You know those nights when you’re craving something rich and comforting but don’t want to wash a million dishes? That’s exactly why I make this Creamy Garlic Chicken Skillet Pasta at least twice a week. Everything comes together in one pan (yes, really!) in about 30 minutes, even the pasta cooks right in the sauce! The secret is letting the garlic work its magic while the chicken browns, creating this incredible base flavor that makes the creamy Parmesan sauce taste like you’ve been cooking all day. Trust me, my kids lick their plates clean every time I make this, and that’s saying something!
Why You’ll Love This Creamy Garlic Chicken Skillet Pasta
This recipe has become my weeknight hero for so many reasons:
- One pan wonder: No boiling pasta separately means fewer dishes (and more time to relax!)
- Ready in 30 minutes: Faster than takeout but tastes like you spent hours cooking
- That sauce: The garlic-Parmesan cream clings to every noodle, I literally catch myself eating spoonfuls straight from the pan
- Customizable: Throw in extra veggies or swap proteins, it’s forgiving when you’re cleaning out the fridge
- Crowd-pleaser: My picky eater, my foodie husband, and my book club ladies all beg me to make this
Seriously, once you try this method, you’ll never go back to separate pots for pasta night!
Creamy Garlic Chicken Skillet Pasta
Ingredients
Equipment
Method
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and scrape any browned bits from the bottom of the skillet.
- Add heavy cream, Parmesan cheese, and uncooked pasta. Stir to combine.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender.
- Return chicken to the skillet and stir to combine. Cook for 2-3 minutes until heated through.
- Sprinkle with fresh parsley before serving.
Notes
Ingredients for Creamy Garlic Chicken Skillet Pasta
Here’s everything you’ll need to make magic happen in one pan, I’ve learned through trial and error that these exact measurements create the perfect creamy-to-pasta ratio every time. (Trust me, I’ve messed this up so you don’t have to!)
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch chunks cook evenly)
- 1 tsp salt, I use kosher salt for better distribution
- 1/2 tsp black pepper, freshly ground makes all the difference
- 1 tbsp olive oil, or whatever neutral oil you’ve got
For the Sauce
- 4 cloves garlic, minced (yes, really four, garlic lovers can add more!)
- 1 cup chicken broth, low-sodium lets you control the salt
- 1 cup heavy cream, the richer the better for that velvety texture
- 1/2 cup grated Parmesan cheese, the powdery stuff melts better than shreds
- 8 oz penne pasta, uncooked (about 2 1/2 cups, I’ve tested all shapes and penne holds sauce best)
- 1 tbsp fresh parsley, chopped (dried works in a pinch but fresh brightens everything up)
Pro tip from my many kitchen disasters: Have everything measured and prepped before you start cooking, this recipe moves fast once the chicken hits the pan!
Equipment Needed
Here’s all you’ll need, I promise it’s not much! Just grab:
- Large skillet: Mine’s a 12-inch cast iron that’s seen better days, but any heavy-bottomed pan works
- Wooden spoon: For stirring without scratching your pan, plus it just feels right for comfort food
That’s it! No fancy gadgets, just tools you probably already have in your kitchen drawers.
How to Make Creamy Garlic Chicken Skillet Pasta
Okay, let’s get cooking! I’ve made this dish enough times to know exactly when each step needs to happen, follow along and you’ll have restaurant-quality pasta in no time. The key is multitasking (don’t worry, it’s easy!) and keeping an eye on the clock.
Step 1: Cook the Chicken
First things first, let’s get that chicken golden and gorgeous! Season your bite-sized pieces with salt and pepper (I always do this right on the cutting board to save a bowl). Heat your olive oil in the skillet over medium-high heat until it shimmers, that’s when you know it’s ready. Add the chicken in a single layer (crowding the pan = steamed chicken, and we want that beautiful browning!). Cook for 5-6 minutes, stirring occasionally, until all pieces are lightly golden on the outside. They don’t need to be fully cooked through yet, we’ll finish them later. Scoop them onto a plate and resist the urge to nibble (though I won’t judge if you sneak a piece!).
