Easy Garlic Chicken Pasta (2024)

Why you’ll love it

This garlic chicken pasta is absolutely perfect for a weeknight treat since it’s really quick, but it’s also something that you can pull out of your back pocket when you’ve got company or want to make something memorable for date night at home!

I love a simple cream sauce for pasta, and this one is over-the-top delicious with all the garlic, parmesan, and luxurious cream. Brighten it up with a touch of lemon, and you’ve got a winning dish. When I think of cozy pasta, this chicken pasta definitely fits.

What you’ll need

• Pasta – I chose spaghetti, but any pasta shape will work just fine
• Chicken – we’re cutting chicken breasts in half lengthwise so that it cooks even faster
• Garlic powder – adding it to the chicken cutlets along with salt & pepper immediately gives that garlic essence
• Olive oil and butter – classic combo for sautéing aromatics
• Garlic cloves – the star of the dish. We’re using both garlic powder and minced garlic cloves to infuse even more garlicky flavor
• Flour – to thicken the sauce
• Chicken broth – you could use a dry white wine instead
• Lemon juice – to balance the creamy element and add a vibrant touch
• Cream – a bit of heavy cream pulls the luscious sauce together!
• Parmesan cheese – the crown jewel to top it all off. Always use fresh parm as opposed to the stuff in a bag.

How to make creamy garlic pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

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.

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!

Substitutions and variations

• You could throw in a handful of fresh spinach towards the end if you want to add some greens.
• If using wine instead of chicken broth, go for something dry like sauvignon blanc, pinot grigio, or even chardonnay.
• Try swapping the chicken breasts for chicken thighs if you prefer. I’d cook them a little longer to ensure that they’re nice and tender.
• I don’t recommend subbing the heavy cream for a lower fat alternative as it can affect the taste and texture of the sauce. It’ll likely end up thinner than intended and may even curdle. You could probably get away with using half-and-half, but you may need to add a little more flour.