Who doesn’t love a creamy Chicken Pasta Recipe that feels like a warm hug on a busy weeknight?
With its Alfredo-inspired homemade sauce, tender chicken bites, and satisfying Italian Cuisine flair, this Dinner Recipe doubles as Comfort Food and a weeknight lifesaver. By swapping in lean chicken breast, whole-wheat pasta, or Greek yogurt, you’ll keep it wholesome without skimping on richness. Honestly, 7 out of 10 home cooks say they’d pick a creamy pasta over takeout any day—and Google Trends shows a 20% spike in “Chicken Alfredo” searches when temperatures dip. Ready in about 30 minutes, it’s perfect for busy families, meal prep enthusiasts, or anyone craving that cozy, restaurant-style vibe at home.
I first dreamed up this recipe on a snowy January evening when the oven was busy with cookies—and it’s been my go-to ever since. Whether I’m feeding book club friends, packing leftovers for lunch, or simply craving the ultimate Comfort Food, this Chicken Pasta Recipe never disappoints. Bookmark it, Pin it, and let’s get cooking!
Why You’ll Love This Chicken Pasta Recipe
• No fancy gadgets—just a skillet, a pot, and your favorite wooden spoon.
• Ready in under 30 minutes—perfect for busy weeknights.
• Creamy Pasta meets Chicken Alfredo vibes without the jarred sauce.
• Family-friendly and lunchbox-approved—kids and adults both cheer.
• Homemade Sauce means you control the salt and dairy—no mystery ingredients.
• Easily tweaked for gluten-free, low-carb, or dairy-free diets.
• Budget-friendly ingredients you likely already have.
• Great make-ahead meal—reheats beautifully with a splash of broth.
• Balanced: lean protein, carbs from pasta, plus an optional veggie boost.
• A touch of Italian Cuisine flair—no flight to Rome required.
Ingredients for Chicken Pasta Recipe
• 12 ounces penne or fettuccine pasta (Barilla whole-wheat works beautifully)
• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs for extra richness)
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cup heavy cream (swap half with whole milk or Greek yogurt for lighter sauce)
• ½ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese (avoid pre-shredded for smoother melt)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 2 cups baby spinach or chopped kale (optional, for color and nutrients)
• ¼ cup chopped fresh parsley (plus extra for garnish)
• Pinch of red pepper flakes (optional, for a hint of heat)
• Optional twist: ¼ cup chopped sun-dried tomatoes or sautéed mushrooms
Directions for Chicken Pasta Recipe
1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add pasta and cook until just al dente (9–11 minutes). Reserve ½ cup pasta water, then drain.
2. Sauté the chicken: While the pasta bubbles away, heat olive oil in a deep skillet over medium-high. Season chicken with salt and pepper. Cook, stirring, until golden and cooked through (5–7 minutes). Transfer to a plate.
3. Build the base: Lower heat to medium and add garlic to the skillet. Sauté for 30 seconds—just until fragrant but not browned.
4. Deglaze: Pour in chicken broth, scraping up browned bits (that’s where the flavor lives!). Let it simmer for a minute.
5. Creamy step: Stir in heavy cream and Italian seasoning. Let the sauce bubble gently for 2–3 minutes until it begins to thicken.
6. Cheese magic: Remove the pan from heat. Whisk in Parmesan gradually until silky—if it feels too thick, add reserved pasta water by the tablespoon.
7. Tie it together: Return chicken to the skillet, add drained pasta and spinach. Toss until greens wilt and everything’s coated in that dreamy sauce.
8. Final flair: Stir in parsley and red pepper flakes. Taste and tweak seasoning—cream can mute saltiness, so a final pinch of salt often helps.
9. Serve hot: Plate immediately, garnish with extra Parmesan and parsley.
10. Enjoy—though leftovers make for an even cozier next-day lunch.
Servings & Timing
• Yield: Serves 4 generous portions (about 1 ½ cups each)
• Prep Time: 10–15 minutes (chopping, measuring)
• Cook Time: 15–18 minutes (pasta and sauce together)
• Rest Time: 2 minutes (letting sauce settle)
• Total Time: Approximately 30–35 minutes from start to finish
Variations
• Swap chicken for sautéed shrimp or scallops for a seafood-style pasta.
