Name: Creamy Italian Chicken Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 ounces pasta such as penne, rigatoni, or fettuccine; 1.25-1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size strips; 1 1/2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1 1/2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons olive oil; 2 tablespoons butter, divided; 4 cloves garlic, minced; 1/2 small yellow onion, finely diced; 1 1/4 cups heavy cream; 3/4 cup chicken broth; 1/2 cup grated Parmesan cheese, plus extra for serving; 2 ounces cream cheese, softened and cubed; 1 cup baby spinach, roughly chopped; 1/2 cup sun-dried tomatoes in oil, drained and sliced; 2 tablespoons chopped fresh parsley or basil, for garnish

Creamy Italian Chicken Pasta Recipe tastes rich, garlicky, and cheesy with just enough herbs to make your kitchen smell like a tiny trattoria, and it comes together in about 35 minutes from start to finish. It works perfectly for busy weeknights, cozy date nights at home, or when you want a restaurant-style dinner without changing out of sweatpants. I first cooked a version of this in a tiny apartment with one skillet and a wobbly stove, so if I can pull it off, you absolutely can too.

Why You Should Try This Creamy Italian Chicken Pasta Recipe

This Creamy Italian Chicken Pasta Recipe gives you tender bites of seasoned chicken, silky sauce, and perfectly coated noodles in every forkful. The sauce clings to the pasta, tastes rich but not heavy, and uses simple ingredients you probably already keep in your kitchen.

You cook everything in just a couple of pans, which keeps cleanup easy and weeknight-friendly. Leftovers reheat beautifully, so you get a second comforting meal without extra effort.

“This Creamy Italian Chicken Pasta Recipe tastes like something from a cozy neighborhood restaurant, but you pull it off in under 40 minutes at home. ★★★★★”

Ingredients You’ll Need

You can adjust this Creamy Italian Chicken Pasta Recipe to fit what you already have. I’ll list the base version first, then mention easy swaps and pantry shortcuts.

Pasta

12 ounces pasta, such as penne, rigatoni, or fettuccine
- Short pasta like penne or rigatoni holds the sauce inside the tubes.
- Use whole wheat or chickpea pasta if you want extra fiber and protein.

Chicken

1.25 to 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size strips
- Thighs stay extra juicy and forgiving, which helps new cooks.
- Use pre-cooked rotisserie chicken in a pinch; add it near the end so it stays tender.

Seasonings

1.5 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1.5 teaspoons Italian seasoning
1 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon red pepper flakes (optional, for a gentle kick)

You can use your favorite Italian herb blend from brands like McCormick or Simply Organic. If you only have dried oregano and basil, use 0.5 teaspoon of each.

Aromatics

2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced (or 1.5 teaspoons jarred minced garlic as a shortcut)
0.5 small yellow onion, finely diced (about 0.5 cup)

Jarred garlic works on busy nights, but fresh garlic gives the sauce a brighter flavor. Use pre-chopped frozen onion if you want to skip the tears.

Creamy Sauce Base

1.25 cups heavy cream
- You can swap half-and-half, but the sauce will feel slightly lighter.
0.75 cup chicken broth (low sodium if possible)
0.5 cup grated Parmesan cheese, plus extra for serving
- Use real Parmesan from the refrigerated section for best flavor.
2 ounces cream cheese, softened and cubed
- This helps the sauce thicken and feel extra silky.

If you want a lighter version, use half heavy cream and half milk, then add an extra tablespoon of cream cheese to keep the sauce creamy.

Veggies & Extras

1 cup baby spinach, roughly chopped
0.5 cup sun-dried tomatoes in oil, drained and sliced
2 tablespoons chopped fresh parsley or basil for garnish

You can swap spinach with kale (finely chopped) or frozen peas. Use jarred sun-dried tomatoes from brands like DeLallo or Cento for consistent flavor.

