Creamy Chicken Pasta Recipe
Description
A rich, creamy garlic‑Parmesan sauce envelops tender chicken and pasta for a cozy, family‑friendly dinner—ready in about 30 minutes
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Time Breakdown
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
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Servings
Serves 4.
Ingredients
Chicken
1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
2 tbsp olive oi
1 tsp salt
½ tsp black pepper
1 tsp dried Italian herbs (e.g., oregano, basil, thyme)
2 cloves garlic, minced
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Pasta
12 oz (about 340 g) fettuccine, linguine, penne—or your preferred pasta
Salt for pasta water
Optional: 2 tbsp olive oil to toss pasta to prevent sticking
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Creamy Sauce
2 tbsp butter
4 cloves garlic, minced (extra for deeper garlic flavor)
1½ cups heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
Optional: ¼ tsp red pepper flakes for a hint of heat
Fresh parsley, chopped (for garnish)
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Instructions
Prepare the chicken:
Season chicken pieces with salt, pepper, and Italian herbs. Heat olive oil in a large skillet, cook chicken 6–7 minutes per side until cooked through, then remove and set aside
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Cook the pasta:
In a large pot of salted boiling water, cook pasta until al dente per package directions. Reserve about 1 cup of pasta water, then drain
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Make the sauce:
In the same skillet used for chicken, melt butter over medium heat. Add minced garlic, sauté 1–2 minutes until fragrant. Pour in heavy cream and chicken broth, bringing to a gentle simmer for 3–4 minutes. Gradually stir in Parmesan until melted and the sauce turns smooth and creamy. Season with salt, pepper, and optional red pepper flakes
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Combine everything:
Add the drained pasta to the sauce and toss to coat. Return chicken to the skillet and mix everything together. If the sauce is too thick, loosen it with some reserved pasta water until desired consistency is achieved
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Garnish & serve:
Remove from heat, sprinkle with chopped parsley, and serve immediately.
Quick Q&A
Can I make this vegetarian?
Sure! Swap chicken for mushrooms, spinach, or sun‑dried tomatoes—plenty of delightful plant‑based alternatives.
Can I use low-fat cream or milk?
You can, but the sauce will be less rich. Mixing half-and-half or adding a bit of cream maintains flavor while lightening it up.
Craving veggies in it?
Definitely! Add baby spinach, cherry tomatoes, mushrooms, or sun‑dried tomatoes in Step 3 for extra color and nutrition (common in variations)
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Cook with Nabeel
Can it be made in one pan?
Yes! A great method: cook chicken first, then pasta directly in the creamy sauce—creating fewer dishes and deeper flavor. This approach is popular in one‑pot pasta versions
Better Homes & Gardens
Allrecipe
Summary Table
Step Action
Prep Season & chop chicken, mince garlic
Cook Sauté chicken → cook pasta → make sauce
Combine Toss pasta & chicken in creamy sauce
Serve Garnish with parsley & enjoy
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