Chicken Pasta Recipe

Chicken Pasta Recipe delivers tender bites of chicken, al dente pasta, and a rich, garlicky cream sauce that tastes like weeknight comfort with restaurant vibes. It works perfectly for busy home cooks who want a cozy dinner on the table in about 30–35 minutes without fuss. I first tested this version on a Tuesday when my sink already overflowed with dishes, so you know I kept it simple and practical.

Why You Should Try This Chicken Pasta Recipe

This chicken pasta recipe gives you juicy chicken, a silky sauce, and plenty of flavor from garlic, parmesan, and Italian herbs. It tastes creamy and comforting without feeling heavy or greasy.

You cook everything in a straightforward way, so it fits weeknights and casual dinners with friends. Leftovers also reheat nicely, which makes it a smart meal prep option.

“This Chicken Pasta Recipe tastes like something from a cozy Italian restaurant, but it comes together in one pan on a busy weeknight. ★★★★★”

Ingredients You’ll Need

Pasta & Chicken

• 12 ounces pasta
  • Short shapes like penne, rigatoni, or rotini hold the sauce best.
  • Use regular wheat pasta or a good gluten free brand if needed.
• 1.25 to 1.5 pounds boneless skinless chicken breasts or thighs
  • Thighs stay extra juicy, breasts taste leaner.
  • Slice into thin strips or small bite-size cubes for quick cooking.

Sauce Base

• 2 tablespoons olive oil
  • Use extra virgin if you like a stronger flavor, or light olive oil for neutral taste.
• 2 tablespoons butter
  • Salted or unsalted both work; adjust salt at the end.
• 4 cloves garlic, minced
  • Use jarred minced garlic as a shortcut, about 1.5 teaspoons.
• 1 small yellow onion, finely diced
  • Use 1 teaspoon onion powder if you skip fresh onion.
• 1.5 cups low sodium chicken broth
  • Boxed broth works great; use bouillon with water if that sits in your pantry.
• 1 cup heavy cream
  • Use half and half for a lighter sauce; simmer a bit longer to thicken.
• 1 cup freshly grated parmesan cheese
  • Use a block and grate it; pre-shredded often clumps and melts poorly.

Seasonings

• 1.5 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 0.5 teaspoon paprika
• 0.25 teaspoon red pepper flakes
  • Optional, but they add a gentle kick.

Veggies & Add-ins (Optional but tasty)

• 1.5 cups baby spinach
  • Toss it in at the end so it wilts in the hot sauce.
• 1 cup cherry tomatoes, halved
  • They add sweetness and color.
• 0.5 cup frozen peas
  • No need to thaw; they heat quickly in the sauce.
• 2 tablespoons chopped fresh parsley or basil for garnish

Pantry Shortcuts & Substitutions

• Use rotisserie chicken, shredded, instead of raw chicken to save time; add it near the end to warm through.
• Swap parmesan with pecorino romano for a sharper, saltier bite.
• Use evaporated milk if you do not keep cream on hand; the sauce will taste slightly lighter but still creamy.
• Stir in a spoonful of cream cheese if you want extra thick, ultra cozy sauce.

Equipment List

• Large pot for boiling pasta
• Large deep skillet or sauté pan (12 inch works best)
• Tongs or spatula for turning chicken
• Wooden spoon or silicone spatula for stirring sauce
• Colander for draining pasta
• Cutting board and sharp knife

Tips & Tricks

• Salt the pasta water generously so the pasta carries flavor into the sauce.
• Cook pasta just to al dente, then finish it in the sauce so it absorbs flavor.
• Cut chicken into even pieces so it cooks at the same rate and stays juicy.
• Pat chicken dry and season it well before it hits the pan to build flavor.
• Use medium high heat to sear chicken so it browns without drying out.
• Grate parmesan from a block so it melts smoothly into the sauce.
• Lower the heat before you add cream and cheese so the sauce stays silky and does not split.
• Reserve a cup of pasta water to thin the sauce if it thickens too much.
• Taste and adjust salt, pepper, and red pepper flakes at the end so the flavors pop.
• Stir in delicate veggies like spinach at the very end to keep color and texture.

How to Make Chicken Pasta Recipe

Step 1: Boil the Pasta

Bring a large pot of water to a rolling boil and add a generous handful of salt.
Add the pasta and cook until al dente, usually 1 minute less than the package suggests.
Scoop out about 1 cup of starchy pasta water, then drain the pasta and set it aside.

Step 2: Season and Sear the Chicken

While the pasta cooks, pat the chicken dry with paper towels.
Season it on all sides with salt, pepper, paprika, and half of the Italian seasoning.
Heat olive oil in a large skillet over medium high heat, then add the chicken in a single layer.

Cook the chicken without moving it for 2 to 3 minutes so it develops color.
Flip the pieces and cook another 2 to 4 minutes, until the center no longer looks pink and juices run clear.
Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the Flavor Base

Lower the heat to medium and add butter to the same skillet.
Add the diced onion and cook 3 to 4 minutes until it softens and turns lightly golden around the edges.
Stir in the minced garlic and cook about 30 seconds until it smells fragrant.

