25 Delicious Garlic Chicken and Pasta Culinary Creations

Are you craving a comforting, flavorful meal that comes together with minimal fuss? Garlic chicken and pasta is the ultimate weeknight dinner hero, offering endless possibilities from creamy Alfredo to zesty lemon herb creations. We’ve gathered 25 of the most delicious recipes that will transform your dinner routine. Get ready to find your new family favorite among these mouthwatering culinary creations!

Creamy Garlic Chicken Alfredo with Penne

Diving into my recipe archives, I rediscovered this comforting classic that always reminds me of cozy Sunday dinners with my family. There’s something magical about how garlic and cream transform simple chicken and pasta into pure comfort food that everyone at my table devours within minutes.

Ingredients

– 1 lb boneless, skinless chicken breasts (I like to slice them thin for faster cooking)
– 8 oz penne pasta (the ridges hold the sauce beautifully)
– 3 tbsp unsalted butter (I always use real butter for that rich flavor)
– 4 garlic cloves, minced (fresh is essential—no jarred garlic here!)
– 1 cup heavy cream (go for the good stuff, it makes all the difference)
– 1 cup grated Parmesan cheese (I prefer freshly grated rather than pre-shredded)
– 2 tbsp chopped fresh parsley (from my little kitchen herb garden)
– 1 tsp salt (I use kosher salt for better distribution)
– ½ tsp black pepper (freshly ground, of course)
– ¼ tsp red pepper flakes (my secret for a subtle kick)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, slice chicken breasts into ½-inch thick strips and season both sides with salt and pepper.
4. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter until it stops foaming.
5. Add chicken strips in a single layer and cook for 4 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Reduce heat to medium-low and add remaining 2 tablespoons of butter to the same skillet.
8. Add minced garlic and cook for exactly 1 minute until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
10. Gradually whisk in grated Parmesan cheese until completely melted and sauce is smooth.
11. Stir in red pepper flakes and adjust seasoning if needed.
12. Drain cooked pasta, reserving ¼ cup of pasta water.
13. Add drained pasta to the cream sauce along with 2 tablespoons of reserved pasta water.
14. Return cooked chicken to the skillet and toss everything together until well coated.
15. Garnish with chopped fresh parsley before serving.

Outstandingly creamy and perfectly balanced, this Alfredo coats every penne ridge with velvety sauce while the garlic provides just enough punch to cut through the richness. I love serving it in shallow bowls with extra Parmesan for sprinkling, and sometimes I’ll add steamed broccoli right into the mix for a complete meal that feels both indulgent and comforting.

Garlic Butter Chicken and Spaghetti

Remember those cozy Sunday evenings when you just want something comforting without spending hours in the kitchen? That’s exactly why this garlic butter chicken and spaghetti became my go-to weeknight hero—it’s the kind of meal that feels like a warm hug after a long day, and trust me, it’s way easier to make than you’d think.

Ingredients

– 1 lb boneless, skinless chicken breasts, sliced into strips (I always pat them dry with paper towels first—it helps them get that perfect golden sear)
– 8 oz spaghetti (I’m partial to bronze-cut spaghetti for its lovely texture that holds sauce so well)
– 4 tbsp unsalted butter (I keep mine cold until the very moment I need it)
– 4 cloves garlic, minced (freshly minced garlic makes all the difference here, no jarred stuff!)
– 1/2 cup heavy cream (room temperature blends more smoothly into the sauce)
– 1/4 cup grated Parmesan cheese (I like to use the real deal, freshly grated from a block)
– 2 tbsp chopped fresh parsley (I grow mine in a little kitchen herb garden—so worth it!)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (adjust to your spice preference, but I love the subtle kick)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While spaghetti cooks, season chicken strips evenly with salt and black pepper on both sides.
4. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter until foaming subsides.
5. Add chicken strips to the hot skillet in a single layer, making sure not to overcrowd the pan.
6. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
7. Remove chicken from skillet and set aside on a clean plate, covering loosely with foil to keep warm.
8. Reduce skillet heat to medium-low and add remaining 2 tablespoons of butter.
9. Add minced garlic to the melted butter and cook for 1 minute until fragrant but not browned.
10. Pour heavy cream into the skillet, stirring constantly with a wooden spoon to incorporate the butter and garlic.
11. Simmer the cream sauce for 2-3 minutes until slightly thickened, stirring frequently to prevent scorching.
12. Drain cooked spaghetti, reserving 1/4 cup of pasta water before draining completely.
13. Add drained spaghetti directly to the cream sauce in the skillet.
14. Sprinkle grated Parmesan cheese over the spaghetti and sauce.
15. Toss spaghetti continuously for 1-2 minutes until evenly coated with the creamy sauce, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
16. Return cooked chicken strips to the skillet, nestling them into the spaghetti.
17. Sprinkle chopped parsley and red pepper flakes over the entire dish.
18. Give everything one final gentle toss to distribute the herbs and spices evenly.
19. Divide between serving plates immediately while hot. Ultimately, what I love most about this dish is how the tender chicken contrasts with the silky spaghetti—each bite delivers that rich garlic butter flavor that somehow manages to be both comforting and elegant. Sometimes I’ll serve it with a simple green salad on the side, or just enjoy it as is with an extra sprinkle of Parmesan because, let’s be honest, there’s no such thing as too much cheese.

