Creamy Chicken Pasta combines juicy seasoned chicken with tender pasta in a smooth garlic-Parmesan cream sauce. The sauce is rich without being overly thick, with chicken broth and reserved pasta water balancing the cream while helping it cling evenly to every piece of pasta.
The chicken and sauce cook in the same skillet, so the browned bits left behind add extra savory flavor. The recipe comes together on the stovetop in under an hour and works especially well with penne, rigatoni, or another short pasta that holds creamy sauce.
Why This Recipe Works
- Thin chicken cutlets brown quickly and cook evenly without drying out.
- Cooking the sauce in the same skillet captures the savory browned bits left from the chicken.
- Heavy cream gives the sauce body, while chicken broth keeps it from becoming excessively rich.
- Finely grated Parmesan melts smoothly when added over low heat.
- Reserved pasta water adds starch that helps the sauce cling to the pasta while allowing easy consistency adjustments.
Equipment Needed
- 5- to 6-quart pot
- 12-inch deep skillet
- Colander
- Tongs
- Whisk
- Fine grater
- Chef’s knife and cutting board
- Instant-read meat thermometer
Ingredients List
For the Chicken
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 4 to 6 thin cutlets
- 1 teaspoon fine salt, divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
For the Creamy Pasta
- 12 ounces (340 g) dried penne or rigatoni
- 1 tablespoon fine salt, for the pasta water
- 2 tablespoons (28 g) unsalted butter
- 4 garlic cloves, finely minced
- 1 cup (240 ml) low-sodium chicken broth
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (240 ml) reserved pasta cooking water, divided
- 1 1/2 cups (135 g) finely grated Parmesan cheese
- 1 tablespoon (15 ml) fresh lemon juice
Optional Garnishes
- 2 tablespoons (8 g) chopped fresh parsley, optional
- 1/4 cup (20 g) additional finely grated Parmesan, optional
- Crushed red pepper flakes, optional
Ingredient Notes and Substitutions
- Chicken breasts: Thin chicken breast cutlets cook quickly and are easy to slice over the finished pasta. Boneless, skinless chicken thighs can be substituted in the same weight for a richer flavor and slightly juicier texture. Either should reach 165°F (74°C).
- Heavy cream: Heavy cream gives the sauce a smooth, stable texture and helps the Parmesan melt evenly. Half-and-half can be substituted, but the sauce will be thinner and should be kept below a strong boil.
- Parmesan: Finely grated Parmesan melts more smoothly than coarse shreds or pre-shredded cheese. Pecorino Romano can replace part of the Parmesan, but it is saltier and sharper, so reduce additional salt if needed.
- Pasta: Penne and rigatoni hold creamy sauce well inside their tubes and along their ridges. Fusilli, farfalle, or linguine can also be used in the same weight, though cooking times will differ.
- Chicken broth: Low-sodium chicken broth adds savory flavor while thinning the cream sauce. Vegetable broth can be substituted, but the sauce will have a slightly lighter flavor.
Step-by-Step Instructions
Step 1: Season the chicken
Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
Step 2: Boil the pasta water
Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
Step 3: Cook the pasta
Add the penne or rigatoni and cook according to package directions until al dente, usually 10 to 12 minutes.
Step 4: Reserve pasta water
Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
Step 5: Heat the skillet
While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat.
Step 6: Cook the chicken
Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side until golden brown.
Step 7: Finish the chicken
Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a clean plate.
Step 8: Rest the chicken
Let the chicken rest for 5 minutes while you prepare the creamy sauce.
Step 9: Cook the garlic
Reduce the skillet heat to medium-low. Add the remaining 2 tablespoons (28 g) butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
Step 10: Deglaze with broth
Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Simmer for 2 to 3 minutes, until slightly reduced.
Step 11: Add the cream
Pour in the heavy cream and add the remaining 1/4 teaspoon salt. Bring to a gentle simmer over medium-low heat and cook for 3 to 4 minutes.
Step 12: Add the Parmesan
Reduce the heat to low. Add the 1 1/2 cups (135 g) Parmesan in three additions, whisking until smooth after each addition. Do not allow the sauce to boil.
Step 13: Adjust with pasta water
Whisk in 1/2 cup (120 ml) reserved pasta water. The sauce should be creamy and fluid enough to coat the pasta without looking watery.
