There’s something about tender chicken folded into silky, garlicky cream that turns a regular Tuesday into something you actually look forward to. Creamy Chicken Pasta is that kind of dinnerthe kind that feels like a hug in a bowl, without asking much of you at all.
I started making this back in 2019 when I needed meals that felt nourishing but didn’t drain what little energy I had left after long days. The trick is cooking the chicken in the same pan you’ll use for the sauceit picks up all those browned bits and turns into something deeply savory without extra steps. After a long day, I need dinner to be comforting but not heavy, and this one always delivers. I’ve tested it dozens of times over the years, tweaking the garlic and cream ratio until it felt just right.
PrintCreamy Chicken Pasta Easy Weeknight Dinner Recipe
Creamy Chicken Pasta is an easy dinner perfect for busy weeknights. This family-friendly meal comes together quickly with fresh ingredients and comforting flavors, making it ideal for a quick weeknight meal or family dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- Category: Meat Sauces
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 200 grams dried pasta or 300 grams fresh pasta
- 1 tablespoon olive oil
- 1 x chicken breast (see notes)
- 1 tablespoon flour
- 1 tablespoon butter
- 3 garlic cloves finely chopped
- 1 tablespoon fresh rosemary leaves roughly chopped
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 grams parmesan very finely grated
- Lemon zest and extra rosemary to finish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until it is just one minute less than fully done; save a cup of the cooking water before draining.
- Place the chicken breast between plastic wrap and gently pound it to an even thickness around 1 to 1.5 inch.
- Season the chicken with salt and pepper, then coat it with flour on both sides.
- Heat olive oil in a frying pan over medium-high heat and cook the chicken for about two minutes on each side or until cooked through; remove and wrap it in foil to keep warm.
- Melt butter in the same pan over medium heat and gently sauté the garlic for one minute, making sure it does not brown.
- Stir in the rosemary and cook for an additional 30 seconds.
- Pour in the cream and reduce the heat to maintain a gentle simmer, avoiding boiling.
- Gradually add the parmesan cheese in two or three batches, stirring to melt completely between additions.
- Mix in the black pepper and lemon juice quickly.
- Add ¼ cup of the reserved pasta water and let the sauce simmer gently for two to three minutes to thicken.
- Toss the drained pasta into the sauce and allow it to cook together for one to two minutes.
- Slice the rested chicken and serve it on top of the pasta or mixed in.
- Garnish with extra rosemary leaves, freshly grated lemon zest, and additional parmesan if you like.
Notes
- Pasta – I used fettuccine but use whatever shape you like
- I like to weigh the pasta portions, it’s a one minute job and ensures the perfect sauce to pasta ratio
- Sauce factor – It will seem way too ‘saucy’ when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick
- By the time you have simmered it all together for a min or two then serve it, it will be perfect! Chicken – Feel free to use chicken thighs instead of breast (they have way more flavour)
- Also use two breasts if you want a bit more chicken
- Up to you! Also please feel free to cook the chicken any way you personally prefer
- You could slice it up into pieces then dust in the flour and pan fry until cooked through
- A non cream version – Please check out my Garlic Parmesan Pasta with Chicken
- It is seriously delicious
Nutrition
- Calories: 520 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Why You’ll Love This Dish
This is one of those reliable weeknight wins that gets you back into a rhythmespecially when decision fatigue hits and you still want dinner to feel like dinner. Everything cooks in about 25 minutes, and you’re left with tender chicken, silky sauce, and pasta that soaks up every bit of that garlicky cream.
- One pan for the sauce: After you cook the chicken, the same pan builds all that flavorno extra dishes.
- Bright without being heavy: The lemon juice and zest cut through the richness, so it feels cozy but not weighed down.
- Beginner-friendly: If you can boil pasta and stir cream, you can make this.
Key Ingredients That Make It Work
Every ingredient here has a joband nothing’s fussy or hard to find. Here’s what goes into your Creamy Chicken Pasta:
- Chicken breast: Flattened so it cooks evenly and stays tender. Chicken thighs work beautifully too if you prefer more flavor.
- Cream and parmesan: These two create that silky, savory sauce. Add the parmesan in batches so it melts smoothly.
- Garlic and rosemary: Fresh rosemary brings an earthy, herbal warmth that pairs perfectly with garlic.
- Lemon juice and zest: This is what keeps the dish from feeling heavyit brightens everything up.
