Let me tell you about my absolute go-to weeknight lifesaver – this Creamy Garlic Chicken Pasta that somehow manages to feel indulgent while being ridiculously easy to throw together. I swear, the first time I made this dish, my husband thought I’d spent hours in the kitchen when really it came together faster than takeout! There’s something magical about how the garlicky cream sauce coats every strand of penne, with those juicy chicken pieces and crisp-tender broccoli florets making each bite exciting. It’s become our family’s most-requested “comfort food that doesn’t feel guilty” meal – packed with protein to keep us full but creamy enough to satisfy those pasta cravings. The best part? You probably have most of these ingredients in your fridge right now!
Why You’ll Love This Creamy Garlic Chicken Pasta
Listen, I don’t blame you if you start making this every single week—I sure did! Here’s why this dish is about to become your new favorite:
- Weeknight superhero: Ready in 30 minutes flat, even when you’re exhausted after work (trust me, I’ve tested this theory many times).
- That sauce though: Creamy, garlicky perfection that clings to every noodle without being overly heavy. The parmesan adds just the right salty punch.
- Protein powerhouse: Between the chicken and cheese, this keeps you full for hours—no 10pm snack attacks!
- Kid-approved magic: My picky eater actually asks for seconds when broccoli hides in that luscious sauce.
- Endlessly adaptable: Swap veggies, add mushrooms, or kick up the heat—it’s like a blank canvas for your cravings.
Ingredients for Creamy Garlic Chicken Pasta
Here’s everything you’ll need to make this dreamy dish happen (and yes, I’ve included my little tweaks in parentheses because we all improvise sometimes!):
- 2 cups penne pasta (or whatever short pasta you’ve got – rigatoni works great too)
- 2 boneless, skinless chicken breasts, sliced into bite-sized pieces (thighs work if that’s what’s in your fridge)
- 1½ cups broccoli florets (go for small pieces so they cook fast)
- 2 tbsp olive oil (the good stuff – it makes a difference when searing)
- 3 cloves garlic, minced (don’t you dare use that jarred stuff!)
- 1 cup heavy cream (see my notes below for lighter options)
- ½ cup grated parmesan cheese, packed (the real deal, not the green can – trust me)
- Salt & black pepper to taste (I’m heavy-handed with both)
- ½ tsp crushed red pepper flakes (optional but oh-so-good)
- ½ tsp Italian seasoning (my secret weapon)
- 1 tbsp butter (because everything’s better with butter)
Ingredient Notes & Substitutions
Look, I get it – sometimes you gotta work with what you’ve got! Here’s my cheat sheet for swaps:
Out of heavy cream? Half-and-half works in a pinch (just simmer a bit longer to thicken). Going gluten-free? Any GF pasta will do – I like brown rice penne. Want extra greens? Toss in handfuls of spinach at the end or sauté mushrooms with the garlic. For my lactose-sensitive friends, nutritional yeast can replace parmesan (it won’t be the same, but it’ll still taste good!). The only thing I won’t budge on? Fresh garlic – that powdered stuff just doesn’t give the same punch!
How to Make Creamy Garlic Chicken Pasta
Alright, let’s get cooking! I promise this comes together faster than you’d think – I’ve timed myself making this while simultaneously helping with second-grade math homework (true story). Follow these steps and you’ll have restaurant-quality pasta on your table in no time!
Step 1: Cook the Pasta & Broccoli
First things first – get that pasta water boiling! I use my biggest pot and fill it about 3/4 full with cold water (trust me, starting cold makes all the difference). Once it’s at a rolling boil, I add a generous palmful of salt – about 2 tablespoons – because this is our only chance to season those noodles properly. Then in goes the penne pasta – set your timer for about 9 minutes for perfect al dente texture.
While the pasta cooks, I steam my broccoli florets in a small pot with about an inch of water. Just 3-4 minutes gets them tender-crisp – you want them to still have some bite since they’ll warm through again in the sauce later. Drain both the pasta and broccoli (but don’t rinse the pasta – that’s a crime against creamy sauces!).
Step 2: Sear the Chicken
Now for the good stuff! Heat a large skillet over medium heat (not too hot or your oil will smoke). Add the olive oil and let it get nice and shimmery – about 1 minute. Then toss in your chicken pieces that you’ve seasoned with salt, pepper, and Italian seasoning. Don’t crowd the pan – give those chicken bits room to breathe or they’ll steam instead of sear. I cook them for about 4-5 minutes total, flipping halfway, until they’re golden brown with no pink in the middle.
Step 3: Prepare the Creamy Garlic Sauce
Here’s where the magic happens! Push the chicken to one side of the pan and melt in the butter. Add your minced garlic and let it sizzle for just 30 seconds – you’ll know it’s ready when the whole kitchen smells amazing but before it starts to brown. Pour in the heavy cream and sprinkle in the parmesan cheese and red pepper flakes if using. Stir constantly as it simmers for 2-3 minutes until the cheese melts into the most luscious, velvety sauce that coats the back of a spoon.
Step 4: Combine Everything
Time for the grand finale! Reduce the heat to low and add your drained pasta and broccoli to the pan with the sauce. Toss everything together like you mean it – I use tongs to really get every noodle coated in that garlicky goodness. The residual heat from the pasta will warm the broccoli through perfectly. Give it a taste and add more salt or pepper if needed. That’s it – you’re done! Serve it up hot with extra parmesan for sprinkling and watch how fast it disappears.
Tips for Perfect Creamy Garlic Chicken Pasta
After making this dish dozens of times (okay, maybe hundreds), here are my foolproof tricks for the absolute best results:
- Pasta water is liquid gold: Always save a cup before draining! If your sauce thickens too much, splash in a tablespoon at a time to loosen it up beautifully.
