Creamy Garlic Butter Chicken Pasta You’ll Crave Every Time

What makes this pasta so addictive?

Okay, so this recipe happened because I was having one of those nights where I had like five ingredients in my fridge and zero motivation to go grocery shopping. I threw together some chicken, pasta, garlic, butter, and cream, and holy cow – I accidentally created the most ridiculously good comfort food ever. Now my family literally begs me to make this at least twice a week. It’s creamy, garlicky, buttery perfection that somehow feels fancy but takes like 30 minutes to make. Plus, it’s basically impossible to mess up, which is saying something coming from someone who once burned water.

Why You’ll Love This Recipe

Trust me when I say this pasta will ruin you for all other pasta dishes:

• It’s ready in under 30 minutes but tastes like you slaved over it for hours.
• The sauce is so silky and rich, you’ll want to lick the pan (I won’t judge).
• It uses ingredients you probably already have lying around.
• My picky 8-year-old nephew actually asked for seconds. SECONDS.
• It’s fancy enough for date night but easy enough for a Tuesday.
• One pot, minimal cleanup – because who has time for a sink full of dishes?
• The leftovers are somehow even better the next day (if there are any).

The Good Stuff You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs (thighs are more forgiving and juicier, just saying)
• 2 teaspoons Italian seasoning (or whatever herb blend you’ve got)
• 1 teaspoon garlic powder (yes, we’re doubling down on garlic)
• Salt and black pepper (be generous)
• 2 tablespoons olive oil (for getting that golden sear)

For the Pasta & Sauce:

• 12 oz penne or rigatoni (something with ridges to grab all that sauce)
• 4 tablespoons butter (the real stuff – don’t even think about margarine)
• 6-8 garlic cloves, minced (or more if you’re like me and measure garlic with your soul)
• 1/2 cup white wine (optional, but it adds amazing depth – drink the rest while cooking)
• 1 cup heavy cream (full fat or go home)
• 3/4 cup freshly grated Parmesan cheese (the pre-shredded stuff just isn’t the same)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, but adds a nice little kick)
• Salt and pepper to taste
• Fresh parsley for garnish (because we’re fancy like that)

Optional Add-ins:

• Sun-dried tomatoes (adds a nice tangy sweetness)
• Baby spinach (for pretending this is healthy)
• Mushrooms (sautéed with the garlic)
• Crispy bacon bits (because bacon makes everything better)

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Let’s Do This

Get the Chicken Perfect (10 minutes):

1. First things first – if your chicken breasts are those ridiculously thick ones, pound them out to about 1/2 inch thick. Nobody wants rubber chicken. Season both sides with Italian seasoning, garlic powder, salt, and pepper. Don’t be shy with the seasoning.
2. Heat olive oil in a large skillet (or better yet, a cast iron pan) over medium-high heat. When it’s shimmering and hot, add the chicken. DON’T move it around! Let it get golden brown on one side (about 5-6 minutes), then flip and cook the other side until it hits 165°F internal temp.
3. Remove the chicken and let it rest on a cutting board. It’ll finish cooking from the residual heat, and resting keeps it juicy. Once it’s cool enough to handle, slice it into strips.

Cook the Pasta (8-10 minutes):

4. While the chicken is doing its thing, get a big pot of salted water boiling. I mean SALTED – it should taste like the ocean. Cook your pasta according to package directions until al dente. Save about 1/2 cup of the starchy pasta water before draining (this is liquid gold for your sauce).

Make the Magic Sauce (8 minutes):

5. In the same pan you cooked the chicken (don’t wash it – all those browned bits are flavor gold), melt the butter over medium heat. Add the minced garlic and red pepper flakes. Cook until fragrant, about 1 minute. Your kitchen should smell absolutely amazing right now.
6. If you’re using wine, pour it in now and let it bubble and reduce by half. This gets rid of the harsh alcohol taste and concentrates the flavor.
7. Pour in the heavy cream and bring it to a gentle simmer. Add the Italian seasoning and let it bubble for 2-3 minutes until it starts to thicken slightly.
8. Remove from heat and slowly whisk in the Parmesan cheese. The key word here is SLOWLY – dump it all in at once and you’ll get clumpy mess instead of silky sauce.

