Delicious Creamy Garlic Chicken Pasta Your Family Will Love

Imagine this: tender chicken, al dente pasta, and a garlicky, creamy sauce so good you’ll lick the plate. No exaggeration.

This isn’t just another pasta recipe—it’s the kind of dish that turns a random Tuesday into a mic-drop dinner moment.

Skip the takeout. Your taste buds (and wallet) will thank you. Ready to make magic in 30 minutes?

Let’s go.

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Why This Recipe Slaps

This isn’t your sad, gluey Alfredo from a jar. The sauce is luxuriously creamy without being heavy, thanks to a sneaky balance of butter, garlic, and Parmesan.

The chicken stays juicy, the pasta cooks perfectly, and the whole thing comes together faster than you can binge a Netflix episode.

Plus, it’s customizable—swap ingredients, tweak the spice level, or add veggies. Boom. Dinner solved.

Grab These Ingredients

Chicken breast (1 lb, sliced thin)
Pasta (12 oz—fettuccine, penne, or your ride-or-die)
Heavy cream (1 cup, because we’re adults)
Garlic (4 cloves, minced—or 6 if you’re brave)
Butter (2 tbsp, for richness)
Parmesan (½ cup, freshly grated)
Chicken broth (½ cup, for depth)
Salt, pepper, and red pepper flakes (to taste)
Fresh parsley (for garnish, aka Instagram cred)

Step-by-Step Instructions

Cook the pasta in salted water until al dente.
Drain, but save ¼ cup of pasta water—you’ll need it later.
Sear the chicken in a pan with butter over medium-high heat until golden. Season with salt and pepper. Remove and set aside.
Sauté the garlic in the same pan for 30 seconds until fragrant.
Don’t burn it—burnt garlic is a crime.
Add the cream and broth, stirring to combine. Let it simmer for 3–4 minutes until slightly thickened.
Toss in the Parmesan, stirring until melted. Add a splash of pasta water if the sauce is too thick.
Combine everything—return the chicken to the pan, add the pasta, and toss to coat.
Garnish with parsley and red pepper flakes.

How to Store It (If You Have Leftovers)

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to revive the sauce. Freezing?

IMO, the texture suffers, but if you must, freeze for up to 1 month.

Why This Recipe Wins at Life

It’s fast, foolproof, and fancy enough to serve guests. Packed with protein, customizable, and cheaper than DoorDash. Plus, garlic is basically a health food—right?

Right.

Nutrition Stats (Per Serving)

Calories: 580 | Protein: 38g | Carbs: 45g | Fat: 28g | Fiber: 2g. Not diet food, but worth every bite.

Common Mistakes to Avoid

Overcooking the chicken—dry chicken is a tragedy.
Using pre-grated Parmesan—it doesn’t melt as well. Fresh is best.
Skipping pasta water—it’s the secret to silky sauce.
Drowning the dish in salt—the broth and Parmesan are already salty.
Taste first.

Swaps and Upgrades

No heavy cream? Use half-and-half or coconut milk (but it’ll be less rich). Vegetarian?

Swap chicken for mushrooms or tofu. Gluten-free? Use your favorite GF pasta.

Add spinach, sun-dried tomatoes, or bacon for extra flair.

FAQs

Can I use chicken thighs instead?

Absolutely. Thighs are juicier and harder to overcook. Just trim excess fat and adjust cooking time slightly.

Why does my sauce look grainy?

You probably added Parmesan to boiling sauce or used pre-grated cheese.

Low heat and fresh Parm fix this.

How do I make it spicier?

Double the red pepper flakes or add a dash of hot sauce. FYI, your mouth might regret it later.

Can I meal prep this?

Yes, but store sauce and pasta separately. Reheat together with a splash of liquid to avoid dryness.

Final Thoughts

This creamy garlic chicken pasta is the hero your weeknights need.

It’s indulgent without being complicated, fast without tasting rushed, and guaranteed to get you compliments.

Pro tip: Double the recipe. You’ll want seconds.