# Creamy Garlic Chicken Pasta

> 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.

Source: https://www.savourrecipes.com/recipe/creamy-garlic-chicken-pasta
Author: Cookwithmrdots | Published: Sep 24, 2026 | Updated: Oct 12, 2026
Categories: Chicken Recipes, Easy Dinner Recipes
Collections: Quick Weeknight Dinners, Fall Recipes
Tags: Comfort Food, Kid Friendly, 30-Minute Meals, High Protein

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.

## Key facts

- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: Italian-inspired
- Method: Stovetop
- Calories: 690 per serving

## Ingredients

- 340 g penne pasta
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt, plus more for the pasta water
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup low-sodium chicken stock
- 1 cup 35% whipping cream
- 3/4 cup parmesan, finely grated
- 2 cups baby spinach (optional)
- fresh parsley, chopped, for serving

## Equipment

- Large skillet
- Large pot
- Colander

## Instructions

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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 690 | 44 g | 68 g | 27 g |

## Frequently asked questions

### 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.