Creamy Chicken Pasta Recipe tastes rich, garlicky, and silky, with tender seared chicken and a parmesan cream sauce that clings to every noodle. It suits busy weeknights and date nights, and takes 30 minutes start to finish. I keep this on speed dial for hectic soccer nights and it never fails me.
Why You Should Try This Creamy Chicken Pasta Recipe
This Creamy Chicken Pasta Recipe brings restaurant comfort to your table without fussy steps. You sear juicy chicken, toss it with al dente pasta, and coat everything in a velvety garlic parmesan sauce. The result tastes cozy and indulgent, yet the method stays simple and repeatable.
It scales well for meal prep or guests and works with many pasta shapes. You can lighten it or make it extra rich based on what you have. I keep the base classic, then riff with spinach, peas, or sun-dried tomatoes when the fridge looks bare.
“Cooked this on a weeknight and the table went quiet except for twirling forks, which counts as a standing ovation at my house ★★★★★”
Ingredients You’ll Need
- Pasta: 12 ounces short pasta like penne, rigatoni, or cavatappi, or long pasta like fettuccine. Use gluten-free pasta if needed. Barilla and De Cecco hold texture well.
- Chicken: 1.25 to 1.5 pounds boneless skinless breasts or thighs, cut into bite-size pieces. Rotisserie chicken works in a pinch, just skip the sear and warm it in the sauce.
- Seasoning: 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, 0.5 teaspoon paprika, pinch red pepper flakes.
- Fats: 2 tablespoons olive oil and 2 tablespoons butter. I like European-style butter for extra richness.
- Aromatics: 4 to 5 garlic cloves, minced. Jarred minced garlic works if you need a shortcut.
- Liquid: 1 cup low-sodium chicken broth or stock. A splash of dry white wine adds depth, but broth alone works fine.
- Dairy: 1 cup heavy cream. Use half-and-half for a lighter sauce or 1 cup evaporated milk for a leaner but still creamy swap.
- Cheese: 1 cup freshly grated Parmesan or Parmigiano Reggiano. Avoid pre-shredded if you can since it can make the sauce grainy.
- Thickener: 1 to 2 teaspoons flour or cornstarch slurry if you want extra body. I often skip this because starch from pasta water thickens well.
- Brightness: 1 to 2 teaspoons fresh lemon juice.
- Veggie add-ins, optional: 2 cups baby spinach, 0.75 cup peas, or 0.5 cup chopped sun-dried tomatoes.
- Fresh herbs: 2 tablespoons chopped parsley or basil.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs and a wooden spoon
- Measuring cups and spoons
- Colander
- Microplane or grater for the cheese
How to Make Creamy Chicken Pasta Recipe
Boil the pasta, 8 to 10 minutes
- Bring a large pot of water to a rolling boil and salt it until it tastes like the sea. Add the pasta and cook until al dente. Scoop out 1 cup of starchy pasta water, then drain.
Season and sear the chicken, 6 to 8 minutes
- Pat the chicken dry and toss it with salt, pepper, Italian seasoning, and paprika. Heat olive oil in a large skillet over medium-high heat, then add the chicken in an even layer. Sear until golden and cooked through, stirring once or twice, then transfer to a plate.
Build the sauce, 5 minutes
- Lower the heat to medium and add butter to the same skillet. Add garlic and red pepper flakes, then stir until the garlic smells fragrant, about 30 seconds. Pour in broth and scrape up the tasty browned bits, then stir in the cream and bring it to a gentle simmer.
Thicken and flavor, 2 to 3 minutes
- Stir in Parmesan until it melts and the sauce looks glossy. Adjust thickness with a splash of pasta water or a tiny cornstarch slurry if you want it thicker. Add lemon juice and taste, then tweak salt and pepper.
Combine and finish, 2 minutes
- Return the chicken to the pan along with any juices. Add the drained pasta and toss until the sauce coats every piece. Fold in spinach or peas if using, then finish with more Parmesan and a shower of parsley.
Tips & Tricks
- Salt the pasta water generously for deeper flavor.
- Cut chicken into even pieces so it cooks at the same speed.
- Pat chicken dry to get a better sear.
- Use freshly grated Parmesan so the sauce turns silky.
- Keep the cream at a gentle simmer to avoid curdling.
- Use pasta water to loosen the sauce or tighten it with a small slurry.
- Add spinach at the end so it stays vibrant.
- Warm leftover rotisserie chicken in the sauce to save time.
- Zest the lemon before juicing so you do not waste flavor.
What to Serve with Creamy Chicken Pasta Recipe
This dish pairs well with a crisp green salad with lemon vinaigrette to cut through the richness. Serve garlic bread or a warm baguette to swipe up the extra sauce. Pour a chilled Pinot Grigio or a light Chardonnay, or go with sparkling water with a squeeze of lemon for a simple match.
Make-Ahead and Storage
Chill leftovers in a shallow container within 2 hours, then store in the fridge for up to 4 days. Freeze in airtight containers for up to 2 months, and thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low with a splash of milk or broth, stirring until creamy again, or microwave in short bursts while stirring between intervals.
Creamy Chicken Pasta Recipe
Ingredients
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, season the chicken pieces with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook, stirring frequently, for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 3–4 minutes, allowing the sauce to slightly thicken.
- Stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
- Return the cooked chicken to the skillet and stir to coat in the sauce. If using, add the baby spinach and cook for 1–2 minutes until just wilted.
- Add the cooked pasta to the skillet and toss until the pasta is well coated in the creamy sauce. If the sauce is too thick, add a splash of pasta cooking water or extra chicken broth to loosen it.
- Remove from heat and sprinkle with chopped fresh parsley if desired. Serve warm.
Notes
Approximate per serving (1/4 of recipe): 650 calories; fat 36 g; saturated fat 18 g; carbohydrates 43 g; fiber 2 g; sugars 3 g; protein 36 g; sodium 720 mg. Values will vary based on specific ingredients, brands, and portion sizes.