Easy Garlic Chicken Pasta

This creamy garlic chicken pasta recipe is simple to make, uses everyday ingredients, and tastes like restaurant comfort food! It’s ready in about 30 minutes.

How to make creamy garlic pasta

pan frying chicken and making a roux in a skillet for garlic chicken pasta
Boil the pasta. Meanwhile, cut the chicken breasts in half lengthwise and sprinkle them with the garlic powder and some salt & pepper. In a skillet, cook the chicken until golden and cooked through, then transfer to a plate. Make a quick roux, then whisk in the broth and lemon juice, followed by the cream.

adding cooked chicken and spaghetti to a skillet for creamy garlic chicken pasta
Once the sauce has thickened a bit, stir in the parmesan cheese. Cut the chicken into strips and add it to the sauce along with the drained pasta, then toss!

▢8 ounces uncooked pasta
▢2 chicken breasts cut in half lengthwise
▢1/2 teaspoon garlic powder
▢Salt & pepper to taste
▢1 tablespoon olive oil
▢2 tablespoons butter divided
▢3 cloves garlic minced
▢1/2 tablespoon flour
▢1/2 cup chicken broth or dry white wine
▢1/2 teaspoon lemon juice
▢1 cup heavy/whipping cream
▢1/2 cup freshly grated parmesan cheese
Boil a salted pot of water and cook pasta al dente according to package directions.
Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.
To the same skillet, add the remaining butter. Once it melts, stir in the garlic and flour and cook for 30 seconds or so.
Whisk in the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Let it bubble for about a minute.
Add in the cream and let it cook for another 4-5 minutes or so until it thickens up a bit (turn down the heat if it starts bubbling like crazy).
Meanwhile, cut up the cooked chicken into bite-size pieces.
Stir the parmesan into the sauce.
Add the chicken and the drained pasta to the skillet and toss until coated (I add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it’s become a tad too thick). Serve immediately with extra salt & pepper if needed.

Leave a Comment