Chicken Pasta Recipe

This Chicken Pasta Recipe is creamy, flavorful, and incredibly easy to make. With tender pieces of chicken, perfectly cooked pasta, and a rich sauce that brings it all together, it’s the kind of dish I can whip up any night of the week and know it’ll be a hit.

Why You’ll Love This Recipe

I love how this recipe is both comforting and versatile. I can keep it simple with just chicken and pasta, or dress it up with vegetables, herbs, and different cheeses. It comes together in under 30 minutes and works for everything from weeknight dinners to casual entertaining. Plus, it all cooks in one pan—so cleanup is a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
salt and pepper
olive oil
garlic, minced
onion, chopped
penne, fettuccine, or your favorite pasta
chicken broth
heavy cream or half-and-half
Parmesan cheese, grated
Italian seasoning or dried herbs
optional: spinach, sun-dried tomatoes, cherry tomatoes, or mushrooms
chopped parsley or basil (for garnish)

directions

1. I season the chicken with salt and pepper, then sauté it in olive oil over medium heat until golden and cooked through. I remove it from the pan and set it aside.

2. In the same pan, I add a little more olive oil if needed and sauté the onion and garlic until fragrant and softened.

3. I pour in the chicken broth and bring it to a gentle simmer.

4. I add the uncooked pasta and stir occasionally, letting it cook in the broth until tender (I add more broth or a splash of water if needed).

5. Once the pasta is nearly done, I stir in the cream and Parmesan until the sauce is creamy and smooth.

6. I return the chicken to the pan, add any optional veggies, and cook for a few more minutes until everything is heated through.

7. I garnish with fresh herbs and serve hot.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20–25 minutes to cook, so dinner is ready in around 30–35 minutes.

Variations

Sometimes I use cooked rotisserie chicken to save time. I’ve made it with broccoli, zucchini, or peas for extra veggies. When I want a spicy kick, I add red pepper flakes or a splash of hot sauce. For a lighter version, I use milk instead of cream and go easy on the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or cream and warm it gently in a skillet or microwave. The sauce thickens as it sits, so the extra liquid helps bring it back to life.

FAQs

Can I use a different kind of pasta?

Yes, I’ve used spaghetti, rotini, and bowtie pasta. Just adjust the cooking time depending on the shape.

Is this dish good for meal prep?

Definitely. I portion it into containers and reheat with a splash of liquid when ready to eat.

Can I make it dairy-free?

Yes, I use coconut milk or a plant-based cream and skip the cheese or use a dairy-free alternative.

What cheese works best?

I usually use Parmesan, but mozzarella, asiago, or a blend all melt nicely and add flavor.

Can I freeze this recipe?

I don’t usually freeze it, as cream-based sauces can separate. It’s best enjoyed fresh or from the fridge within a few days.

Conclusion

This Chicken Pasta Recipe is a fast, flexible, and satisfying meal that I come back to again and again. With tender chicken, a creamy sauce, and endless ways to customize it, it’s one of those go-to dishes that always delivers comfort and flavor—without much fuss.

Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Print Recipe

Pin Recipe

---

Description

This Chicken Pasta Recipe is creamy, comforting, and full of flavor. Made with tender chicken, your favorite pasta, and a rich garlic-Parmesan sauce, it’s a perfect one-pan weeknight dinner. The best part? It’s easy to customize with your favorite veggies and cheeses and ready in under 35 minutes.

---

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 8 oz penne, fettuccine, or your preferred pasta
• 2 1/2 cups chicken broth (plus more if needed)
• 3/4 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning or dried herb blend
• Optional additions: 2 cups spinach, 1/2 cup sun-dried tomatoes, cherry tomatoes, or mushrooms
• Chopped parsley or basil, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season chicken with salt and pepper. Sauté in 1 tbsp olive oil over medium heat until golden and cooked through. Remove and set aside.

2. In the same pan, add remaining olive oil (if needed). Sauté onion and garlic until softened and fragrant.

3. Pour in chicken broth and bring to a simmer.

4. Add uncooked pasta and cook, stirring occasionally, until tender (add more broth or water if needed).

5. When pasta is nearly done, stir in cream and Parmesan cheese. Mix until sauce is creamy and smooth.

6. Return cooked chicken to the pan. Add optional veggies and simmer for a few more minutes until everything is heated through.

7. Garnish with fresh parsley or basil and serve warm.

---

Notes

• Use rotisserie chicken to save time.
• Add vegetables like broccoli, zucchini, or peas for more nutrition.
• Make it spicy with red pepper flakes or a splash of hot sauce.
• Lighten it up by using milk instead of cream.
• Best served fresh, but leftovers reheat well with a splash of broth.