Lemon Garlic Chicken Pasta with Spinach

Last night, as I was staring into my fridge wondering what to make with the chicken breasts I’d thawed, I remembered the jar of preserved lemons my friend brought back from her trip to California – and just like that, this comforting pasta dish was born. It’s become my go-to when I want something fancy-tasting but easy enough for a weeknight.

Ingredients

– 8 ounces dried linguine (I always keep De Cecco in my pantry – the texture holds up beautifully)
– 2 boneless, skinless chicken breasts (about 1 pound total, I butterfly them for quicker cooking)
– 3 tablespoons extra virgin olive oil (my California olive oil from a local farm)
– 4 garlic cloves (minced, and yes, I use all four – we’re garlic lovers here!)
– 1 lemon (zested and juiced, save the zest for finishing)
– 4 cups fresh baby spinach (the pre-washed bags are my weekday lifesaver)
– 1/2 cup heavy cream (room temperature blends better)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, but I love the subtle heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
7. Reduce skillet heat to medium and add remaining 1 tablespoon olive oil.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in heavy cream and lemon juice, stirring constantly with a wooden spoon.
10. Add spinach and cook for 2 minutes until wilted, stirring frequently.
11. Drain cooked pasta, reserving 1/2 cup pasta water.
12. Add drained pasta to the skillet along with 1/4 cup pasta water.
13. Stir in Parmesan cheese, remaining salt, pepper, and red pepper flakes.
14. Add sliced chicken back to the skillet and toss everything together.
15. If sauce seems too thick, add remaining pasta water 1 tablespoon at a time until desired consistency.

Heavenly creamy sauce clings to every strand of pasta, while the bright lemon cuts through the richness perfectly. I love serving this in shallow bowls with extra lemon zest sprinkled on top and crusty bread for soaking up every last bit of that garlicky sauce.

Tuscan Garlic Chicken with Sun-Dried Tomatoes

Tucked away in my recipe binder between splatters of olive oil and flour dust, this Tuscan Garlic Chicken with Sun-Dried Tomatoes has become my go-to weeknight hero. I first made it during a rainy Tuesday when comfort food cravings hit hard, and now it’s the dish my friends request most—probably because it tastes like a fancy restaurant meal without the fuss. The garlicky, creamy sauce with those chewy sun-dried tomatoes just hits different after a long day.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (I butterfly thick ones for even cooking)
– 3 tbsp extra virgin olive oil (my go-to for richer flavor)
– 6 garlic cloves, minced (yes, six—we’re not shy here!)
– 1 cup heavy cream (room temp blends smoother)
– 1/2 cup chicken broth (low-sodium lets you control salt)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (I save the oil for drizzling later)
– 1 cup fresh spinach (packed tight—it wilts down to nothing)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1 tsp dried Italian seasoning (my nonna’s blend if I have it)
– Salt and black pepper to taste (I use 3/4 tsp salt and 1/4 tsp pepper)

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken evenly with salt, black pepper, and dried Italian seasoning.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the chicken and cook for 5–6 minutes per side until the internal temperature reaches 165°F.
5. Transfer the chicken to a plate and tent loosely with foil to rest.
6. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
7. Sauté the minced garlic for 1 minute until fragrant but not browned.
8. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan.
9. Stir in the heavy cream and sun-dried tomatoes, then simmer for 3 minutes until slightly thickened.
10. Add the spinach and cook for 1–2 minutes until just wilted.
11. Sprinkle in the Parmesan cheese and stir continuously until melted and smooth.
12. Return the chicken to the skillet, spooning the sauce over the top to warm through.

