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Creamy Chicken Pasta
Ash Tyrrell

Creamy Chicken Pasta Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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!
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.