Can I use heavy cream instead of half and half?

Yes. Heavy cream will make the sauce richer; use the same amount. You can also thin it with a splash of chicken broth if needed.

Why butterfly the chicken breasts?

Butterflying thins the meat so it cooks evenly and faster—critical for a 20-minute timeline. It also increases surface area for better browning.

Can I make this ahead?

Cook the pasta and chicken separately, then store both in the fridge up to 3 days. Warm gently and make the garlic cream sauce fresh when ready to serve.

What if I don't have fresh rosemary?

Substitute 1/4 teaspoon dried rosemary or use fresh thyme. Dried herbs are more concentrated, so use less.

How do I know when the chicken is done?

Cook until internal temperature reaches 165°F (74°C) at the thickest point, or until juices run clear when pierced. Butterflied pieces typically take 4–5 minutes per side.

Creamy Garlic Chicken Pasta (20-Minute)

Name: Creamy Garlic Chicken Pasta (20-Minute)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz penne pasta; 2 large chicken breasts (1 - 1.5lbs, butterflied lengthwise into 4 pieces); Salt and pepper for seasoning; 1 tablespoon olive oil; 2 tablespoons butter (divided); 6 cloves garlic; 1/2 teaspoon fresh finely chopped rosemary*; 1 cup low sodium chicken broth (or stock); 1 cup half and half or heavy cream (warmed); Parmesan cheese (for serving)

1

Bring a large pot of water to a boil and cook penne pasta according to package directions. Once cooked, reserve 1/2 cup of pasta water, drain, and set aside.

2

Butterfly the chicken breasts and cut them into four pieces. Pat them dry with a paper towel and season on both sides with salt and pepper.

3

Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter. Once the butter is melted, place the chicken pieces on the pan and cook for 4 to 5 minutes on the first side without disturbing them, flip, and cook for 3 to 4 additional minutes on the other side, until the internal temperature reaches 165F. Remove the chicken from the pan onto a board and set aside.

4

Reduce heat to medium and add the remaining tablespoon of butter onto the pan. Add the whole garlic cloves and sauté them for about 2 to 3 minutes, moving them around to make sure they toast to a golden color, but they don’t burn.

5

Add the rosemary to the pan and toast it for about 30 seconds. Add the chicken broth or stock, and as it simmers, use a wooden spatula to scrape the tidbits from the bottom of the pan. Add warmed cream to the pan and stir, bringing it to a simmer, and then cook it down for about 4 minutes. While the sauce is simmering, slice the cooked chicken breasts diagonally.

6

Add the sliced chicken to the sauce, reduce the heat to low, and simmer it in the sauce for 5 minutes. Add the cooked pasta to the pan and toss to combine. Slowly, add 1/4 cup of the reserved pasta water, to the pan and toss to combine. If needed, to thin out the sauce, add a bit more of the pasta water.

7

Serve the creamy garlic chicken pasta sprinkled with parmesan cheese.