Introduction
This Creamy Garlic Butter Chicken Penne Pasta is an easy Italian-American comfort food recipe that brings juicy golden chicken, tender penne pasta, and a rich Parmesan garlic cream sauce together in one satisfying meal.
Ready in about 30 minutes, this creamy chicken pasta is perfect for busy weeknights, family dinners, or whenever you want a restaurant-style meal made with simple ingredients.
Recipe Overview
| Detail | Specification |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Cuisine | Italian-American |
| Course | Main Course |
| Servings | 4 |
| Difficulty | Easy |
| Calories | Approximately 680 kcal per serving |
Why You’ll Love This Recipe
This easy chicken pasta recipe delivers rich, comforting flavor without requiring hours in the kitchen.
The chicken is seasoned with garlic, onion, Italian herbs, salt, and black pepper before being seared until beautifully golden on the outside and juicy inside.
The creamy garlic butter sauce is made directly in the same skillet, allowing the browned chicken bits to add extra savory flavor.
Freshly grated Parmesan melts into the warm cream, creating a smooth, luxurious sauce that coats every piece of penne.
Ingredients
Chicken & Seasoning
| Ingredient | Amount | Notes |
| Boneless, skinless chicken breasts | 2 large, about 1 lb | Slice horizontally into cutlets |
| Olive oil | 1 tbsp | Extra virgin preferred |
| Garlic powder | 1 tsp | Adds savory flavor |
| Onion powder | 1 tsp | Adds depth |
| Italian seasoning | 1 tsp | Oregano, basil, thyme blend |
| Sea salt | 1/2 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | Freshly cracked |
Creamy Garlic Pasta & Sauce
| Ingredient | Amount | Notes |
| Penne rigate | 8 oz (225 g) | Cook until al dente |
| Unsalted butter | 2 tbsp | Divided |
| Fresh garlic | 4 cloves | Finely minced |
| Low-sodium chicken broth | 1/2 cup | For deglazing |
| Heavy cream | 1 cup | Full-fat recommended |
| Freshly grated Parmesan | 3/4 cup | Best grated from a block |
| Fresh parsley | 2 tbsp | Chopped for garnish |
| Reserved pasta water | 1/4 cup | Add as needed |
Step-by-Step Instructions
Cook the Penne
Bring a large pot of generously salted water to a rolling boil.
Add the penne and cook according to the package directions until al dente, usually around 9–11 minutes.
Before draining, reserve about 1/4 cup of the pasta water. Drain the pasta and set it aside.
Prepare the Chicken
Pat the chicken breasts thoroughly dry with paper towels.
Slice each breast horizontally into thinner, evenly sized cutlets. Aim for approximately 1/2-inch thickness.
Season both sides with garlic powder, onion powder, Italian seasoning, salt, and freshly cracked black pepper.
Sear the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is hot, carefully place the chicken cutlets into the pan without overcrowding them.
Cook for approximately 5–6 minutes per side, depending on thickness.
The chicken should develop a deep golden-brown crust and reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a clean plate and let it rest for about 5 minutes.
Sauté the Garlic
Reduce the skillet temperature to medium.
Add the remaining tablespoon of butter.
Add the minced garlic and cook for approximately 45–60 seconds, stirring frequently.
The garlic should become fragrant without turning dark brown.
Make the Creamy Garlic Sauce
Pour the chicken broth into the skillet.
Use a wooden spoon to scrape the browned bits from the bottom of the pan. These caramelized pieces add tremendous flavor to the sauce.
Pour in the heavy cream and bring everything to a gentle simmer.
Cook for approximately 3–4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
Add the Parmesan
Reduce the heat to low.
Gradually stir in the freshly grated Parmesan cheese.
Continue stirring until the cheese melts completely and the sauce becomes smooth and glossy.
Avoid boiling the sauce after adding the Parmesan, as excessive heat can cause the cheese to become grainy.
Combine the Pasta
Add the cooked penne directly to the creamy garlic sauce.
Toss gently until every piece of pasta is coated.
If the sauce is too thick, add a small splash of the reserved pasta water and stir until you reach your preferred consistency.
Slice and Serve
Slice the rested chicken against the grain into thick strips.
Divide the creamy penne between four plates.
Arrange the sliced chicken over the pasta and spoon some of the creamy garlic sauce over the top.
Finish with freshly chopped parsley and a little extra Parmesan if desired.
Serve immediately while hot and creamy.
Best Tips
For the smoothest sauce, use freshly grated Parmesan rather than packaged pre-shredded cheese. Freshly grated cheese melts more evenly into the cream.
Always pat the chicken dry before seasoning. Removing excess moisture helps the surface brown instead of steaming.
Keep the chicken pieces similar in thickness so they cook evenly and remain juicy.
Do not burn the garlic. It only needs about a minute to become fragrant, and overcooked garlic can introduce a bitter flavor.
Reserve pasta water before draining. Its starch helps loosen and emulsify the creamy sauce if it becomes too thick.
Best Ingredient Options
Pasta: Penne rigate is excellent because its ridges capture the creamy sauce, but rigatoni, fettuccine, cavatappi, or farfalle are also delicious choices.
Cheese: Parmesan can be replaced with Grana Padano or Pecorino Romano for a slightly different flavor.
