Creamy Garlic Chicken Pasta
This is the pasta we make when everyone is hungry and patience is short. Seared chicken, plenty of garlic and a parmesan cream sauce come together in one pan while the penne boils.
Updated
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Total Time
- 30 mins
- Servings
- 4 servings
Creamy Garlic Chicken Pasta at a glance
Creamy garlic chicken pasta takes 30 minutes. Sear bite-sized chicken until golden, soften 6 cloves of garlic in the same pan with tomato paste, then simmer with cream, chicken stock and parmesan. Toss with cooked penne and a splash of pasta water until glossy.
- Total time
- 30 mins
- Calories
- 690 per serving
- Protein
- 44 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Equipment
Large skillet · Large pot · Colander
Quick Directions
- 1
Cook the pasta
Bring a large pot of well-salted water to a boil.
- 2
Sear the chicken
Season the chicken with salt, pepper and paprika.
- 3
Make the garlic sauce
Lower the heat to medium and melt the butter in the same skillet.
- 4
Toss and serve
Stir in the parmesan until melted, then add the spinach, chicken and pasta.
Step-by-Step Instructions
Follow these detailed steps to make the perfect creamy garlic chicken pasta.
- 1
Cook the pasta
Bring a large pot of well-salted water to a boil. Cook the penne 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain.
- 2
Sear the chicken
Season the chicken with salt, pepper and paprika. Heat the olive oil in a large skillet over medium-high heat and cook the chicken in a single layer for 5-6 minutes, turning once, until golden and cooked to 74°C (165°F). Transfer to a plate.
- 3
Make the garlic sauce
Lower the heat to medium and melt the butter in the same skillet. Add the garlic and cook for 1 minute until fragrant, then stir in the tomato paste for 30 seconds. Pour in the stock and scrape up the browned bits, then add the cream and simmer for 3-4 minutes until slightly thickened.
- 4
Toss and serve
Stir in the parmesan until melted, then add the spinach, chicken and pasta. Toss for 1-2 minutes, adding splashes of pasta water until the sauce is glossy and coats the penne. Taste for salt, sprinkle with parsley and serve right away.
Recipe Tips
- Grate the parmesan finely from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Do not skip the pasta water. Its starch helps the sauce cling to the penne.
- Keep the heat at medium once the cream goes in so the sauce does not split.
Variations
- Use chicken thighs instead of breasts for juicier chicken.
- Swap the cream for 1 cup of 2% milk mixed with 1 tbsp flour for a lighter sauce.
- Add sun-dried tomatoes or sauteed mushrooms with the garlic.
- Make it spicy with 1/2 tsp red pepper flakes.
Nutrition (per serving)
| Calories | 690 |
|---|---|
| Protein | 44 g |
| Carbs | 68 g |
| Fat | 27 g |
| Saturated fat | 15 g |
| Fibre | 4 g |
| Sugar | 5 g |
| Sodium | 840 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store leftovers in an airtight container for up to 3 days.
- Freezer
- Cream sauces can separate when frozen, so this pasta is best eaten fresh.
- Reheat
- Reheat gently in a skillet with a splash of milk or stock, stirring until hot.
Creamy Garlic Chicken Pasta FAQs
Can I make creamy garlic chicken pasta without cream?
Yes. Use 1 cup of 2% milk whisked with 1 tbsp of flour, simmered until thickened. The sauce will be lighter but still creamy, especially with the parmesan.
Which pasta shape works best?
Penne, rigatoni and fusilli hold the creamy sauce well. Long pasta such as fettuccine also works; toss it with tongs.
Why did my cream sauce split?
The heat was probably too high or the cheese was added while the sauce was boiling. Keep the sauce at a gentle simmer and stir the parmesan in off the heat if needed.
Can I make this pasta ahead?
It is best fresh, but you can cook the chicken and sauce up to a day ahead. Reheat the sauce gently, then toss with freshly cooked pasta.
