Creamy Chicken Pasta

This Creamy Chicken Pasta is rich, comforting, and irresistibly delicious. I love how the tender chicken and perfectly cooked pasta are coated in a velvety Parmesan cream sauce that’s both flavorful and easy to make. It’s a quick weeknight meal that tastes like something straight from a restaurant, and it always satisfies my craving for something warm and hearty.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet full of flavor. The creamy sauce clings beautifully to the pasta, and the combination of garlic, Parmesan, and Italian herbs gives it a cozy, homemade taste. It’s a one-pan dish that’s ready in under 30 minutes, which makes it perfect for busy nights. Plus, I can easily customize it with my favorite vegetables or add a little spice for an extra kick.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons olive oil
1 tablespoon unsalted butter
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Salt and pepper, to taste
3 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
2 cups heavy cream (or half and half for a lighter version)
1 cup chicken broth
¾ cup grated Parmesan cheese
8 oz pasta (penne, fettuccine, or your favorite shape)
2 tablespoons chopped fresh parsley or basil (for garnish)

Directions

1. I start by cooking the pasta in salted boiling water according to the package directions until al dente. Then, I drain it and set it aside.
2. While the pasta cooks, I heat the olive oil and butter in a large skillet over medium-high heat.
3. I season the chicken pieces with salt and pepper, then add them to the skillet. I cook until golden brown and fully cooked through, about 5–6 minutes.
4. I stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using), cooking for about 30 seconds until fragrant.
5. I pour in the heavy cream and chicken broth, stirring to combine. I bring the mixture to a gentle simmer.
6. I reduce the heat to low and stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
7. I add the cooked pasta to the skillet and toss until it’s fully coated in the sauce.
8. I garnish with chopped parsley or basil before serving.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes of prep time and 20 minutes of cooking time, making it a perfect 30-minute meal.

Variations

I sometimes add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and color. For a lighter option, I use half and half instead of heavy cream or swap the chicken for shrimp. When I’m craving extra richness, I mix in a handful of mozzarella or cream cheese to make the sauce even creamier. A sprinkle of lemon zest also adds a refreshing twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat with a splash of cream or broth to loosen the sauce. It can also be microwaved in short intervals, stirring occasionally to prevent drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I love using thighs because they stay juicy and tender, but breasts work just as well.

Can I make this pasta ahead of time?

Yes, I prepare the sauce and chicken ahead, then cook the pasta fresh and combine them just before serving.

How do I make the sauce thicker?

I simmer it a bit longer or add a little more Parmesan cheese until it reaches my desired consistency.

Can I use milk instead of cream?

Yes, I can use whole milk, but the sauce will be thinner. For a similar texture, I mix milk with a little cream cheese.

What pasta shape works best?

I like penne or fettuccine because they hold the sauce well, but any pasta shape works.

Can I add vegetables?

Absolutely! I often stir in spinach, broccoli, or bell peppers to make it more colorful and nutritious.

Can I make it spicy?

Yes, I increase the crushed red pepper flakes or add a dash of cayenne for extra heat.

Can I use pre-grated Parmesan cheese?

I prefer freshly grated Parmesan for a smoother sauce, but pre-grated will work if that’s what I have.

How do I prevent the sauce from curdling?

I keep the heat low after adding the cream and avoid boiling it to maintain a silky texture.

Can I freeze this pasta?

I don’t recommend freezing because creamy sauces can separate, but it keeps well in the fridge for a few days.

Conclusion

This Creamy Chicken Pasta is one of my favorite comfort food recipes. I love how simple ingredients come together to create a rich, satisfying meal that always hits the spot. Whether for a family dinner or a cozy night in, it’s a dish I can rely on for creamy, delicious perfection every single time.

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