Chicken Pasta Recipe tastes creamy, garlicky, and bright with a little heat, with juicy pan-seared chicken and al dente pasta in a silky parmesan sauce. It suits busy weeknights and hungry crowds, and you can put it on the table in about 35 minutes. I first cooked it after soccer practice and my kids asked for it twice that week.
Why You Should Try This Chicken Pasta Recipe
This Chicken Pasta Recipe hits the comfort zone with big flavor, quick steps, and minimal cleanup. You get tender chicken, springy pasta, and a sauce that hugs every bite. Kids cheer, adults ask for seconds, and leftovers taste even better.
You can tweak the heat, swap pasta shapes, and still keep dinner on track.
The sauce turns silky, the chicken stays juicy, and it wins raves every time. ★★★★★
Ingredients You’ll Need
- 12 ounces pasta of choice: penne, rigatoni, or fettuccine work best (use gluten-free if needed)
- 1.25 pounds boneless skinless chicken breasts or thighs, cut into bite-size strips
- 1.5 teaspoons kosher salt, divided
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning, or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced (or 1 tablespoon jarred minced garlic for a shortcut)
- 1/4 teaspoon red pepper flakes, optional for mild heat
- 1 tablespoon tomato paste (tube paste stores well and avoids waste)
- 1 cup low-sodium chicken broth (box or shelf-stable works fine)
- 1 cup heavy cream (use half-and-half for lighter sauce)
- 1 cup freshly grated parmesan cheese (grate it yourself so it melts smoothly)
- 1/2 lemon, zested and juiced
- 1/2 cup sun-dried tomatoes, oil-packed and drained, chopped, optional
- 1 cup baby spinach, roughly chopped
- Fresh parsley, chopped, for garnish
Equipment:
- Large skillet or sauté pan
- Large pot for boiling pasta
- Tongs and a wooden spoon
- Measuring cups and spoons
- Microplane or zester
- Colander
- Instant-read thermometer, optional
How to Make Chicken Pasta Recipe
Prep and season
- Pat the chicken dry. Toss it with 1 teaspoon salt, black pepper, and Italian seasoning. Set it near the stove.
Sear the chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5 to 7 minutes, stirring once or twice, until browned and cooked through at 165°F. Move chicken to a plate and keep the skillet on the burner.
Boil the pasta
- Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente per package time. Reserve 1 cup pasta water, then drain.
Build the sauce
- Lower skillet heat to medium. Add butter, garlic, and red pepper flakes; stir 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to deepen the color.
- Pour in chicken broth and cream. Simmer 3 to 4 minutes, stirring, until the sauce lightly thickens. Stir in parmesan until it melts and turns glossy. Add lemon zest and juice.
Combine and finish
- Return chicken and any juices to the skillet. Add sun-dried tomatoes and spinach. Add drained pasta and toss. Splash in pasta water, a little at a time, until the sauce coats the noodles.
- Taste and season with the remaining 1/2 teaspoon salt if needed. Let it bubble 1 minute so everything marries.
Serve
- Plate the pasta, shower with parsley, and add extra parmesan if that calls your name. Eat hot.
Tips & Tricks
- Salt the pasta water generously so the noodles carry flavor into the sauce.
- Cut chicken into even strips so it cooks at the same pace.
- Brown the chicken well; those golden bits on the pan boost the sauce.
- Grate parmesan fresh; bagged shreds contain starch and clump.
- Reserve pasta water; it loosens and silks up the sauce.
- Swap protein with rotisserie chicken when time runs tight; fold it in during the combine step.
- Use half-and-half for lighter sauce or add more broth for a thinner finish.
- Stir in peas, roasted peppers, or mushrooms to change the vibe without extra fuss.
- Keep heat at medium when adding dairy so the sauce stays smooth.
What to Serve with Chicken Pasta Recipe
I like a crisp green salad with a lemony vinaigrette to balance the rich sauce. Garlic bread or warm ciabatta handles all that saucy goodness. Roasted broccoli or asparagus adds color and crunch. If you pour a drink, choose a chilled pinot grigio or a light-bodied red like pinot noir.
Make-Ahead and Storage
- Make-ahead: Cook the chicken and sauce up to 2 days in advance and store them together; boil fresh pasta when serving for the best texture.
- Fridge: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Cool completely, then pack in freezer-safe containers for up to 2 months. For best results, undercook pasta by 2 minutes before freezing, or freeze sauce and chicken without the pasta.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of broth or milk, stirring until creamy. For the microwave, heat in 45-second bursts, stirring between each, and add a spoon of liquid if it looks tight.
Chicken Pasta Recipe
This Chicken Pasta Recipe features tender chicken pieces tossed with al dente pasta in a creamy garlic and herb sauce, perfect for a comforting weeknight lunch or dinner.
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, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, 6–8 minutes. Remove the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30–60 seconds until fragrant, being careful not to burn it.
- Pour in the heavy cream and chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 3–4 minutes to slightly thicken.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. If using spinach, add it now and cook for 1–2 minutes until wilted.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta is well coated in the sauce and heated through. Adjust seasoning with additional salt and pepper if needed.
- Remove from heat and sprinkle with chopped fresh parsley if desired. Serve warm.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 620 calories; fat 32 g; saturated fat 15 g; carbohydrates 49 g; fiber 3 g; sugars 3 g; protein 34 g; sodium 540 mg. Values will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (1/4 of recipe): 620 calories; fat 32 g; saturated fat 15 g; carbohydrates 49 g; fiber 3 g; sugars 3 g; protein 34 g; sodium 540 mg. Values will vary based on specific ingredients, brands, and portion sizes.