Creamy Chicken Pasta Recipe

Creamy Chicken Pasta: A Hug in a Bowl

Hey there, food lovers! If you’re anything like me, there’s nothing better than a plate of creamy, comforting pasta to make any day feel a little cozier. This Creamy Chicken Pasta recipe is my go-to when I want something hearty yet simple—think tender chicken, a luscious sauce, and pasta that soaks up all that goodness. It’s the kind of dish that feels like a warm hug, whether you’re cooking for yourself, your family, or a couple of friends who just popped by. So, grab your apron, and let’s whip up something delicious together!

What Is It?

Creamy Chicken Pasta is exactly what it sounds like: a dreamy combo of juicy chicken pieces tossed in a rich, velvety sauce, all mingling with your favorite pasta. It’s one of those magical one-pan wonders that doesn’t demand hours in the kitchen but still tastes like you’ve been slaving away. The sauce gets its creaminess from a mix of heavy cream and Parmesan, with a little garlic and herbs to keep things flavorful. Trust me, it’s a crowd-pleaser that’ll have everyone asking for seconds!

Servings

This recipe serves 4 hungry souls—or 6 if you’re pairing it with a big salad or some garlic bread on the side. It’s easy to double up if you’re feeding a bigger crew, too!

Prep Time

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Yep, you heard that right—dinner’s ready in half an hour! Perfect for those busy weeknights when you want something homemade without the fuss.

Calories

Per serving (based on 4 servings): Approximately 650-700 calories. This depends a bit on your pasta type and how generous you are with the cheese (no judgment here if you go wild with the Parmesan!). It’s a hearty meal, so it’s worth every bite.

Ingredients

Here’s what you’ll need to bring this dish to life. Nothing fancy—just pantry staples and a few fresh bits:

• 12 oz (340g) pasta (penne, fettuccine, or whatever you’ve got—I love how penne holds the sauce!)
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, minced (because garlic makes everything better)
• 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese, plus extra for sprinkling
• 1 cup (240ml) chicken broth (store-bought or homemade, your call)
• 1 teaspoon Italian seasoning (or a mix of dried oregano and thyme)
• Salt and black pepper, to taste
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• Fresh parsley, chopped (for that pretty green garnish)

Got everything? Great! If you’re missing something, don’t sweat it—swap the heavy cream for half-and-half if you’re in a pinch, or use whatever cheese you’ve got lurking in the fridge.

How to Make It

Alright, let’s get cooking! This is so easy, you’ll wonder why you haven’t made it sooner.

1. Cook the Pasta: Bring a big pot of salted water to a boil—think salty like the sea. Toss in your pasta and cook it according to the package instructions until it’s al dente (you know, that perfect bite where it’s tender but still has a little chew). Drain it and set it aside. Don’t rinse it—the starch helps the sauce cling!
2. Sear the Chicken: While the pasta’s bubbling away, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season your chicken pieces with a good pinch of salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they’re golden and cooked through. Scoop them out onto a plate and cover to keep warm.
3. Make the Sauce Base: In the same skillet (hello, flavor!), melt 1 tablespoon of butter over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds—just until it smells amazing. Pour in the chicken broth and scrape up any yummy brown bits from the bottom of the pan. That’s pure gold right there.
4. Get It Creamy: Stir in the heavy cream and Italian seasoning, then bring it to a gentle simmer. Let it bubble for 2-3 minutes to thicken slightly. Now, sprinkle in the Parmesan cheese a little at a time, stirring until it melts into a smooth, silky sauce. Taste it—add more salt, pepper, or a pinch of red pepper flakes if you’re feeling spicy.
5. Bring It All Together: Add the cooked chicken back into the skillet, then toss in the drained pasta. Stir everything around so the pasta gets coated in that creamy goodness. If the sauce feels too thick, splash in a bit more broth or cream until it’s just right. Cook for another minute or two to let the flavors meld.
6. Finish It Off: Turn off the heat, sprinkle with fresh parsley, and give it one last toss. Grab that extra Parmesan and let everyone add as much as their heart desires.

And Finally…

There you have it—Creamy Chicken Pasta, ready to steal the show at your dinner table! Serve it up hot, maybe with a simple green salad or some crusty bread to mop up the sauce (because wasting even a drop of that creaminess would be a crime). This dish is all about comfort and flavor, with tender chicken and pasta wrapped in a sauce that’s rich but not heavy.

What I love most about this recipe is how forgiving it is. Want to sneak in some veggies? Throw in spinach or mushrooms when you’re making the sauce. Prefer a different protein? Swap the chicken for shrimp or even sausage. It’s your kitchen, your rules!

So, next time you’re craving something warm and satisfying, give this a whirl. It’s quick enough for a weeknight but feels special enough to share with people you love. Let me know how it turns out—or better yet. Happy cooking, friends!