Name: Creamy Italian Chicken Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1.25 to 1.5 pounds boneless skinless chicken breasts or thighs; 12 ounces short pasta such as penne, rigatoni, or fusilli; 1 tablespoon olive oil; 1 tablespoon butter; 4 cloves garlic, minced; 1.5 teaspoons Italian seasoning, divided; red pepper flakes, a pinch or to taste; 1/3 cup sun-dried tomatoes in oil, chopped and lightly drained; 1 cup low-sodium chicken broth; 1 cup heavy cream (or half-and-half for a lighter sauce); 3/4 cup finely grated Parmesan cheese, plus more for serving; 2 cups baby spinach (optional); 1/2 lemon, for squeezing over the finished pasta; salt and black pepper, to taste; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce); 1 small handful fresh basil or parsley, chopped, for serving

Creamy Italian Chicken Pasta Recipe hits all the notes: tender seared chicken, al dente pasta, and a garlicky Parmesan cream sauce with hints of sun-dried tomato and basil. It suits busy home cooks who want cozy Italian comfort on a weeknight, and it takes about 35 minutes start to finish. I cooked a version of this after my kid’s soccer practice, and the plates came back clean.

Why Creamy Italian Chicken Pasta Recipe Is Worth It

Creamy Italian Chicken Pasta Recipe rewards you with rich flavor for minimal effort. You simmer garlic, broth, and cream into a silky sauce that clings to every noodle and soaks into juicy chicken.

You also control the richness: lighten it with half-and-half or keep it lush with heavy cream. You can swap in thighs for juicier bites or use rotisserie chicken when the fridge looks bare.

Tastes like a trattoria classic with weeknight speed, and my family requested seconds before I sat down ★★★★★

Ingredients You Need

Chicken: 1.25 to 1.5 pounds boneless skinless breasts or thighs (thighs stay extra juicy)
Pasta: 12 ounces short pasta like penne, rigatoni, or fusilli (Barilla or De Cecco hold up well)
Olive oil and butter: 1 tablespoon each for searing and flavor
Garlic: 4 cloves, minced (use jarred garlic in a pinch)
Italian seasoning: 1.5 teaspoons (or a mix of oregano, basil, thyme)
Red pepper flakes: pinch to taste
Sun-dried tomatoes in oil: 1/3 cup, chopped (drain lightly)
Chicken broth: 1 cup low-sodium (Better Than Bouillon works great)
Heavy cream: 1 cup (or use half-and-half for a lighter sauce)
Parmesan: 3/4 cup finely grated, plus more for serving (Parmigiano Reggiano for best flavor; pre-grated works but melts less smoothly)
Spinach: 2 cups baby spinach, optional
Lemon: 1/2 lemon for a quick squeeze to brighten
Salt and black pepper: to taste
Cornstarch: 1 teaspoon mixed with 1 tablespoon water, optional for thicker sauce
Fresh basil or parsley: a small handful, chopped

Equipment:

Large deep skillet or sauté pan, 12 inches
Pot for boiling pasta
Tongs and wooden spoon
Knife, cutting board, measuring cups and spoons
Colander
Microplane or fine grater

Quick Tips & substitutions

Salt your pasta water like the sea so the noodles taste seasoned from the inside.
Pat chicken dry and slice it into thin cutlets so it sears fast and stays tender.
Use thighs when you want richer flavor; use breasts when you want leaner bites.
Swap heavy cream with half-and-half and add the cornstarch slurry to keep the sauce creamy.
Stir Parmesan off the heat to prevent clumping.
Keep a bit of pasta water to adjust sauce consistency.
No sun-dried tomatoes? Use roasted red peppers or halved cherry tomatoes.
Add mushrooms or peas when you want an extra veg boost.
Gluten-free? Use your favorite GF pasta and simmer the sauce a touch thicker so it grips well.

How to Make Creamy Italian Chicken Pasta Recipe

Prep the chicken and pasta water (5 minutes)

Bring a large pot of salted water to a boil.
Slice chicken into thin cutlets or bite-size strips. Pat dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon Italian seasoning.

Sear the chicken (6 to 8 minutes)

Heat olive oil and butter in a large skillet over medium-high.
Add chicken in a single layer and sear until golden and cooked through, 3 to 4 minutes per side for cutlets or 5 to 6 minutes total for strips.
Transfer to a plate and tent loosely with foil.

Cook the pasta (8 to 10 minutes)

Drop pasta in boiling water and cook until al dente.
Reserve 1 cup pasta water, then drain.