Kick back and savor that creamy, garlic-packed sauce clinging to every bite of tender chicken. I love serving this over angel hair pasta to soak up every drop, or with crusty bread for dipping—it’s a meal that feels like a warm hug. The sun-dried tomatoes add a sweet-tangy pop that balances the richness perfectly.

Garlic Parmesan Chicken Pasta with Broccoli

Keeping my family fed during busy weeknights means I’m always on the lookout for one-pan wonders that deliver big flavor without the fuss. This Garlic Parmesan Chicken Pasta with Broccoli has become our Tuesday night hero—it’s the dish my kids actually cheer for when they see it coming to the table.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I always pat them dry with paper towels first—it helps them brown beautifully)
• 8 oz penne pasta (the ridges hold onto that creamy sauce so well)
• 3 cups broccoli florets (fresh works best here for that perfect crisp-tender bite)
• 4 cloves garlic, minced (don’t be shy—this is where the magic happens)
• 1 cup heavy cream (I’ve tried lighter options, but this creates the silkiest sauce)
• 1 cup freshly grated Parmesan cheese (please skip the canned stuff—it makes all the difference)
• 2 tbsp unsalted butter (my grandma always said butter makes everything better)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, but adds a nice subtle heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. During the last 2 minutes of pasta cooking, add broccoli florets directly to the pasta pot to blanch them.
4. Drain pasta and broccoli together in a colander, then set aside while you prepare the chicken.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers when you tilt the pan.
6. Add cubed chicken breasts in a single layer, making sure pieces aren’t touching for proper browning.
7. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
8. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
9. Reduce heat to medium and add butter to the same skillet, scraping up any browned bits from the bottom.
10. Add minced garlic and cook for exactly 1 minute until fragrant but not browned—watch carefully as burnt garlic turns bitter.
11. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly with a wooden spoon.
12. Gradually whisk in grated Parmesan cheese until the sauce becomes smooth and slightly thickened, about 2-3 minutes.
13. Return cooked chicken to the skillet along with the drained pasta and broccoli.
14. Toss everything together until evenly coated in the creamy sauce, about 1-2 minutes.
15. Season with salt, black pepper, and red pepper flakes if using, tossing once more to combine.

Really, what makes this dish special is how the creamy Parmesan sauce clings to every nook of the penne while the broccoli stays vibrantly green with just the right amount of crunch. That golden sear on the chicken adds wonderful texture against the silky pasta, and the garlic comes through in the most comforting way. Sometimes I’ll serve it in shallow bowls with extra Parmesan sprinkled on top and crusty bread for dipping into any remaining sauce—it’s that good.

Spicy Garlic Chicken and Linguine

Sometimes you just need a dinner that feels like a warm hug but packs a serious flavor punch—that’s exactly what this Spicy Garlic Chicken and Linguine delivers. I first whipped this up on a hectic weeknight when my pantry was looking sparse, and now it’s my go-to when I’m craving something bold and comforting without a ton of fuss. It’s the kind of dish that makes you feel like a kitchen hero, even on your busiest days.

