There’s something magical about a steaming bowl of creamy garlic chicken penne that brings the whole family running to the dinner table. This recipe is the perfect marriage of tender chicken pieces, al dente penne pasta, and a rich, garlicky cream sauce that coats every bite with pure comfort food bliss.
This creamy garlic chicken penne is one of those recipes that feels fancy enough for date night but easy enough for a busy Tuesday evening. It’s become a Pinterest favorite for good reason – it requires just one pan for the sauce, uses ingredients you probably already have in your pantry, and delivers restaurant-quality flavor in about 30 minutes flat. Whether you’re cooking for picky kids, hosting friends, or just craving something indulgent after a long day, this dish hits every mark.
The beauty of this recipe lies in its versatility. Serve it as a cozy weeknight dinner, bring it to a potluck (it travels beautifully!), or dress it up with fresh herbs and a crisp salad for a weekend gathering. The creamy garlic sauce is so good, you’ll find yourself making extra just to have leftovers for lunch the next day.
History & Background of Creamy Garlic Chicken Penne
While creamy garlic chicken penne isn’t a traditional Italian dish you’d find in a centuries-old Roman trattoria, it’s a beautiful example of Italian-American cuisine evolution. This style of cooking emerged in the late 19th and early 20th centuries when Italian immigrants adapted their beloved homeland recipes to American ingredients and tastes.
Traditional Italian cooking rarely combines chicken with pasta – in Italy, you’re more likely to find pasta served as a separate course before the protein. However, Italian-American cuisine embraced the heartiness of combining these elements into one satisfying dish. The use of heavy cream, garlic, and Parmesan cheese draws inspiration from classic Italian sauces like Alfredo (created in Rome in the early 1900s by Alfredo di Lelio) and carbonara, but with distinctly American proportions and convenience in mind.
The popularity of creamy pasta dishes exploded in American restaurants during the 1980s and 1990s, when chains like Olive Garden and Carrabba’s introduced millions of Americans to rich, sauce-heavy pasta dishes. Home cooks soon started recreating and adapting these restaurant favorites, leading to countless variations of creamy chicken pasta recipes.
Today, creamy garlic chicken penne represents the best of fusion cooking – it honors Italian techniques and flavor profiles while embracing the American love for convenient, one-dish meals that bring protein, carbs, and vegetables together in perfect harmony. It’s comfort food that’s stood the test of time, evolving with food trends while maintaining its core appeal: it’s simply delicious, satisfying, and makes everyone at the table happy.
Why You’ll Love This Creamy Garlic Chicken Penne Recipe
This isn’t just another pasta recipe – it’s your new weeknight dinner MVP. The combination of juicy chicken, perfectly cooked pasta, and a luxuriously creamy garlic sauce creates a meal that feels indulgent without requiring hours in the kitchen or advanced culinary skills.
Here’s what makes this recipe absolutely irresistible:
- Ready in 30 minutes – Faster than ordering takeout and tastes a thousand times better
- Budget-friendly ingredients – No specialty items needed; everything is available at your regular grocery store
- One-pan wonder – Minimal cleanup means more time to relax after dinner
- Kid-approved flavor – Even picky eaters love this creamy, garlicky goodness
- Easily customizable – Add veggies, swap proteins, or adjust the garlic level to your preference
- Restaurant-quality results – Your family will think you’ve been taking secret cooking classes
- Perfect for meal prep – Makes fantastic leftovers that reheat beautifully
- Crowd-pleaser guarantee – Great for feeding a hungry family or impressing dinner guests
- Comfort food at its finest – This is the kind of dinner that makes everything feel right with the world
Ingredient Notes
Let’s talk about what makes this creamy garlic chicken penne so incredibly delicious. Each ingredient plays an important role in creating that perfect, restaurant-worthy flavor.
Penne Pasta: The tube shape of penne is ideal for catching and holding the creamy sauce. You can substitute with rigatoni, ziti, or even farfalle (bowtie pasta) if that’s what you have on hand. For a healthier option, try whole wheat penne or chickpea pasta.
Chicken Breasts: Boneless, skinless chicken breasts are the classic choice. Cut them into bite-sized pieces for even cooking. You can also use chicken thighs for a juicier, more flavorful result – they’re slightly more forgiving if you accidentally overcook them.
Heavy Cream: This is what gives the sauce its luxurious, velvety texture. For a lighter version, you can use half-and-half, though the sauce won’t be quite as thick. Avoid milk alone – it’s too thin and may curdle.
