This garlic chicken pasta is the dinner I make when I want something that tastes expensive and takes almost no effort. Crispy golden chicken cutlets on top, bowtie pasta tossed in a silky garlic cream sauce, a big handful of melty mozzarella and parmesan cheese stirred through — and the whole thing is on the table in about 30 minutes.
Here's what makes this one different from every other creamy garlic chicken pasta out there: the chicken isn't just seared and sliced. It's breaded, fried until golden brown, and set on top so it stays crispy against all that creamy sauce. Crispy + creamy in the same bite is the whole point. Breaded cutlets are a staple of the Balkan cooking I grew up with, so this is basically my two food worlds crashing into one pan.
I tested this several times before I was happy with it, and two things made all the difference. First: building the sauce in the same pan you fried the chicken in, so all those browned bits end up in the cream. Second — and I know this sounds random — 1 teaspoon of soy sauce in the sauce. You will not taste soy sauce. You'll just taste a deeper, savorier, more "why does this taste like a restaurant made it" sauce.
Honestly, I make this for my sister Teodora all the time whenever we want a quick dinner and don't feel like thinking about it. My whole family eats it up — there are never any leftovers, not once!
If creamy pasta is your love language like it is mine, you'll also love my Chicken Garlic Parmesan Pasta, my Easy Marry Me Pasta with Chicken, and my Easy Creamy Tomato Garlic Pasta Recipe for the nights you want something lighter.
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Instructions
- Step 1: Cook the chicken schnitzels on both sides until fully cooked through!
- Step 2: Deglaze with butter, saute the garlic & onion & pour in the heavy cream!
- Step 3: Press into patties
- Step 4: Serve & enjoy!
Creamy Garlic Chicken Pasta (Easy 30-Minute Recipe)
Ingredients
Equipment
Method
- (WATCH VIDEO BELOW for the full step-by-step!)
- Boil the Pasta: Bring a large pot of heavily salted water to a boil and cook the bowtie pasta to al dente according to the package — usually 9 to 11 minutes. Before you drain it, scoop out ½ cup of pasta water and set it aside. Do not skip this, it's what makes the sauce cling later.
- Season and Bread the Chicken: Season both sides of the chicken cutlets generously with salt and pepper first — this is the step people skip, and it's why their chicken tastes flat. Set up three shallow bowls: flour mixed with half the Italian seasoning, beaten eggs with the other half, and then back into the flour. Dip each cutlet in flour, then egg, then flour again, pressing so the coating sticks. (WATCH VIDEO BELOW)
- Fry the Chicken: Heat a thin layer of olive oil in a large skillet over medium-high heat until it shimmers. Fry the cutlets for 4-5 minutes per side, until deeply golden brown and cooked through — a meat thermometer should read 165°F (74°C) at the thickest part. Transfer to a plate and don't cover them, or they'll steam and lose the crunch.
- Build the Base: Lower the heat to medium heat and pour off all but a thin film of oil from that same hot pan. Add the 2 tablespoons of butter and let it melt butter into all the browned bits stuck to the bottom — scrape them up with a wooden spoon, because that's pure flavor. (WATCH VIDEO BELOW)
- Cook the Garlic and Onion: Add the diced onion and cook for 2-3 minutes until soft and translucent. Add the minced fresh garlic and cook just 1-2 minutes more, stirring constantly. Garlic burns fast and bitter, so keep it moving.
- Add the Spices: Stir in the ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Let them toast in the butter for about 30 seconds — it wakes them up and turns the sauce a gorgeous warm color.
- Make the Cream Sauce: Pour in the 2 cups heavy cream and the 1 teaspoon soy sauce. Turn the heat down to medium-low heat and let it gently bubble for 4-5 minutes, stirring now and then, until it thickens enough to coat the back of a spoon. Never let heavy cream hit a hard boil — that's how a creamy garlic sauce breaks. (WATCH VIDEO BELOW)
- Combine and Melt the Cheese: Add the drained cooked pasta straight into the sauce and toss until every piece is coated. Take the pan off the heat, then stir in the 1 cup shredded mozzarella and the chopped fresh parsley. Off-heat is the trick — the cheese melts silky instead of stringy. If it looks tight, splash in the reserved pasta water a little at a time.
- Slice and Serve: Slice the crispy chicken into strips and lay it over the pasta. Top with freshly grated parmesan cheese before serving!! Add a little more parsley and a crack of black pepper, and eat it immediately while the chicken is still crisp.