Ingredients

– 1 lb boneless, skinless chicken breasts, sliced thin (I always pat them dry with paper towels first—it helps them sear beautifully)
– 8 oz linguine pasta (I grab the bronze-cut kind for that perfect sauce-gripping texture)
– 3 tbsp extra virgin olive oil (my go-to for its fruity kick)
– 4 cloves garlic, minced (don’t skimp—freshly minced makes all the difference)
– 1 tsp red pepper flakes (adjust to your heat tolerance, but I love the subtle kick)
– 1/2 cup chicken broth (low-sodium lets me control the saltiness)
– 1/4 cup heavy cream (it adds a luxurious creaminess without being too rich)
– 1/4 cup grated Parmesan cheese, plus extra for serving (I grate it fresh—it melts so much better)
– Salt and black pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper, then adjust later)
– Fresh parsley, chopped (a handful for garnish—it brightens everything up)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (check a strand at 9 minutes—it should have a slight bite).
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set aside.
4. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Season the chicken slices evenly with salt and black pepper.
6. Add the chicken to the skillet in a single layer and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
7. Transfer the chicken to a plate and cover loosely with foil to keep warm.
8. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
9. Add the minced garlic and red pepper flakes, stirring constantly for 30–45 seconds until fragrant but not browned (tip: watch closely—garlic burns fast!).
10. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Stir in the heavy cream and bring the sauce to a gentle simmer for 2–3 minutes, until slightly thickened.
12. Add the cooked linguine and reserved pasta water to the skillet, tossing to coat the pasta evenly (tip: the starchy water helps the sauce cling to every strand).
13. Sprinkle in the grated Parmesan cheese, stirring until melted and creamy.
14. Return the chicken to the skillet, tossing gently to combine and heat through for 1–2 minutes.
15. Garnish with fresh parsley and extra Parmesan before serving. For a final flourish, I love drizzling a tiny bit of olive oil over the top just before digging in—it adds a lovely sheen and richness. Freshly grated Parmesan melts into the sauce beautifully, making each bite creamy with a subtle heat that builds slowly.

Garlic Herb Chicken Fettuccine

Whenever I need a comforting meal that feels both elegant and effortless, this garlic herb chicken fettuccine is my absolute go-to. It’s the dish I whip up when friends drop by unexpectedly or when I’m craving something creamy without spending hours in the kitchen. Honestly, the way the herbs mingle with that rich sauce just makes my entire apartment smell incredible.

Ingredients

– 1 lb boneless, skinless chicken breasts (I always slice these against the grain for extra tenderness)
– 12 oz fettuccine pasta (I’m partial to the bronze-cut variety for its lovely sauce-gripping texture)
– 4 tbsp unsalted butter (using salted can throw off the herb balance, so I stick with unsalted)
– 3 tbsp extra virgin olive oil (this is my go-to for its fruity notes)
– 6 cloves garlic, minced (freshly minced makes all the difference—no jarred stuff here!)
– 1 cup heavy cream (room temp blends smoother, so I take it out 20 minutes early)
– 1/2 cup grated Parmesan cheese (I grate my own for that melt-in-sauce quality)
– 2 tbsp fresh parsley, chopped (fresh over dried—it brightens the whole dish)
– 1 tbsp fresh thyme leaves (rubbed gently from the stems for maximum aroma)
– 1 tsp salt (I use fine sea salt for even distribution)
– 1/2 tsp black pepper (freshly cracked adds a subtle heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the chicken breasts dry with paper towels and slice them into 1/2-inch thick strips.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the chicken strips in a single layer and cook for 5 minutes without moving them to develop a golden crust.
6. Flip the chicken and cook for another 4 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the chicken to a plate and cover loosely with foil to keep warm.
8. Reduce the skillet heat to medium and add the remaining 2 tablespoons of olive oil and butter.
9. Sauté the minced garlic for 1 minute until fragrant but not browned to avoid bitterness.
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
11. Stir in the Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
12. Drain the cooked fettuccine, reserving 1/4 cup of pasta water, and add the pasta directly to the skillet.
13. Toss the pasta in the sauce, adding splashes of reserved pasta water until the sauce coats the noodles evenly.
14. Return the chicken to the skillet and sprinkle with parsley, thyme, salt, and pepper.
15. Gently toss everything together for 1 minute to warm the chicken and distribute the herbs.
16. Remove from heat and let rest for 2 minutes to allow the flavors to meld.
Gliding that first forkful through the creamy sauce reveals tender chicken and al dente pasta in perfect harmony. The fresh herbs provide a garden-fresh brightness that cuts through the richness beautifully. For a special touch, I sometimes top it with extra Parmesan and a drizzle of olive oil right at the table.

