I made this creamy chicken pasta the other night, and wow—my kitchen smelled like a five-star restaurant. The sauce turned out silky and rich, the chicken juicy, and the pasta cooked just right.

Honestly, it felt like comfort food wrapped in elegance. I’ve made it a few times now, and each time, I tweak it just a little. Let me walk you through everything so you can enjoy it too.

Ingredients

Here’s everything I used to make this rich and creamy pasta dish. These ingredients work best when they’re fresh—trust me, it makes a difference.

300 grams (about 2 cups) penne or fettuccine pasta – Penne holds the sauce well, but fettuccine gives it a luxurious twist.
2 medium chicken breasts, diced – Boneless and skinless is best for even cooking.
2 tablespoons olive oil – Helps get that golden crust on the chicken.
3 garlic cloves, minced – Fresh garlic boosts flavor way more than pre-minced.
1 cup heavy cream – Gives the sauce that dreamy, creamy texture.
½ cup chicken broth – Balances out the richness of the cream.
⅓ cup grated Parmesan cheese – Use fresh if possible; pre-shredded doesn’t melt the same.
1 teaspoon Italian seasoning – Adds depth with a mix of herbs.
Salt and pepper to taste – Don’t skip seasoning at each step!

Optional Add-ins:

1 cup fresh spinach – Stir in at the end for color and nutrients.
½ cup sun-dried tomatoes, chopped – Adds sweet, tangy bites.
A pinch of chili flakes – Just a little heat makes it exciting.

Note: This recipe serves 3–4 people based on the quantities listed above.

Variations

You can easily switch up this recipe to fit your preferences or dietary needs.

Dairy-free: Use coconut cream or a plant-based alternative and skip the Parmesan.
Low-carb: Swap pasta with spiralized zucchini or cooked spaghetti squash.
Extra flavor: Add sautéed mushrooms, roasted red peppers, or fresh basil.
Protein boost: Mix in cooked shrimp or turkey instead of chicken.
Lighter version: Use half-and-half instead of full cream.

Cooking Time

This dish comes together super quickly!

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

These basic tools will help everything come together smoothly.

Large sauté pan: For browning chicken and making the creamy sauce.
Large pot: Used to boil the pasta to al dente perfection.
Colander: Helps you drain the pasta without mess.
Sharp knife & cutting board: To dice the chicken and garlic cleanly.
Wooden spoon or spatula: For stirring the sauce without scratching the pan.

How to Make Creamy Chicken Pasta?

It’s easier than it looks! Just follow these simple steps and you’ll have dinner ready in no time.

Cook the Pasta

Start by boiling a large pot of water with a generous pinch of salt. Cook the pasta until it’s al dente—just tender but still with a little bite. This helps it hold up better when coated in sauce. Drain and set aside while you prep everything else.

Prepare the Chicken

In your sauté pan, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook for about 6–7 minutes until golden and fully cooked. Stir occasionally to get even browning. Once done, remove the chicken and set it aside.

Sauté the Garlic

In the same pan, add a little more oil if needed and toss in the minced garlic. Stir constantly for 1–2 minutes until the garlic smells amazing but isn’t browned. Burnt garlic will make the sauce bitter, so watch it closely.

Make the Cream Sauce

Pour in the chicken broth and cream, then stir everything to combine. Let it simmer on low heat for a few minutes. Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir often until the cheese melts and the sauce thickens up a bit.

Mix It All Together

Return the cooked chicken to the pan. Stir it into the sauce and let the flavors combine. Now add the drained pasta and toss everything together until well-coated. If you’re adding spinach or sun-dried tomatoes, now’s the time. Let them heat through for a minute or two.

Serve It Up

Plate your creamy chicken pasta while it’s hot! I like to sprinkle a bit of extra Parmesan and a little cracked pepper on top. It looks fancy but takes almost no extra effort.

Additional Tips for Making This Recipe Better

From trial and error, I’ve learned a few tricks to level this up.

Use fresh garlic and cheese. It makes the sauce more flavorful and smooth.
Cook pasta al dente. It won’t turn mushy when mixed with the sauce.
Save pasta water. Add a splash if the sauce gets too thick.
Add spinach last. It wilts quickly and keeps its vibrant color.
Use a hot pan for chicken. It gets a nice sear and stays juicy inside.
Taste as you go. Adjust salt and seasoning after the sauce is done.

How to Serve Creamy Chicken Pasta?

Presentation really adds to the experience!

Serve this pasta hot in large white bowls or deep plates to show off the creamy texture and golden chicken. Garnish with grated Parmesan, a little black pepper, or even fresh basil leaves. I like pairing it with:

Garlic bread or breadsticks for dipping in the sauce
A crisp side salad with vinaigrette to balance the richness
Roasted vegetables like broccoli or asparagus
A chilled glass of Pinot Grigio or light Chardonnay

Nutritional Information

Here’s a quick look at the estimated nutrition per serving:

Calories: ~650
Protein: ~35g
Carbohydrates: ~50g
Fat: ~35g

Nutritional Info of Creamy Chicken Pasta Recipe

Make Ahead and Storage

Here’s how to store or prep this pasta in advance:

Storing: Let leftovers cool completely, then keep in an airtight container in the fridge for up to 3 days.
Freezing: I don’t recommend freezing cream-based sauces—they can separate when reheated.
Reheating: Add a splash of broth or milk and reheat over low heat on the stove or microwave in 1-minute bursts, stirring in between.

Why You’ll Love This Recipe?

Let me give you a few solid reasons why this recipe’s a winner.

Quick and easy: You’ll have dinner on the table in 30 minutes—great for busy days.
Customizable: Add veggies, switch the protein, or make it spicier—totally flexible.
Crowd-pleaser: Everyone loves creamy pasta—kids, adults, guests!
Comfort food at its best: Rich, warm, and satisfying—perfect for cozy nights.
Restaurant-style at home: It feels fancy without needing fancy skills

Ash Tyrrell