Creamy Garlic Chicken Pasta Recipe
Equipment
Ingredients
- 16 oz boneless, skinless chicken thighs
- 8 oz pasta of choice
- 1/2 small onion, finely diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
For the Sauce:
- 1 cup heavy cream
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tbsp reserved pasta water
Optional Garnish:
- Freshly grated Parmesan
- Freshly cracked black pepper
- Chives
Instructions
- Finely dice the onion and mince the garlic.
- Season the chicken thighs on both sides with the salt, black pepper, and garlic powder, rubbing the seasoning into the meat.
- Bring a large pot of salted water to a boil and cook the pasta until 1 minute before al dente. Reserve 2 tablespoons of the pasta water before draining.
- Heat a pan over medium-high heat with a bit of oil. Add the chicken thighs and sear for about 5 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.
- Reduce the heat to medium and add a little more oil if needed. Add the onions and garlic and cook until softened and fragrant. Stir in the heavy cream, light soy sauce, sugar, and reserved pasta water. Simmer until the sauce begins to thicken.
- Return the chicken to the pan and coat it in the sauce, then remove it and set it aside. Add the cooked pasta to the sauce and toss until every strand is coated and the sauce has reduced to a rich, creamy consistency.
- Thinly slice the chicken and serve it over the pasta.
- Optionally garnish with freshly grated Parmesan, black pepper, and chives.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. I like to store the sliced chicken on top of the pasta rather than mixed in, so the chicken keeps its texture.
- Like any cream-based sauce, it will thicken once chilled. That is totally normal.
- Reheat on the stovetop over medium-low heat with a splash of cream, milk, or water, stirring gently until creamy again. The microwave works too with a tablespoon of milk or water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Creamy Garlic Chicken Pasta Recipe
- Introduction
- Why You’ll Love This Creamy Garlic Chicken Pasta Recipe
- Why the Sauce Matters In This Creamy Garlic Chicken Pasta Recipe
- What You’ll Need To Make This Creamy Garlic Chicken Pasta Recipe
- How to Make This Creamy Garlic Chicken Pasta Recipe
- What to Serve With This Creamy Garlic Chicken Pasta Recipe
- How to Store Creamy Garlic Chicken Pasta
- Reheating Instructions
- Substitutions for Creamy Garlic Chicken Pasta Recipe
- What to Make Next
Introduction
If you’re looking for an easy dinner that’s super delicious despite the effort, this Creamy Garlic Chicken Pasta Recipe is exactly the kind of meal I love making at home. Once the chicken thighs are done cooking in the pan, I use that exact same pan to build a delicious garlic cream sauce that coats every strand of pasta. There’s also one unexpected ingredient (soy sauce!) in the sauce that adds an extra layer of flavor without overpowering the other ingredients, which in my opinion makes this sauce stand out from a classic alfredo. At the end of the day, this Creamy Garlic Chicken Pasta Recipe comes together in 30 minutes with just a pan and a pot, and every bite is creamy, garlicky, and so satisfying.
Why You’ll Love This Creamy Garlic Chicken Pasta Recipe
One of the reasons I love this Creamy Garlic Chicken Pasta Recipe is because every step is simple, yet each one is crucial for proper flavor. The chicken gets cooked first, which gives it that golden crust while also leaving behind all those browned bits (which are super important for flavor!) in the pan. You should never wash the pan after cooking the chicken, because those bits get scraped up as the onions and garlic cook, and that’s where a lot of the flavor in the sauce comes from. Once you add the sauce ingredients, the pasta goes in and finishes cooking right in the cream sauce, soaking up all that garlic flavor while releasing its starches into the sauce. That starch helps thicken the sauce naturally and gives it that classic texture that sticks to every noodle. It’s the definition of beauty in simplicity, and I’m sure you’ll enjoy it just as much as I do!
Why the Sauce Matters In This Creamy Garlic Chicken Pasta Recipe
The sauce is what really makes this Creamy Garlic Chicken Pasta Recipe stand out among standard pasta recipes. Heavy cream is extremely important because it thickens naturally as it simmers, so there’s no need for any additional thickening agents. The ingredient that catches most people off guard is the light soy sauce, and trust me, it doesn’t make the pasta taste like soy sauce at all. What it does is add an umami saltiness that emphasizes the garlic and makes the cream sauce taste more well rounded. I also add a small amount of sugar that helps balance the saltiness, without making the sauce taste sweet. These flavors are what make this recipe so addicting!