- Garlic timing is everything: That 30-second sizzle makes all the difference – burnt garlic turns bitter fast, so keep it moving!
- Undercook your pasta slightly: It’ll keep cooking in the hot sauce, so drain it a minute early for perfect texture.
- Room temp ingredients unite: Cold cream can make sauces separate – I leave mine out while prepping other ingredients.
- Freshly grate your parmesan: Pre-shredded stuff has anti-caking agents that make sauces grainy. A microplane zester works wonders!
Serving Suggestions for Creamy Garlic Chicken Pasta
Oh, let me tell you how I love to plate up this comfort-food masterpiece! A simple garlic bread is my go-to—perfect for scooping up every last drop of that dreamy sauce. When I’m feeling fancy, I’ll add a crisp Caesar salad with extra lemony dressing to cut through the richness. For busy weeknights? Just grab a handful of cherry tomatoes and call it a balanced meal! Honestly though, this pasta shines bright enough to stand totally solo—no sides needed when you’ve got this much flavor in one bowl.
Storage & Reheating
Okay, confession time—I rarely have leftovers because we gobble this up, but when I do, here’s how I keep it tasting fresh! Store in an airtight container in the fridge for up to 3 days. For reheating, add a splash of cream or milk when microwaving (20-second bursts, stirring between) to bring back that silky texture. Pro tip: The broccoli might darken a bit, but the flavor just gets better as the garlic mellows! Honestly though? I sometimes eat it cold straight from the container—don’t judge me.
Creamy Garlic Chicken Pasta FAQs
I’ve gotten so many questions about this recipe from friends (and random neighbors who smelled it cooking!), so here are the answers to everything you might wonder:
Can I use milk instead of heavy cream?
Oh honey, I’ve tried – and while milk works, it won’t give you that luscious, velvety sauce. The higher fat content in cream is what makes it so dreamy. If you must, use whole milk and melt in an extra tablespoon of butter to compensate. Half-and-half is my favorite lighter alternative that still gives great results!
How do I make this gluten-free?
Easiest swap ever! Just use your favorite gluten-free penne (I love the brown rice ones) and make sure your Italian seasoning blend is GF. Everything else in this chicken penne recipe is naturally gluten-free – including that glorious garlic cream sauce!
Can I prep this ahead for meal prep?
Absolutely! Cook everything except the sauce – store pasta, chicken and broccoli separately. When ready to eat, whip up the creamy garlic sauce fresh (takes 5 minutes!) and toss it all together. The textures stay perfect this way. It’s become my go-to high protein pasta dish for lunches!
What other veggies work besides broccoli?
Oh let me count the ways! This easy creamy pasta is a veggie magnet. Try spinach (toss in at the end), sautéed mushrooms (add with the garlic), roasted red peppers, or even zucchini. My kids go nuts when I add peas – they think it’s fancy restaurant food!
Why does my sauce sometimes get grainy?
Been there! Usually means the heat was too high when adding cheese. Keep it at a gentle simmer and use freshly grated parmesan (that pre-shredded stuff has anti-caking agents that can clump). If it happens, whisk in a splash of hot pasta water – saves it every time!
Nutritional Information
Now, let’s be real—when a dish tastes this good, do we even want to know the numbers? But since you asked (and because my nutritionist sister gives me the side-eye when I don’t include this), here’s the scoop: This creamy garlic chicken pasta packs a protein punch while keeping things balanced. The nutrition varies based on your exact ingredients (like how generous you are with that parmesan—no judgment from me!). Generally, each hearty serving delivers a satisfying mix of complex carbs, lean protein, and yes, some indulgent fats from that silky cream sauce. It’s comfort food that actually keeps you full for hours—my kind of meal!
Try This Creamy Garlic Chicken Pasta Tonight!
Alright, enough talking – it’s time for action! I want you to drop everything (okay, maybe finish reading first) and make this creamy garlic chicken pasta for dinner tonight. Seriously, what are you waiting for? That chicken isn’t going to sear itself, and that garlic isn’t going to fill your kitchen with its magical aroma on its own. I need you to experience this life-changing weeknight wonder for yourself!
When you do (because I know you will), come back and tell me all about it in the comments. Did your family go crazy for it like mine does? Did you add any fun twists? I live for these food stories – they make all my kitchen experiments worthwhile. Now go – your perfect pasta bowl awaits!
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Creamy Garlic Chicken Pasta: 30-Minute Comfort Food Magic
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A creamy weeknight win that’s packed with bold comfort! This Creamy Garlic Chicken Penne with Broccoli is a quick and easy dish perfect for dinner.
Ingredients
- 2 cups penne pasta
- 2 boneless, skinless chicken breasts (sliced)
- 1½ cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt & black pepper to taste
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp Italian seasoning
- 1 tbsp butter
Instructions
- Boil the Pasta: Cook penne pasta in salted boiling water until al dente.
- Steam the Broccoli: While pasta cooks, steam broccoli florets until tender-crisp.
- Sear the Chicken: In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt, pepper, and Italian seasoning. Sear until golden brown.
- Make the Creamy Garlic Sauce: In the same pan, add butter and minced garlic. Sauté for 1 minute, then pour in heavy cream. Stir in parmesan cheese and red pepper flakes. Let it simmer to thicken.
- Assemble the Bowl: Combine cooked pasta, chicken, and broccoli in the creamy sauce. Mix well to coat every bite.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Substitute heavy cream with half-and-half for a lighter version.
- Add extra vegetables like mushrooms or spinach for more nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 160mg