Roasted Garlic Chicken and Pesto Pasta

Zesty and comforting, this roasted garlic chicken and pesto pasta has become my go-to weeknight dinner that feels anything but ordinary. I first stumbled upon this combination when trying to use up leftover pesto from a garden party, and now it’s the meal my family requests most often when we need something satisfying yet simple.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (I prefer cutting them into uniform 1-inch pieces for even cooking)
– 8 oz dried penne pasta (the ridges hold the pesto beautifully)
– 1/2 cup prepared basil pesto (I always use extra virgin olive oil-based pesto for that fruity finish)
– 1/4 cup grated Parmesan cheese (freshly grated melts so much better than pre-shredded)
– 3 tbsp extra virgin olive oil (my go-to for both roasting and finishing)
– 1 whole head of garlic (roasting transforms it into sweet, spreadable gold)
– 1 tsp kosher salt (I find it distributes more evenly than table salt)
– 1/2 tsp freshly ground black pepper (freshly cracked makes all the difference)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the top 1/4 inch off the whole garlic head to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and place on the baking sheet.
3. Cut chicken breasts into 1-inch cubes and toss with 1 tablespoon olive oil, kosher salt, and black pepper in a medium bowl.
4. Spread chicken pieces in a single layer on the same baking sheet as the garlic, leaving space between pieces.
5. Roast both chicken and garlic at 400°F for 20 minutes until chicken reaches 165°F internally and garlic is soft and golden brown.
6. While roasting, bring 4 quarts of salted water to a rolling boil in a large pot.
7. Add penne pasta to boiling water and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
8. Drain pasta thoroughly, reserving 1/4 cup pasta water in case you need to thin the sauce later.
9. Squeeze roasted garlic cloves from their skins into a small bowl and mash with a fork until smooth.
10. Return drained pasta to the warm pot and immediately toss with pesto, mashed roasted garlic, remaining 1 tablespoon olive oil, and roasted chicken.
11. Stir in grated Parmesan cheese until everything is evenly coated and creamy.
12. Serve immediately while hot, garnishing with extra Parmesan if desired.

Yield: This dish creates the most wonderful creamy texture where the roasted garlic melts into the pesto, creating a sauce that clings perfectly to every pasta ridge. The tender chicken pieces add protein heft while the fresh basil notes keep everything bright and balanced. I love serving this in shallow bowls with a simple arugula salad on the side for a complete meal that always satisfies.

Garlic Lime Chicken with Bowtie Pasta

Remember that time I was trying to impress my in-laws with a fancy dinner but wanted something that felt approachable? That’s how this garlic lime chicken with bowtie pasta was born—it’s become my go-to for when I want to feel fancy without the stress, and honestly, it’s even better the next day for lunch.

Ingredients

– 1 lb boneless, skinless chicken breasts (I always buy the organic ones from my local butcher)
– 8 oz bowtie pasta (the fun shape makes my kids actually eat their dinner)
– 3 tbsp extra virgin olive oil (my go-to for everything from cooking to salad dressings)
– 4 cloves garlic, minced (fresh is non-negotiable here—no jarred stuff!)
– 2 limes, juiced (about 1/4 cup—I roll them on the counter first to get more juice)
– 1/2 cup chicken broth (I use low-sodium so I can control the salt)
– 1/4 cup heavy cream (this is what makes it feel indulgent)
– 1/4 cup chopped fresh parsley (from my little kitchen herb garden)
– 1 tsp salt (I prefer sea salt for its clean flavor)
– 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bowtie pasta to the boiling water and cook for exactly 11 minutes until al dente.
3. Drain pasta in a colander and set aside while you prepare the sauce.
4. Season chicken breasts evenly with salt and pepper on both sides.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F.
7. Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing.
8. Reduce skillet heat to medium and add remaining 1 tablespoon olive oil.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Pour in lime juice and chicken broth, scraping up any browned bits from the bottom.
11. Simmer the liquid for 2 minutes until reduced by about half.
12. Stir in heavy cream and cook for 1 minute until slightly thickened.
13. Add sliced chicken and cooked pasta to the skillet, tossing to coat evenly.
14. Remove from heat and stir in chopped parsley.

Every bite delivers that perfect balance of creamy, tangy sauce clinging to the tender chicken and those adorable pasta bows. I love serving this in shallow bowls with extra lime wedges on the side—the bright acidity really cuts through the richness and makes each mouthfeel fresh and vibrant.

