Creamy Chicken Breast Pasta
This creamy chicken pasta has tender sliced chicken, a simple garlic-Parmesan sauce, and enough lemon and herbs to keep it from feeling too heavy. It uses a short pasta shape that catches the sauce well and comes together in a practical stovetop method.
Cook the pasta first, brown the chicken in a wide skillet, then build the sauce in the same pan. The two main things to watch are the chicken thickness for even cooking and the sauce heat once the Parmesan goes in. Keep it at a gentle simmer so the sauce stays smooth.
Ingredients for Creamy Chicken Pasta
- 1 1/2 pounds boneless skinless chicken breast (about 675g)
- 12 ounces short pasta (about 340g)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream or light cream (about 240g)
- 1 cup freshly grated Parmesan cheese (about 90g)
- 1 to 2 tablespoons lemon juice
- 1 to 2 teaspoons chopped fresh rosemary, thyme, or sage, or 1 small sprig
- 2 tablespoons all-purpose flour (15g), optional
- Salt, to taste
- Black pepper, to taste
- 1/2 to 1 cup reserved pasta water
Freshly grated Parmesan melts more smoothly than pre-shredded cheese in this sauce.
Chicken thighs can be used instead of chicken breast. Cook them to 165°F in the thickest part.
How to Make Chicken Breast Pasta
- Prep the chicken: Pat the chicken dry. If the pieces are thick or uneven, place them between sheets of plastic wrap or parchment and gently flatten them to an even thickness. Season both sides with salt and black pepper. If using the flour, coat the chicken lightly and shake off the excess.
- Cook the pasta: Bring a large pot of well-salted water to a boil over high heat. Cook the pasta until just shy of al dente, using the package time as a guide. Before draining, reserve 1 cup of the pasta water. Drain and set aside.
- Cook the chicken: Heat a large skillet or sauté pan over medium-high heat. Add the olive oil, then add the chicken in a single layer. Cook for 6 to 8 minutes per side, depending on thickness, until golden brown, easy to release from the pan, and cooked to 165°F in the thickest part. Transfer to a plate and let it rest.
- Start the sauce: Reduce the heat to medium. Add the butter to the same skillet. When melted, add the garlic and cook for about 30 seconds, stirring, until fragrant.
- Build the cream sauce: Pour in the cream and add a small splash of the reserved pasta water. Bring it to a gentle simmer over medium to medium-low heat. Add the Parmesan a little at a time, stirring gently after each addition until melted. Do not let the sauce boil hard.
- Finish the pasta: Add the drained pasta to the skillet and toss to coat. Add more reserved pasta water a little at a time until the sauce looks glossy and coats the pasta evenly. Stir in 1 tablespoon lemon juice and the herbs. Taste and add more lemon juice, salt, and black pepper if needed.
- Slice and serve: Slice the rested chicken against the grain. Arrange it over the pasta or toss it back into the skillet. Serve right away with extra Parmesan, more herbs, lemon zest, or red pepper flakes if you like.
How to Keep the Chicken Juicy
Flattening the chicken helps it cook evenly so the thinner end does not dry out before the center is done. Use medium-high heat so it browns instead of steaming, and pull it once the thickest part reaches 165°F. Let it rest briefly before slicing so the juices stay in the meat.
For extra flavor, you can marinate the chicken first with this Chicken Breast Marinade Recipe before cooking it for the pasta.
How to Keep the Sauce Smooth
If the sauce turns grainy or tight, the pan is usually too hot or the cheese was added too quickly. Lower the heat before adding the Parmesan, then stir it in gradually while the cream is only gently simmering. If the sauce gets too thick, loosen it with a little more pasta water.
Easy Vegetable Add-Ins
Mushrooms
Add 8 ounces sliced mushrooms after removing the chicken. Cook until softened and lightly browned, then add the garlic and continue with the sauce.
Broccoli
Add 2 cups small broccoli florets to the pasta pot during the last 1 to 2 minutes of cooking, or cook them separately until just tender.
