Creamy Chicken Pasta
Let me tell you something: if you love comfort food that hugs you from the inside out, this creamy chicken pasta is exactly what you need today.
It’s rich, satisfying, and ridiculously easy to make.
If we were hanging out in the kitchen together, this is the one dish I’d insist we cook first.
Ingredients You’ll Need
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2 tablespoons olive oil
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1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
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Salt and black pepper to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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3 cloves garlic, minced
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1/2 teaspoon red pepper flakes (optional, for a bit of heat)
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2 cups heavy cream
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1 cup chicken broth
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1 cup grated Parmesan cheese
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8 oz (about 225g) penne or fettuccine pasta
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1 tablespoon butter
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Fresh parsley, chopped (for garnish)
How to Make Creamy Chicken Pasta
Step 1: Cook the pasta in salted water according to the package directions. Drain it and set it aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Step 3: Season your chicken pieces with salt, pepper, garlic powder, and onion powder.
Step 4: Add the chicken to the skillet and cook until golden brown and fully cooked (about 5–7 minutes). Remove and set aside.
Step 5: In the same skillet, add the butter and sauté the minced garlic for about 30 seconds. Add red pepper flakes if using.
Step 6: Pour in the chicken broth and heavy cream. Stir well and bring it to a light simmer.
Step 7: Add in the Parmesan cheese and stir until it melts and the sauce thickens slightly.
Step 8: Return the cooked chicken to the skillet. Add the pasta and toss everything together so it’s coated in that dreamy, creamy sauce.
Step 9: Sprinkle with chopped parsley and serve warm.
Common Mistakes to Avoid
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Don’t overcook the pasta. You want it al dente so it holds up in the sauce.
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Avoid using pre-shredded Parmesan. It doesn’t melt as smoothly.
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Don’t skip seasoning the chicken. That layer of flavor matters.
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Don’t rush the sauce. Let it simmer to thicken properly.
Recipe Best Tips
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Use freshly grated Parmesan for the best flavor.
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Slice the chicken evenly so it cooks at the same rate.
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Reserve some pasta water. If the sauce gets too thick, it helps loosen it up.
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Add veggies. Spinach or sun-dried tomatoes are great in this dish.
Serving Suggestions
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Serve with garlic bread or a warm baguette.
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Pair with a simple green salad with lemon vinaigrette.
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Top with extra Parmesan for that cheesy kick.
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Add a glass of white wine for a cozy dinner.
Storage and Freezing
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat gently on the stovetop or in the microwave. Add a splash of cream or milk to bring the sauce back.
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Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Q: Can I use milk instead of cream?
A: You can, but the sauce won’t be as rich or thick.
Q: What kind of pasta works best?
A: Penne, fettuccine, or any short pasta that holds sauce well.
Q: Can I make this ahead of time?
A: It’s best fresh, but you can prep the chicken and sauce a day ahead.
Q: Is there a dairy-free version?
A: Use a non-dairy cream and vegan cheese, but the flavor may vary.
Q: Can I add mushrooms?
A: Absolutely. Sauté them after cooking the chicken, before making the sauce.
Q: What if I don’t eat chicken?
A: You can swap it with shrimp or just go all-in with veggies.
Q: How do I know when the chicken is done?
A: Cut into a piece. It should be white all the way through with no pink.
Conclusion
Alright, now it’s your turn to give this creamy chicken pasta a go. It’s simple, cozy, and crazy delicious.
When you make it, let me know how it turned out! Snap a pic and drop it in the comments—I’d love to see your version.
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Creamy Chicken Pasta
Creamy Chicken Pasta is a quick and easy one-pan meal made with tender chicken, pasta, and a rich, garlicky Parmesan cream sauce. Perfect for weeknights or lazy weekends.
Ingredients
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 8 oz (about 225g) penne or fettuccine pasta
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the pasta in salted water according to the package directions. Drain it and set it aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Step 3: Season your chicken pieces with salt, pepper, garlic powder, and onion powder.
Step 4: Add the chicken to the skillet and cook until golden brown and fully cooked (about 5–7 minutes). Remove and set aside.
Step 5: In the same skillet, add the butter and sauté the minced garlic for about 30 seconds. Add red pepper flakes if using.
Step 6: Pour in the chicken broth and heavy cream. Stir well and bring it to a light simmer.
Step 7: Add in the Parmesan cheese and stir until it melts and the sauce thickens slightly.
Step 8: Return the cooked chicken to the skillet. Add the pasta and toss everything together so it’s coated in that dreamy, creamy sauce.
Step 9: Sprinkle with chopped parsley and serve warm.
Notes
- Don’t skip seasoning.
- Use freshly grated cheese.
- Reserve pasta water to adjust sauce consistency.
- Great with added veggies.
Nutrition Information
Yield 4Amount Per Serving Calories Approx. 680