Nutrition
Notes
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Keep the chicken separate from the pasta if you can — it stays much crispier that way.
- Reheat (stovetop — best results): Warm the pasta in a pan over medium-low heat with a splash of cream or milk, stirring gently until the sauce comes back together. Crisp the chicken separately in a dry pan or the air fryer at 375°F (190°C) for 3-4 minutes.
- Reheat (microwave): Add a splash of milk, cover, and heat in 30-second bursts, stirring between each one. Low and slow keeps the sauce from splitting.
- Freezer: Avoid freezing the finished dish, as cream sauces separate and the pasta turns mushy when thawed. You can freeze the breaded cooked chicken on its own for up to 2 months and make the sauce fresh.
Tried this recipe?
Let us know how it was!
Substitutions
- Bowtie pasta: Penne pasta, rigatoni, or cavatappi — any short shape with ridges or folds grabs this creamy saucebeautifully.
- Heavy cream: Half-and-half or whole milk thickened with 1 tablespoon of flour whisked into the butter first.
- Regular milk alone will be thin, so don't skip the flour.
- Dairy-free: Full-fat canned coconut milk plus 2 tablespoons of nutritional yeast. It's a different vibe, still delicious.
- Gluten-free: Gluten-free flour blend for the breading and your favourite GF pasta. Cook the pasta 1 minute under the package time — GF pasta softens fast.
- Chicken schnitzels: Boneless skinless chicken thighs (juicier, cook 5-6 minutes per side) or shredded rotisserie chicken if you want this done in 15 minutes flat.
- Mozzarella: Provolone, fontina, or cream cheese for an even richer, tangier sauce.
- Fresh garlic: In a real pinch, 1½ teaspoons of garlic powder — but fresh garlic is the whole personality of this dish.
- Onion:Red onion works, or 1 teaspoon of onion powder if you're not an onion person.
- Soy sauce: Worcestershire sauce, or 1 tablespoon of chicken broth plus a pinch of salt.
- Italian seasoning: Equal parts dried oregano, basil, and thyme.
- Want it spicy? Add ½ teaspoon of red pepper flakes with the other spices.
- Want it brighter? A squeeze of lemon juice at the end cuts the richness — this is how you turn it into lemon garlic chicken pasta.
Frequently asked questions
Can I use regular chicken breasts instead of schnitzels? Yes — just slice boneless skinless chicken breasts in half lengthwise and pound them to about ½ inch thick. Thin, even cutlets cook in 4-5 minutes per side and stay juicy chickeninstead of drying out. Boneless skinless chicken thighs work too and are even more forgiving.
Can I use milk instead of heavy cream? Yes, but you need to thicken it first. Whisk 1 tablespoon of flour into the melted butter before adding whole milk, then simmer until it coats a spoon. Single cream or half-and-half also work with no adjustment — just know the sauce will be lighter than the full heavy whipping cream version.
Why is my garlic cream sauce grainy? Grainy sauce almost always means the heat was too high or you used pre-shredded cheese. Bagged cheese is coated in anti-caking starch that refuses to melt smoothly, and boiling cream splits. Grate your own parmesan cheese, keep the pan on medium-low heat, and add cheese off the heat.
Can I make this ahead of time? Yes, but store the components separately for best results. Make the sauce up to 3 days ahead, keep cooked pasta and fried chicken in their own airtight container, and combine everything in a warm pan with a splash of cream when you're ready to eat.
Can I freeze garlic chicken pasta? Freezing the finished dish isn't recommended, because cream sauces separate when thawed and the pasta goes mushy. Freeze the cooked breaded chicken alone for up to 2 months instead, then make the garlic cream sauce fresh — it only takes about 10 minutes.
What pasta shape is best for this recipe? Bowtie (farfalle) is my favourite because the folds trap the creamy garlic sauce in every bite. Penne pasta, rigatoni, and cavatappi are all excellent too. Skip angel hair pasta and other very thin long pasta shapes — they get weighed down and clump in a sauce this rich.
What should I serve with it? A crisp side salad with a sharp vinaigrette is the best pairing, because the acidity cuts through the richness. Garlic bread, roasted vegetables, or steamed broccoli all work beautifully, and a glass of Sauvignon Blanc makes it feel like a complete meal out.
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Pairing
These are my favorite desserts to serve with this garlic chicken pasta recipe:
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