Spinach
Stir in 2 to 3 cups spinach at the end. It wilts quickly in the warm sauce.
What to Serve With Creamy Chicken Pasta
Keep the sides simple here. A green salad adds contrast, and garlic bread or crusty bread works well with the extra sauce. Lemon wedges and extra Parmesan at the table are also a good fit.
How to Store and Reheat Chicken Pasta
Let the pasta cool slightly, then store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The sauce will thicken as it chills.
Reheat gently on the stovetop over low heat or in the microwave at medium power. Add a splash of water, milk, or cream to loosen the sauce as it warms. Avoid overheating, which can dry out the chicken and make the sauce too thick.
If you want to get ahead, cook the chicken and pasta earlier in the day, then make the sauce just before serving for the best texture.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: 1/4 of recipe
- Calories: about 740
- Protein: 60g
- Fat: 30g
- Carbohydrates: 50g
- Per 100g: about 195 calories, 16g protein, 8g fat, 13g carbohydrates
Equipment
- large pot
- large skillet or sauté pan
- colander
- measuring cups
- measuring spoons
- tongs or spatula
- grater
- instant-read thermometer
Ingredients
For the Chicken
- 1 1/2 lb boneless skinless chicken breast (about 675 g)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (15 g), optional
For the Pasta
- 12 ounces short pasta (about 340 g)
- Salt for pasta water
- 1/2 to 1 cup reserved pasta water
For the Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream or light cream (about 240 g)
- 1 cup freshly grated Parmesan cheese (about 90 g)
- 1 to 2 tablespoons lemon juice (start with 1 tbsp)
- 1 to 2 teaspoons chopped fresh rosemary, thyme, or sage (or 1 small sprig)
Instructions
- Pat the chicken dry and, if needed, flatten between plastic wrap to an even thickness; season both sides with salt and black pepper and, if using, lightly coat with flour and shake off excess.
- Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente according to package directions; before draining, reserve 1 cup of the pasta water, then drain and set aside.
- Heat a large skillet over medium-high heat, add the olive oil, and cook the chicken in a single layer for 6 to 8 minutes per side (depending on thickness) until golden and cooked to 165°F (74°C); transfer to a plate and let rest.
- Reduce the skillet heat to medium, add the butter, and when melted cook the garlic for about 30 seconds, stirring, until fragrant.
- Pour in the cream and add a small splash of the reserved pasta water; bring to a gentle simmer over medium to medium-low heat and add the Parmesan a little at a time, stirring gently until melted and smooth—do not let the sauce boil hard.
- Add the drained pasta to the skillet and toss to coat; add more reserved pasta water a little at a time until the sauce is glossy and coats the pasta evenly.
- Stir in 1 tablespoon lemon juice and the chopped herbs, taste, and adjust lemon, salt, and black pepper as needed.
- Slice the rested chicken against the grain and arrange over the pasta or toss it back into the skillet; serve immediately with extra Parmesan, more herbs, lemon zest, or red pepper flakes if desired.
Tips
- Flatten chicken pieces to an even thickness so they cook evenly without drying out.
- Use medium-high heat to brown the chicken rather than steaming it for better flavor.
- Cook chicken to 165°F (74°C) and let it rest briefly before slicing to retain juices.
- Add Parmesan gradually over gentle heat to keep the sauce smooth and avoid graininess.
- Loosen a thick sauce with reserved pasta water a little at a time until glossy.
Variations
- Chicken Thighs: Use boneless skinless chicken thighs instead of breasts and cook until the thickest part reaches 165°F (74°C).
- Mushroom Add-In: Add 8 ounces sliced mushrooms to the skillet after removing the chicken, cook until softened and lightly browned, then proceed with the garlic and sauce.
- Broccoli Add-In: Add 2 cups small broccoli florets to the pasta pot during the last 1 to 2 minutes of cooking or cook separately until just tender and toss into the finished pasta.
- Spinach Add-In: Stir in 2 to 3 cups fresh spinach at the end; it will wilt quickly in the warm sauce.
