Creamy Chicken Pasta is a comforting dish that brings together tender chicken pieces, smooth creamy sauce, and perfectly cooked pasta. It’s one of those meals that feels like a warm hug on a plate, with a rich, cheesy sauce that just makes everything taste so satisfying. The combination of juicy chicken and soft noodles covered in creamy goodness is really hard to resist.
I love making this dish when I want something quick but special. The best part is how versatile it is—you can toss in some veggies like spinach or mushrooms, or keep it simple with just the chicken and sauce. I usually use penne pasta because it holds the sauce so well, and sometimes I sprinkle a little extra cheese on top before serving. It’s a simple trick, but it makes the dish even more comforting.
One of my favorite ways to enjoy creamy chicken pasta is with a fresh green salad on the side and some crusty bread to soak up every last bit of sauce. It’s an easy dinner that feels cozy and filling, perfect for any night of the week. Whenever I make it, it never lasts long on the table—everyone always asks for seconds!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts keeps the meat tender and cooks quickly. If you prefer dark meat, thighs lend more flavor and stay juicy.
Pasta shells: Shells grab sauce nicely, but you can swap for penne, fusilli, or farfalle—just pick shapes that hold sauce well.
Heavy cream: This creates the rich, silky sauce. For a lighter option, try half-and-half or coconut milk, though the sauce will be less thick.
Parmesan cheese: Adds sharp, salty flavor and thickens the sauce. Pecorino Romano or Asiago work well as substitutes.
Italian seasoning & garlic powder: These quick spices build flavor easily. Fresh herbs or minced garlic can replace powder for more intensity.
How Can I Make the Chicken Juicy and Well-Seasoned?
Seared chicken is key for flavor and texture. Here’s how to get it right:
- Slice chicken evenly so it cooks through consistently.
- Pat dry before seasoning—this helps a golden crust form.
- Heat olive oil until hot but not smoking, then add chicken without crowding the pan.
- Cook undisturbed for 3-4 minutes per side until golden brown, then check for doneness.
- Remove chicken and let it rest; this keeps juices inside.
Following these steps means tender, flavorful chicken that shines in the creamy pasta.
Equipment You’ll Need
- Large pot – I use it to boil the pasta until al dente, making it easy to drain and toss later.
- Skillet or large frying pan – perfect for cooking the chicken, garlic, and making the sauce all in one place.
- Wooden spoon or spatula – helps you stir and combine everything smoothly without scratching your pan.
- Measuring cups and spoons – for precise amounts of cream, broth, and cheese to get the perfect sauce.
- Strainer or colander – for draining the cooked pasta easily and quickly.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sausage for a different protein twist that cooks quickly and adds flavor.
- Mix in sautéed spinach or mushrooms to boost veggies and texture.
- Use shredded mozzarella, ricotta, or a different cheese blend for a unique cheesy flavor.
- Add a splash of lemon juice or zest for a fresh, bright note that cuts through the richness.
How to Make Creamy Chicken Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 ounces pasta shells (or your favorite pasta shape)
- 2 large boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (optional)
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
How Much Time Will You Need?
This creamy chicken pasta recipe takes about 25-30 minutes total. You’ll spend about 10 minutes prepping and cooking the chicken and pasta, and another 10-15 minutes making the creamy sauce and combining everything. A simple, quick meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions, usually around 8-10 minutes, until they’re tender but still firm (al dente). Drain the pasta and set it aside for later.
2. Prepare and Cook the Chicken:
While the pasta cooks, slice your chicken breasts into strips or bite-sized pieces. Season them with Italian seasoning, garlic powder, salt, and pepper for great flavor. Heat olive oil in a large skillet over medium-high heat, then add the chicken pieces. Cook them for about 5-7 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the Creamy Sauce:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until it smells amazing but doesn’t burn. If you’re using cherry tomatoes, toss them in and cook for 2-3 minutes until they soften a bit.
Next, pour in the chicken broth, scraping the pan’s bottom to loosen any tasty bits stuck there. Let it simmer for 1-2 minutes.
Now, stir in the heavy cream and bring it to a gentle simmer. Gradually add the Parmesan cheese, stirring as the sauce thickens to a rich, creamy consistency. Season with crushed red pepper flakes (if using), and adjust salt and pepper to your taste.
4. Combine and Serve:
Return the cooked chicken to the skillet and add the drained pasta. Gently toss everything together so the creamy sauce coats both the pasta and chicken nicely. Stir in 2 tablespoons of freshly chopped parsley to add a burst of fresh flavor.
Remove the pan from heat, plate your creamy chicken pasta, and sprinkle some extra parsley on top for a pretty garnish. Serve right away and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The safest way is to thaw it overnight in the refrigerator. Avoid cooking frozen chicken directly in the skillet, as it may cook unevenly.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the chicken and sauce ahead, then store separately from the pasta to prevent it from getting soggy. Reheat gently on the stove and toss together just before serving for best results.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a bit of butter for a lighter option, but the sauce will be less rich and creamy. For a dairy-free alternative, coconut cream works well, adding a subtle sweetness.