Step 2: Prepare the Sauce
Here’s where the magic happens! In that same skillet (don’t wash it, those brown bits are flavor gold!), add your minced garlic. The second it hits the pan, that amazing smell will hit you, but don’t let it burn! Stir constantly for about 30 seconds, just until fragrant. Now pour in your chicken broth and use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan (this is called deglazing, but I call it “flavor rescue mission”). Let it bubble for about a minute, then add the heavy cream and Parmesan. Stir until the cheese melts into this luscious, creamy sauce that’ll make your mouth water.
Step 3: Cook the Pasta
Time for the pasta to join the party! Dump in your uncooked penne and give everything a good stir so each noodle gets coated in that creamy goodness. Bring the mixture to a lively simmer (you’ll see steady bubbles around the edges), then immediately reduce the heat to medium-low and cover with a lid. Set your timer for 12 minutes, this is when I usually start setting the table. Give it a good stir every 3-4 minutes to prevent sticking (lift that lid quickly to keep the steam in!). At 12 minutes, test a noodle, it should be al dente with just a tiny bit of bite. If needed, cook 2-3 minutes more, but be careful not to overcook or the sauce will get too thick.
Step 4: Combine and Serve
Welcome back, chicken! Now that your pasta’s perfect, return all those golden pieces to the skillet along with any accumulated juices. Stir gently to combine and let everything heat through for 2-3 minutes, this finishes cooking the chicken while letting all the flavors marry. The sauce will thicken slightly as it coats everything. Finish with a shower of fresh parsley (it adds such a pretty pop of color and fresh flavor). Serve immediately while it’s piping hot, I like to bring the whole skillet to the table because it makes everyone feel like they’re at an Italian trattoria!
Tips for Perfect Creamy Garlic Chicken Skillet Pasta
After making this dish more times than I can count (my family won’t let me stop!), here are my can’t-miss secrets:
- Grate your own Parmesan: The pre-shredded stuff has anti-caking agents that make the sauce grainy, fresh grating melts like a dream!
- Garlic watch: Burnt garlic tastes bitter, stir constantly and pull it off the heat the second it becomes fragrant
- Pasta shape matters: Short tubes like penne or rigatoni catch the sauce best, avoid long noodles that clump
- Cream temperature: Let it sit out 10 minutes before using, cold cream can sometimes separate when added to hot pans
- Resist the stir: Once the pasta’s simmering, only lift the lid to stir every few minutes, too much peeking slows the cooking
Oh! And always make extra, this reheats beautifully for lunch the next day (if it lasts that long!).
Variations for Creamy Garlic Chicken Skillet Pasta
One of my favorite things about this recipe is how easily you can tweak it based on what’s in your fridge or your mood that night. Here are the variations I’ve tested (and loved!) when I’m feeling creative or need to adapt to dietary needs:
Lighten It Up
Want that creamy texture without all the richness? Swap half the heavy cream for half-and-half or even whole milk (just don’t use skim, it’ll make the sauce too thin). The flavor stays amazing, though the sauce won’t be quite as velvety. My neighbor Karen swears by mixing in 1/4 cup Greek yogurt at the end for extra protein too!
Protein Swaps
Not feeling chicken? No problem! I’ve made this with:
- Turkey bacon: Cook 4 strips first, then use the rendered fat instead of olive oil, adds incredible smokiness!
- Shrimp: Add them raw in the last 5 minutes of pasta cooking, they turn pink so fast!
- Mushrooms: Sauté sliced creminis with the garlic for a vegetarian version my daughter loves
Veggie Boost
Sometimes I toss in whatever veggies need using up:
- Spinach: A big handful stirred in at the end wilts perfectly
- Sun-dried tomatoes: 1/4 cup adds a sweet-tart punch
- Roasted red peppers: Diced small, they add color and subtle sweetness
Pro tip: If adding watery veggies like zucchini, sauté them first and remove before cooking the chicken to prevent a soggy sauce. The beauty of this dish is how forgiving it is, play around and make it yours! For other creamy pasta ideas, check out this creamy garlic butter gnocchi.
