Creamy Chicken Pasta
This Creamy Chicken Pasta has the most flavorful Parmesan cream sauce tossed with tender pieces of pan-seared chicken, plenty of garlic, and penne. It is rich, cozy, and ready in just 25 minutes, making it perfect for a quick weeknight dinner that still feels a little special.
If this is your kind of dinner, you will probably love my collection of creamy chicken recipes. It is full of cozy chicken dinners with rich sauces, simple ingredients, and easy weeknight flavors.
If you’ve been looking for a delicious pasta dish that feels like a treat but is still simple to make, this creamy garlic chicken pasta definitely fits the bill. The sauce is made with heavy cream, chicken broth, garlic, freshly grated Parmesan, and a splash of pasta water, so it turns smooth, silky, and coats every piece of pasta beautifully.
For more creamy chicken dinner ideas, you can also try my Creamy Chicken Piccata if you want something bright and lemony, Creamy Chicken and Gnocchi for a cozy comfort-food skillet, or Creamy Cajun Chicken when you want a rich, smoky cream sauce with a little kick.
Why You’ll Love This Creamy Chicken Pasta
This creamy chicken pasta is the kind of dinner that feels special without making the night harder. The chicken gets a golden sear in the skillet, the garlic makes the sauce rich and cozy, and the Parmesan cream sauce turns silky with just a splash of pasta water. It is simple, creamy, and full of flavor, but still easy enough for a busy weeknight.
I love this recipe because it uses everyday ingredients and turns them into a pasta dinner that tastes a little restaurant-style. You get juicy chicken, tender pasta, and a creamy garlic Parmesan sauce that coats every bite. It is also easy to change up with spinach, mushrooms, broccoli, sun-dried tomatoes, or crispy bacon if you want to make it your own.
Quick Look at the Ingredients
You only need a few simple ingredients to make this creamy chicken pasta, but each one adds something important. The chicken gives the dish that savory, golden flavor, the garlic makes the sauce cozy and aromatic, and the heavy cream and Parmesan turn everything into a rich, silky pasta dinner made right on the stovetop.
I like using boneless skinless chicken thighs because they stay juicy and tender, even after they go back into the sauce. Chicken breast works too if that is what you have, just keep an eye on it so it stays soft and does not overcook.
- Chicken: Boneless skinless chicken thighs are my favorite for juicy chicken, but chicken breast also works well.
- Pasta: Penne, rigatoni, fettuccine, or linguine all hold the creamy garlic Parmesan sauce nicely.
- Garlic: Fresh garlic gives the sauce the best homemade flavor.
- Heavy cream: Makes the sauce rich, smooth, and creamy.
- Chicken broth: Adds savory flavor and helps loosen the browned bits from the skillet.
- Dijon mustard: Optional, but it adds a little depth and helps balance the richness of the cream sauce without making it taste like mustard.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and gives it that silky texture.
- Pasta water: A splash of reserved pasta water helps the sauce cling to every bite.
- Seasonings: Italian seasoning, paprika, salt, and black pepper keep the flavor simple but delicious.
How To Make Creamy Chicken Pasta
Start by cutting the chicken into bite-size pieces, then toss it with salt, black pepper, paprika, Italian seasoning, and a little oil. This gives the chicken a nice base of flavor before it ever hits the skillet. Cook the pasta in salted water until tender, and save some of the pasta water before draining.
Sear the chicken in a hot skillet until the pieces are golden and cooked through. Try not to move them too much at first so they can get a little color. Once the chicken is done, remove it from the pan and keep all those browned bits in the skillet because that is where a lot of the flavor starts.
Lower the heat and add the garlic to the same skillet. Cook it just until fragrant, then pour in the chicken broth and heavy cream. This is where the sauce starts to come together and gives the recipe that cozy one skillet chicken pasta feel.
Stir in the seasonings, Dijon mustard, and freshly grated Parmesan, and let the sauce gently simmer until it turns smooth, creamy, and full of garlic Parmesan flavor.
Add the chicken back to the skillet, then toss in the cooked pasta. Use a splash of reserved pasta water if the sauce feels too thick. The pasta should be coated in a silky Parmesan cream sauce with juicy chicken in every bite.
Serve this creamy chicken pasta right away while the sauce is warm, silky, and coating every bite. I like finishing it with extra Parmesan, fresh parsley, and a little black pepper. It is rich enough to serve on its own, but a simple green salad, garlic bread, or roasted vegetables make it feel like a full cozy dinner.
Pro Tips for the Best Creamy Chicken Pasta
Do not rush the chicken. Let the pieces sit in the hot skillet for a few minutes before stirring so they can get a golden sear. That little bit of color adds so much flavor to the creamy garlic Parmesan sauce.
Use room temperature heavy cream. Cold cream can sometimes cool the pan too quickly and make the sauce less smooth. Letting it sit out for a little while before cooking helps the cream blend into the sauce more easily.
