30-Minute Creamy Garlic Chicken Breast Pasta

This creamy garlic chicken breast pasta comes together in 30 minutes and feels like a restaurant dinner on a Tuesday night.

Juicy seared chicken and penne are tossed in a garlic-parmesan sauce with wilted spinach and sun-dried tomatoes. It’s the kind of meal that makes you want to cancel your takeout plans.

Why This Chicken Pasta Works

The chicken stays tender because we sear it quickly and set it aside while the sauce comes together. No dry bits, no rubbery texture.

The sauce is built on garlic, cream, and parmesan, with just enough pasta water to keep it silky. Sun-dried tomatoes add a tangy punch, and spinach wilts in at the end so it keeps a little bite.

Ingredients

• 1 lb boneless, skinless chicken breasts: cut into bite-sized pieces
• 2 tbsp olive oil: divided
• Salt and black pepper: to taste
• 8 oz penne pasta: or any short pasta
• 3 cloves garlic: minced
• ½ cup heavy cream: plus more if needed
• ½ cup grated Parmesan cheese: plus extra for serving
• ⅓ cup oil-packed sun-dried tomatoes: drained and sliced
• 2 cups fresh spinach: packed
• ½ cup reserved pasta water: or more as needed

Variations and Substitutions

• Swap protein: boneless thighs work great here, they stay even juicier.
• Swap greens: arugula or chopped kale can stand in; kale needs an extra minute to wilt.
• Dairy-free: use coconut cream and nutritional yeast instead of cream and parmesan.
• Add heat: a pinch of red pepper flakes with the garlic gives a pleasing kick.
• No sun-dried tomatoes: halved cherry tomatoes or roasted red peppers bring a similar sweetness.

If you love this, try my Lemon Chicken Orzo for a brighter, brothy take.

How To Make Creamy Garlic Chicken Breast Pasta

Step 1: Sear the Chicken

Season the 1 lb chicken pieces generously with salt and black pepper. Warm 1 tablespoon of the olive oil in a large skillet over medium-high heat, then add the chicken in a single layer. Cook for about 4 minutes per side, until the pieces are deeply golden and cooked through. Transfer them to a plate and set aside.

You will see browned bits stuck to the bottom of the pan. Leave them, they will build the sauce’s flavor.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook the 8 oz penne according to the package directions until al dente. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.

Drain the pasta but do not rinse it; the starch on the noodles helps the sauce cling.

Step 3: Build the Garlic Sauce

Turn the heat under the skillet to medium. Add the remaining 1 tablespoon olive oil and the minced garlic. Stir continuously for about 30 seconds, just until fragrant. Pour in the ½ cup heavy cream and let it bubble gently for 2 minutes. Take the pan off the heat and stir in the ½ cup grated Parmesan until the cheese melts into a smooth sauce.

The sauce should look glossy and easily coat the back of a spoon. If it seems tight, add a splash of pasta water.

Step 4: Toss the Pasta and Sauce

Return the drained pasta to the skillet along with the spinach, sliced sun-dried tomatoes, and ½ cup of the reserved pasta water. Toss everything together over low heat for 1 to 2 minutes, just until the spinach wilts and the sauce coats each noodle.

The spinach will turn bright green and the sauce will loosen slightly from the pasta water. If it seems dry, pour in a little more.

Step 5: Add the Chicken and Serve

Return the seared chicken to the pan and give everything a final toss until the pieces are hot and coated in the sauce. Plate the pasta with an extra shower of Parmesan and a crack of black pepper. Serve right away while it’s warm and silky.

A Few Tips for the Best Chicken Breast Pasta

• Cutting the chicken into evenly sized pieces helps it cook at the same rate, so you can pull them all off the heat together.
• Save more pasta water than you think you will need. A full cup gives you room to loosen the sauce without scrambling for the tap.
• Grate your own Parmesan. Pre-shredded cheese often contains anti-caking agents that keep it from melting into a smooth sauce.
• If your sauce feels too thin after tossing, let it simmer an extra minute. If too thick, stir in another tablespoon or two of pasta water.

Easily adjust for a smaller or larger group:

Storing Leftovers

• Refrigerate: Keep any leftovers in an airtight container for up to 3 days. The sauce may thicken as it sits.
• Reheating: Warm gently in a skillet over low heat with a splash of milk or water. Stir often to bring the creaminess back.

This dish does not freeze well because the cream sauce can separate when thawed.

What To Serve With Chicken Breast Pasta

A simple green salad with a lemon vinaigrette cuts through the richness of the cream sauce. I also like a side of roasted broccoli because the charred edges play nicely against the silky pasta. For something crisp, try garlic bread to scoop up any leftover sauce.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner. Use whole milk and whisk in 1 teaspoon of flour when you add the garlic to help it thicken slightly.

Can I make this pasta ahead of time?

It is best served fresh. You can prep the chicken and grate the cheese in advance, but the sauce comes together quickly right before eating.

What if my sauce breaks or looks grainy?

Remove the pan from the heat immediately and whisk in a splash of cold cream or a pat of butter until it comes back together.

Can I use gluten-free pasta?

Absolutely. Any short gluten-free shape works, and the cooking time for the pasta water starch will be similar.

Chicken Breast Pasta Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 610

Ingredients Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil, divided
• Salt and black pepper, to taste
• 8 oz penne pasta
• 3 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
• 2 cups fresh spinach, packed
• ½ cup reserved pasta water, or more as needed

Method

 

1. Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken for about 4 minutes per side until golden and cooked through. Set aside.
2. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
3. In the same skillet over medium heat, add remaining 1 tbsp olive oil and garlic; cook 30 seconds. Add cream and simmer 2 minutes. Off heat, stir in Parmesan until smooth.
4. Add drained pasta, spinach, sun-dried tomatoes, and ½ cup pasta water. Toss over low heat for 1 to 2 minutes until spinach wilts and sauce coats the pasta.
5. Return chicken to the pan, toss to coat, and serve with extra Parmesan and black pepper.

Notes

If the pasta water has cooled, rewarm it slightly before adding so it blends smoothly into the sauce. Taste and adjust salt once everything is combined, especially if you used salted pasta water.