Last autumn, during one of those quiet afternoons when the wind hummed through the maple trees outside my kitchen window, I decided to make something warm, comforting, and simple. I had no grand plan—just a craving for something creamy and garlicky to wrap up the day.
As a retired teacher, I often find joy in small things now: a tidy herb garden, handwritten recipe cards stained with years of use, and the hum of pasta boiling on the stove. That afternoon, I pulled out a package of chicken, a box of penne, and a bulb of garlic so fragrant it reminded me of my grandmother’s kitchen on Sunday mornings.
She used to cook in silence, except for the occasional hum of an old hymn or the clatter of a wooden spoon tapping the side of a pot. This dish wasn’t one of hers exactly—but as I stirred the cream into the bubbling skillet and watched the Parmesan melt into silk, I thought about how she’d approve. It’s a dish that doesn’t ask for fancy steps or hard-to-find ingredients, just a little patience and a wooden spoon.
Cooking now feels like a way to keep her close—like she’s in the room, guiding my hand with each turn of the spoon. And when I tasted that first bite—tender chicken wrapped in velvety sauce, garlic just shy of sharp, and pasta with the perfect bite—I knew I’d be making this again. Probably many times. It’s one of those recipes that quietly earns its place in your life.
Short Description
Creamy Garlic Chicken and Penne is a rich and comforting pasta dish featuring juicy chicken, aromatic garlic, and a velvety cream sauce, perfect for a cozy dinner any night of the week.
Key Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 5 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Chopped fresh parsley (optional)
Tools Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Whisk
- Sharp knife and cutting board
- Colander
Cooking Instructions
Step 1: Cook the Penne
Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente—firm to the bite but not hard—about 9 to 11 minutes. Drain and set aside, but don’t rinse; the starch helps the sauce cling better.
Step 2: Sear the Chicken
In a large skillet, heat olive oil over medium heat. Season the chicken with salt and pepper. Add the pieces to the pan and cook for 5–7 minutes, turning occasionally until they’re golden brown on the outside and fully cooked inside. Remove the chicken from the pan and set it aside on a plate.
Step 3: Make the Garlic Butter Base
In the same skillet, lower the heat slightly and melt the butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to let the garlic brown—it should smell rich, not bitter.
Step 4: Build the Creamy Sauce
Sprinkle the flour into the pan and whisk quickly to form a roux. Cook it for 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth while whisking to avoid lumps. Add the heavy cream slowly, continuing to stir until the mixture becomes smooth and creamy.
Step 5: Add Cheese and Seasoning
Stir in the Parmesan cheese and Italian seasoning. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and the cheese melts into the sauce.
Step 6: Combine Everything
Return the cooked chicken to the pan and stir to coat it in the sauce. Add the cooked penne and toss everything together until the pasta is well-coated and creamy. Let it cook for another minute to absorb flavor.
Step 7: Garnish and Serve
Taste and adjust salt and pepper if needed. Garnish with chopped fresh parsley and serve hot.
Why You’ll Love This Recipe
– Rich, creamy, and comforting
– Quick enough for a weeknight, special enough for guests
– Balanced with protein, carbs, and flavor
– Family-friendly and picky-eater approved
– Easily customizable to suit your pantry or diet
Mistakes to Avoid & Solutions
Mistake 1: Overcooking the Chicken
Solution: Cook on medium heat and remove from the pan once golden. It finishes gently in the sauce later.
Mistake 2: Letting Garlic Burn
Solution: Garlic cooks quickly—only 30 seconds needed. Stir constantly and avoid high heat.
Mistake 3: Lumpy Sauce
Solution: Whisk constantly while adding broth and cream. If lumps form, use a fine-mesh strainer to smooth it.
Mistake 4: Pasta Too Soft
Solution: Cook it just until al dente. Overcooked pasta turns mushy, especially when tossed in hot sauce.
Mistake 5: Sauce Too Thin
Solution: Simmer for a few extra minutes, stirring gently. If needed, add a teaspoon of flour mixed with cold broth to thicken.