Garlic Chicken Scampi with Angel Hair Pasta

As someone who believes weeknight dinners should feel special without requiring hours in the kitchen, I’ve perfected this garlic chicken scampi with angel hair pasta—it’s my go-to when I want something impressive but effortless. Angel hair pasta cooks so quickly, and the garlicky, buttery sauce comes together in minutes, making this dish a lifesaver on busy evenings. I love how the tender chicken and delicate pasta soak up all that flavorful sauce, creating a meal that tastes far more indulgent than the effort required.

Ingredients

– 1 lb boneless, skinless chicken breasts, sliced thin (I find thinner slices cook faster and stay juicier)
– 8 oz angel hair pasta (I always keep a box in my pantry for last-minute meals)
– 4 tbsp unsalted butter (using unsalted lets me control the saltiness better)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 6 cloves garlic, minced (fresh garlic is non-negotiable here—it makes all the difference)
– 1/2 cup chicken broth (low-sodium is my preference to avoid over-salting)
– 1/4 cup fresh lemon juice (bottled just doesn’t give the same bright kick)
– 1/4 cup fresh parsley, chopped (I snip it right from my little herb garden)
– 1/2 tsp red pepper flakes (adjust to your heat tolerance—I like a subtle kick)
– Salt and black pepper to taste (I’m generous with the pepper for extra warmth)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the angel hair pasta to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/4 cup of the pasta water for later use.
4. Season the sliced chicken breasts evenly with salt and black pepper on both sides.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the chicken to the skillet in a single layer and cook for 3-4 minutes per side until golden brown and cooked through.
7. Remove the chicken from the skillet and set it aside on a plate.
8. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil and butter to the same skillet.
9. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
10. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
11. Simmer the sauce for 2 minutes until it slightly reduces and thickens.
12. Return the cooked chicken to the skillet, tossing to coat it in the sauce.
13. Add the drained pasta and reserved pasta water to the skillet, tossing everything together until well combined.
14. Stir in the chopped parsley and cook for 1 more minute to let the flavors meld.
15. Serve immediately while hot. Buttery, garlicky, and bright, this dish has a silky sauce that clings perfectly to the delicate pasta. I love topping it with extra parsley and a squeeze of lemon for freshness, and it pairs wonderfully with a simple green salad for a complete meal.

Baked Garlic Chicken and Cheesy Pasta

Sometimes you just need that perfect comfort food combo that feels like a warm hug after a long day. I first made this baked garlic chicken and cheesy pasta when my best friend came over for a much-needed catch-up session, and now it’s become my go-to for cozy gatherings. There’s something magical about how the garlic infuses into both the chicken and pasta while everything bakes together.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for consistent cooking)
• 8 ounces penne pasta (the ridges hold onto that cheesy sauce beautifully)
• 4 cloves garlic, minced (fresh is essential here – I always keep a head on my counter)
• 1 cup heavy cream (this creates the richest, creamiest sauce)
• 2 cups shredded mozzarella cheese (I buy blocks and shred my own – it melts so much better)
• 1/2 cup grated Parmesan cheese (the real stuff, not the powdery kind)
• 2 tablespoons olive oil (my trusty extra virgin olive oil gets used in everything)
• 1 teaspoon dried Italian seasoning (my secret weapon for instant flavor)
• 1/2 teaspoon salt (I use kosher salt for more controlled seasoning)
• 1/4 teaspoon black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for exactly 8 minutes until al dente.
4. While pasta cooks, pat the chicken breasts completely dry with paper towels.
5. Season both sides of chicken evenly with salt, pepper, and Italian seasoning.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Add chicken breasts and cook for 4 minutes per side until golden brown.
8. Transfer chicken to a cutting board and let rest for 3 minutes before slicing into 1-inch strips.
9. Drain the pasta, reserving 1/4 cup of the starchy pasta water.
10. Return the drained pasta to the pot and add minced garlic, heavy cream, and reserved pasta water.
11. Stir in 1 1/2 cups mozzarella and all the Parmesan cheese until melted and creamy.
12. Spread the cheesy pasta mixture evenly in the prepared baking dish.
13. Arrange the sliced chicken strips over the pasta in a single layer.
14. Sprinkle the remaining 1/2 cup mozzarella cheese over the chicken.
15. Bake uncovered for 20 minutes until the cheese is bubbly and golden brown.
16. Let the dish rest for 5 minutes before serving to allow the sauce to thicken.