Butter: Ghee or clarified butter can be used instead of regular butter when searing the chicken.
Chicken: Boneless chicken thighs can replace chicken breast for a richer and naturally juicy result.
Recipe Variations
Tuscan Chicken Penne
Add fresh baby spinach and chopped sun-dried tomatoes to the garlic cream sauce for a flavorful Tuscan-inspired variation.
Spicy Garlic Chicken Pasta
Add 1/4 teaspoon of crushed red pepper flakes while sautéing the garlic for a gentle spicy kick.
Mushroom Chicken Penne
Sauté sliced mushrooms in the skillet before preparing the cream sauce. Their earthy flavor pairs beautifully with garlic, butter, and Parmesan.
Broccoli Chicken Pasta
Add steamed broccoli florets during the final few minutes of cooking for extra vegetables and texture.
Shrimp Garlic Butter Pasta
Replace the chicken with peeled jumbo shrimp. Season lightly and cook for approximately 2 minutes per side, or until pink and opaque.
What to Serve With
A crisp Caesar salad provides a refreshing contrast to the rich and creamy pasta.
Warm garlic bread or toasted focaccia is perfect for soaking up the remaining Parmesan cream sauce.
Roasted broccoli, asparagus, green beans, or zucchini can add freshness and balance to the meal.
For a complete dinner, serve the pasta with a simple green salad and a side of roasted vegetables.
Make-Ahead Instructions
The chicken can be seasoned up to 24 hours in advance and stored covered in the refrigerator.
The pasta can also be cooked one day ahead. Toss the cooled pasta with a small amount of olive oil, place it in an airtight container, and refrigerate.
For the best texture, prepare the creamy garlic sauce shortly before serving rather than making it too far in advance.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate the chicken and pasta for up to 4 days.
For the best texture, keep the chicken and pasta together but add a small amount of liquid when reheating to restore the sauce.
Reheating
For the best results, place the pasta in a skillet over low heat.
Add a splash of milk, cream, or chicken broth and gently stir until the sauce becomes creamy again.
For microwave reheating, use approximately 70% power and heat in 45-second intervals, stirring between each interval.
Avoid overheating because high temperatures can cause the cream and Parmesan sauce to separate.
Freezing
Freezing the completed creamy pasta is not recommended because dairy-based sauces can separate and become grainy after thawing.
If desired, the cooked chicken can be frozen separately in an airtight freezer-safe container or freezer bag for up to 3 months.
Thaw the chicken safely in the refrigerator before reheating.
Common Mistakes to Avoid
Burning the garlic: High heat can quickly turn garlic bitter. Keep the skillet at medium heat when sautéing it.
Using boiling sauce when adding Parmesan: Excessive heat can cause the cheese to separate or become grainy.
Skipping the pasta water: A little reserved pasta water can help loosen and improve the consistency of the sauce.
Overcooking the chicken: Thin chicken cutlets cook quickly, so use a thermometer rather than relying only on cooking time.
Cutting the chicken immediately: Resting the chicken for several minutes helps retain its juices.
Using too much salt: Parmesan and chicken broth already contain salt, so season gradually and taste before adding more.
Nutrition Estimate
| Nutrient | Amount Per Serving |
| Calories | 680 kcal |
| Total Fat | 38 g |
| Saturated Fat | 20 g |
| Cholesterol | 165 mg |
| Sodium | 620 mg |
| Total Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Protein | 42 g |
Nutrition values are estimates and can vary depending on ingredients, brands, portion sizes, and preparation methods.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes. Whole milk can be substituted, although the sauce will be thinner and less rich.
For a thicker sauce, you can whisk a small amount of flour or cornstarch into the milk before adding it to the skillet.
How do I keep the chicken breast juicy?
Slice the chicken into evenly sized cutlets and avoid overcooking it.
Searing over medium-high heat creates a golden crust quickly, while resting the chicken for about 5 minutes helps retain its juices.
Can I use rotisserie chicken?
Absolutely. Slice or shred cooked rotisserie chicken and add it during the final stage of cooking, allowing it to warm through in the creamy garlic sauce.
Can I make this recipe without Parmesan?
Yes. Grana Padano or Pecorino Romano are good alternatives. The flavor will be slightly different, but the sauce will remain delicious.
Can I add vegetables?
Yes. Spinach, broccoli, mushrooms, asparagus, peas, zucchini, and sun-dried tomatoes all pair well with the creamy garlic sauce.
Why is my Parmesan sauce grainy?
The most common causes are excessive heat and using pre-shredded Parmesan. Reduce the heat before adding the cheese and use freshly grated Parmesan for a smoother sauce.
Final Thoughts
This Easy Creamy Garlic Butter Chicken Penne Pasta combines tender golden chicken, perfectly cooked penne, fresh garlic, butter, cream, and Parmesan in one irresistible weeknight dinner.
With simple ingredients, a quick cooking time, and a rich homemade sauce, it is an easy alternative to restaurant-style creamy pasta while still feeling special enough for a family dinner or weekend meal.
Serve it hot with fresh parsley, extra Parmesan, and warm garlic bread for a comforting 30-minute chicken pasta dinner everyone can enjoy.