Dinner · Italian-American

Creamy Chicken Pasta

Name: Creamy Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 generous servings
Cuisine: Italian-American
Ingredients: 12 oz (340 g) penne or fettuccine; 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1 1/4 cups heavy cream; 1 cup freshly grated parmesan cheese; 1/2 teaspoon salt, plus more for the pasta water; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 1/2 cup reserved pasta cooking water; 2 tablespoons chopped fresh parsley

Tender chicken and pasta tossed in a silky parmesan cream sauce.

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This creamy chicken pasta is the sort of dinner that disappears from the bowl before anyone thinks to ask what is in it. Bite-sized chicken pieces are seared until golden, then simmered into a garlicky parmesan cream sauce that clings to every piece of pasta. The trick is a ladle of starchy pasta water stirred in at the end, which loosens the sauce and helps it coat rather than pool. It takes about thirty minutes, uses one pot and one skillet, and scales up easily when you are feeding more people. Add spinach or peas if you want vegetables in the same bowl, or serve it beside a sharp green salad to cut the richness.

❤️ Why You'll Love This Recipe

A restaurant-style cream sauce built in ten minutes from four ingredients.
Uses pantry pasta and one chicken breast per two people, so it stretches well.
Kid-approved and endlessly adaptable with vegetables you already have.
Reheats better than most cream pastas thanks to the parmesan.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 generous servings

12 oz (340 g) penne or fettuccine
1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 1/4 cups heavy cream
1 cup freshly grated parmesan cheese
1/2 teaspoon salt, plus more for the pasta water
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/2 cup reserved pasta cooking water
2 tablespoons chopped fresh parsley

👨‍🍳 Step-by-Step Instructions

1
Bring a large pot of well-salted water to a boil and cook the pasta to al dente according to the package. Before draining, reserve 1/2 cup of the cooking water.
2
While the pasta cooks, pat the chicken dry and season with the salt, pepper and Italian seasoning.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning once or twice, until golden and cooked to an internal temperature of 165°F (74°C). Transfer to a plate.
4
Lower the heat to medium and add the butter and garlic to the same skillet. Cook for 45 seconds, until fragrant but not browned.
5
Pour in the heavy cream, scraping up any browned bits. Simmer gently for 3 to 4 minutes until slightly thickened.
6
Reduce the heat to low and whisk in the parmesan a handful at a time until smooth. Add the red pepper flakes if using.
7
Return the chicken and its juices to the pan, add the drained pasta, and toss. Add reserved pasta water a splash at a time until the sauce coats the pasta.
8
Taste, adjust the salt and pepper, top with parsley and serve straight away.

💡 Cooking Tips

Grate the parmesan yourself. Pre-shredded cheese contains anti-caking starch that makes the sauce grainy.
Keep the heat low once the cheese goes in; boiling cream sauce can split.
Pasta water is the sauce's best friend — always reserve some before draining.
Cut the chicken into even pieces so they finish cooking at the same moment.

🔄 Ingredient Substitutions

Half-and-half works in place of heavy cream, but simmer a little longer to thicken.
Pecorino romano can replace parmesan for a saltier, sharper sauce.
Rotisserie chicken saves 10 minutes: stir 3 cups of shredded meat into the finished sauce.
Use gluten-free pasta and reserve extra cooking water, which is starchier.

🧊 How to Store

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken and cling as it chills — this is normal.

♨️ How to Reheat

Reheat in a skillet over low heat with 2 to 3 tablespoons of milk or cream per portion, stirring until loose and steaming hot. Microwave in 45-second bursts, stirring between each.

❄️ Can I Freeze It?

Cream-based pasta sauces can separate after freezing, so this dish is best fresh. If you do freeze it, use an airtight container for up to 2 months, thaw overnight in the refrigerator and reheat slowly with extra cream, whisking to bring the sauce back together.