Creamy Chicken Pasta Recipe

Crav­ing a hearty, sat­is­fy­ing meal that comes togeth­er quick­ly and pleas­es the whole fam­i­ly? This Creamy Chick­en Pas­ta Recipe is the answer. Made with ten­der chick­en, al dente pas­ta, and a lus­cious, vel­vety cream sauce, it’s the ulti­mate com­fort food that feels fan­cy but is sur­pris­ing­ly easy to whip up. Whether you’re cook­ing for a cozy week­night din­ner or enter­tain­ing guests, this one-pot dish deliv­ers big fla­vor with min­i­mal effort—no need for com­pli­cat­ed ingre­di­ents or hours in the kitchen.

With­in this post, you’ll find affil­i­ate links. If you decide to pur­chase through these links, I may earn a mod­est com­mis­sion at no extra cost. Addi­tion­al­ly, please review my pri­va­cy pol­i­cy for more details.

Click the Social Icons to Stay Con­nect­ed

✨ We hope you enjoyed these pho­tos! If so, please con­sid­er shar­ing them on Pin­ter­est by click­ing the Pin But­ton on each image. Your sup­port helps us con­nect with more peo­ple and spread cre­ativ­i­ty. Thank you so much! 💖

Ingre­di­ents:

• 2 bone­less, skin­less chick­en breasts
• 1 table­spoon olive oil
• 3 cloves gar­lic, minced
• 1/2 cup heavy cream
• 1 cup chick­en broth
• 1 cup grat­ed Parme­san cheese
• 1 tea­spoon dried Ital­ian sea­son­ing
• Salt and pep­per to taste
• 8 oz pas­ta (penne, fet­tuc­cine, or spaghet­ti work well)
• Fresh pars­ley for gar­nish (option­al)

Instruc­tions:

1. Cook the pas­ta: Begin by cook­ing the pas­ta accord­ing to the pack­age instruc­tions. Drain and set aside, reserv­ing about 1/2 cup of pas­ta water.
2. Cook the chick­en: While the pas­ta is cook­ing, heat the olive oil over medi­um heat in a large skil­let. Sea­son both sides of the chick­en breasts with salt, pep­per, and Ital­ian sea­son­ing. Cook the chick­en for 6–7 min­utes per side, or until gold­en and ful­ly cooked through. Remove from the skil­let and set aside to rest for a few min­utes before slic­ing into thin strips or bite-sized pieces.
3. Make the creamy sauce: In the same skil­let, add the minced gar­lic and cook for 1 minute, or until fra­grant. Pour in the chick­en broth, scrap­ing the bot­tom of the pan to release any browned bits. Stir in the heavy cream and bring the sauce to a sim­mer. Let it cook for about 3–4 min­utes, until it thick­ens slight­ly.
4. Com­bine and serve: Add the grat­ed Parme­san cheese to the sauce and stir until it melts into the sauce, cre­at­ing a creamy tex­ture. If the sauce gets too thick, add a bit of the reserved pas­ta water to reach your desired con­sis­ten­cy. Add the cooked pas­ta to the skil­let, toss­ing to coat in the sauce. Stir in the cooked chick­en, and sea­son with extra salt and pep­per if need­ed.
5. Serve: Gar­nish with fresh pars­ley if desired, and serve hot. Enjoy your creamy, deli­cious chick­en pas­ta!

This dish pairs per­fect­ly with a side sal­ad or gar­lic bread for a full meal!

Yum­my Choco­late Brown­ie