Sprinkle in the remaining Italian seasoning and red pepper flakes.
Stir and let the spices toast for another 30 seconds so they release flavor.
Scrape up any browned bits from the bottom of the pan since they hold a lot of taste.

Step 4: Add Broth and Cream

Pour in the chicken broth and stir well.
Let the mixture simmer for 3 to 4 minutes so it reduces slightly.
Lower the heat to medium low, then pour in the heavy cream while you stir.

Let the sauce gently bubble, not boil hard, for 3 to 5 minutes.
Stir often so it thickens evenly and does not scorch.
If it thickens too quickly, add a splash of reserved pasta water.

Step 5: Melt in the Cheese

Add the grated parmesan in small handfuls while you stir constantly.
Wait until each handful melts before you add the next one.
Keep the heat low so the cheese melts smoothly into a glossy sauce.

Taste the sauce and adjust with more salt and pepper if needed.
If the sauce tastes too thick, loosen it with more pasta water.
If it tastes too thin, let it simmer a couple more minutes.

Step 6: Combine Pasta, Chicken, and Veggies

Add the cooked pasta straight into the skillet with the sauce.
Toss until every piece of pasta looks coated and glossy.
Add the cooked chicken and any juices from the plate and stir again.

If you use spinach, peas, or cherry tomatoes, add them now.
Stir and cook 1 to 2 minutes until the spinach wilts and the peas heat through.
Adjust the consistency with more pasta water if you want a looser sauce.

Step 7: Finish and Serve

Turn off the heat and sprinkle chopped parsley or basil over the top.
Give everything a final toss so the herbs spread through the pasta.
Serve the chicken pasta hot, with extra parmesan on the side for sprinkling.

What to Serve with Chicken Pasta Recipe

This chicken pasta recipe pairs nicely with a simple green salad tossed with lemon juice, olive oil, and a pinch of salt. Garlic bread or warm crusty rolls make a great side, especially for soaking up extra sauce. You can also serve steamed broccoli, roasted carrots, or sautéed green beans to add more veggies to the plate. For drinks, try sparkling water with lemon, iced tea, or a light fruit spritzer.

Storage Options

• Store leftover chicken pasta in an airtight container in the fridge for up to 3 to 4 days.
• Reheat gently on the stove over low heat with a splash of milk, cream, or broth to loosen the sauce.
• Use the microwave in short bursts, stirring between each, and add a spoonful of liquid if it looks dry.
• Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating.

Chicken Pasta Recipe

Chicken Pasta Recipe delivers tender bites of chicken, al dente pasta, and a rich, garlicky cream sauce that tastes like weeknight comfort with restaurant vibes.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 12 ounces pasta (penne, rigatoni, or rotini)
• 1.25–1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces

• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1 1/2 cups low sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese

• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes

• 1 1/2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• 2 tablespoons fresh parsley or basil, chopped, for garnish

Instructions

 

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than the package instructions.
2. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

1. Pat the chicken pieces dry with paper towels. Season on all sides with kosher salt, black pepper, paprika, and half of the Italian seasoning.
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook without moving for 2–3 minutes until browned.
3. Flip the chicken and cook another 2–4 minutes, until cooked through and no longer pink in the center. Transfer the chicken to a plate and set aside.

1. Reduce the heat to medium and add the butter to the same skillet.
2. Add the diced onion and cook for 3–4 minutes, stirring often, until softened and lightly golden at the edges.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Sprinkle in the remaining Italian seasoning and the red pepper flakes (if using). Stir and let the spices toast for about 30 seconds, scraping up any browned bits from the bottom of the pan.

1. Pour in the chicken broth and stir well, scraping the bottom of the skillet. Let it simmer for 3–4 minutes to reduce slightly.
2. Lower the heat to medium-low, then slowly pour in the heavy cream while stirring.
3. Let the sauce gently bubble for 3–5 minutes, stirring often, until it begins to thicken. If it thickens too quickly, add a splash of the reserved pasta water.

1. Add the grated parmesan in small handfuls, stirring constantly and allowing each addition to melt before adding more.
2. Keep the heat low so the cheese melts smoothly into a glossy sauce. Taste and adjust with more salt and black pepper as needed.
3. If the sauce is too thick, loosen it with a bit more pasta water; if too thin, let it simmer a couple more minutes.

1. Add the cooked pasta to the skillet and toss until well coated in the sauce.
2. Return the cooked chicken and any accumulated juices to the pan and stir to combine.
3. If using spinach, peas, or cherry tomatoes, add them now and cook for 1–2 minutes, just until the spinach wilts and the peas are heated through. Adjust the consistency again with pasta water if desired.

1. Turn off the heat and sprinkle with chopped parsley or basil, tossing gently to distribute the herbs.
2. Serve the chicken pasta hot, with extra grated parmesan on the side for sprinkling.

Notes

Nutrition Information
Approximate per 1 of 4 servings: 720 calories; fat 35 g; saturated fat 17 g; carbohydrates 56 g; fiber 3 g; sugars 5 g; protein 46 g; sodium 980 mg. Values are estimates and will vary based on brands, exact amounts, and optional add-ins.