What You’ll Need To Make This Creamy Garlic Chicken Pasta Recipe
- Chicken thighs – Boneless, skinless chicken thighs are the most forgiving and pair very well with the sauce.
- Pasta – Any pasta works, but I personally like to use rigatoni.
- Onion and garlic – Finely diced onion and freshly minced garlic create the flavorful base of the sauce.
- Seasonings – You can use whatever you like for your chicken thighs. I love salt, black pepper, and garlic powder.
- The sauce – Heavy cream, light soy sauce, sugar, and reserved pasta water.
- Optional toppings – Freshly grated Parmesan, cracked black pepper, and chopped chives add more flavor and texture.
How to Make This Creamy Garlic Chicken Pasta Recipe
Finely dice the onion, mince the garlic, and bring a large pot of water to a boil for the pasta.
Season both sides of the chicken thighs with the salt, black pepper, and garlic powder.
Cook the pasta until 1 minute before al dente. Before draining, reserve about 2 tablespoons of the pasta water.
Meanwhile, heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken thighs and cook for about 5 minutes per side. Transfer the chicken to a plate and let it rest.
If needed, add a little more oil before adding the diced onion and minced garlic. Cook until softened and fragrant, scraping up the browned bits left behind by the chicken.
Stir in the heavy cream, light soy sauce, sugar, and reserved pasta water. Let the sauce simmer for a few minutes until it begins to thicken.
Return the chicken to the skillet briefly to coat it in the sauce, then transfer it back to the plate.
Add the cooked pasta to the skillet and toss until it’s coated in the creamy sauce and it reaches your desired consistency.
Slice the chicken into thin strips and serve it over the pasta. Finish with grated Parmesan, cracked black pepper, and chopped chives.
What to Serve With This Creamy Garlic Chicken Pasta Recipe
This Creamy Garlic Chicken Pasta Recipe is already great by itself, but you can serve it with a few sides depending on what you have on hand:
- Garlic bread. Perfect for soaking up all of that creamy sauce.
- Simple arugula salad. Toss arugula with lemon juice, olive oil, and shaved Parmesan for a great side to your pasta.
- Roasted broccolini. Roasted until lightly charred and finished with a squeeze of fresh lemon.
How to Store Creamy Garlic Chicken Pasta
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. When I store this Creamy Garlic Chicken Pasta Recipe, I like to put the sliced chicken on top of the pasta instead of mixing everything together. This helps the chicken retain its texture while the pasta continues to develop flavor. Like any cream-based sauce, it will thicken once it’s chilled. That’s totally normal and very easy to solve when reheating.
Reheating Instructions
- Stovetop (best method). Add the pasta to a pan over medium-low heat with a splash of cream, milk, or water. Stir gently for 3 to 4 minutes until the sauce becomes creamy again.
- Microwave. Place the pasta in a microwave-safe bowl with a tablespoon of milk or water. Cover with a paper towel and microwave for about 2 minutes, stirring halfway through.
Substitutions for Creamy Garlic Chicken Pasta Recipe
This Creamy Garlic Chicken Pasta Recipe is really easy to adjust based on what you already have at home:
- Chicken breast or shrimp. Either works well if you don’t have chicken thighs. Cooking times vary with the thickness of the chicken breast, so keep an eye on the doneness.
- Half-and-half or evaporated milk. Both can replace the heavy cream for a lighter version. The flavors will still be there, but you may need a cornstarch slurry to help thicken the sauce.
- Mushrooms or spinach. Saute sliced mushrooms with the onions, or stir fresh spinach into the sauce during the last minute of cooking until it’s wilted.
What to Make Next
Want more garlicky noodles? Try my Creamy Garlic Butter Noodles!
Craving more chicken? You’ll love my Honey Chili Chicken!
Prefer beef instead? Cook my Garlic Ground Beef!
