Creamy Garlic Chicken Pasta

Tender chicken and penne are tossed in a rich homemade garlic Parmesan cream sauce for an easy, comforting family dinner.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 488kcal

Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
Season the chicken with salt, pepper, and Italian seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, or until golden and cooked through. Transfer to a plate.
Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for 30–60 seconds, just until fragrant.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the chicken broth, followed by the heavy cream. Simmer for 3–5 minutes, until slightly thickened.
Reduce the heat as needed and stir in the Parmesan until melted and smooth. Season with salt, pepper, and optional red pepper flakes.
Return the chicken to the skillet and stir to coat. Add the cooked penne and toss until everything is evenly covered in sauce.
Stir in spinach or sun-dried tomatoes, if using, and cook for another 1–2 minutes until heated through. Taste, adjust the seasoning, and serve immediately

Cook the Garlic Gently: Heat it only until fragrant to prevent bitterness.
Whisk Gradually: Slowly add the broth to the roux to keep the sauce smooth.
Use Fresh Parmesan: Freshly grated Parmesan melts more smoothly into the cream sauce.
Adjust the Sauce: Add a splash of broth, cream, or reserved pasta water if it becomes too thick.
Check the Chicken: Cook chicken to a safe internal temperature of 165°F (74°C).