This Creamy Chicken Pasta Recipe is ready in just 30 minutes with perfectly seared chicken and a rich, creamy Parmesan sauce. An easy dinner everyone loves!
Author’s Notes
Family Friday Night Pasta!
My husband and I used to do long runs together every Saturday morning. We’d wake up super early, run around 15 miles, and basically treat it like a date. We’d talk the entire time, then pick up the kids and head somewhere fun for family brunch afterward. Those mornings are still some of my favorite memories!
And with those planned long runs came a Friday night tradition: a big pasta dinner! Carb-loading I suppose?!
Everyone in our family loves pasta, so I had the best time experimenting with different flavors and combinations. I’m always trying something new!
As much as I love experimenting with new recipes, my kids definitely have their favorites! This creamy chicken pasta recipe quickly became one of them, along with my one-pot taco spaghetti and spaghetti bolognese.
We ended up making those three more than any others on Friday nights because everyone loved them so much!
Ingredients In This Creamy Chicken Pasta Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Pasta shells | Cook just shy of al dente so they finish cooking in the sauce. Other short pasta shapes work great too! |
| Chicken breasts | Slice into thinner cutlets and pound to an even thickness so they cook quickly and evenly. |
| Butter & garlic | Use fresh garlic for the best flavor. Keep the heat moderate so it doesn’t burn. |
| Chicken broth, heavy cream & Parmesan | For the best creamy chicken pasta recipe, use freshly grated Parmesan. Stick with heavy cream for the perfect sauce consistency! |
| Seasonings, lemon & fresh herbs | Adjust salt and pepper to taste. A squeeze of fresh lemon and a sprinkle of parsley or basil are great finishing touches! |
Chelsea’s Tips
Recipe Tips
Here’s how to take this creamy chicken pasta recipe from good to GREAT!
- Get a good sear: Pat the chicken dry before seasoning so it browns nicely and leaves flavorful browned bits in the pan.
- Don’t crowd the pan: Cook chicken in batches if needed. Overcrowding makes it harder to get that golden crust.
- Don’t waste the browned bits: Scrape up everything stuck to the skillet when adding the broth. There’s so much flavor there!
- Keep the sauce slightly loose: The pasta will continue absorbing sauce as it sits, so don’t reduce it too much.
- Use a large skillet: You’ll want plenty of room to toss the pasta with the sauce without making a mess!
Storage
This creamy chicken pasta is best enjoyed right after tossing it with the sauce! I recommend calling everyone to dinner as soon as it’s ready because that’s when it’s perfectly creamy and saucy!
Leftovers: Store in an airtight container in the fridge for up to 3–4 days. The pasta will absorb the sauce and become thicker as it sits. Reheat gently over low heat, adding a splash of chicken broth to loosen the sauce and bring back some of that creaminess!
Perfect Side Dishes
Creamy Chicken Pasta Recipe
Equipment
Ingredients
- 3 cups uncooked medium shells plus 1 cup pasta cooking water
- 2 small boneless, skinless chicken breasts 3/4ths a pound
- 1 tablespoon olive oil
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon each: garlic powder onion powder, mustard powder, paprika
- Salt and pepper
- 3 tablespoons unsalted butter divided
- 1 tablespoon minced garlic 3 cloves
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese plus extra for serving, see note 1
- 1 large lemon optional, for serving
- 3 tablespoons finely chopped flat-leaf parsley or basil, optional, for serving
Instructions
- Pasta: Set a measuring cup inside a colander in the sink as a reminder to save pasta water. Bring 12 cups of water to a boil. Add 1 tablespoon salt, then add pasta. Cook 1 minute less than package directions. Before draining, reserve 1 cup pasta water. Drain. Don't rinse.
- Seasonings: In a small bowl, combine Italian seasoning, garlic powder, onion powder, mustard powder, and paprika. Add 1/4 teaspoon each salt & pepper. Mix well.
- Prep the chicken: Slice each chicken breast horizontally to make 4 thinner cutlets. Pound to an even thickness, then cut each cutlet in half to make 8 pieces. Pat chicken dry and add to a large bowl with 1 tablespoon olive oil and half the seasoning mixture. Toss with a silicone spatula until evenly coated.
- Cook the chicken: Add 2 tbsp butter in a large skillet over medium-high heat. Once melted, add chicken in a single layer without overlapping (cook in batches if needed). Cook for 2–4 minutes per side, until golden brown and the internal temperature reaches 165°F. Watch closely to avoid any burning and add a little more oil if the skillet gets too dry. Transfer chicken to a cutting board, leaving the browned bits in the skillet. Let rest for a few minutes, then thinly slice or dice.
- Cream sauce: Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Once melted, add garlic and cook for about 30 seconds, stirring constantly, until fragrant. Pour in 1/2 cup chicken broth, scraping up all the browned bits from the bottom of the skillet. Simmer until most of the liquid has evaporated.
- Add remaining 1/2 cup chicken broth, heavy cream, Parmesan, and remaining seasoning mixture. Stir well. Bring to a gentle simmer (don't boil) and cook for 3–5 minutes, stirring occasionally, until slightly thickened.
- Add cooked chicken (plus any juices from the cutting board), drained pasta, and fresh herbs (if using). Toss for 1–2 minutes until everything is coated and the sauce clings to the pasta. If the sauce gets too thick, add reserved pasta water, a splash at a time, until creamy. Taste and adjust seasonings as needed.
- Serve immediately with extra Parmesan, fresh herbs, and a squeeze of lemon if desired. This pasta is best enjoyed right after tossing, when the sauce is perfectly creamy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
