Creamy Garlic Chicken Pasta
A creamy garlic chicken pasta with a lighter pan sauce, tender chicken, and enough pasta water to keep the sauce glossy instead of heavy.
Cook This Meal
Ingredients
- 8 oz short pasta penne, rotini, or shells
- 1 lb boneless chicken thinly sliced
- 4 cloves garlic minced
- 1 tbsp olive oil for cooking
- 1 tbsp butter for sauce
- 1 cup milk or half-and-half warm if possible
- 1/2 cup parmesan cheese finely grated
- 1/2 cup reserved pasta water use as needed
- 2 cups spinach optional
- 1 tsp lemon zest optional finish
Steps
- Boil pasta in salted water until just tender. Reserve pasta water before draining.
- Season chicken with salt and pepper. Cook in oil over medium-high heat until browned and cooked through.
- Lower heat and add butter and garlic. Stir for 30 seconds so the garlic smells fragrant, not browned.
- Add milk or half-and-half and simmer gently for 2 minutes. Stir in parmesan until smooth.
- Add pasta and spinach if using. Loosen with pasta water until the sauce coats the noodles.
- Taste, adjust salt and pepper, and finish with lemon zest if you want brightness.
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Estimated Nutrition
Nutrition estimates are for general cooking guidance only and are not medical advice, diagnosis, treatment, or condition-specific diet guidance. If you have allergies, dietary restrictions, medications, or a medical condition, check ingredient labels and consult a qualified professional.
Reviewed cooking notes
Why this recipe works
Pasta water makes the sauce glossy
Reserved pasta water helps loosen the sauce and lets it cling to the noodles instead of turning heavy.
Garlic needs gentle heat
Cooking garlic briefly keeps it fragrant and sweet, while over-browning can make the sauce bitter.
Parmesan melts better off high heat
Lower heat keeps the cheese from clumping and helps the sauce stay smooth.
Chicken cooks first for better browning
Searing the chicken before building the sauce adds flavor to the pan and keeps the pasta from getting crowded.
Cook with what you have
Simple swaps
| Missing | Try instead |
|---|---|
| Half-and-half | Use milk for lighter sauce or heavy cream for richer sauce. |
| Parmesan | Use pecorino, grana padano, or a small amount of cream cheese for body. |
| Chicken breast | Use chicken thighs, rotisserie chicken, shrimp, or mushrooms. |
| Spinach | Use peas, broccoli, kale, or skip the vegetable. |
| Short pasta | Use spaghetti or fettuccine, but toss thoroughly so sauce coats evenly. |
Cook by sight, smell, and texture
Cooking checkpoints
Chicken
- Chicken is lightly browned
- Pieces are cooked through
- Pan has browned bits for flavor
Garlic
- Garlic smells fragrant
- Color stays pale gold
- No burnt or bitter smell
Sauce
- Dairy simmers gently
- Parmesan melts smoothly
- Sauce loosens with pasta water
Final toss
- Pasta is coated and glossy
- Sauce is not dry or soupy
- Spinach is just wilted if using
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