This creamy chicken pasta is rich, flavorful, and ready in just 30 minutes. Made with tender chicken breast, garlic, and a silky cream sauce, this dish tastes like something you’d order at a restaurant—but it’s easy enough to make at home.
If you’re looking for a quick and comforting dinner, this recipe is a guaranteed hit your whole family will love.
Why You’ll Love This Recipe
- Perfect for busy weeknights
- Ready in under 30 minutes
- Creamy, rich, and full of flavor
- Made with simple ingredients
Watch Me Make It!
Ingredients You’ll Need
- Pasta: Penne or rigatoni works best
- Chicken: Chicken breast (or thighs if preferred)
- Chicken broth: Low sodium for better control
- Olive oil & butter: Adds depth of flavor
- Milk & heavy cream: For a lighter creamy sauce
- Parmesan cheese: Adds richness and depth
- Garlic, onion & spices: Build the flavor
How to Make Creamy Chicken Pasta
Step 1
Slice the chicken breast into thinner fillets and pat dry. Season with salt, black pepper, and paprika.
Step 2
Cook the chicken in a pan until fully done and lightly golden. Remove and set aside.
Step 3
In the same pan, add oil and butter. Cook the onion until translucent, then add garlic and spices.
Step 4
Pour in the chicken broth and bring to a boil.
Step 5
Add milk and cream. Once it starts to simmer, return the chicken (with juices) to the pan.
Step 6
Add Parmesan cheese and cooked pasta. Mix well until coated in the sauce.
Step 7
Serve immediately while hot.
Pro Tips for Best Results
- Simmer gently to avoid curdling
- Slice chicken thinly for even cooking
- Don’t overcook the chicken—it will continue cooking in the sauce
- Use freshly grated Parmesan for better texture
What to Serve with Creamy Chicken Pasta
Serve this dish with:
- Garlic bread
- Fresh salad
- Grilled vegetables
👉 Or explore my chicken recipes collection for more ideas.
Easy Variations
- Add mushrooms or spinach
- Use shrimp instead of chicken
- Add chili flakes for heat
FAQ
Can I use chicken thighs instead of breast?
Yes, just remove skin and bones before cooking.
Can I make this without cream?
Yes, use milk and half-and-half or evaporated milk.
How do I keep the chicken tender?
Cook just until done and let it finish in the sauce.
Storing and Reheating
Fridge: Store in an airtight container for up to 3 days
To reheat:
Reheat gently on the stovetop or microwave, adding a splash of milk if needed.
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The Best Creamy Chicken Pasta
Creamy chicken pasta made with tender chicken and a rich sauce, ready in just 30 minutes.
- 250 gm or three cups pasta
FOR THE CHICKEN SEASONING
- 1 pound or 500gm boneless skinless chicken breast
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon paprika
- 1 tablespoon olive oil
FOR THE SAUCE
- 1 onion finely chopped
- 5 garlic cloves minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 cup chicken broth should be hot
- ½ cup milk
- ½ cup heavy cream
- ⅓ cup Parmesan cheese
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Cook the pasta according to package instructions. (See notes for extra tips.)
-
Slice the chicken breast into thin fillets.
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Season the chicken with salt, black pepper, and paprika, then drizzle with olive oil and mix well. Cover and refrigerate for 10 minutes.
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Heat a large skillet and lightly oil it. Cook the chicken over medium heat for about 4 minutes per side until fully cooked. Remove, cover, and set aside.
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In a large pan, melt the butter with olive oil. Add the onion and cook until translucent, then add the garlic and cook for 1 minute.
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Add paprika, black pepper, and salt. Stir briefly to release the flavors.
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Pour in the hot chicken broth and bring to a boil. Add the milk and heavy cream, then let it simmer gently.
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Slice the cooked chicken into strips and add it (with juices) to the sauce. Stir in the Parmesan cheese.
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Add the cooked pasta and mix well. Cover and let it sit for 5–7 minutes, then serve.
- Slice the chicken thinly for even cooking and a more tender texture.
- Don’t overcook the chicken—it will finish cooking in the sauce and stay juicy.
- Use freshly grated Parmesan for a smoother, richer sauce.
- Let the sauce simmer gently, not boil, to prevent it from separating.
- If the sauce thickens too much, add a splash of milk or broth to loosen it.
- For deeper flavor, cook everything in the same pan after the chicken.
- For this recipe, you can also use leftover chicken or Rotisserie Chicken.