Bring It All Together (3 minutes):

9. Add the cooked pasta to the sauce and toss everything together. If it seems too thick, add some of that reserved pasta water a splash at a time until it’s creamy perfection.
10. Gently fold in the sliced chicken and any juices that accumulated on the cutting board. Taste and adjust seasoning – it probably needs more salt and pepper than you think.
11. Serve immediately, topped with extra Parmesan, fresh parsley, and maybe a crack of black pepper. Grab some crusty bread because you’re gonna want to soak up every drop of this sauce.

Serving Suggestions

• This is honestly perfect on its own, but if you want to round out the meal, try a simple Caesar salad or some garlic bread.
• A glass of the same white wine you used in the sauce pairs beautifully. Or honestly, any wine. This pasta is very accommodating.
• If you added sun-dried tomatoes and spinach, it’s basically a complete meal with your protein, carbs, and veggies all sorted.
• For special occasions, serve it in those big shallow bowls that make everything look restaurant-fancy.
• Leftover tip: This reheats amazingly well with a tiny splash of cream or milk to loosen the sauce back up.

Switch It Up

Once you’ve mastered the basic recipe, try these variations:

• Cajun Style: Season the chicken with Cajun spices instead of Italian seasoning, and add some diced bell peppers to the sauce.
• Mushroom Lovers: Sauté sliced mushrooms with the garlic. Button, cremini, or even fancy ones like shiitake all work great.
• Veggie Loaded: Throw in some sun-dried tomatoes, artichoke hearts, and fresh spinach. Suddenly it’s “health food.”
• Bacon Ranch Vibes: Add crispy bacon bits and a packet of ranch seasoning to the sauce. It sounds weird but it’s incredible.
• Lemon Herb: Add the zest and juice of one lemon plus some fresh thyme or rosemary. Super bright and fresh.
• Spicy Version: Double the red pepper flakes and add some diced jalapeños. Perfect for heat lovers.

Make-Ahead Magic

• You can season and cook the chicken up to 2 days ahead. Just reheat gently when you’re ready to serve.
• The sauce can be made a day ahead, but add the cheese right before serving or it might get grainy when reheated.
• Honestly though, this is so quick to make that I usually just do it all fresh. The whole thing takes about as long as delivery would take to arrive.

Storage & Leftovers

• Store leftovers in the fridge for up to 3 days in an airtight container.
• To reheat, add a splash of cream or milk and warm gently on the stove, stirring frequently. The microwave works in a pinch, but the stovetop gives better results.
• Pro tip: The pasta absorbs some sauce overnight, so don’t be afraid to add a little extra cream when reheating.
• This actually freezes pretty well for up to 2 months, though the texture of the sauce might be slightly different after thawing.

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Questions People Actually Ask

Q: Can I use milk instead of heavy cream?
A: You CAN, but it won’t be nearly as rich and creamy. If you must, use whole milk and maybe add a tablespoon of flour to help thicken it. But seriously, just get the heavy cream – you only live once.

Q: My sauce broke and looks all grainy. What happened?
A: You probably added the cheese too fast or the heat was too high. Next time, take the pan off the heat before adding cheese and whisk it in gradually. If it’s already broken, try whisking in a splash of cream off the heat.

Q: Can I make this with chicken thighs instead?
A: Absolutely! Thighs are actually more forgiving and stay juicier. Just cook them a bit longer since they’re usually thicker.

Q: I don’t have white wine. Can I skip it?
A: Sure! You can substitute with chicken broth, or just skip it entirely. The pasta will still be delicious, just missing that little extra depth of flavor.

Q: How do I know when the chicken is done?
A: Internal temp should hit 165°F, or if you don’t have a thermometer, cut into the thickest part – the juices should run clear and there shouldn’t be any pink.

Q: Can I use a different type of pasta?
A: Of course! Any short pasta works great – penne, rigatoni, shells, even bowtie. I’d avoid long noodles like spaghetti since they don’t hold the sauce as well.

Q: This seems like a lot of garlic. Can I use less?
A: You COULD, but why would you want to? The garlic mellows out when cooked, and it’s what makes this pasta so addictive. But if you’re really worried, start with 4 cloves and add more next time if you want.

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