Garlic: Fresh garlic is non-negotiable for the best flavor! Plan on using 4-6 cloves, minced. Don’t substitute garlic powder here – fresh garlic creates the aromatic base that makes this dish special.
Parmesan Cheese: Freshly grated Parmesan melts smoothly into the sauce and adds a beautiful nutty, salty flavor. Pre-grated Parmesan from a can won’t melt as well due to anti-caking agents. Splurge on a real wedge of Parmigiano-Reggiano if you can.
Chicken Broth: Adds savory depth to the sauce. You can use vegetable broth or even white wine for a more sophisticated flavor profile.
Butter and Olive Oil: The combination creates the perfect cooking fat – butter for flavor, olive oil to prevent burning.
Italian Seasoning: A blend of dried herbs (basil, oregano, thyme) that brings authentic Italian flavor. Make your own or use store-bought.
Spinach (optional but recommended): Fresh baby spinach wilts right into the sauce and adds color, nutrition, and a subtle earthy flavor.
Equipment Needed
You won’t need any fancy kitchen gadgets for this recipe – just the basics:
- Large skillet or sauté pan (12-inch works perfectly) – You need enough room to cook the chicken and toss the pasta
- Large pot for boiling pasta
- Cutting board and sharp knife for prepping chicken and garlic
- Measuring cups and spoons for accurate ingredient amounts
- Wooden spoon or silicone spatula for stirring
- Colander for draining pasta
- Cheese grater if using a block of Parmesan (highly recommended!)
- Tongs for tossing the pasta with sauce
Creamy Garlic Chicken Penne Recipe
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
This creamy garlic chicken penne is a restaurant-quality pasta dish you can make at home in just 30 minutes. Tender chicken pieces and perfectly cooked penne are tossed in a rich, garlicky cream sauce with Parmesan cheese and fresh spinach. It’s comfort food at its finest – easy, impressive, and absolutely delicious!
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta:
- 12 ounces penne pasta
- Water for boiling
- 1 tablespoon salt (for pasta water)
For the Creamy Garlic Sauce:
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve ½ cup of pasta water before draining. Set pasta aside.
- Season and prep the chicken: While the pasta cooks, cut chicken breasts into 1-inch cubes. Season with Italian seasoning, salt, and pepper. Toss to coat evenly.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Transfer chicken to a plate and set aside.
- Make the garlic base: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant (be careful not to burn it!).
- Build the sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the pan – that’s pure flavor! Let it simmer for 2 minutes to reduce slightly.
- Add the cream: Stir in heavy cream and Italian seasoning. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
- Incorporate the cheese: Reduce heat to low and gradually add the Parmesan cheese, stirring constantly until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine everything: Add the cooked chicken back to the skillet. Stir in the fresh spinach and let it wilt for 1-2 minutes. Add the drained penne pasta and toss everything together until well coated with the creamy sauce.
- Final seasoning: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve immediately: Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy!
Notes
- Pasta water is your friend: Don’t forget to reserve some pasta water before draining! The starchy water helps thin the sauce while keeping it silky and helps it cling to the pasta better.
- Don’t overcook the chicken: Overcooked chicken becomes dry and rubbery. Cut pieces evenly and watch them carefully – they cook quickly!
- Fresh garlic matters: Pre-minced garlic from a jar won’t give you the same bright, aromatic flavor as fresh cloves.
- Freshly grated Parmesan is essential: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Buy a block and grate it yourself for the creamiest sauce.
- Sauce too thick? Add reserved pasta water, a tablespoon at a time, until you reach the perfect consistency. Too thin? Let it simmer a bit longer or add more Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 642
- Sugar: 3g
- Sodium: 756mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 158mg
Note: Nutrition information is approximate and will vary based on specific ingredients used and portion sizes.
Tips & Variations
Make it lighter:
- Use half-and-half instead of heavy cream and reduce the amount to 1 cup
- Substitute chicken broth for half of the cream
- Use whole wheat or chickpea pasta for extra fiber
- Add more vegetables to bulk up the dish without extra calories
Spice it up:
- Add 1-2 teaspoons of red pepper flakes for a kick
- Stir in some Cajun seasoning with the chicken
- Add a dash of hot sauce to the cream sauce
- Use spicy Italian sausage instead of chicken
Vegetable additions:
- Sun-dried tomatoes add a sweet-tart flavor
- Sautéed mushrooms bring earthy depth
- Roasted red peppers for color and sweetness
- Broccoli florets for extra nutrition
- Cherry tomatoes burst with freshness
Protein swaps:
- Use shrimp instead of chicken (cook for 2-3 minutes per side)
- Try Italian sausage for more robust flavor
- Make it vegetarian with chickpeas or white beans
- Use turkey cutlets cut into strips
Different pasta shapes:
- Fettuccine for a more traditional Alfredo feel
- Farfalle (bowtie) catches sauce beautifully
- Rigatoni’s ridges hold extra sauce
- Tortellini makes it extra special
Pro Chef Tips
- Season in layers: Don’t just season the chicken – season the pasta water generously (it should taste like the sea!) and taste the final sauce before serving. Building flavor at each step creates depth.
