Description
This best creamy chicken pasta recipe combines tender pasta with succulent chicken in a luxurious cream sauce ready in just 30 minutes. Made with simple quality ingredients and proper technique, this easy homemade creamy chicken pasta tastes restaurant-quality while being surprisingly simple to make at home.
Ingredients
Scale
- 1 pound pasta (fettuccine, penne, or preferred shape)
- 1½ pounds boneless, skinless chicken breasts, sliced into thin strips (about ½-inch thick)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1½ cups heavy cream (or half-and-half)
- ½ cup chicken broth (low-sodium)
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Optional Additions:
- 2 cups fresh spinach
- ½ cup sun-dried tomatoes
- 8 ounces mushrooms, sliced
- 6 slices prosciutto, chopped
- 2 tablespoons fresh basil
Instructions
- Start cooking pasta. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (usually 8-12 minutes). The pasta should be tender but still slightly firm to the bite. Don’t overcook – the pasta will firm up slightly as it sits. Reserve ½ cup pasta water before draining, then drain pasta thoroughly.
- Prepare chicken. While pasta cooks, pat chicken slices completely dry with paper towels. Moisture prevents proper browning. Season lightly with salt and pepper. Slicing chicken into thin strips ensures quick, even cooking.
- Heat skillet and prepare to cook chicken. Place a large skillet over medium-high heat. Let it preheat for about 1 minute. Add one tablespoon of butter and one tablespoon of olive oil. When the butter is foaming and oil is shimmering, the pan is ready.
- Cook chicken in batches. Working in two batches to avoid overcrowding (which creates steam instead of browning), add chicken slices to the hot skillet in a single layer. Cook for 3-4 minutes until golden brown on the bottom, then flip and cook another 2-3 minutes until cooked through (internal temperature 165°F). Transfer cooked chicken to a clean plate.
- Prepare sauce base. Add remaining two tablespoons of butter to the same skillet. Once melted and foaming, add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Don’t let garlic burn or it becomes bitter.
- Add cream and broth. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer over medium heat, stirring occasionally. The mixture should be hot and steaming but not vigorously boiling, which can cause cream to break.
- Add Parmesan gradually. Add freshly grated Parmesan cheese in handfuls, stirring after each addition until melted and smooth. The cheese should melt into a silky sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach desired consistency.
- Season the sauce. Taste the sauce and adjust seasonings with salt, black pepper, and red pepper flakes if desired. The sauce should taste well-seasoned and balanced.
- Add cooked chicken and any optional additions. Return cooked chicken to the skillet with the cream sauce. Add any optional ingredients like spinach, sun-dried tomatoes, or prosciutto if using. Stir gently to combine and heat through (about 1-2 minutes if adding fresh spinach).
- Combine with pasta. Add the cooked, drained pasta to the skillet with the cream sauce and chicken. Toss gently to coat all pasta with the sauce. If the mixture seems too thick, add a splash of reserved pasta water to reach desired consistency.
- Serve immediately. Transfer creamy chicken pasta to serving bowls or plates. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Notes
- Pat chicken completely dry – Moisture prevents proper browning; dry thoroughly before cooking
- Don’t overcrowd the skillet – Cook chicken in batches if necessary for proper browning
- Use freshly grated Parmesan – Pre-shredded cheese contains anti-caking agents that prevent smooth melting
- Reserved pasta water is key – Use it to adjust sauce consistency to your preference
- Gentle heat for cream – Avoid boiling cream aggressively as it can break or separate
- Taste and adjust – Season throughout cooking and adjust to your preference
- Serve immediately – Creamy pasta is best enjoyed hot right off the stove
- Customize freely – Add your favorite vegetables or proteins to personalize
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 625
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 125mg