Creamy Chicken Pasta is one of those dinners I reach for when I want something rich, garlicky, and actually filling. It’s penne tossed in a Parmesan cream sauce with tender slices of pan-seared chicken, and it eats like a comfort meal without being fussy.

I like this version because the sauce is smooth and creamy but still tastes like real food, not just cream. The garlic comes through, the Parmesan gives it that salty, nutty edge, and a little red pepper flake is nice if you want a bit of warmth.

For me, this is a weeknight dinner that still feels special enough for company. I usually serve it with something simple and crunchy on the side, like a salad, and call it done.

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Why You’ll Love This Recipe

Weeknight Friendly: It’s quick to get on the table, and the steps are straightforward. No weird ingredients or extra prep.

Real Garlic Parmesan Flavor: Fresh garlic and Parmesan do the heavy lifting here. It tastes like a cozy restaurant pasta, but it’s very doable at home.

Creamy (Not Gluey): The sauce is thick enough to cling to the pasta, but it still stays silky. A splash of reserved pasta water helps a lot.

Chicken That Stays Tender: Slicing the chicken and searing it hot keeps it juicy and quick-cooking. You get good browning without drying it out.

Easy to Adjust: Add spinach, peas, or mushrooms, or swap in rotisserie chicken when you’re short on time. It’s flexible without changing the whole recipe.

Key Ingredients

Pasta

Penne pasta: I like penne because it holds onto the sauce in the ridges and the hollow center. Rigatoni or ziti work well too.
Salt: Don’t skip salting the pasta water. It’s the easiest way to keep the whole dish from tasting flat.

Chicken

Boneless skinless chicken breasts: I slice them so they cook fast and stay tender. Chicken thighs work too if that’s what you have.
Olive oil: Just enough to get a good sear and keep the chicken from sticking.
Italian seasoning: This gives the chicken that familiar Italian-American flavor without needing a long ingredient list.
Garlic powder: I use this on the chicken and fresh garlic in the sauce. The combo tastes more rounded.
Kosher salt: Season the chicken well upfront so it doesn’t rely on the sauce for flavor.
Black pepper: Freshly ground is best if you can, but whatever you have is fine.

Cream Sauce

Unsalted butter: Butter gives the sauce a richer base than oil alone. Using unsalted lets you control the salt with the Parmesan.
Garlic: Fresh is best here. It makes the sauce taste like actual garlic Parmesan, not just “creamy.”
All purpose flour: This is what thickens the sauce so it coats the pasta instead of running to the bottom of the bowl.
Chicken broth: Broth keeps the sauce from being too heavy. I use low-sodium if I have it since Parmesan adds plenty of salt.
Heavy cream: This makes the sauce smooth and stable. Half-and-half works if you want it lighter, but it won’t be quite as thick.
Parmesan cheese: Grated Parmesan melts in nicely. I prefer the kind you grate yourself, but pre-grated is fine for weeknights.
Red pepper flakes: Optional, but I like a small pinch. It doesn’t make it spicy-spicy, just a little warm.

Finish

Fresh parsley: A little fresh herb at the end helps cut the richness. If you only have dried, use a smaller amount.
Lemon juice: Totally optional, but a squeeze wakes the whole sauce up, especially if it tastes a little too heavy.
Salt: Taste at the end and adjust. Parmesan and broth vary a lot, so this one is always “to taste” for me.

Recipe Instructions

Cook the pasta: Bring a large pot of salted water to a boil, then cook the pasta until al dente. Reserve about 1/2 cup pasta water, then drain.
Season the chicken: Season the sliced chicken with Italian seasoning, garlic powder, kosher salt, and black pepper.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat, then sear the chicken until cooked through and browned in spots, about 4 to 6 minutes total depending on thickness. Transfer to a plate.
Melt the butter: Reduce the heat to medium, add the butter to the same skillet, and let it melt.
Cook the garlic: Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute, stirring so it doesn’t brown too much.
Whisk in the flour: Sprinkle in the flour and whisk constantly for about 30 seconds to 1 minute, until it looks smooth and a little bubbly.
Add the broth: Slowly whisk in the chicken broth until smooth, then bring it to a gentle simmer and cook for a few minutes until it thickens slightly.
Add cream and cheese: Stir in the heavy cream, then add the Parmesan and stir until melted and smooth. Season with red pepper flakes if using, then taste and adjust salt and pepper.
Toss with pasta and chicken: Add the drained pasta and cooked chicken back into the skillet, then toss until everything is coated. Loosen with reserved pasta water as needed.
Finish and serve: Stir in parsley and add a little lemon juice if you like, then serve hot.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Don’t overcook the pasta. Keep it al dente since it’ll soak up sauce once it’s tossed together. Softer pasta can turn the whole dish a little heavy.

Slice the chicken evenly. If some pieces are thick and some are thin, the thin ones dry out while you wait for the thick ones to finish. Even slices cook fast and stay tender.

Keep the heat moderate for the sauce. Once the dairy goes in, you don’t want a hard boil. A gentle simmer keeps the sauce smooth.

Use the pasta water on purpose. Add a splash, toss, then decide if you need more. It loosens the sauce while still keeping it creamy, not watery.

Deglaze if there’s browning in the pan. If the chicken leaves browned bits, a small splash of broth before the flour helps lift them up. That’s easy flavor.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Salad: A simple romaine or mixed greens salad with lemony vinaigrette is nice here. I keep it light since the pasta is rich.
Bread: Garlic bread or a warm crusty loaf is great for swiping through the extra sauce. Even toasted sandwich bread works in a pinch.
Vegetables: Roasted broccoli, broccolini, or green beans are easy sides. I like something with a little bite next to the creamy pasta.
Extra garnish: Add more Parmesan at the table and a pinch of red pepper flakes for anyone who wants heat. Lemon wedges are also nice if you used the lemon juice.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. The sauce will thicken as it sits, which is normal with creamy pasta.

For reheating, I usually add a splash of broth, milk, or water, then warm it gently on the stove or in the microwave. Stir halfway through so the sauce loosens up again.

If you want to make this recipe ahead, you can cook the chicken and mix up the sauce, then keep them separate until you’re ready to eat. Boil the pasta fresh and toss it all together right before serving.

You can also freeze individual portions, but creamy sauces can change texture a bit after thawing. Thaw in the fridge overnight, then reheat gently and stir well.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use half-and-half instead of heavy cream?

Yes. The sauce will be a little thinner and a bit more likely to break if you boil it hard, so keep it at a gentle simmer and don’t cook it as long after adding the half-and-half.

What’s the best Parmesan to use?

I like Parmesan you grate yourself because it melts more smoothly and tastes a little cleaner. Pre-grated works fine for weeknights, but it can take a bit longer to melt and sometimes makes the sauce slightly grainy.

How do I keep the sauce from getting too thick?

Use the reserved pasta water a little at a time and toss well. The sauce also thickens quickly as it cools, so it’s better to serve it right away while it’s still loose and creamy.

Can I add vegetables to this?

Yes. Spinach can go in at the end of the sauce step and wilt in a minute or two. Peas can be stirred in with the pasta, and mushrooms are good sautéed right after the chicken before you start the sauce.

Can I use rotisserie chicken?

Definitely. Skip the searing step and stir shredded rotisserie chicken in when you add the pasta, just long enough to warm it through.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Creamy Chicken Pasta

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Prep Time: 10

Cook Time: 20

Total Time: 30

Serving Size: 4

Creamy chicken pasta with garlic Parmesan sauce and tender pan seared chicken