Serving and Pairing Suggestions
Serve it with a crisp green salad tossed in lemon vinaigrette
Add roasted vegetables on the side: broccoli, asparagus, or zucchini work great
Pair with garlic bread or a crusty baguette for soaking up sauce
Works well for casual dinners or plated for a cozy dinner party
Serve family-style in a large bowl or in individual portions with extra Parmesan on top
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Not ideal due to the cream sauce, but possible. Use a freezer-safe container and consume within 1 month.
Reheat on Stovetop: Add a splash of milk or broth and warm over low heat, stirring often until creamy again.
Microwave: Heat in short intervals, stirring each time, to prevent separation. Cover loosely with a lid or paper towel.
FAQs
1. Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Try whole milk or add a teaspoon of cornstarch to thicken.
2. Can I use pre-cooked chicken or rotisserie chicken?
Absolutely! Add it during Step 6 and simmer just until heated through.
3. Is it okay to use different pasta shapes?
Sure! Fusilli, rigatoni, or farfalle work well—they hold onto sauce nicely.
4. Can I make this dish gluten-free?
Yes. Use gluten-free pasta and substitute the flour with gluten-free all-purpose flour.
5. How can I make it lighter?
Use half-and-half instead of heavy cream, and reduce the Parmesan slightly. You can also bulk it up with steamed veggies.
Tips & Tricks
Add a splash of white wine before the cream for a bright flavor boost
Warm the broth before adding—it helps keep the sauce smooth
Don’t skip seasoning each layer—chicken, sauce, and pasta all benefit from proper seasoning
Let the pasta rest in the sauce for a minute before serving—it absorbs the flavor
Fresh Parmesan melts better than pre-grated; it’s worth the effort
Recipe Variations
1. Mushroom Garlic Chicken Penne
Add 1 cup of sliced mushrooms in Step 3 with garlic. Cook until softened before adding flour. It brings an earthy depth.
2. Spinach Alfredo-Style Penne
Stir in 2 cups of fresh spinach after Step 6. Let it wilt before serving for a greener, iron-rich version.
3. Spicy Cajun Chicken Penne
Replace Italian seasoning with 1 tsp Cajun seasoning. Add a pinch of chili flakes. It gives the dish a warm kick.
4. Lemon Herb Chicken Penne
Add 1 tbsp lemon juice and 1 tsp lemon zest during Step 5 for brightness. Swap Parmesan with Pecorino if desired.
5. Broccoli Garlic Chicken Penne
Steam 1 cup broccoli florets and toss them in at Step 6. A great way to get more greens into the dish.
Final Thoughts
Creamy Garlic Chicken and Penne is hearty without being heavy, comforting yet quick to prepare. You can dress it up or down depending on the day—or the mood. It’s a dish that satisfies without fuss, the kind you come back to when you need something familiar and foolproof. And every time that aroma of garlic and cream fills my kitchen, I feel a quiet joy in sharing something made with care.
In a way, recipes like this carry stories—not just mine, but yours too, once you’ve stirred your own memories into the pot. That’s the magic of a good meal. It nourishes more than just the body. And hopefully, when you cook this dish, it becomes a favorite in your home too.
Creamy Garlic Chicken And Penne
Print ThisIngredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 5 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Chopped fresh parsley (optional)
Instructions
Step 1: Cook the Penne
Boil a large pot of salted water. Cook penne until al dente, about 9–11 minutes. Drain and set aside—don’t rinse.
Step 2: Sear the Chicken
Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, cook for 5–7 minutes until golden and cooked through. Set aside.
Step 3: Make the Garlic Butter Base
In the same skillet, melt butter. Sauté minced garlic for 30 seconds until fragrant, not browned.
Step 4: Build the Creamy Sauce
Whisk in flour to form a roux; cook 1 minute. Slowly add chicken broth and cream, whisking until smooth.
Step 5: Add Cheese and Seasoning
Stir in Parmesan and Italian seasoning. Simmer for 2–3 minutes until the sauce thickens.
Step 6: Combine Everything
Add chicken and penne to the sauce. Toss to coat and heat for 1 minute.
Step 7: Garnish and Serve
Taste, adjust seasoning, and top with fresh parsley. Serve hot.
