This creamy chicken pasta is a perfect balance of flavor and comfort. The creamy sauce clings to every bite of pasta and chicken, offering a satisfying and hearty meal. It’s incredibly versatile, can be made with pantry staples, and is easy to customize with your favorite vegetables or spices. Plus, it’s all made in one pan, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs pasta (penne, fettuccine, or your choice) olive oil or butter garlic onion chicken broth heavy cream Parmesan cheese Italian seasoning salt black pepper optional: spinach, sun-dried tomatoes, red pepper flakes, parsley for garnish
Directions
Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
While pasta cooks, season chicken with salt, pepper, and Italian seasoning.
Heat oil or butter in a large skillet over medium heat. Cook chicken until golden and cooked through, about 5–7 minutes per side. Remove from pan and slice or dice.
In the same pan, add more oil if needed, then sauté chopped onion and garlic until fragrant and soft.
Deglaze the pan with chicken broth, scraping up browned bits for extra flavor.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and smooth.
Return the cooked chicken to the pan, along with the cooked pasta. Toss everything together, adding reserved pasta water a little at a time if the sauce needs thinning.
Taste and adjust seasoning. Add optional spinach or sun-dried tomatoes and stir until wilted or warmed through.
Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Add vegetables: Try mushrooms, broccoli, or bell peppers for added texture and nutrition.
Make it spicy: Add red pepper flakes or a splash of hot sauce for heat.
Use different pasta: Fettuccine, linguine, or rigatoni work well.
Lighten it up: Use half-and-half or evaporated milk instead of heavy cream.
Cheese twist: Swap Parmesan for Pecorino Romano or add mozzarella for a meltier sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over low heat, adding a splash of milk or broth to loosen the sauce. Microwave in 30-second bursts, stirring between each, until heated through. Freezing is not recommended as the cream sauce may separate.
FAQs
Can I use pre-cooked chicken?
Yes, rotisserie or leftover grilled chicken works great—just add it in when combining with the pasta and sauce.
What’s the best pasta for creamy chicken pasta?
Short pastas like penne or rotini are great for holding sauce, but long pastas like fettuccine also work beautifully.
How do I thicken the sauce?
Let it simmer uncovered to reduce, or add more Parmesan cheese. If needed, a slurry of cornstarch and water can be stirred in.
Can I make it dairy-free?
Yes, use dairy-free cream alternatives and a vegan cheese or nutritional yeast for flavor.
Is this recipe gluten-free?
Use gluten-free pasta and ensure all ingredients (especially broth and seasonings) are certified gluten-free.
What’s a good side dish with creamy chicken pasta?
A crisp green salad or roasted vegetables make excellent sides. Garlic bread is also a classic pairing.
Can I make this in advance?
You can prep components like the chicken and sauce ahead, but for best results, combine everything just before serving.
Why did my sauce separate?
Overheating cream or adding cheese at too high a heat can cause separation. Keep the heat moderate and stir gently.
Can I add wine to the sauce?
Yes, a splash of white wine added before the cream can enhance flavor. Let it simmer off before continuing.
How can I make it more flavorful?
Use freshly grated Parmesan, sauté with a splash of wine, and season generously. A squeeze of lemon juice can brighten it up too.
Conclusion
Creamy Chicken Pasta is a cozy, crowd-pleasing dish that’s rich, satisfying, and full of flavor. With its creamy garlic-Parmesan sauce and tender chicken, it’s a dinner that feels both indulgent and comforting. Easy to make and endlessly adaptable, this is one recipe you’ll want to come back to again and again.
Creamy Chicken Pasta is a comforting, one-pan dish featuring tender chicken, perfectly cooked pasta, and a luscious garlic-Parmesan cream sauce. Rich yet simple, it’s perfect for busy weeknights or when you want a restaurant-quality meal at home.
8 oz (225 g) pasta (penne, fettuccine, or your choice)
2 tbsp olive oil or butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
3/4 cup (75 g) grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional: 1 cup spinach, 1/4 cup sun-dried tomatoes, 1/4 tsp red pepper flakes, chopped parsley for garnish
Instructions
Cook the pasta in salted boiling water according to package directions. Reserve 1/2 cup of the pasta water, then drain and set aside.
Season the chicken with salt, pepper, and Italian seasoning.
Heat olive oil or butter in a large skillet over medium heat. Add chicken and cook for 5–7 minutes per side, until golden brown and cooked through. Remove from the pan and slice.
In the same skillet, add a bit more oil if needed, then sauté the onion until translucent. Add garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
Add Parmesan cheese and stir until melted and the sauce thickens slightly.
Return the chicken to the pan along with the cooked pasta. Toss well to coat everything in the sauce. Add a splash of reserved pasta water if needed to thin the sauce.
Add optional spinach or sun-dried tomatoes and cook until the spinach is wilted or the tomatoes are heated through.
Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley and extra Parmesan.
Notes
Use freshly grated Parmesan for the best flavor and smooth texture.Don’t boil the sauce after adding cheese to prevent curdling.To make it lighter, substitute half-and-half or evaporated milk for heavy cream.Add vegetables like mushrooms, broccoli, or peas for extra nutrition.This dish is best served fresh; reheating gently over low heat preserves the creamy texture.