- Use the right heat: When making cream sauces, medium to medium-low heat is your friend. High heat can cause the cream to break or curdle. Patience creates silky, smooth sauce.
- Don’t rinse your pasta: That starchy coating helps the sauce cling better. Drain and immediately add to the sauce while still hot.
- Temper your cheese: Add Parmesan gradually over low heat, stirring constantly. If added too quickly or over high heat, it can become grainy instead of smooth.
- Get a good sear on the chicken: Don’t move it around too much! Let it sit undisturbed for 2-3 minutes to develop a golden crust. This adds incredible flavor through caramelization.
- Finish with fresh elements: A squeeze of fresh lemon juice or a handful of fresh herbs at the very end brightens the rich sauce and adds restaurant-level polish.
- Invest in good Parmesan: Real Parmigiano-Reggiano makes a noticeable difference. Look for the words stamped on the rind – that’s the real deal.
Common Mistakes to Avoid
1. Overcooking the pasta: Mushy pasta ruins the dish. Cook to al dente (it should have a slight bite) since it will continue cooking slightly when tossed with the hot sauce. Always taste-test a minute or two before the package instructions say it’s done.
2. Using pre-grated cheese: Those convenient bags contain cellulose (wood pulp!) to prevent caking, which also prevents smooth melting. Your sauce will be grainy instead of silky. Grate a fresh block yourself – it only takes a minute and makes all the difference.
3. Burning the garlic: Garlic goes from fragrant to burnt in seconds! Once you add garlic to the pan, stay close and stir constantly. Burnt garlic tastes bitter and will ruin your sauce. If it happens, start over with fresh butter and garlic.
4. Adding chicken back too early: If you add the cooked chicken too soon and let it simmer in the sauce for too long, it becomes tough and dry. Add it back at the end, just to warm through and coat with sauce.
5. Not reserving pasta water: This is the secret weapon of professional chefs! The starchy water helps emulsify the sauce and adjust consistency. Put a measuring cup in your colander before draining so you don’t forget.
Storage & Meal Prep
Refrigerator Storage: Store leftover creamy garlic chicken penne in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken as it sits, but don’t worry – it’ll loosen up when you reheat it.
Reheating Instructions:
- Stovetop (best method): Place leftovers in a skillet over medium-low heat. Add 2-3 tablespoons of chicken broth, cream, or milk to loosen the sauce. Stir gently and heat until warmed through, about 5-7 minutes.
- Microwave: Place in a microwave-safe dish, add a splash of liquid (milk or broth), cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until hot.
Important Note: Cream-based sauces don’t love the microwave as much as the stovetop method, as they can separate or become oily. Adding a bit of liquid and stirring well helps maintain the creamy texture.
Make-Ahead & Freezer Notes
Make-Ahead: This dish is best enjoyed fresh, but you can prep components ahead:
- Cook and season the chicken up to 24 hours in advance; store refrigerated
- Mince the garlic and measure out ingredients the night before
- Grate the Parmesan cheese and store in an airtight container
You can also make the complete dish up to 2 hours ahead. Store covered at room temperature, then reheat gently on the stovetop with a splash of cream before serving.
Freezer-Friendly? I’m going to be honest with you – cream-based pasta sauces don’t freeze perfectly. The cream can separate and become grainy when thawed. However, if you need to freeze it, here’s how to do it best:
- Slightly undercook the pasta (it will soften more when reheated)
- Let the dish cool completely
- Store in airtight, freezer-safe containers for up to 2 months
- Thaw overnight in the refrigerator
- Reheat on the stovetop over low heat, adding ¼ cup fresh cream to help the sauce come back together
Pro tip: If you know you’ll want to freeze portions, consider freezing the cooked, seasoned chicken separately and making fresh sauce when you’re ready to eat.