This dish emerges from the oven with the most incredible golden cheese crust that gives way to tender, garlicky chicken and perfectly creamy pasta. The garlic flavor really deepens during baking, creating this wonderful savory note that balances the richness of the cheeses. Try serving it with a simple green salad dressed with lemon vinaigrette to cut through the creaminess – it’s absolute perfection.

Garlic Mushroom Chicken Pasta Bake

Just last Tuesday, when the autumn chill started creeping in, I found myself craving the ultimate comfort food—something creamy, garlicky, and perfect for a cozy family dinner. This Garlic Mushroom Chicken Pasta Bake was my answer, and let me tell you, it disappeared faster than my kids’ Halloween candy!

Ingredients

• 8 oz penne pasta (I always keep a box in the pantry for last-minute meals)
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I like to trim any excess fat for a leaner dish)
• 2 cups sliced cremini mushrooms (their earthy flavor beats white mushrooms every time)
• 4 cloves garlic, minced (fresh is best—I press mine with the side of a knife to release the oils)
• 1 cup heavy cream (it makes the sauce irresistibly rich)
• 1/2 cup grated Parmesan cheese (I use the real stuff, not the powdery kind)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried thyme (from my little herb garden—it smells like fall)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 cup shredded mozzarella cheese (for that perfect golden-brown top)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 10 minutes until al dente, then drain it thoroughly. Tip: Reserve 1/4 cup of pasta water—it helps loosen the sauce later if needed.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the cubed chicken, cooking for 6-8 minutes until no pink remains and the internal temperature reaches 165°F.
4. Transfer the cooked chicken to a plate and reduce the skillet heat to medium.
5. Add the remaining tablespoon of olive oil to the skillet and sauté the sliced mushrooms for 5-7 minutes until they’re browned and have released their moisture.
6. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant—be careful not to burn the garlic.
7. Pour in the heavy cream, then add the Parmesan cheese, salt, and pepper, stirring constantly until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
8. Combine the drained pasta, cooked chicken, and cream sauce in the prepared baking dish, tossing gently to coat everything evenly. Tip: If the sauce seems too thick, mix in a splash of the reserved pasta water.
9. Sprinkle the shredded mozzarella cheese evenly over the top.
10. Bake uncovered for 20-25 minutes until the cheese is bubbly and golden brown. Tip: For extra crispiness, broil on high for the last 2 minutes, watching closely to prevent burning.

Zesty garlic and earthy mushrooms meld into a creamy sauce that clings to every noodle, while the baked mozzarella forms a irresistible crispy crust. Serve it straight from the oven with a simple side salad, or pack the leftovers for lunch—they reheat beautifully and taste even better the next day.

Garlic Lemon Herb Chicken with Orzo

Zesty flavors and comforting aromas fill my kitchen whenever I make this dish—it’s become my go-to weeknight dinner that feels fancy enough for company. I first discovered this recipe during a busy holiday season when I needed something impressive but hands-off, and now it’s in regular rotation.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor—trust me on this)
• 3 tbsp extra virgin olive oil (my everyday cooking staple)
• 6 garlic cloves, minced (don’t be shy—fresh is best here)
• 1 lemon, juiced and zested (I always roll mine first to get more juice)
• 1 tbsp fresh rosemary, chopped (from my little windowsill herb garden)
• 1 tsp dried oregano (the secret flavor booster)
• 1 cup orzo pasta (those tiny rice-shaped noodles soak up all the goodness)
• 2 cups chicken broth (I use low-sodium to control saltiness)
• 1/2 cup heavy cream (makes it luxuriously creamy)
• 1/2 cup grated Parmesan cheese (the good stuff, not the shaker bottle)
• 1/4 cup fresh parsley, chopped (for that bright finish)

