Creamy Garlic Chicken Pasta is the kind of dinner that disappears fast. Juicy chicken thighs, tender rotini, and a rich garlic cream sauce bring big flavor without a lot of work. It’s cheesy, bold, and made to feed a hungry group. You get crispy seared chicken, loads of fresh garlic, and a creamy base that clings to every bite of pasta. Perfect for weeknights, leftovers, or feeding a crowd.
Creamy Garlic Chicken Pasta Recipe
Chicken thighs keep this rich and tender, and rotini holds onto every drop of sauce. The cheese blend melts into something smooth and savory with just the right amount of pull.
This is garlic-forward but not overpowering. You’ll get depth from both fresh and granulated garlic, and the bell pepper adds a little texture and sweetness to balance things out.
If you’re after something that feels like comfort food without being heavy, this one checks every box. It’s the kind of dish people remember and ask for again.
Why You’ll Love This Dish
- Big Flavor, Simple Steps – Straightforward process that builds serious flavor fast.
- Garlic Lover’s Dream – Two types of garlic for a layered, savory taste.
- Creamy Without Feeling Too Heavy – Balanced with stock and just enough cheese.
- Picky-Eater Approved – No strange textures or strong ingredients.
- Great Leftovers – Holds up well in the fridge and reheats without separating.
Creamy Garlic Chicken Pasta Shopping List
Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.
- Boneless Skinless Chicken Thighs – Richer and more forgiving than breasts. Great for quick pan-searing and slicing.
- Rotini Pasta – Twists help catch and hold sauce. Penne or fusilli also work well.
- Olive Oil – Light base for cooking and browning. Adds a little flavor too.
- Garlic – Fresh cloves bring strong, classic flavor. Use six for boldness.
- Onion Powder – Adds mild savory depth and boosts the chicken seasoning.
- Salt – Divided between pasta water, chicken, and sauce to layer flavor.
- Black Pepper – Just enough to balance the richness without making it spicy.
- Granulated Garlic – Boosts the garlic flavor in the spice mix. Handy pantry staple.
- Chicken Stock – Deglazes the pan and forms the base of the cream sauce.
- Heavy Whipping Cream – Thick, rich, and reliable for smooth sauce texture.
- Red Bell Pepper – Sliced thin for sweetness, crunch, and color contrast.
- Shredded Parmesan Cheese – Salty, nutty, and sharp. Melts into the sauce smoothly.
- Italian Cheese Blend – Adds creaminess and pull. Usually includes mozzarella and provolone.
- Chopped Italian Parsley – A bright, fresh finish that breaks up the richness.
How To Make Garlic Chicken Pasta
Looking to see what you’re getting into here? Below is a general overview of the recipe steps. When you’re cooking, make sure to use the recipe card at the bottom of the post for the full instructions.
- Cook the Chicken
Season the chicken with onion powder, granulated garlic, salt, and pepper. Brown each side in olive oil over medium-low heat, 4 to 5 minutes per side. Remove from the pan. - Deglaze the Pan
Add chicken stock to the same pan to scrape up all the browned bits. Stir in cream and bell pepper and bring to a simmer. - Boil the Pasta
Cook rotini in salted water until al dente. Drain and set aside. - Make the Sauce
Once the cream is gently simmering, stir in the Parmesan and Italian cheese blend until melted and smooth. - Finish and Combine
Slice the chicken and return it to the sauce. Season to taste with remaining salt and pepper. Pour the sauce over the pasta and toss to combine. Garnish with parsley.
Garlic Chicken Pasta FAQ
Cool completely and store in an airtight container in the fridge for up to 4 days.
Reheat in a pan over low heat or in the microwave. Add a splash of milk or cream if the sauce has thickened too much.
You can prep the chicken and sauce a day ahead and reheat when ready. Cook pasta fresh if possible for the best texture.
Swap rotini for penne or fusilli. Use chicken breasts if you prefer. Bell peppers can be left out or replaced with mushrooms or spinach.
Serve This With…
Creamy Garlic Chicken Pasta brings together bold flavor, creamy texture, and comfort in every bite. It’s satisfying without being fussy, easy to pull together, and built for repeat requests. Whether you’re feeding picky kids or hungry adults, this one always lands.
PIN FOR LATER!
Creamy Garlic Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 pound rotini pasta
- 2 tablespoons olive oil
- 6 cloves garlic
- 1 teaspoon onion powder
- 1 1/2 teaspoon salt (divided)
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 cup chicken stock
- 2 cups heavy whipping cream
- 1 red bell pepper (julienne)
- 4 ounces shredded Parmesan cheese
- 6 ounces Italian cheese blend
- 1 teaspoon chopped Italian parsley
Instructions
- In a large sauce pan, add the olive oil and turn the stove top on medium low heat.
- Bring 4 quarts water to a boil in a large pot.
- Sprinkle the onion powder, garlic powder, and 1/2 teaspoon of the salt on both sides of the chicken.
- Put the chicken into the pan and brown each side for 4-5 minutes.
- Pull the chicken from the pan.
- Deglaze the pan with the chicken stock.
- Add the cream and the bell pepper and bring it to a simmer.
- Add the pasta to the large pot once the water is boiling and cook until al dente according to the label on the box, then drain the noodles.
- Once the cream sauce is simmering, add the Parmesan and Italian blend cheeses.
- Stir the entire mixture together and let all the cheese melt.
- Slice the chicken into strips and then add back into the sauce.
- Use the remaining salt and pepper and add in to the sauce what you need to taste.
- Pour the noodles into a large serving bowl.
- Add in the sauce on top of the noddles and mix together.
- Sprinkle the chopped parsley over the top and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 752Total Fat: 53gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 223mgSodium: 1131mgCarbohydrates: 30gFiber: 2gSugar: 4gProtein: 40g