Description
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.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g) or thighs
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 180mg
