This Creamy Chicken Pasta is a dreamy blend of rich flavors and velvety textures, ready in just 25 minutes. Tender chicken pieces mingle with al dente pasta, all coated in a luscious, indulgent sauce that’s both comforting and satisfying. The creamy base, infused with garlic and herbs, creates a dish that’s as hearty as it is elegant, perfect for a quick yet impressive meal.
Every bite offers a harmonious balance of savory chicken, smooth sauce, and a hint of freshness from parsley or spinach. With its decadent creaminess and bold flavors, this dish is a crowd-pleaser that feels gourmet without the fuss. Whether it’s a busy weeknight or a cozy dinner, this recipe delivers comfort and joy in every forkful.
Ingredients for Creamy Chicken Pasta
- 8 oz (226 g) dry linguine
- ½ cup (63 g) all-purpose flour
- ¾ teaspoon table salt, divided
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ heaping teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for a hint of spice)
- 1 lb (453 g) chicken breast, cut into 4 portions
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 cup (140 g) finely chopped yellow onion (about 1 medium-sized onion)
- 2 Tablespoons minced garlic
- 1 ⅓ cup (315 ml) chicken broth
- 1 cup (236 ml) heavy cream (substitute with half-and-half for a lighter option)
- 1 teaspoon Italian seasoning
- ¼ cup (22 g) grated parmesan cheese
- Fresh parsley, for garnish (optional)
Step-by-Step Instructions
- Cook the pasta: Begin cooking linguine in heavily salted water according to package directions. Once cooked, drain and set aside. If the pasta is ready before the sauce, drizzle with a teaspoon of olive oil to prevent sticking.
- Prepare the spice mix: In a shallow dish, whisk together ½ teaspoon salt, black pepper, garlic powder, smoked paprika, and cayenne pepper (if using).
- Season and dredge the chicken: Sprinkle the chicken breasts with the spice mix, rubbing it over the surface. Dredge each breast in flour, shaking off any excess.
- Cook the chicken: Heat olive oil and butter in a pan over medium-high heat. Once shimmering, add the chicken, spacing it so the pieces don’t touch. Cook for 2-3 minutes per side until browned and cooked through. Transfer to a plate and set aside.
- Sauté the onion and garlic: In the same pan, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Make the sauce: Slowly drizzle in the chicken broth, scraping the bottom of the pan to incorporate any browned bits. Add the heavy cream, remaining ¼ teaspoon salt, and Italian seasoning. Stir well and bring to a simmer.
- Add parmesan cheese: Stir in the grated parmesan cheese and continue simmering, stirring frequently, until melted. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine pasta and chicken: Add the cooked linguine to the sauce and return the chicken to the pan (slice it beforehand or leave it whole). Stir well and simmer until the chicken and pasta are warmed through and the sauce thickens enough to coat the noodles.
- Garnish and serve: Garnish with freshly chopped parsley if desired, and serve immediately. Enjoy!
Perfect Pairings: Serving Suggestions
This creamy chicken pasta is a complete meal on its own, but you can elevate it with a few simple sides. Serve it with a crisp green salad or garlic bread for a satisfying dinner. For a lighter option, pair it with steamed vegetables like broccoli or asparagus.
Leftovers Made Easy: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or cream to the pasta and warm it in a skillet over medium heat, stirring occasionally. This helps restore the creamy texture without drying it out.
Mix It Up: Recipe Variations
Feel free to customize this dish to suit your taste! Swap the chicken for shrimp or mushrooms for a different twist. If you prefer a lighter sauce, substitute half the heavy cream with milk. For a spicy kick, add extra cayenne pepper or a dash of hot sauce.
Quick Tips for Time-Saving Success
To save time, prep your ingredients before starting—chop the onion, mince the garlic, and measure out your spices. If you’re in a rush, use pre-cooked chicken or rotisserie chicken and skip the dredging step. Just add it to the sauce to warm through.
Essential Equipment Guidance
For this recipe, a large skillet or sauté pan is key for cooking the chicken and sauce. A wooden spoon is perfect for scraping up the flavorful bits from the pan. Don’t forget a colander for draining the pasta and a grater for fresh parmesan cheese.
Creamy Chicken Pasta
Ingredients
- 8 oz dry linguine
- ½ cup all-purpose flour
- ¾ teaspoon table salt divided
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ heaping teaspoon smoked paprika
- Pinch cayenne pepper optional
- 1 lb chicken breast cut into 4 portions
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 cup finely chopped yellow onion about 1 medium-sized onion
- 2 Tablespoons minced garlic
- 1 ⅓ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ¼ cup grated parmesan cheese
- Fresh parsley for garnish optional
Instructions
- Begin cooking pasta in heavily salted water according to package directions. Once pasta is finished cooking, drain and set aside (if pasta is finished far in advance of the sauce, drizzle with a teaspoon of olive oil to prevent sticking).
- Meanwhile, set aside flour in a shallow dish. In another dish, whisk together ½ teaspoon salt, pepper, garlic powder, smoked paprika, and cayenne pepper (if using).
- Sprinkle chicken breast with spice mix and rub over the surface of the chicken, then dredge each breast in flour.
- Heat olive oil and butter over medium-high heat. Once shimmering, transfer chicken to the pan, spacing so the meat is not touching. Cook chicken for 2-3 minutes until browned, then flip and cook on the other side until cooked through. Transfer chicken to a plate and set aside.
- Add onion to the pan and cook until softened and translucent, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Slowly drizzle in chicken broth, scraping the bottom of the pan as you do. Add heavy cream, remaining ¼ teaspoon salt and Italian seasoning and stir well.
- Stir well, bring to a simmer and add parmesan cheese. Continue to simmer, stirring frequently, until melted. Taste-test and add additional salt and pepper as needed.
- Add pasta to the pot and return chicken as well (you can slice the chicken before returning to the pot or leave it whole). Stir well, allow to simmer until chicken and pasta are warmed through and sauce is thickened enough to coat noodles then serve. Garnish with freshly chopped parsley if desired.