Go Back

Creamy Garlic Chicken Pasta (30-Minute Dinner) - Fast, Comforting, and Delicious

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces pasta (fettuccine, penne, or rigatoni)
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5–6 garlic cloves, finely minced (about 2 tablespoons)
  • 1 tablespoon all-purpose flour (for light thickening)
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1–2 teaspoons lemon juice (to taste)
  • Red pepper flakes, optional
  • Fresh parsley, chopped, for garnish

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
  2. Season the chicken: Pat chicken dry. Toss with salt, pepper, and Italian seasoning.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in an even layer and cook 4–6 minutes, stirring once or twice, until golden and cooked through. Transfer to a bowl.
  4. Build the garlic base: Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 30–60 seconds until fragrant. Don’t brown it.
  5. Thicken slightly: Sprinkle in the flour and stir for 30 seconds to form a paste.
  6. Add liquids: Whisk in chicken broth until smooth. Simmer 1–2 minutes, then stir in cream. Cook another 2–3 minutes until lightly thickened.
  7. Finish the sauce: Stir in Parmesan until melted. Add a pinch of red pepper flakes if using. Season with additional salt and pepper to taste.
  8. Bring it together: Return chicken and any juices to the pan. Add drained pasta and toss to coat, loosening with reserved pasta water as needed for a silky sauce.
  9. Brighten and serve: Stir in lemon juice. Top with parsley and more Parmesan. Serve hot.