Italian-Style Creamy Chicken Pasta

Why You’ll Love This Recipe

What I love about this Italian-Style Creamy Chicken Pasta is how creamy and flavorful the sauce is, without being too heavy. The combination of garlic, Parmesan, and cream creates a luxurious sauce that coats the pasta perfectly. The addition of sautéed chicken brings a savory, tender bite that makes the dish hearty and filling. Plus, it’s incredibly simple to make everything cooks in one pan, so it’s easy to clean up afterward. Whether I’m feeding the family or impressing guests, this dish always delivers!

Ingredients

• 2 chicken breasts, boneless and skinless

• 8 oz pasta (fettuccine, penne, or spaghetti work well)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

• 1 tablespoon butter (optional, for extra richness)
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta according to the package directions. Drain and set aside, reserving about 1/2 cup of pasta water.

2. While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning on both sides.

3. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside to rest. Once slightly cooled, slice the chicken into strips or bite-sized pieces.

4. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.

5. Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.

6. Stir in the grated Parmesan cheese and butter (if using), then taste the sauce and adjust the seasoning with more salt and pepper if needed.

7. Add the cooked pasta to the skillet, tossing it in the creamy sauce to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.

8. Add the sliced chicken to the skillet and toss everything together until well combined and heated through.

9. Garnish with fresh parsley and serve immediately.

Servings and Timing

This recipe serves 4 people. From start to finish, it takes about 30 minutes, making it an ideal weeknight dinner that’s both quick and satisfying.

Variations

• Add Vegetables: I love adding sautéed spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture. Roasted bell peppers or zucchini are also great additions.

• Make It Spicy: If I want a little heat, I add red pepper flakes or a chopped fresh chili to the sauce.

• Gluten-Free Option: I can use gluten-free pasta to make this dish gluten-free without sacrificing flavor.

• Herb Swap: If I prefer fresh herbs, I can use fresh basil, parsley, or thyme instead of dried Italian seasoning. Fresh herbs will add a lovely burst of flavor to the sauce.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, I recommend gently warming the pasta and sauce in a skillet over low heat. If the sauce has thickened too much, I can add a bit of chicken broth or milk to loosen it up.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes! If I’m in a hurry, I can use rotisserie chicken or leftover cooked chicken. I’ll just add it to the skillet after making the sauce and heat it through.

What type of pasta is best for this recipe?

I love using fettuccine or penne for this dish, but any pasta shape I like will work. Spaghetti, rigatoni, or even farfalle are great choices.

Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but I can prepare the sauce and chicken ahead of time and refrigerate them separately. When ready to serve, I just cook the pasta and combine everything.

Can I make the sauce lighter?

To make the sauce a bit lighter, I can substitute the heavy cream with half-and-half or whole milk. However, the sauce will be slightly less rich and creamy. I can also use a lower-fat cheese like mozzarella or reduced-fat Parmesan.

Can I freeze this dish?

While the creamy sauce may not freeze perfectly, I can freeze the cooked chicken and pasta separately from the sauce. When ready to eat, I can reheat the chicken and pasta, then make a fresh batch of sauce to combine with them.

Conclusion

Italian-Style Creamy Chicken Pasta is a rich, flavorful dish that’s perfect for any occasion. The creamy Parmesan sauce is the star of the show, bringing together the tender chicken and pasta in a comforting, indulgent way. It’s easy to make, quick to cook, and always a crowd-pleaser. Whether I’m making it for a weeknight dinner or serving it to guests, this dish is a guaranteed hit that I know everyone will love!