Creamy Garlic and Herb Chicken Pasta
If you’re craving a cozy, flavorful pasta dinner that comes together in under an hour, this Creamy Garlic and Herb Chicken Pasta is exactly what you need. It’s packed with juicy chicken, crispy pancetta, tender bowtie noodles, and a silky cream sauce made with garlic, Parmesan, mozzarella, and creamy garlic and herb cheese (yep—Boursin!).
This dish feels a little fancy but is still super simple and family-approved. It’s the kind of meal that turns a basic weeknight into something special—and trust me, your house is going to smell amazing while it’s cooking.
And check out these other great pasta dishes while you are here!
One-Pot Cheesy Chicken and Broccoli Orzo
Better Than Olive Garden Fettuccine Alfredo
Creamy Italian Chicken Pasta in the Crockpot
Ingredients You’ll Need
- Boneless, skinless chicken breasts – I used two large ones (about 1.5 lbs), halved for quicker, even cooking.
- Pancetta – Diced and sautéed until crispy. Bacon works as a backup!
- Bowtie pasta – 12 ounces, cooked in salted water and perfectly al dente.
- Garlic – I used 7–8 cloves for big flavor.
- Boursin Garlic & Herb Cheese – This soft, creamy cheese melts right into the sauce.
- Heavy cream + reserved pasta water – For a rich, velvety base.
- Parmesan + Mozzarella – Grated Parmesan adds saltiness and depth, while mozzarella gives the sauce a smooth, stretchy creaminess.
- Butter, olive oil, and seasoning – Garlic powder, onion powder, salt, and pepper round it all out.
Instructions
First, season the chicken.Slice the chicken breasts in half horizontally to create thinner cutlets. Rub them with olive oil, then season both sides generously with garlic powder, onion powder, salt, and pepper.
Next, crisp the pancetta.In a large skillet over medium heat, sauté 5 oz of diced pancetta until golden and crispy. Use a slotted spoon to remove it from the skillet and set it aside, leaving the drippings in the pan.
Then, cook the chicken. Add 1 tablespoon of butter to the same skillet. Once melted, add the seasoned chicken and cook until browned and fully cooked through, about 4–5 minutes per side. Transfer the chicken to a cutting board and slice it into strips.
Meanwhile, boil the pasta.While the chicken is cooking, bring a large pot of salted water to a boil. Add 12 oz of bowtie pasta and cook until al dente. Before draining, reserve 2 cups of the pasta water.
Now, start building the sauce. In the same skillet used for the chicken, sauté 7–8 minced garlic cloves for about 1 minute, just until fragrant. Be careful not to let them brown. Pour in the reserved pasta water, scraping up the browned bits from the bottom of the pan. Then stir in 1 cup of heavy cream, one 5.3 oz package of Boursin garlic & herb cheese, and 3 oz of grated Parmesan. Add ½ cup of shredded mozzarella and stir continuously until the sauce thickens and becomes extra creamy. Stir until the cheese is melted and the sauce is smooth.
Finally, bring everything together.Add the drained pasta, sliced chicken, and crispy pancetta to the skillet. Toss everything gently until well combined and evenly coated in the sauce.
Serve immediately. Garnish with parsley and more Parmesan, if desired. This dish is best served right away, as the sauce will continue to thicken as it sits. I like to serve it with garlic bread and a nice dinner salad! I hope you love this Creamy Garlic and Herb Chicken Pasta as much as we do!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Garlic and Herb Chicken Pasta
Ingredients
- 2 Large Chicken Breasts (about 1.5 lbs), halved
- 1 tsp Olive Oil for rubbing on the chicken
- Garlic Powder, Onion Powder, Salt and Pepper just enough to coat each side of the chicken. approximately 1/4 tsp of each
- 5 oz Diced Pancetta
- 1 tbsp Salted Butter
- 12 oz Bowtie Pasta or any type of pasta you prefer
- 7-8 Garlic Cloves, minced use less if you don't like garlic as much as I do
- 2 Cups Reserved Pasta Water
- 1 Cup Heavy Cream
- 5.3 oz Package of Boursin Garlic and Herb Cheese
- 3 oz Freshly Grated Parmesan Cheese
- 1/2 Cup Freshly Shredded Mozzarella Cheese
- Salt and Pepper to taste if needed
Instructions
- Rub chicken with olive oil and season with garlic powder, onion powder, salt, and pepper.
- Sauté pancetta in a skillet over medium heat until crispy; remove and set aside.
- Add butter and cook chicken until done. Remove, slice, and set aside.
- Boil pasta; reserve 2 cups pasta water before draining.
- Sauté garlic in the skillet for 1 minute. Add pasta water and deglaze the pan.
- Stir in cream, Boursin, Parmesan, and mozzarella until smooth and creamy.
- Add pasta, chicken, and pancetta. Toss to coat. Garnish with parsley and more Parmesan. Serve immediately.
Notes
Storing & Reheating Leftovers
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Warm gently in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce. Stir frequently until warmed through.
I made this Creamy Garlic and Herb Chicken Pasta last night and it was an instant hit! The flavors are incredibly vibrant and the recipe was super straightforward. Thanks for sharing!
That makes me so happy to hear that! Thank you!
It was very tasty. Definitely would make it again.