This creamy chicken pasta recipe is the perfect comfort meal—rich, flavorful, and incredibly easy to make. With tender chicken, a silky parmesan cream sauce, and fresh herbs, this dish delivers restaurant-quality results at home.
Why You’ll Love This Recipe
This creamy chicken pasta is loved for its smooth, velvety sauce and bright lemon finish. It’s simple enough for weeknights yet elegant enough for guests. The combination of garlic, rosemary, and parmesan makes it deeply satisfying and family-friendly.
Ingredients
- 200 grams dried pasta or 300 grams fresh pasta
- 1 tablespoon olive oil
- 1 chicken breast
- 1 tablespoon flour
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary leaves, roughly chopped
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 grams parmesan, finely grated
- Lemon zest and extra rosemary to finish
Instructions
- Cook pasta in well-salted boiling water, undercooking by 1 minute. Reserve 1 cup of pasta water, then drain.
- Flatten the chicken breast to even thickness. Season with salt and pepper, then dust with flour.
- Heat olive oil in a pan over medium-high heat and cook chicken for about 2 minutes per side or until done. Wrap in foil and set aside.
- In the same pan, melt butter over medium heat. Add garlic and cook gently for 1 minute without browning.
- Add rosemary and cook for 30 seconds.
- Pour in cream and bring to a gentle simmer.
- Add parmesan in batches, stirring until melted between additions.
- Stir in black pepper and lemon juice.
- Add ¼ cup reserved pasta water and simmer for 2–3 minutes until slightly thickened.
- Add pasta and toss well. Let it cook gently for 1–2 minutes.
- Slice chicken and serve on top or mix into the creamy chicken pasta.
- Finish with lemon zest, extra rosemary, and more parmesan if desired.
Tips & Tricks
- Use freshly grated parmesan for a smoother sauce.
- Don’t boil the cream—keep it at a gentle simmer.
- Add more pasta water if the sauce becomes too thick.
- Swap rosemary with thyme or parsley for a different flavor.
- Slice chicken after resting to keep it juicy.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- You can use chicken thighs instead of breast for extra juiciness.
- Add spinach or mushrooms for extra vegetables.
- Serve with garlic bread or a fresh salad.
Nutrition (Approximate)
- Calories: 520 kcal
- Protein: 32g
- Carbohydrates: 45g
- Fat: 24g
FAQ
Can I make creamy chicken pasta ahead of time?
Yes, but it’s best served fresh. Reheat gently with a splash of water or cream.
What pasta works best?
Fettuccine, penne, or spaghetti all work well with this creamy sauce.
Can I make it lighter?
You can use half-and-half instead of cream, but the sauce will be less rich.
How do I prevent the sauce from splitting?
Keep heat low and avoid boiling after adding cream and cheese.
Can I add vegetables?
Yes, spinach, broccoli, or mushrooms are great additions.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to cream separation.
- Reheating: Warm gently on the stove with added liquid.
Similar Recipes
Creamy Chicken Pasta Recipe
Ingredients
- 200 grams dried pasta or 300 grams fresh pasta
- 1 tablespoon olive oil
- 1 chicken breast
- 1 tablespoon flour
- 1 tablespoon butter
- 3 garlic cloves finely chopped
- 1 tablespoon fresh rosemary leaves roughly chopped
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 grams parmesan finely grated
- Lemon zest and extra rosemary to finish
Instructions
- Cook pasta in well-salted boiling water, undercooking by 1 minute. Reserve 1 cup of pasta water, then drain.
- Flatten the chicken breast to even thickness. Season with salt and pepper, then dust with flour.
- Heat olive oil in a pan over medium-high heat and cook chicken for about 2 minutes per side or until done. Wrap in foil and set aside.
- In the same pan, melt butter over medium heat. Add garlic and cook gently for 1 minute without browning.
- Add rosemary and cook for 30 seconds.
- Pour in cream and bring to a gentle simmer.
- Add parmesan in batches, stirring until melted between additions.
- Stir in black pepper and lemon juice.
- Add ¼ cup reserved pasta water and simmer for 2–3 minutes until slightly thickened.
- Add pasta and toss well. Let it cook gently for 1–2 minutes.
- Slice chicken and serve on top or mix into the creamy chicken pasta.
- Finish with lemon zest, extra rosemary, and more parmesan if desired.
Notes
- You can use chicken thighs instead of breast for extra juiciness.
- Add spinach or mushrooms for extra vegetables.
- Serve with garlic bread or a fresh salad.
Conclusion
This creamy chicken pasta recipe is a go-to dish when you want something comforting, flavorful, and easy. With its rich sauce and tender chicken, it’s guaranteed to become a favorite in your kitchen.