Keep the heat gentle. Once the heavy cream and Parmesan go in, avoid high heat. A gentle simmer keeps the cream sauce smooth and helps the freshly grated Parmesan melt into a silky texture.
Loosen the sauce with pasta water. If the sauce gets too thick, add reserved pasta water a little at a time until it looks glossy and creamy again. Creamy chicken pasta is best served right away while the sauce is warm and coating every bite.
Let it rest for a few minutes. For the best consistency, let the creamy chicken pasta sit for 3 to 5 minutes before serving. The sauce will thicken slightly and cling to the pasta better without becoming too heavy.
Use freshly grated Parmesan. Freshly grated Parmesan melts more smoothly into the warm cream sauce and gives the pasta a better texture. Pre-grated cheese can sometimes make the sauce feel grainy instead of silky.
Variations and Add-Ins
This creamy chicken pasta is easy to keep simple, but it is also one of those recipes you can change depending on what you have in the fridge. Spinach, mushrooms, broccoli, sun-dried tomatoes, or crispy bacon all work really well with the garlic Parmesan cream sauce.
If you want a little more flavor, add a pinch of red pepper flakes or a little Cajun seasoning for a creamy Cajun chicken pasta twist. Just keep the add-ins balanced so the sauce still stays silky and the chicken pasta does not feel too heavy.
Leftover Storage
Store leftover creamy chicken pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so do not worry if it looks less creamy straight from the fridge.
Reheat it gently on the stovetop or in the microwave with a splash of milk, cream, chicken broth, or pasta water to bring the sauce back to a smooth, creamy texture. I do not recommend boiling it when reheating, because the Parmesan cream sauce can separate if the heat is too high.
FAQ
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works well in this creamy chicken pasta. Just be careful not to overcook it, because chicken breast cooks faster and can dry out more easily than chicken thighs.
What pasta works best for creamy chicken pasta?
Penne, rigatoni, fettuccine, linguine, or bow tie pasta all work well. I like pasta that can hold onto the creamy garlic Parmesan sauce, so every bite has plenty of sauce.
Can I make this without heavy cream?
Heavy cream gives the sauce the richest and smoothest texture. You can use half-and-half for a lighter sauce, but the creamy Parmesan sauce will be thinner and not quite as rich.
Why did my cream sauce get too thick?
Creamy pasta sauce thickens as it sits, especially after adding Parmesan. Add a splash of reserved pasta water, chicken broth, milk, or cream and stir gently until the sauce becomes smooth and creamy again.
Can I add vegetables to this pasta?
Yes, spinach, mushrooms, broccoli, peas, or sun-dried tomatoes all work well with creamy chicken pasta. Add softer vegetables near the end and cook heartier vegetables before adding them to the sauce.
Can I make this as a one skillet chicken pasta?
Yes, the sauce and chicken are made in one skillet, but I still like cooking the pasta separately so the texture stays better and the sauce does not get too starchy. Once the pasta is cooked, everything comes together in the same skillet.
This creamy chicken pasta is one of those easy dinners that always feels a little extra special. The sauce is rich and silky, the chicken stays juicy, and the Parmesan, garlic, and pasta all come together in the most comforting way.
Creamy Chicken Pasta
Ingredients
- 12 oz (350 g) penne pasta
- 1 1/2 lb (700 g) boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 1/2 tsp Italian seasoning divided
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 4 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream, room temperature
- 1 tsp Dijon mustard, optional
- 1/4 tsp red pepper flakes optional
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water, as needed
- Fresh parsley for serving
- Extra Parmesan for serving
Instructions
- Cook the pasta in salted water until tender. Before draining, reserve about 1/2 cup of pasta water.
- Add the chicken pieces to a bowl and season with salt, black pepper, paprika, 1 teaspoon Italian seasoning, and 1 tablespoon olive oil. Toss until the chicken is evenly coated.
- Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and cook until golden and cooked through, stirring only as needed so the chicken gets good color. Remove the chicken from the skillet and set aside.
- Lower the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, just until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add the heavy cream, Dijon mustard, red pepper flakes, the remaining 1/2 teaspoon Italian seasoning, and Parmesan cheese. Stir and let the sauce gently simmer until smooth and creamy.
- Add the cooked chicken back to the skillet, then add the drained pasta. Toss everything together until the pasta is coated in the creamy Parmesan sauce.
- If the sauce feels too thick, add a splash of reserved pasta water until it becomes silky and creamy again.
- Let the pasta rest for 2 to 3 minutes before serving. Finish with fresh parsley, extra Parmesan, and black pepper.
Notes
- Use room temperature heavy cream if possible. It blends into the sauce more smoothly and helps keep the cream sauce from separating.
- Freshly grated Parmesan works best because it melts smoother than pre-grated cheese.
- Do not boil the sauce hard after adding the heavy cream and Parmesan. Keep the heat gentle so the sauce stays silky.
- Chicken breast can be used instead of chicken thighs, but be careful not to overcook it.
- The sauce thickens as it rests. Add a splash of pasta water, chicken broth, milk, or cream when reheating leftovers.
