Creamy chicken pasta is one of my favorite dinners. It works well for busy weeknights and relaxed family meals.
It uses simple pantry staples, cooks quickly, and is tossed in a rich, comforting sauce that coats every bite of pasta and chicken.
This recipe is straightforward and beginner-friendly. Tender chicken, a smooth cream-based sauce, and pasta cooked just right come together in one skillet, making it approachable for anyone looking to make a restaurant-quality meal at home.
If you enjoy chicken pasta recipes, you may also like our blackened chicken alfredo or garlic Parmesan chicken pasta. For a different protein option, leftover turkey stroganoff is another creamy pasta-style meal worth trying.
The best part…
- Uses familiar ingredients that are easy to find.
- Comes together in about 30 minutes from start to finish.
- Creamy without feeling heavy.
- Easy to adjust with add-ins, swaps, or leftovers.
Ingredients + notes
- Chicken breast: Lean, quick-cooking chicken keeps the dish hearty without overpowering the sauce. Cutting it into small cubes helps it cook evenly and stay tender.
- Olive oil and butter: Olive oil is used to cook the chicken without burning, while butter adds richness and flavor to the sauce base.
- Fresh Garlic and Italian seasoning: Fresh Garlic brings depth, while Italian seasoning adds a mild, balanced herb flavor that works well with cream-based sauces.
- Garlic powder and onion powder: adds more flavor to the chicken.
- Heavy cream: This creates the smooth, rich sauce that defines the dish. It thickens naturally without the need for flour or cornstarch.
- Parmesan cheese: Parmesan adds saltiness and helps the sauce cling to the pasta. Freshly grated cheese melts more smoothly into the cream.
- Penne pasta: Penne holds the sauce well, with ridges and hollow centers that catch the creamy coating.
- Chicken broth or reserved pasta water: This loosens the sauce just enough and adds flavor while keeping the texture creamy instead of thick or pasty.
- Fresh parsley: Parsley brightens the finished dish and balances the richness of the sauce.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make this creamy chicken pasta recipe
Start by seasoning the chicken pieces with salt, pepper, garlic powder, and part of the Italian seasoning.
Heat olive oil in a large skillet and cook the chicken until golden and fully cooked, then set it aside.
While the chicken cooks, boil the pasta in well-salted water until al dente. Reserve some of the pasta water before draining.
In the same skillet, melt the butter and cook the minced garlic until fragrant. Stir in the remaining Italian seasoning.
Next add the heavy cream and chicken broth or pasta water. Let the sauce gently simmer until warmed through.
Add Parmesan cheese and stir until the sauce becomes smooth.
Return the chicken to the pan, followed by the cooked pasta.
Toss everything together until evenly coated, then finish with fresh parsley before serving.
Substitutions & Variations
- Swap chicken breast for chicken thighs if you prefer a slightly richer flavor.
- Use half-and-half for a lighter sauce, knowing it will be slightly thinner.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra texture.
- Replace penne with fettuccine, rigatoni, or rotini if needed.
- Use cooked leftover chicken to save time, adding it when the sauce is finished
Serve with
This pasta pairs well with lighter sides that balance the richness.
Serve it with a crisp green salad and a simple vinaigrette, or add roasted vegetables like broccoli or green beans almondine for a more filling plate.
Garlic bread or soft dinner rolls also work well for soaking up extra sauce, making it feel like a full, comforting meal.
Storing and reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop or in the microwave with a splash of milk, cream, or broth to loosen the sauce. Stir well while reheating to keep the sauce smooth.
Helpful Tips
- Salt the pasta water well, it is your main chance to season the pasta itself.
- Cook the chicken in a single layer so it browns instead of steaming.
- Keep the sauce at a gentle simmer, not a rapid boil.
- Add liquid gradually when adjusting sauce consistency.
FAQs
Yes. Pre-cooked or rotisserie chicken works well in this recipe. Add it when making the sauce and warm it through gently so it stays moist while absorbing the flavor of the sauce.
Cream-based sauces thicken as they cool. Adding pasta water or broth while reheating helps restore the texture.
Yes. You can prepare this recipe a few hours in advance or make the sauce ahead and store it separately.
While the sauce is creamiest right after cooking, gentle reheating with a splash of broth, cream, or pasta water brings it back together.
For the best texture, toss the reheated sauce with freshly cooked pasta just before serving.
This creamy chicken pasta recipe is a reliable, family-friendly meal that delivers comfort without complicated steps.
With simple ingredients and a easy method, you can make yours with the same consistent, flavorful results every time.
Happy cooking!
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Creamy chicken pasta recipe
Ingredients
- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning (divided)
- 2 teaspoons olive oil
- 12 ounces Penne pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 2 cups heavy cream
- ⅓ cup grated Parmesan cheese
- ½ cup chicken broth (or reserved pasta water)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Season the cubed chicken with salt, black pepper, garlic powder, onion powder and half of the Italian seasoning. Toss until evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta.
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant.
- Add in the remaining Italian seasoning, then stir to combine.
- Pour in the heavy cream and chicken broth or reserved pasta water. Stir well and let the sauce come to a gentle simmer.
- Add the Parmesan cheese and stir until fully melted and the sauce looks smooth and creamy.
- Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until the pasta and chicken are well coated in the sauce.
- Remove from heat and finish with chopped parsley. Serve warm, with extra Parmesan if desired.
Notes
- Cutting the chicken into even pieces helps it cook quickly and stay juicy.
- The starch in reserved pasta water helps loosen the sauce while keeping it creamy. Add a little at a time if the sauce thickens too much.
- For a thicker sauce, let it simmer for an extra minute before adding the pasta. For a lighter sauce, stir in more broth or pasta water.
- I used the grated Parmesan in the in the green plastic jar. Feel free to use freshly grated Parmesan.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra texture and flavor without changing the base recipe.
Nutrition
