Chicken Pasta Recipe

Chicken Pasta Recipe tastes creamy, garlicky, and a little bit cheesy, with tender bites of chicken tucked into twirly pasta that soaks up all the sauce. It works perfectly for busy weeknights, date nights at home, or when you want a family-friendly dinner in about 35–40 minutes. I first made a version of this in my tiny college apartment, and it still feels like a hug in a bowl every time.

Why You Should Try This Chicken Pasta Recipe

This chicken pasta recipe gives you juicy chicken, al dente pasta, and a rich, garlicky cream sauce that clings to every noodle. It tastes like something from a cozy Italian restaurant, but you cook it in one pan and one pot with simple ingredients.

You control the richness, the spice level, and the veggies, so it fits picky eaters and food snobs at the same table. Leftovers taste even better the next day, which makes this recipe a solid meal prep option.

“Creamy, comforting, and full of flavor, this chicken pasta recipe tastes like a weeknight miracle in a bowl. ★★★★★”

Ingredients You’ll Need

Chicken

• 1 pound boneless skinless chicken breasts, thinly sliced
  • Use thighs if you prefer more flavor and tenderness.
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika (optional, adds a subtle smoky note)
• 1 tablespoon olive oil
• 1 tablespoon butter

Pasta

• 12 ounces short pasta (penne, rotini, fusilli, or rigatoni)
  • Use whole wheat or chickpea pasta if you want extra fiber or protein.
• 1 tablespoon kosher salt for the pasta water

Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced (use jarred garlic in oil if you want a shortcut)
• 1 small yellow onion, finely diced
• 1 tablespoon all-purpose flour
• 1½ cups low-sodium chicken broth
  • I like Better Than Bouillon for strong flavor with pantry convenience.
• 1 cup heavy cream
  • Use half-and-half for a lighter version, but the sauce will feel a bit thinner.
• ½ cup grated Parmesan cheese, plus more for serving
  • Use real Parmigiano Reggiano if possible; it melts smoother than shelf-stable green can cheese.
• ½ teaspoon crushed red pepper flakes (optional, adjust to taste)
• ½ teaspoon dried basil or Italian seasoning
• Salt and pepper to taste

Veggies & Add-ins (optional but tasty)

• 1 cup baby spinach, roughly chopped
• ½ cup sun-dried tomatoes in oil, drained and sliced
• 1 cup sliced mushrooms or halved cherry tomatoes
• 2 tablespoons chopped fresh parsley or basil for garnish

Equipment

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Tongs or spatula
• Wooden spoon
• Measuring cups and spoons
• Colander
• Cutting board and sharp knife

Tips & Tricks

• Salt the pasta water generously so the pasta carries flavor into the sauce.
• Cook the pasta just to al dente, since it continues to cook slightly in the hot sauce.
• Slice the chicken into thin strips so it cooks quickly and stays tender.
• Pat the chicken dry before seasoning so it browns nicely instead of steaming.
• Brown the chicken in batches if your pan feels crowded, so you get color and flavor.
• Use room temperature cream if possible to reduce the chance of the sauce tightening too quickly.
• Add Parmesan off the heat and stir constantly so it melts smoothly and does not clump.
• Reserve a cup of pasta water before draining; use it to thin the sauce if it feels too thick.
• Stir in delicate veggies like spinach at the end so they stay bright and not mushy.
• Taste and adjust salt, pepper, and red pepper flakes right before serving so the flavors pop.

How to Make Chicken Pasta Recipe

Step 1: Cook the pasta

1. Bring a large pot of water to a boil and add the tablespoon of kosher salt.
2. Add the pasta and cook until al dente, following the package time as a guide.
3. Scoop out about 1 cup of the starchy pasta water and set it aside.
4. Drain the pasta in a colander and let it sit while you cook the chicken and sauce.

Step 2: Season and cook the chicken

1. Pat the chicken dry with paper towels and place it in a bowl.
2. Season with salt, pepper, Italian seasoning, and smoked paprika, then toss to coat evenly.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Add the chicken in a single layer and cook 4 to 6 minutes, stirring once or twice, until the pieces turn golden and cook through.
5. Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the flavor base

1. In the same skillet, lower the heat to medium and add 2 tablespoons butter.
2. Add the diced onion and cook 3 to 4 minutes until it softens and turns translucent.
3. Add the minced garlic and cook about 30 seconds until it smells fragrant, not burnt.
4. Sprinkle the flour over the onion and garlic and stir for 1 minute to coat everything and cook off the raw flour taste.

Step 4: Make the creamy sauce

1. Slowly pour in the chicken broth while you whisk or stir, scraping up any browned bits from the bottom of the pan.
2. Stir until the mixture looks smooth and slightly thickened, about 2 to 3 minutes.
3. Pour in the heavy cream and stir again until the sauce looks creamy and cohesive.
4. Add dried basil or extra Italian seasoning and crushed red pepper flakes if you want a little heat.
5. Lower the heat to medium-low and simmer 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Step 5: Add cheese and chicken

1. Turn the heat to low and add the grated Parmesan in small handfuls, stirring constantly so it melts smoothly.
2. Taste the sauce and adjust with salt and pepper as needed.
3. Return the cooked chicken and any juices from the plate to the skillet.
4. Stir to coat the chicken in the sauce and let it simmer 2 minutes so the flavors mingle.

Step 6: Combine pasta and add-ins

1. Add the cooked pasta to the skillet with the chicken and sauce.
2. Toss gently until every piece of pasta looks coated and glossy.
3. If the sauce feels too thick, splash in a little reserved pasta water and stir until you like the consistency.
4. Stir in spinach, sun-dried tomatoes, mushrooms, or cherry tomatoes if you use them, and cook 1 to 2 minutes until the veggies soften slightly and the spinach wilts.
5. Turn off the heat and sprinkle chopped fresh parsley or basil over the top.

Step 7: Serve

1. Spoon the chicken pasta into bowls or onto plates.
2. Top with extra Parmesan and a pinch of red pepper flakes if you enjoy spice.
3. Add a squeeze of lemon over each serving if you want a brighter flavor.
4. Serve hot while the sauce feels silky and the cheese still stretches a little.

What to Serve with Chicken Pasta Recipe

This chicken pasta recipe pairs nicely with a simple green salad with crisp lettuce, cucumbers, and a light vinaigrette. Garlic bread or warm crusty baguette helps scoop up every bit of the creamy sauce. Steamed broccoli, roasted green beans, or sautéed zucchini balance the richness without much extra work. A cold sparkling water with lemon or a fruity iced tea rounds out the meal and keeps it family friendly.

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.
• Microwave individual portions in short bursts, stirring between each burst so the sauce heats evenly.
• Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating on the stove with a little extra liquid.