Description

This creamy chicken and pasta recipe is a quick and delicious weeknight dinner, featuring tender chicken, al dente pasta, and a luxuriously rich cream sauce. Perfect for busy evenings, this crowd-pleaser brings comfort and flavor to the table in under 30 minutes.

Ingredients

Units Scale

Pasta

12 oz (340 g) penne or fettuccine pasta
Salt, for pasta water

Chicken

2 large boneless, skinless chicken breasts (about 1 lb/450 g), cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried Italian seasoning
1 tablespoon olive oil

Cream Sauce

2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup (240 ml) heavy cream
3/4 cup (60 g) freshly grated Parmesan cheese
1/2 cup (120 ml) chicken broth
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste

Finishing Touches

2 tablespoons chopped fresh parsley (optional, for garnish)
Extra grated Parmesan, for serving

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Season and Cook the Chicken: While the pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 6–8 minutes. Remove chicken to a plate and set aside.
Prepare the Cream Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, Parmesan, and red pepper flakes (if using). Simmer for 2–3 minutes, stirring, until slightly thickened.
Combine Chicken, Pasta, and Sauce: Return the cooked chicken (and any juices) to the skillet. Add the drained pasta and gently toss to coat everything in the creamy sauce. Add a splash of reserved pasta water if the sauce is too thick.
Garnish and Serve: Adjust seasoning with salt and pepper. Sprinkle with fresh parsley and extra grated Parmesan before serving hot.

Notes

Use rotisserie chicken for an even quicker meal.
Swap in your favorite short or long pasta.
Add some sautéed spinach or sun-dried tomatoes for extra flavor and color.
Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of milk or cream.
For a lighter version, substitute half-and-half for heavy cream and use less cheese.

Nutrition

Serving Size: 1/4 recipe (about 1.5 cups)
Calories: 520
Sugar: 2g
Sodium: 610mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 33g
Cholesterol: 120mg