Build the sauce (6 to 8 minutes)

In the same skillet over medium, add a drizzle of oil if the pan looks dry. Sauté garlic 30 seconds until fragrant.
Stir in remaining 1/2 teaspoon Italian seasoning, a pinch of red pepper flakes, and sun-dried tomatoes.
Pour in chicken broth and simmer 2 minutes to reduce slightly.
Lower heat, add cream, and simmer gently 2 to 3 minutes. If you want it thicker, whisk in the cornstarch slurry and simmer 30 to 60 seconds.

Finish with cheese and greens (2 minutes)

Take the pan off the heat and stir in Parmesan until smooth.
Fold in spinach to wilt. Squeeze in a little lemon to brighten.

Combine and serve (2 minutes)

Add drained pasta and chicken to the skillet. Toss until the sauce coats everything, thinning with splashes of pasta water as needed.
Taste and adjust salt, pepper, and heat. Shower with chopped basil or parsley and more Parmesan.

Variations

Tuscan style: Add extra sun-dried tomatoes and spinach, and finish with a touch more cream.
Mushroom lover: Sauté sliced cremini after the chicken, then build the sauce.
Tomato cream: Stir in 1/2 cup crushed tomatoes with the broth for a blush sauce.
Pesto twist: Swirl in 2 tablespoons basil pesto off the heat.
Lemon artichoke: Add quartered marinated artichokes and more lemon zest.
Spicy kick: Season the chicken with a Cajun blend and keep the red pepper flakes.

Ways to Serve

Garlic bread or warm focaccia.
Simple arugula salad with balsamic and shaved Parmesan.
Roasted broccoli or asparagus.
Pinot Grigio, Chianti, or sparkling water with lemon.
Extra basil, cracked pepper, and a final rain of Parmesan.

Storage

Cool leftovers, then store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat with a splash of broth or milk until the sauce loosens and turns creamy again. You can reheat in the microwave in short bursts, stirring between rounds. I skip freezing because cream sauces can split, but the flavor still stays tasty if you do freeze in a pinch.

Ally Sanders

Creamy Italian Chicken Pasta Recipe

Pin This Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings: 4

Course: Lunch

Ingredients

1.25 to 1.5 pounds boneless skinless chicken breasts or thighs
12 ounces short pasta such as penne, rigatoni, or fusilli
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1.5 teaspoons Italian seasoning, divided
red pepper flakes, a pinch or to taste
1/3 cup sun-dried tomatoes in oil, chopped and lightly drained
1 cup low-sodium chicken broth
1 cup heavy cream (or half-and-half for a lighter sauce)
3/4 cup finely grated Parmesan cheese, plus more for serving
2 cups baby spinach (optional)
1/2 lemon, for squeezing over the finished pasta
salt and black pepper, to taste
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
1 small handful fresh basil or parsley, chopped, for serving

Instructions

Bring a large pot of well-salted water to a boil for the pasta.
Slice the chicken into thin cutlets or bite-size strips. Pat dry and season with about 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of the Italian seasoning.
Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, 3 to 4 minutes per side for cutlets or 5 to 6 minutes total for strips. Transfer the chicken to a plate and tent loosely with foil.
Add the pasta to the boiling water and cook until al dente according to package directions. Reserve 1 cup of the starchy pasta water, then drain the pasta.
Return the skillet to medium heat. If the pan looks dry, add a small drizzle of oil. Add the minced garlic and cook, stirring, for about 30 seconds until fragrant.
Stir in the remaining 1/2 teaspoon Italian seasoning, a pinch of red pepper flakes, and the chopped sun-dried tomatoes. Cook for about 1 minute to warm and bloom the flavors.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for about 2 minutes to reduce slightly.
Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 2 to 3 minutes. If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer for another 30 to 60 seconds until slightly thickened.
Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into a smooth, creamy sauce.
Fold in the baby spinach, if using, until just wilted. Squeeze in a bit of fresh lemon juice to brighten the flavors.
Add the drained pasta and cooked chicken to the skillet. Toss gently until everything is well coated in the sauce, adding splashes of reserved pasta water as needed to loosen to your desired consistency.
Taste and adjust seasoning with more salt, black pepper, and red pepper flakes if desired. Sprinkle with chopped fresh basil or parsley and extra Parmesan before serving.

Notes

Nutrition Information
Approximate per serving (1 of 4): 760 calories; fat 38 g; saturated fat 19 g; carbohydrates 60 g; fiber 3 g; sugars 6 g; protein 44 g; sodium 780 mg. Values will vary based on exact ingredients, brands, optional add-ins, and portion size.