🍝 Creamy Garlic Chicken & Penne
Rich • Comforting • Restaurant-Style
Full Recipe With Q & A
⏱ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
🍽 Servings
3–4 servings
🧾 Ingredients
Chicken
-
400–500 g boneless chicken breast, sliced
-
1 tbsp olive oil
-
½ tsp salt
-
½ tsp black pepper
-
½ tsp paprika
-
½ tsp Italian seasoning
Pasta
-
300 g penne pasta
-
Salt for boiling water
Creamy Garlic Sauce
-
2 tbsp butter
-
5–6 cloves garlic, minced
-
1 cup cooking cream or heavy cream
-
½ cup milk
-
½ cup grated Parmesan cheese
-
½ tsp chili flakes (optional)
-
Salt & pepper to taste
Optional Add-Ins
-
1 cup mushrooms or spinach
-
Fresh parsley or basil for garnish
👩🍳 Instructions
1️⃣ Cook the Pasta
-
Boil penne in salted water until al dente.
-
Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Cook the Chicken
-
Heat olive oil in a large pan over medium-high heat.
-
Season chicken with salt, pepper, paprika, and Italian seasoning.
-
Cook 5–6 minutes until golden and fully cooked.
-
Remove chicken and set aside.
3️⃣ Make the Creamy Garlic Sauce
-
In the same pan, melt butter.
-
Add garlic and sauté 30 seconds until fragrant (don’t burn).
-
Pour in cream and milk, stir gently.
-
Add Parmesan cheese and chili flakes.
-
Simmer 3–4 minutes until slightly thickened.
4️⃣ Combine Everything
-
Add cooked chicken and pasta to the sauce.
-
Toss well, adding reserved pasta water if needed.
-
Cook 2 minutes until creamy and well coated.
5️⃣ Serve
-
Garnish with parsley and extra Parmesan.
-
Serve hot.
🥗 Nutrition (Approx. per serving)
-
Calories: ~560
-
Protein: ~32 g
-
Carbs: ~52 g
-
Fat: ~25 g
❓ Q & A
Q: Can I use chicken thighs instead of breast?
A: Yes, thighs are juicier—just cook a little longer.
Q: Can I make this without cream?
A: Use evaporated milk or half-and-half, but the sauce will be lighter.
Q: How do I prevent the sauce from curdling?
A: Keep heat medium-low and don’t boil after adding cream.
Q: Can I add vegetables?
A: Yes—spinach, mushrooms, broccoli, or sun-dried tomatoes work great.
Q: Is this recipe freezer-friendly?
A: Cream sauces don’t freeze well. Best enjoyed fresh or within 2 days refrigerated.
Q: Can I make it spicy?
A: Add more chili flakes or a splash of hot sauce.
