Creamy Chicken Pasta
This Creamy Chicken Pasta is made with juicy golden chicken pieces, penne, garlic, heavy cream, Parmesan, and a silky garlic Parmesan sauce that coats every bite. It is rich, cozy, and easy enough for a quick weeknight dinner.
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.
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