Creamy Chicken Pasta (Printable)

Tender chicken combined with pasta in a luscious, garlicky cream sauce with parmesan.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta

→ Chicken

02 - 2 medium boneless, skinless chicken breasts
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil

→ Sauce

06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3/4 cup plus 2 tbsp heavy cream
09 - scant 1/2 cup chicken broth
10 - 2 oz grated parmesan cheese
11 - 1 tsp Italian seasoning
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Extra grated parmesan for serving

# How To Cook:

01 - Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Season both sides of chicken breasts with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 7 minutes per side until golden brown and fully cooked. Remove from skillet, let rest for 3 minutes, then slice thinly.
04 - Reduce heat to medium. Add butter and minced garlic to the same skillet and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and chicken broth; stir to combine. Bring to a gentle simmer.
06 - Stir in grated parmesan, Italian seasoning, and optional red pepper flakes. Simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Add cooked pasta to the skillet and toss to coat thoroughly. If sauce is too thick, gradually add reserved pasta water to desired consistency.
08 - Return sliced chicken to the skillet and gently toss to mix and heat through.
09 - Taste and adjust seasoning with additional salt and pepper as needed.
10 - Plate immediately, garnished with chopped fresh parsley and extra grated parmesan cheese.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout but tastes like you spent hours in the kitchen.
  • The sauce clings to every piece of pasta without being heavy or gluey.
  • You can double it without any extra effort and it reheats beautifully the next day.
02 -
  • Don't skip reserving pasta water, I forgot once and had to add plain water which made the sauce taste flat and thin.
  • Let the chicken rest after cooking or it will leak juice into your sauce and make it look grey instead of creamy.
  • Grate your own parmesan, the bagged kind has anti caking powder that makes the sauce gritty instead of smooth.
03 -
  • Use the same skillet for the chicken and sauce so all the browned bits on the bottom dissolve into the cream and add deep flavor.
  • Toss the pasta in the sauce off the heat for thirty seconds before serving, it helps the noodles absorb the flavor instead of just wearing it.
  • If you're doubling the recipe, use two skillets or the sauce will take forever to thicken and the pasta will get gummy waiting.

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