Creamy Garlic Butter Chicken Pasta

Garlic butter chicken pasta is cozy, creamy, and packed with flavor. Juicy chicken, tender pasta, and a garlicky Parmesan sauce come together in one pan for a weeknight dinner that feels special. A splash of white wine, a quick roux, and just enough cream make the sauce rich without weighing it down. It’s simple, satisfying, and the kind of meal everyone wants seconds of.

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Here’s Why This Garlic Butter Chicken Pasta Recipe Works

Seared chicken, juicy results: A quick brown in the pan adds flavor while keeping the chicken tender.

Garlic butter base: Melted butter and sautéed garlic form the backbone of the sauce—rich, savory, and aromatic.

Wine for depth: Deglazing with white wine lifts the pan fond and builds complexity into the sauce.

Perfectly balanced finish: A splash of pasta water loosens the sauce and helps it coat every strand.

For a spicier spin, our buffalo chicken pasta swaps creamy garlic butter for bold heat and tangy flavor.

If you’re looking for a dairy-free twist, our pasta with cashew cream delivers the same silky texture without the cream.

Garlic Butter Chicken Alfredo

This garlic butter chicken pasta doesn’t mess around, it’s creamy, garlicky, and made with a chef’s touch, not a packet. A few pantry staples and a little finesse turn it into a weeknight dinner that actually feels worth cooking.

For another cozy option, our chicken pasta with broccoli brings the same creamy comfort with a fresh, veggie-packed twist.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

5 from 6 votes

Creamy Garlic Butter Chicken Pasta

By Dahn Boquist

An easy pasta recipe the whole family will love. Tender bites of chicken get slathered in a creamy garlic butter sauce and tossed with thick strands of pasta. Dinner will be ready in under 30 minutes.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings

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Ingredients 

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For the Pasta:

• ▢ 8 ounces dry pasta, of choice (such as penne, fusilli, or spaghetti)
• ▢ salt, 1 tablespoon per quart of water for boiling

For the chicken:

• ▢ 2 boneless skinless chicken breasts
• ▢ Salt and pepper
• ▢ 1 tablespoon olive oil

For the Creamy Garlic Butter Sauce:

• ▢ ½ cup dry white wine
• ▢ 3 tablespoons butter
• ▢ 4 to 6 garlic cloves, grated or minced
• ▢ 1 tablespoon all-purpose flour
• ▢ ¾ cup chicken broth
• ▢ 1 cup heavy cream
• ▢ salt and pepper
• ▢ Pinch crushed red pepper flakes,
• ▢ ½ cup grated parmesan cheese
• ▢ 2 to 3 tablespoons fresh chopped parsley

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Instructions 

For the Pasta:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the manufacturer's directions. Cook until almost tender but firm (al-dente). Reserve ½ cup of the pasta water then drain the pasta and return it to the cooking pot. Place a lid on it so it stays warm. 

For the chicken:

• While the pasta is cooking, slice the chicken into bite-sized strips, then sprinkle lightly with salt and pepper.
• Add the olive oil to a large skillet set over medium-high heat and when it gets hot, add the chicken. Sauté the chicken just until it is light brown. (Do not overcook as it will continue to cook after it has been added to the sauce.) Remove the chicken from the skillet and set aside.

For the creamy garlic butter sauce:

• Reduce the heat to medium and add the wine to the hot skillet to deglaze the pan. Scrape the cooked-on bits of chicken off the bottom and cook the wine for about a minute. 
• Add the butter to the skillet. When it melts, add the garlic and cook for 30 seconds or until the garlic has softened and gets fragrant. Do not brown the garlic. 
• Sprinkle the flour over the garlic and continue to cook for another 1 or 1½ minutes to cook the flour. Whisk in the chicken stock then add the cream. Season with salt, pepper and the red pepper flakes. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes, whisking frequently. 
• Add the reserved chicken, the pasta and the reserved pasta water to the sauce, then toss to combine. 
• Transfer to a serving bowl, sprinkle with the grated parmesan cheese and garnish with chopped parsley. 

Video

Notes

Sear, don’t fully cook the chicken: Aim for golden edges, the chicken will finish gently in the sauce.

Choose a dry white wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc work best. Avoid sweet wines.

Loosen with pasta water: Add gradually until the sauce coats the pasta without turning watery.

Stir in cheese off heat: This keeps Parmesan creamy and smooth instead of gritty or stringy.

Nutrition

Serving: 1 serving, Calories: 417kcal, Carbohydrates: 18g, Protein: 19g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 383mg, Fiber: 1g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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