Step 14: Add the pasta
Add the drained pasta to the skillet and toss gently for 1 to 2 minutes until every piece is coated. Add more reserved pasta water, a few tablespoons at a time, if the sauce becomes too thick.
Step 15: Finish with lemon
Remove the skillet from the heat and stir in the lemon juice. Taste before adding any additional salt because Parmesan contributes plenty of seasoning.
Step 16: Slice the chicken
Slice the rested chicken across the grain into strips. The meat should be opaque and juicy with no translucent areas.
Step 17: Assemble and serve
Arrange the sliced chicken over the creamy pasta or fold it gently into the skillet. Garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired.
Storage, Freezing, and Make-Ahead Instructions
- Cool leftover Creamy Chicken Pasta promptly and transfer it to an airtight container within 2 hours. Refrigerate for up to 4 days.
- For the best texture, reheat gently in a covered skillet over low heat with 1 to 2 tablespoons (15 to 30 ml) milk, cream, broth, or water. Stir occasionally until the sauce loosens and the chicken reaches 165°F (74°C).
- Individual portions can also be reheated in the microwave in short intervals, stirring between each interval.
- Freezing is not recommended because cream-and-Parmesan sauces can separate and pasta may become overly soft after thawing.
- For make-ahead preparation, slice and season the chicken and grate the Parmesan up to 1 day ahead. Keep them refrigerated separately. Cook the pasta and prepare the sauce shortly before serving for the best texture.
FAQ
Can I make Creamy Chicken Pasta ahead of time?
You can season the chicken and grate the Parmesan up to 1 day ahead. For the smoothest sauce and best pasta texture, cook and assemble the dish shortly before serving.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can replace the chicken breasts in the same weight. Cook them until they reach at least 165°F (74°C).
Why did my cream sauce become grainy?
The skillet was probably too hot when the Parmesan was added. Reduce the heat to low and add finely grated cheese gradually while whisking.
Can I add vegetables?
Yes. Baby spinach, broccoli, mushrooms, or peas work well. Cook mushrooms or broccoli before adding the cream, while spinach or peas can be stirred in near the end until just heated through.
Can I make the sauce lighter?
You can substitute half-and-half for the heavy cream, but the sauce will be thinner and more prone to separation. Keep the heat gentle and do not boil it after adding the Parmesan.
Creamy Chicken Pasta with Garlic Parmesan Sauce
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 to 6 thin cutlets
- 1 teaspoon fine salt divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Creamy Pasta
- 12 ounces dried penne or rigatoni
- 1 tablespoon fine salt for the pasta water
- 2 tablespoons unsalted butter
- 4 garlic cloves finely minced
- 1 cup low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 cup reserved pasta cooking water divided
- 1 1/2 cups finely grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Optional Garnishes
- 2 tablespoons chopped fresh parsley optional
- 1/4 cup additional finely grated Parmesan optional
- Crushed red pepper flakes optional
Instructions
Method
- Pat the chicken cutlets dry with paper towels: Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
- Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
- Add the penne or rigatoni and cook according to package directions until al dente, usually 10 to 12 minutes.
- Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
- While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat.
- Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side until golden brown.
- Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a clean plate.
- Let the chicken rest for 5 minutes while you prepare the creamy sauce.
- Reduce the skillet heat to medium-low: Add the remaining 2 tablespoons (28 g) butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Simmer for 2 to 3 minutes, until slightly reduced.
- Pour in the heavy cream and add the remaining 1/4 teaspoon salt. Bring to a gentle simmer over medium-low heat and cook for 3 to 4 minutes.
- Reduce the heat to low: Add the 1 1/2 cups (135 g) Parmesan in three additions, whisking until smooth after each addition. Do not allow the sauce to boil.
- Whisk in 1/2 cup (120 ml) reserved pasta water. The sauce should be creamy and fluid enough to coat the pasta without looking watery.
- Add the drained pasta to the skillet and toss gently for 1 to 2 minutes until every piece is coated. Add more reserved pasta water, a few tablespoons at a time, if the sauce becomes too thick.
- Remove the skillet from the heat and stir in the lemon juice. Taste before adding any additional salt because Parmesan contributes plenty of seasoning.
- Slice the rested chicken across the grain into strips. The meat should be opaque and juicy with no translucent areas.
- Arrange the sliced chicken over the creamy pasta or fold it gently into the skillet. Garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired.