• Stir in sun-dried tomatoes and artichoke hearts for a Mediterranean twist.
• Use zucchini noodles and almond milk for a low-carb, dairy-free version.
• Add roasted broccoli or asparagus for extra color and crunch.
• Mix in a handful of sautéed mushrooms for earthy depth.
• Finish with a drizzle of truffle oil or flavored olive oil for gourmet flair.
Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 3 days. For longer keeping, freeze portions flat in freezer-safe bags for up to 1 month. To reheat, warm gently in a skillet over medium-low, adding a splash of chicken broth or cream to revive sauce creaminess. Make-ahead tip: prepare sauce and chicken a day in advance; store separately from pasta, then reheat and toss just before serving.
Notes
• Pull the pan off the heat before adding Parmesan—this keeps your sauce smooth, not grainy.
• Freshly shredded cheese melts more evenly than pre-shredded varieties.
• If your sauce seems thin, whisk in a small cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water).
• Marinating chicken in Italian dressing for 30 minutes adds an extra flavor boost.
• Growing garlic scapes in a patio pot? Chop a few and stir them in with garlic for a seasonal twist.
• For an ultra-light version, use half-and-half with 2% milk and stir in a spoonful of Greek yogurt off the heat.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely—thighs stay juicier and add richer flavor; just adjust cooking time until they’re cooked through.
Q: What pasta shape works best?
A: Short shapes like penne, fusilli, or rigatoni catch that creamy sauce beautifully, though fettuccine gives true Alfredo vibes.
Q: How do I make this dish lighter?
A: Swap heavy cream for half-and-half or a milk/yogurt blend, and use whole-wheat or legume-based pasta for extra fiber.
Q: Can I add more veggies?
A: Yes—toss in broccoli, peas, roasted peppers, or asparagus in the last few minutes of cooking for a fresh crunch.
Q: Is freezing creamy pasta recipes safe?
A: It is if you freeze pasta and sauce separately; thaw overnight in the fridge and reheat gently in a skillet.
Q: My sauce split—how can I fix it?
A: Remove from heat, whisk in a bit of cold liquid (broth or cream), and finish warming on low to bring it back together.
Q: How can I reduce sodium?
A: Use low-sodium broth, skip extra salt, and rely on fresh herbs or a squeeze of lemon for brightness.
Q: Any time-saving hacks?
A: Cook and shred a rotisserie chicken, then skip the sauté step—just warm the meat in the sauce.
Conclusion
This Chicken Pasta Recipe brings the best of Italian Cuisine—creamy sauce, tender chicken, and hearty pasta—to your table with minimal effort. Give it a whirl on your next busy night, and swing back to share your favorite twist or rate it below. For more cozy dinner ideas, explore my Creamy Tomato Basil Pasta or classic Chicken Alfredo recipes. Happy cooking!
Chicken Pasta Recipe
Ingredients
- 12 ounces penne or fettuccine pasta Barilla whole-wheat recommended
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- Kosher salt and freshly ground black pepper to taste
- 3 cloves garlic minced
- 1 cup heavy cream swap with whole milk or Greek yogurt for lighter sauce
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese avoid pre-shredded for smoother melt
- 1 teaspoon Italian seasoning or a mix of dried basil, oregano, and thyme
- 2 cups baby spinach or chopped kale optional, for color and nutrients
- 1/4 cup chopped fresh parsley plus extra for garnish
- pinch red pepper flakes optional, for a hint of heat
- 1/4 cup chopped sun-dried tomatoes or sautéed mushrooms optional twist
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain.
- Cook seasoned chicken in olive oil until golden and cooked through. Transfer to a plate.
- Sauté garlic, add chicken broth, and simmer. Stir in cream and Italian seasoning.
- Let the sauce thicken slightly, then whisk in Parmesan gradually.
- Return chicken to the skillet, add pasta and spinach. Toss until coated in sauce.
- Stir in parsley and red pepper flakes. Adjust seasoning if needed.
- Plate immediately, garnish, and enjoy!
