What the heck is this?
It’s creamy. It’s cheesy. It’s loaded with juicy chicken and wrapped around twirls (or bites) of tender pasta. This isn’t some bland, beige afterthought — this is The Best Creamy Chicken and Pasta, and it’s bringing weeknight dinner all the cozy vibes without turning your kitchen into a war zone. Think tender chicken sautéed to golden perfection, a rich but not heavy cream sauce kissed with garlic, parmesan, and just enough seasoning to keep you going back for “just one more forkful.” Bonus: it reheats like a dream, if you can stop yourself from eating it all the first time.
Why You’ll Love This Recipe
- It’s a one-pan wonder (less mess, more chill).
- So creamy, but doesn’t leave you feeling weighed down.
- Simple ingredients, BIG comfort-food energy.
- Ready in under 40 minutes.
- Kid-friendly, picky-eater approved.
- Makes killer leftovers — hello, meal prep magic.
The Good Stuff You’ll Need
For the Chicken + Pasta Base:
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional but adds a nice kick)
- 8 oz pasta (penne, rotini, fettuccine — your call)
For the Creamy Sauce:
- 2 tbsp butter
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low sodium if possible)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese (plus more for topping)
- Salt + pepper to taste
- Pinch of red pepper flakes (optional, but adds subtle heat)
To Finish:
- Chopped parsley or fresh basil
- Extra parmesan
- A little squeeze of lemon juice if you like brightness
Let’s Do This
Step 1: Cook the Pasta
Boil your pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2: Sear That Chicken
Season chicken with salt, pepper, garlic powder, and paprika. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and cook 6–8 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate and keep warm.
Step 3: Make That Sauce
In the same skillet, reduce heat to medium. Add butter and melt it down, then toss in garlic and sauté for 30–60 seconds until fragrant (don’t burn it). Sprinkle in flour and whisk constantly for about 1 minute to cook off the raw taste. Gradually whisk in chicken broth, then add the cream. Simmer for 3–5 minutes until it starts to thicken.
Step 4: Bring It All Together
Stir in parmesan cheese and red pepper flakes if using. Add the cooked pasta and chicken back into the skillet. Toss until everything’s coated in creamy goodness. If the sauce is too thick, loosen it with a splash of reserved pasta water. Taste and adjust seasoning as needed — more salt? More cheese? Live a little.
Step 5: Serve and Devour
Dish it up hot, top with more parm and fresh herbs, and hit it with a little lemon juice if that’s your jam. Now grab a fork and prepare to ignore your phone for the next 15 minutes.
Serving Suggestions
- Pair with roasted broccoli or a simple green salad to lighten things up.
- Garlic bread or warm dinner rolls = non-negotiable.
- A chilled glass of white wine or sparkling water makes it feel extra fancy.
Switch It Up
- Use rotisserie chicken to save time.
- Add veggies: spinach, peas, sun-dried tomatoes, or mushrooms all work.
- Try a mix of cheeses — mozzarella, asiago, or a little cream cheese for extra richness.
- Want it spicy? Add a dash of hot sauce or more chili flakes.
Make-Ahead Tips
- Sauce can be made up to 2 days ahead — just reheat gently and stir in pasta and chicken before serving.
- Store leftovers in an airtight container up to 4 days.
- Reheat with a splash of milk or broth to bring back the creaminess.
- Not freezer-friendly (cream sauce gets weird), but perfect for next-day lunch.
Questions People Actually Ask
Q: Can I make this dairy-free?
A: You can try using a plant-based cream and cheese, but it won’t be quite as rich. Coconut milk works in a pinch — just be ready for a slight flavor twist.
Q: What kind of pasta is best?
A: Short pasta (like penne or rotini) grabs onto the sauce beautifully, but fettuccine or linguine work too.
Q: Can I double the recipe?
A: Absolutely. Just use a bigger pan and maybe pour yourself a victory drink — you’re feeding a crowd.
The Best Creamy Chicken and Pasta: Comfort Food That Doesn’t Mess Around
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
It’s creamy. It’s cheesy. It’s loaded with juicy chicken and wrapped around twirls (or bites) of tender pasta. This isn’t some bland, beige afterthought — this is The Best Creamy Chicken and Pasta, and it’s bringing weeknight dinner all the cozy vibes without turning your kitchen into a war zone. Think tender chicken sautéed to golden perfection, a rich but not heavy cream sauce kissed with garlic, parmesan, and just enough seasoning to keep you going back for “just one more forkful.” Bonus: it reheats like a dream, if you can stop yourself from eating it all the first time.
Ingredients
For the Chicken + Pasta Base:
2 boneless, skinless chicken breasts, cut into bite-size pieces
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika (optional but adds a nice kick)
8 oz pasta (penne, rotini, fettuccine — your call)
For the Creamy Sauce:
2 tbsp butter
4 garlic cloves, minced
2 tbsp all-purpose flour
2 cups chicken broth (low sodium if possible)
1 cup heavy cream
1/2 cup grated parmesan cheese (plus more for topping)
Salt + pepper to taste
Pinch of red pepper flakes (optional, but adds subtle heat)
To Finish:
Chopped parsley or fresh basil
Extra parmesan
A little squeeze of lemon juice if you like brightness
Instructions
Step 1: Cook the Pasta
Boil your pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2: Sear That Chicken
Season chicken with salt, pepper, garlic powder, and paprika. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and cook 6–8 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate and keep warm.
Step 3: Make That Sauce
In the same skillet, reduce heat to medium. Add butter and melt it down, then toss in garlic and sauté for 30–60 seconds until fragrant (don’t burn it). Sprinkle in flour and whisk constantly for about 1 minute to cook off the raw taste. Gradually whisk in chicken broth, then add the cream. Simmer for 3–5 minutes until it starts to thicken.
Step 4: Bring It All Together
Stir in parmesan cheese and red pepper flakes if using. Add the cooked pasta and chicken back into the skillet. Toss until everything’s coated in creamy goodness. If the sauce is too thick, loosen it with a splash of reserved pasta water. Taste and adjust seasoning as needed — more salt? More cheese? Live a little.
Step 5: Serve and Devour
Dish it up hot, top with more parm and fresh herbs, and hit it with a little lemon juice if that’s your jam. Now grab a fork and prepare to ignore your phone for the next 15 minutes.
Notes
Pair with roasted broccoli or a simple green salad to lighten things up.
Garlic bread or warm dinner rolls = non-negotiable.
A chilled glass of white wine or sparkling water makes it feel extra fancy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal per serving
- Fat: ~22g
- Carbohydrates: ~40g
- Protein: ~38g