The Best Creamy Garlic Butter Chicken Pasta

I can’t tell you how many times I’ve stood in my kitchen at 5 PM, staring into the fridge and wondering what magic I could pull together for dinner.

That’s exactly how this Creamy Garlic Butter Chicken Pasta came to life—one of those “let’s see what happens” moments that turned into pure gold.

The smell of butter and garlic sizzling together still makes my heart skip a beat, and when you toss tender chicken and silky pasta into that heavenly sauce, you’ve got yourself a weeknight winner that tastes like you spent hours cooking.

Why You’ll Love This Butter Chicken Pasta

What makes this Creamy Garlic Butter Chicken Pasta perfect for any occasion is how it transforms simple pantry ingredients into something that feels special.

The rich, velvety sauce clings to every strand of pasta while the garlic adds that perfect aromatic punch.

It’s quick enough for busy Tuesday nights but elegant enough when unexpected guests drop by.

My Perfect Pairings

When I make this pasta, I love serving it alongside my cranberry apple quinoa salad for a fresh contrast to all that creamy richness.

The bright, tangy flavors cut through beautifully.

For lighter occasions, I’ll pair it with my green bean almond and peach salad, the crisp textures and sweet notes create such a lovely balance on the plate.

Everything You Need for the Perfect Creamy Garlic Butter Chicken Pasta

For the Pasta:

• 10 oz pasta of your choice (fettuccine, penne, or rigatoni work beautifully)
• 1 tablespoon salt for pasta water

For the Chicken:

• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

For the Creamy Garlic Sauce:

• 4 tablespoons butter
• 6 garlic cloves, minced (don’t skimp on this!)
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1¼ cups heavy cream
• ¾ cup freshly grated Parmesan cheese
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 3 tablespoons fresh parsley, chopped

Pro tip: Use freshly grated Parmesan, it melts so much better than the pre-grated stuff and gives you that silky texture we’re after.

How I Make This Creamy Garlic Butter Chicken Pasta

1. Start the pasta water. Fill a large pot with water, add salt, and bring to a rolling boil. Cook your pasta according to package directions until al dente. Before draining, save ½ cup of that starchy pasta water—it’s liquid gold for bringing everything together. Drain and set aside.
2. Prepare the chicken. While the pasta cooks, season your chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and cover to keep warm.
3. Build the garlic base. In the same skillet, reduce heat to medium and add butter. Once melted and foaming, add minced garlic. Cook for 30-45 seconds until fragrant—you want that beautiful aroma but don’t let it brown.
4. Create the roux. Sprinkle flour over the garlic butter and whisk constantly for 1-2 minutes. This step prevents any flour taste and creates the base for our silky sauce.
5. Add liquids gradually. Slowly pour in chicken broth while whisking, then add the heavy cream. The mixture might look a bit thin at first—that’s normal. Bring to a gentle simmer and cook for 3-4 minutes, whisking frequently until it starts to thicken.
6. Bring it all together. Return the cooked chicken to the skillet, then add your drained pasta. Toss everything together, adding a splash of reserved pasta water if needed to achieve that perfect creamy consistency. Remove from heat and stir in Parmesan cheese until melted and smooth.
7. Final touches. Season with salt, pepper, and red pepper flakes to taste. Sprinkle with fresh parsley just before serving for that pop of color and freshness.

The little things that make Garlic Butter Chicken Pasta turn out amazing

The secret to restaurant-quality results lies in not rushing the sauce.

When you add the flour to the garlic butter, give it that full minute or two to cook out—raw flour tastes terrible and will ruin your beautiful Creamy Garlic Butter Chicken Pasta.

Also, always add your liquids gradually while whisking. I learned this the hard way when I dumped everything in at once and ended up with lumpy disaster!

Keep your heat at medium or lower once you add the cream to prevent curdling. Trust me, patience pays off here.

Can I make this dish ahead of time?

While this Creamy Garlic Butter Chicken Pasta is best served fresh, you can prep the components separately. Cook the chicken and store it in the fridge, then make the sauce fresh when ready to serve.

Cream sauces don’t reheat perfectly, but if you have leftovers, add a splash of milk or cream when reheating to restore that silky texture.

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What if I don’t have heavy cream?

You can substitute with half-and-half, though your sauce won’t be quite as rich.

For a lighter version, try using evaporated milk or even whole milk—just remember it won’t thicken as much, so you might need to simmer it a bit longer.

Can I freeze this pasta dish?

I don’t recommend freezing cream-based pasta dishes as they tend to separate and become grainy when thawed.

This recipe is perfect for meal prep for 2-3 days in the refrigerator, but enjoy it fresh for the best experience.

What pasta shapes work best?

Any pasta that holds sauce well is perfect! Fettuccine is classic, but penne, rigatoni, or shells all grab onto that creamy garlic goodness beautifully.

Just avoid very thin pasta like angel hair—it gets lost in this rich sauce.

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From weeknight pasta solutions to special occasion dishes, you’ll find plenty of inspiration for your kitchen adventures. Come follow me at Pinterest and let’s cook together!

My Favorite Occasions to Make Creamy Garlic Butter Chicken Pasta

This recipe has become my go-to for Sunday family dinners when we’re all gathered around the table sharing stories from our week.

I also love making it when friends come over unexpectedly—it feels fancy but comes together so quickly. During colder months, there’s something about this warm, comforting bowl that just hits differently.

The kids always request it for their birthday dinners, and honestly, I never get tired of watching their faces light up when they take that first bite.