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures crispy skin.
2. Season both sides of chicken generously with salt and pepper.
3. Heat 2 tbsp olive oil in large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in hot oil and cook undisturbed for 6 minutes until golden brown.
5. Flip chicken and cook 4 more minutes, then transfer to plate (it won’t be fully cooked yet).
6. Reduce heat to medium and add remaining 1 tbsp olive oil to same skillet.
7. Add minced garlic and cook 30 seconds until fragrant but not browned.
8. Stir in orzo and toast 2 minutes until lightly golden, stirring constantly.
9. Pour in chicken broth, scraping up all browned bits from pan bottom.
10. Add lemon juice, rosemary, and oregano, stirring to combine.
11. Return chicken to skillet, nestling pieces into orzo mixture skin-side up.
12. Transfer skillet to preheated 375°F oven and bake uncovered 25 minutes.
13. Remove skillet from oven (handle will be hot!) and check chicken registers 165°F.
14. Stir in heavy cream and Parmesan until sauce becomes creamy and cohesive.
15. Let rest 5 minutes off heat—this allows orzo to absorb excess liquid.
16. Stir in lemon zest and chopped parsley just before serving.

Unbelievably creamy orzo clings to each tender chicken bite, with bright lemon cutting through the richness. The crispy-skinned chicken stays remarkably juicy thanks to that initial sear, while the herb-infused sauce makes every component sing. I love serving this directly from the skillet with extra parsley sprinkled over top—it’s one of those meals where everyone asks for seconds before they’ve finished firsts.

Garlic and White Wine Chicken Linguine

Sometimes the best dinners happen when you’re craving something elegant but don’t want to spend hours in the kitchen. This garlic and white wine chicken linguine is my go-to for those nights—it feels fancy but comes together in about 30 minutes, and the aroma alone will have everyone gathered around the stove. I first made this for a last-minute dinner party and it’s been in regular rotation ever since.

Ingredients

– 1 lb boneless, skinless chicken breasts (I like to slice them thin against the grain for faster cooking)
– 8 oz linguine pasta (the ridges hold onto that delicious sauce perfectly)
– 4 cloves garlic, minced (fresh is essential here—none of that jarred stuff!)
– 1/2 cup dry white wine (I use a sauvignon blanc that I’d actually drink)
– 1/2 cup heavy cream (room temperature blends more smoothly)
– 1/4 cup grated Parmesan cheese (the good stuff, freshly grated)
– 2 tbsp unsalted butter (I always keep European-style on hand for richer flavor)
– 2 tbsp extra virgin olive oil (my everyday cooking oil)
– 1/4 tsp red pepper flakes (adjustable, but I like just enough for subtle heat)
– Salt and freshly ground black pepper (I’m generous with both)
– 2 tbsp chopped fresh parsley (for that bright finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 3 minutes before slicing into thin strips.
7. Reduce skillet heat to medium and add remaining 1 tablespoon olive oil.
8. Add minced garlic and red pepper flakes, cooking for 45-60 seconds until fragrant but not browned.
9. Pour in white wine, scraping up any browned bits from the bottom of the pan.
10. Simmer wine for 2-3 minutes until reduced by about half.
11. Stir in heavy cream and bring to a gentle simmer.
12. Add butter and Parmesan cheese, stirring constantly until sauce is smooth and slightly thickened.
13. Drain cooked linguine, reserving 1/4 cup pasta water.
14. Add drained linguine and sliced chicken to the sauce in the skillet.
15. Toss everything together, adding reserved pasta water 1 tablespoon at a time if needed to loosen the sauce.
16. Stir in chopped parsley and adjust seasoning with additional salt and pepper.

Heavenly doesn’t even begin to describe how the creamy wine sauce clings to every strand of pasta while the garlic infuses each bite with warmth. The tender chicken slices add substance without overwhelming the delicate flavors, making this feel both comforting and sophisticated. I love serving this in shallow bowls with extra Parmesan for sprinkling and crusty bread for sopping up every last drop of that incredible sauce.

Conclusion

Deliciously versatile, these 25 garlic chicken and pasta recipes offer endless inspiration for easy, satisfying meals. We hope you find new family favorites among these comforting dishes! Share which recipes you tried in the comments below, and don’t forget to pin this article to your Pinterest boards for future meal planning.