Serving Suggestions
This creamy garlic chicken pasta is absolutely delicious on its own, but if you want to make it a full meal (or impress dinner guests!), here’s what I love to serve alongside:
- Crusty garlic bread: For soaking up every last drop of that amazing sauce, I keep frozen garlic bread on hand just for this dish!
- Simple green salad: A mix of arugula with lemon vinaigrette cuts through the richness perfectly
- Roasted asparagus: Tossed with olive oil and salt, it adds a nice crisp-tender texture contrast
- Chilled white wine: A crisp Pinot Grigio makes everything feel fancier (grape juice for the kids!)
My family’s favorite combo? The pasta with garlic bread and steamed broccoli, it somehow makes everyone feel like we’re eating healthier while still indulging!
Storage & Reheating
Okay, let’s talk leftovers (though in my house, we’re lucky if there are any!). This creamy garlic chicken pasta keeps beautifully, just follow my tried-and-true methods to keep that sauce luscious. First, let it cool completely before transferring to an airtight container. I’ve learned the hard way that trapping steam leads to soggy pasta, nobody wants that! Stored properly, it’ll stay fresh in the fridge for 3-4 days (though mine never lasts past day two).
Now, reheating is where most people go wrong, microwaving straight from the fridge turns the sauce grainy. Here’s my foolproof method: Add a splash of chicken broth (about 2 tablespoons per serving) to a skillet over medium-low heat. When it’s warm, stir in your pasta and cover with a lid. The steam works magic, bringing back that creamy texture in about 5 minutes. Stir occasionally and add another splash of broth if needed, this keeps every bite as dreamy as when it was first made. If you need more inspiration for quick dinners, you can find great ideas over at recipesloop.com.
Pro tip from my weekly meal prep: Portion single servings in microwave-safe containers with a tiny pat of butter on top. At work, I add a tablespoon of water, cover loosely with a paper towel, and microwave at 50% power in 1-minute bursts, stirring between each. The butter melts into the sauce, making it taste almost freshly made!
Nutritional Information
Now, I’m no nutritionist, but I know many of us like to keep an eye on what we’re eating (especially after going back for seconds of this pasta, guilty as charged!). Here’s the scoop on what’s in each delicious serving:
- 520 calories, rich and satisfying, but not outrageous for a creamy pasta dish
- 35g protein, thank you, chicken and Parmesan!
- 45g carbohydrates, mostly from that perfect al dente pasta
- 22g fat, the good kind that makes everything taste amazing
Remember, these are estimates based on my exact recipe. Your numbers might vary slightly depending on your ingredients (like using half-and-half instead of heavy cream or adding extra veggies). But honestly? Some meals are worth every calorie, and this is one of them in my book! If you enjoy creamy chicken dishes, you might also like this creamy chicken spinach pasta.
Frequently Asked Questions
Q1. Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich and creamy. If you must substitute, use whole milk and stir in 1 tablespoon of flour when sautéing the garlic to help thicken it. Half-and-half works better than regular milk though, I’ve tried all the variations!
Q2. How do I prevent the sauce from curdling?
The key is keeping the heat gentle once you add the dairy. After adding the cream and Parmesan, never let the sauce boil vigorously, maintain a gentle simmer. Also, make sure your cream isn’t ice cold when it hits the pan (I let mine sit out for 10 minutes first).
Q3. Can I use a different type of pasta?
Absolutely! Short shapes like penne, rigatoni, or farfalle work best because they hold the sauce well. If using long noodles like spaghetti, I recommend cooking them separately al dente and adding them at the end, otherwise they tend to clump together while cooking in the sauce. For another great one-pan option, try our one pot garlic butter pasta.
Q4. Why does my sauce get too thick?
This usually means the pasta absorbed more liquid than expected. Next time, use 1/4 cup extra chicken broth. If it’s already too thick, just stir in a splash of warm broth or milk until it reaches your desired consistency, I do this all the time!
Q5. Can I make this ahead of time?
You can prep components ahead (like cooking the chicken and mincing garlic), but I don’t recommend fully cooking it more than an hour before serving. The pasta keeps absorbing liquid, making the sauce thick. If you must, undercook the pasta slightly and add extra broth when reheating.