Serving Suggestions
This creamy garlic chicken penne is substantial enough to be a complete meal, but these sides take it to the next level:
Bread:
- Warm, crusty garlic bread for soaking up extra sauce
- Buttery dinner rolls
- Cheesy breadsticks
- Homemade focaccia
Salads:
- Simple Caesar salad with crispy romaine
- Mixed greens with balsamic vinaigrette
- Caprese salad with fresh mozzarella, tomatoes, and basil
- Arugula salad with lemon and shaved Parmesan
Vegetables:
- Roasted asparagus with lemon
- Sautéed green beans with garlic
- Roasted Brussels sprouts
- Steamed broccoli with butter
Drinks:
- Chilled white wine (Pinot Grigio or Chardonnay)
- Sparkling water with lemon
- Iced tea
- Light red wine like Pinot Noir
For a Complete Italian-Inspired Dinner: Start with bruschetta or a charcuterie board, serve the creamy garlic chicken penne as the main course with Caesar salad and garlic bread, and finish with tiramisu or panna cotta for dessert. Your guests will think they’ve been transported to an Italian countryside villa!
FAQs
Q: Can I use chicken thighs instead of chicken breasts? A: Absolutely! Boneless, skinless chicken thighs are actually a fantastic choice for this recipe. They’re more forgiving than chicken breasts (harder to overcook), stay juicier, and have more flavor. Use the same amount and cooking method. Just make sure they reach an internal temperature of 165°F.
Q: My sauce turned out too thick/too thin. How do I fix it? A: Too thick? Stir in the reserved pasta water, a tablespoon at a time, until you reach the desired consistency. The starchy pasta water helps maintain the creamy texture while thinning it out. Too thin? Let it simmer for a few more minutes to reduce, or add a bit more grated Parmesan cheese which will help thicken it naturally.
Q: Can I make this recipe dairy-free? A: Yes, with some modifications! Use coconut cream instead of heavy cream (full-fat works best), nutritional yeast or dairy-free Parmesan substitute, and vegan butter. The flavor will be different but still delicious. Add a squeeze of lemon juice at the end to brighten the coconut cream.
Q: What if I don’t have Italian seasoning? A: Make your own blend! Mix together equal parts dried basil, oregano, and thyme. A typical substitute would be 1 teaspoon dried basil + 1 teaspoon dried oregano + ½ teaspoon dried thyme + ¼ teaspoon garlic powder. Store extra in a small jar for future recipes.
Q: Can I add other vegetables to this dish? A: Definitely! This recipe is very flexible. Great additions include sun-dried tomatoes, mushrooms, roasted red peppers, cherry tomatoes, broccoli, or zucchini. If using heartier vegetables like broccoli, blanch them first. For mushrooms, sauté them with the chicken. For softer vegetables like spinach or cherry tomatoes, add them at the end.
Q: Why is my Parmesan cheese clumping instead of melting? A: This usually happens when pre-grated cheese is used (it contains anti-caking agents), the heat is too high, or the cheese is added too quickly. Always use freshly grated Parmesan, reduce heat to low before adding cheese, and add it gradually while stirring constantly. If it does clump, add a splash of pasta water and stir vigorously – it should smooth out.
Q: How do I know when the chicken is fully cooked? A: The most reliable way is to use an instant-read meat thermometer – chicken should reach 165°F in the thickest part. Visually, the chicken should be white throughout with no pink, and the juices should run clear when pierced. If you cut into a piece and it’s still pink or translucent, keep cooking!
Conclusion
There you have it – your new favorite weeknight dinner recipe! This creamy garlic chicken penne proves that you don’t need hours in the kitchen or a culinary degree to create restaurant-quality meals at home. With tender chicken, perfectly cooked pasta, and a sauce so good you’ll want to lick the bowl (we won’t tell!), this dish delivers comfort, flavor, and satisfaction in every single bite.
The beauty of this recipe is how effortlessly it fits into your life. Need a quick Tuesday dinner? Done. Planning a casual dinner party? This impresses. Want leftovers for lunch tomorrow? Even better. Whether you follow the recipe exactly or make it your own with your favorite vegetables and proteins, you’re guaranteed a delicious result.
I’d love to hear how your creamy garlic chicken penne turns out! Did you add extra garlic? Throw in some sun-dried tomatoes? Make it spicy? Drop a comment below with your experience, and if you loved this recipe, please share it with your friends and save it to your Pinterest boards so you can find it again and again. Happy cooking, and enjoy every creamy, garlicky bite!