- Pasta water: Don’t skip this. It helps the sauce cling to the pasta and brings it all together.
| Ingredient | What It Does |
|---|---|
| Cream + Parmesan | Creates the rich, creamy base |
| Lemon juice + zest | Cuts richness, adds brightness |
| Garlic + rosemary | Builds savory, herbal depth |
| Pasta water | Helps sauce stick and thicken |
How to Make It
Start by cooking your pasta in well-salted water, undercooking it by one minute. Reserve a cup of that starchy pasta water before drainingit’s gold for the sauce later.
Flatten your chicken breast to about 1–1.5 cm thick (I use a rolling pin over plastic wrap), then season and dust it lightly with flour. Pan-fry in olive oil over medium-high heat for about 2 minutes per side, then wrap in foil and set aside. In the same pan, melt butter and gently cook the garlic until fragrantdon’t let it brown. Toss in the rosemary, then pour in the cream and bring it to a gentle simmer.
Add the parmesan in two or three additions, stirring between each so it melts smoothly. Stir in black pepper, lemon juice, and a splash of pasta water. Let it simmer for 2–3 minutes to thicken slightly, then toss in your cooked pasta. Let everything bubble together for a minute or two. Slice the chicken, serve it over or tossed through the pasta, and finish with lemon zest and extra rosemary.
Tips for Getting It Just Right
- Flatten the chicken: This ensures it cooks evenly and stays juicy. A quick tap with a rolling pin does the trick.
- Don’t rush the garlic: Let it cook gently in butter without browningit should stay soft and fragrant.
- Trust the sauce: It will look too thin at first, but as the pasta simmers in it, everything thickens beautifully.
- Use fresh parmesan: Pre-grated doesn’t melt the same way. Finely grate it yourself for the silkiest sauce.
How to Serve and Store
Serve this warm, straight from the pan if you can. I love finishing each plate with a little extra rosemary, freshly grated lemon zest, and another sprinkle of parmesan. It’s lovely with a simple green salad or crusty bread on the side.
| Storage | Instructions |
|---|---|
| Refrigerator | Store in an airtight container for up to 3 days |
| Reheating | Warm gently on the stovetop with a splash of cream or pasta water to loosen the sauce |
| Freezing | Not idealcream sauces can separate when frozen |
Pro Tip: If the sauce thickens too much in the fridge, a tablespoon of cream or pasta water will bring it right back when you reheat.
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FAQs ( Creamy Chicken Pasta )
What type of chicken works best for this recipe?
Boneless, skinless chicken thighs are my top choice because they stay tender and juicy throughout cooking. If you prefer leaner meat, chicken breasts work well too – just be careful not to overcook them. Cut the chicken into bite-sized pieces for even cooking and easier eating.
Can I use different pasta shapes?
Absolutely! Penne, rigatoni, and rotini work wonderfully because their ridges hold the cream sauce perfectly. Fettuccine and linguine are also excellent choices. Avoid delicate pasta like angel hair as it can become mushy with the rich sauce.
How do I prevent the cream sauce from curdling?
Keep the heat at medium-low when adding cream and never let it boil vigorously. If using wine, let the alcohol cook off completely before adding dairy. Room temperature cream mixes more smoothly than cold cream straight from the fridge.
What vegetables can I add to this dish?
Spinach, mushrooms, and sun-dried tomatoes are classic additions that complement the creamy sauce beautifully. Broccoli florets and bell peppers add nice color and crunch. Add delicate greens like spinach at the very end, while heartier vegetables should be sauteed first.
How long does this meal keep in the refrigerator?
This recipe stays fresh in the fridge for 3-4 days when stored in an airtight container. The sauce may thicken when cold, so add a splash of milk or broth when reheating. Reheat gently on the stovetop or microwave in 30-second intervals, stirring between each.
A Dinner That Never Lets You Down
This Creamy Chicken Pasta comes together in about 25 minutes, and you’ll love how it turns outtender, silky, and full of those warm, garlicky flavors that make everything feel right again. It’s the kind of meal that asks very little but gives you so much comfort in return.
If you want to switch things up, try swapping the rosemary for fresh thyme or a handful of baby spinach stirred in at the end. Leftover rotisserie chicken works beautifully here toojust toss it into the sauce to warm through. A trick I learned from my own mother’s kitchen: always save that pasta water. It’s what brings the whole dish together and makes reheating leftovers smooth and creamy again.
I’d love to know how this one turns out in your kitchentag me if you share a photo, or tell me what you served alongside it. Did a dish like this show up on your family table growing up? There’s something so grounding about a simple, nourishing dinner that reminds you things don’t have to be complicated to feel good. Here’s to meals that help you settle back into your rhythm.
