Creamy Chicken Pasta Recipe

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This creamy chicken pasta recipe is one of my family's favorite easy dinners! Perfectly seared chicken, a rich Parmesan cream sauce, and just 30 minutes from start to finish.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: creamy chicken pasta recipe

Servings: servings

Author: Chelsea Lords

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

US - Metric

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!

Notes

Note 1: Grab Parmesan from the block and grate it on the small holes of a box grater or even better on a microplane which will give the best melt. Gently pack it into measuring cup to get an accurate amount.

Get a good sear: Pat chicken dry before seasoning and don't overcrowd the pan (cook in batches if needed). Let it get a nice golden crust, then scrape up all those flavorful browned bits when adding the broth. They add SO much flavor to the sauce!

Storage: This pasta is best enjoyed right after tossing with the sauce, when it's perfectly creamy! Store leftovers in an airtight container in the fridge for 3–4 days. The pasta will absorb the sauce and thicken as it sits. Reheat gently over low heat, adding a splash of chicken broth to loosen the sauce.

Nutrition