Equipment List

Large pot for boiling pasta
Large deep skillet or sauté pan (12-inch works best)
Tongs or a spatula for the chicken
Wooden spoon or silicone spatula for stirring the sauce
Measuring cups and spoons
Cutting board and sharp knife
Colander for draining pasta

Tips & Tricks

Salt the pasta water generously so the noodles carry flavor into the sauce.
Cook the pasta just shy of al dente, then finish it in the sauce for better texture.
Pat the chicken dry with paper towels so it browns instead of steaming.
Slice chicken into even strips so everything cooks at the same rate.
Use medium-high heat to sear the chicken, then lower the heat when you add dairy to avoid scorching.
Let the cream warm gently before you add cheese so the sauce stays smooth.
Add Parmesan in small handfuls and stir constantly to prevent clumping.
Reserve a cup of starchy pasta water before draining; use it to thin the sauce if it feels too thick.
Taste and adjust salt and pepper at the end, since Parmesan and broth already carry salt.
Stir in spinach at the very end so it stays bright and tender, not mushy.
If the sauce looks thin, simmer it on low for a few minutes and stir often until it coats the spoon.
If the sauce looks too thick, splash in a bit of pasta water or broth until it loosens.

How to Make Creamy Italian Chicken Pasta Recipe

Step 1: Cook the Pasta

Bring a large pot of water to a strong boil and add 1 to 2 tablespoons of kosher salt. Add the pasta and cook until it reaches just shy of al dente, usually 1 minute less than the package suggests. Scoop out about 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Season the Chicken

While the pasta cooks, pat the chicken dry with paper towels. Add the chicken to a bowl and sprinkle with salt, pepper, Italian seasoning, garlic powder, onion powder, and red pepper flakes if you use them. Toss until every piece looks evenly coated with spices.

Step 3: Sear the Chicken

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook without moving it for 2 to 3 minutes so it develops a nice golden crust. Stir and continue cooking until the chicken cooks through and no pink remains in the center, about 5 to 7 minutes total, then transfer it to a plate and keep it nearby.

Step 4: Sauté the Aromatics

Lower the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the diced onion and cook until it turns soft and translucent, about 3 to 4 minutes, while you scrape up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 to 60 seconds until it smells fragrant, not burnt.

Step 5: Build the Creamy Sauce

Pour in the chicken broth and stir, then let it simmer for 2 minutes so it reduces slightly. Add the heavy cream and cream cheese cubes, then stir until the cream cheese melts and the sauce looks smooth. Keep the heat at medium or medium-low so the dairy stays silky and does not scorch.

Step 6: Add the Cheese and Tomatoes

Sprinkle in the grated Parmesan a small handful at a time while you stir constantly. Add the sliced sun-dried tomatoes and stir them into the sauce. Let the mixture simmer gently for 3 to 5 minutes until it thickens enough to coat the back of a spoon.

Step 7: Combine Pasta and Chicken

Add the cooked chicken and any juices from the plate back into the skillet. Stir to coat the chicken in the creamy Italian sauce. Add the drained pasta and toss everything together until every piece of pasta looks glossy and coated.

Step 8: Adjust Texture and Seasoning

Check the thickness of the sauce; if it feels too thick, add a splash of reserved pasta water and stir. Taste and adjust with more salt and pepper if you want a stronger flavor. Add the chopped spinach and stir for 1 to 2 minutes until it wilts and turns bright green.

Step 9: Finish and Serve

Turn off the heat and sprinkle the chopped parsley or basil over the top. Give everything a final toss so the herbs spread evenly. Serve the Creamy Italian Chicken Pasta Recipe hot with extra Parmesan on the side.

What to Serve with Creamy Italian Chicken Pasta Recipe

This Creamy Italian Chicken Pasta Recipe pairs nicely with a simple green salad tossed with olive oil, lemon, and a pinch of salt. You can add steamed broccoli, roasted carrots, or sautéed zucchini to bring some extra color and veggies to the table. Garlic bread or warm crusty rolls work perfectly to scoop up every last bit of sauce. A chilled sparkling water with lemon or a fruity iced tea rounds out the meal without feeling heavy.

Storage Options

Store leftover Creamy Italian Chicken Pasta Recipe 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, and stir often until it loosens and warms through.
You can freeze portions in freezer-safe containers for up to 2 months, though the sauce may thicken slightly after thawing.
Thaw frozen pasta overnight in the fridge, then reheat on the stove or in the microwave with a bit of extra liquid to bring back the creamy texture.