Add a pinch of red pepper flakes or sun-dried tomatoes. Lighter option: Swap heavy cream for half-and-half or coconut milk. Vegetarian twist: Skip the chicken and add sautéed mushrooms or spinach. Leftovers keep well in the fridge for up to 3 days—just reheat with a splash of broth.
Frequently Asked Questions
Can I use a different pasta?
Yes! Penne, linguine, or even gluten-free pasta work well. Adjust cooking time as needed.
How do I prevent the sauce from curdling?
Keep the heat medium-low when adding dairy, and stir constantly. Avoid boiling the cream.
Can I freeze this dish?
Freezing isn’t recommended—the cream sauce may separate upon reheating. Enjoy fresh for best results.