Creamy Chili Garlic Chicken Pasta (One-Pan) Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the pasta to just shy of al dente — it will finish cooking in the sauce and absorb some of the cream, making it even more flavorful.

Reserve more pasta water than you think you need; a splash at the end can rescue a sauce that's too thick.

If you prefer a milder heat, reduce the chili flakes to 1 1/2 teaspoons. For extra heat, add a pinch of cayenne with the spices. The lemon juice in the chicken seasoning brightens the dish without making it taste lemony — it just rounds out the flavors.

Variations

• Add Vegetables: Sauté sliced mushrooms or bell peppers with the garlic for extra texture and flavor. Or fold in a handful of baby spinach at the end and let it wilt into the sauce.
• Use Shrimp: Swap the chicken for 1 pound of peeled shrimp. Sear the shrimp for 2-3 minutes per side until pink and cooked through, then proceed with the sauce.
• Make It Spicier: Add 1/2 teaspoon of cayenne pepper with the spices, or use fresh minced chili (like serrano or jalapeño) in place of chili flakes for a brighter heat.
• Creamy Tomato Version: Stir in 2 tablespoons of tomato paste with the garlic for a slightly tangy, rosé-style sauce. Reduce the cream to 3/4 cup and add 1/4 cup chicken broth.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or pasta water.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a skillet over medium-low heat, adding a tablespoon of milk or cream to restore the sauce's silky texture. Stir frequently until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits; when reheating, add a splash of milk or pasta water to loosen it.

Reheat gently on the stovetop or in the microwave, stirring often to prevent the cream from separating.

Cook the chicken and prepare the sauce up to a day ahead, then refrigerate separately.

When ready to serve, reheat the sauce in a skillet, add the cooked pasta and chicken, and toss until heated through. The pasta may absorb more sauce, so keep extra pasta water or cream on hand.

Serving ideas

Serve this pasta hot, straight from the skillet, with an extra sprinkle of parmesan and chili flakes on top.

A side of garlic bread or a crisp green salad with a simple vinaigrette balances the richness. Pair with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc.

For a complete meal, add a vegetable side like sautéed spinach or roasted broccoli. The creamy sauce also pairs well with grilled vegetables. Leftovers make a great lunch the next day — the flavors meld even more overnight.

Frequently asked questions

Recipe card

Creamy Chili Garlic Chicken Pasta (One-Pan)

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp Italian seasoning
• 1 tsp lemon juice
• Salt to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp chili flakes
• 1 cup heavy whipping cream
• 1/2 cup starchy reserved pasta water
• 1/2 cup freshly grated parmesan cheese
• 12 oz penne pasta (about 3 1/2 cups dry)
• Fresh parsley, chopped, for garnish, to taste
• Extra chili flakes, for garnish, to taste

Instructions

1. In a medium bowl, toss the cubed chicken with garlic powder, paprika, chili powder, Italian seasoning, lemon juice, salt to taste, and olive oil until evenly coated. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should read 165°F (74°C). Transfer the chicken to a plate and set aside.
2. Reduce the heat to medium. Add the butter to the same skillet, scraping up any browned bits from the bottom. Add the minced garlic and chili flakes, and cook for 45 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic — it should sizzle gently and turn lightly golden.
3. Pour the heavy whipping cream and the reserved starchy pasta water into the skillet. Stir continuously as the mixture comes to a gentle simmer. Let it bubble softly for 2–3 minutes, allowing it to slightly thicken. The sauce should coat the back of a spoon.
4. Whisk in the freshly grated parmesan cheese, a handful at a time, until fully melted and the sauce is silky and smooth. Continue whisking for about 1 minute until the cheese is completely incorporated and the sauce is glossy.
5. Add the cooked penne and the seared chicken back into the skillet. Toss everything together with tongs or a spatula until every piece of pasta is coated in the creamy sauce and the chicken is evenly distributed. Cook for 1–2 minutes over medium heat, stirring gently, until everything is heated through.
6. Remove the skillet from the heat. Sprinkle with fresh chopped parsley and extra chili flakes for a pop of color and heat. Serve immediately, twirling a forkful of pasta to catch every bit of sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

45 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.