Creamy Chili Garlic Chicken Pasta (One-Pan)

One skillet, about 30 minutes, and a handful of pantry staples are all it takes to put this creamy chili garlic chicken pasta on the table.

Cubes of chicken breast get a quick sear until golden, then a sauce of butter, garlic, chili flakes, heavy cream, and parmesan comes together in the same pan. Toss in al dente penne and you have a weeknight dinner that feels indulgent but comes together with minimal fuss.

This is the kind of pasta that makes you slow down and savor every bite. The sauce is rich and velvety, with a gentle heat from chili flakes and a deep savory note from parmesan.

The chicken stays juicy because it's seared first, then folded back in just to warm through. It's a complete meal in one pan — no extra sides needed, though a simple green salad would be nice alongside.

Ingredients

Why this recipe works

Searing the chicken first builds a flavorful fond on the bottom of the skillet.

That browned residue gets scraped up when you add the butter and garlic, infusing the sauce with a deep, savory flavor that you can't get from just simmering the chicken in cream. The chicken also develops a beautiful golden crust while staying moist inside.

The combination of heavy cream and starchy pasta water creates a sauce that clings to every tube of penne.

The starch from the pasta water helps stabilize the emulsion, preventing the sauce from breaking or turning greasy. The parmesan adds a nutty, salty richness that balances the heat from the chili flakes.

Notes and substitutions

Use freshly grated parmesan from a wedge — it melts into the sauce smoothly and has far more flavor than pre-shredded bagged cheese. If you only have pre-shredded, look for one without anti-caking agents, or add it slowly and whisk well.

For the pasta, cook it in well-salted water until just al dente — it will finish cooking in the sauce. Reserve at least 1/2 cup of the pasta water before draining; you may need a splash more to loosen the sauce. Any short pasta shape works, but ridges or tubes catch the sauce best.

• Chicken breast: Chicken thighs (boneless, skinless) can be used; cook a few minutes longer until tender.
• Heavy whipping cream: For a lighter sauce, use half-and-half, but the sauce will be thinner.
• Penne: Any short pasta like rigatoni, fusilli, or farfalle works well.
• Parmesan: Pecorino Romano adds a sharper, saltier flavor — use a bit less.

Equipment

• Large skillet (12-inch)
• Large pot for pasta
• Colander
• Wooden spoon or spatula
• Chef's knife
• Cutting board