Creamy Chicken Pasta Recipe for Dinner Tonight

My creamy chicken pasta comes together in 30 minutes with one pan and a handful of pantry staples. Other weeknight pasta dishes take more time and more dishes. This recipe delivers golden seared chicken in a rich garlic parmesan cream sauce over perfectly cooked penne.

Why This Creamy Chicken Pasta Works

The sauce comes together in the same pan used to sear the chicken. All those browned bits dissolve into the broth and cream, which builds depth fast. This technique saves a dish and doubles the flavor.

Parmesan thickens the cream sauce without any cornstarch or flour. It melts directly into the warm cream and coats every strand of pasta. The result is silky and rich without feeling heavy.

Penne is the right pasta shape here. The ridges grip the creamy garlic sauce so every bite has equal pasta and sauce. Fettuccine works too if that is what you have on hand.

Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 12 oz penne pasta
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

What You Need for Creamy Chicken Pasta

Boneless skinless chicken breasts — cut into bite-sized pieces so they cook fast and evenly. Pat them dry before searing for a golden crust instead of a steamed texture.

Heavy cream — the base of the sauce. Do not substitute half and half or the sauce will be too thin. Full-fat cream emulsifies properly with the Parmesan.

Freshly grated Parmesan — pre-grated Parmesan from a canister has anti-caking agents that prevent it from melting smoothly. Buy a wedge and grate it yourself for a silky sauce.

Chicken broth — loosens the cream sauce and adds savory depth. Low-sodium is best so you can control the salt level at the end.

Italian seasoning — a blend of dried oregano, basil, and thyme that seasons the chicken and carries into the sauce. One teaspoon covers the whole dish without overpowering.

Penne pasta — the ridged surface traps the sauce in every bite. Cook it to al dente since it finishes cooking in the sauce for 2 minutes.

How to Make Creamy Chicken Pasta

1. Cook penne in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
2. Pat chicken pieces dry with paper towels. Season with salt, pepper, and Italian seasoning on all sides.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook for 5 to 6 minutes, turning once, until golden brown and cooked through. Transfer to a plate.
4. Reduce heat to medium. Add butter to the same skillet. Add minced garlic. Cook for 30 seconds until fragrant.
5. Pour in chicken broth. Stir and scrape up any browned bits from the bottom of the pan. Cook for 1 minute.
6. Pour in heavy cream. Stir to combine. Bring to a gentle simmer.
7. Add grated Parmesan in three additions, stirring between each until fully melted and smooth.
8. Return chicken and cooked penne to the skillet. Toss to coat everything in the cream sauce. Add a splash of pasta water if the sauce is too thick.
9. Taste and adjust salt. Serve immediately, topped with fresh parsley.

Creamy Chicken Pasta Variations

Tuscan Creamy Chicken Pasta

Add 1/2 cup sun-dried tomatoes and 2 cups baby spinach to the sauce after the cream comes to a simmer. The spinach wilts in 2 minutes and the tomatoes add a concentrated sweetness that balances the richness.

Spicy Creamy Chicken Pasta

Stir in 1/2 teaspoon red pepper flakes with the garlic. Add a tablespoon of calabrian chili paste to the cream sauce for a slow-building heat. This version pairs well with rigatoni instead of penne.

Lemon Garlic Creamy Chicken Pasta

Add the zest and juice of one lemon to the finished sauce. The acid cuts through the richness and brightens the whole dish. A handful of capers makes this version feel almost restaurant-quality.

Bacon Creamy Chicken Pasta

Render 4 strips of chopped bacon in the skillet before the chicken. Remove the bacon, cook the chicken in the bacon fat, and return both to the sauce at the end. The smokiness complements the garlic cream beautifully.

Tips for the Best Creamy Chicken Pasta

• I always reserve pasta water before draining — the starch in that water loosens the sauce without watering it down.
• Do not let the cream sauce boil hard. A gentle simmer keeps it smooth. High heat causes the cream to break and turn greasy.
• Grate Parmesan at room temperature so it melts evenly into the warm sauce without clumping.
• Let the chicken rest for 2 minutes after searing before returning it to the pan — it stays juicier.
• Serve immediately. Cream sauces thicken as they cool. A splash of warm broth brings the consistency back if it sits too long.

Make Ahead & Storage

Creamy chicken pasta keeps in the fridge for up to 3 days in an airtight container. The sauce thickens overnight as the pasta absorbs it. Reheat on the stovetop over low heat with a splash of chicken broth or cream, stirring constantly to bring the sauce back to its original consistency.

Freezing is not recommended for this dish. Cream-based sauces separate when frozen and thawed, turning grainy and oily. Make it fresh — the 30-minute cook time makes it practical for any weeknight.

Common Questions

Can I use rotisserie chicken for creamy chicken pasta?

Yes. Skip Steps 2 and 3 entirely. Add shredded rotisserie chicken directly to the finished cream sauce in Step 8. This cuts the cook time to about 15 minutes total.

What pasta shapes work with creamy chicken pasta?

Penne, rigatoni, and fettuccine are the best options. Shapes with ridges or tubes hold the sauce well. Avoid spaghetti — it does not grip a thick cream sauce as effectively.

How do I keep the cream sauce from breaking?

Keep the heat at medium or medium-low once the cream is in. Add Parmesan gradually instead of all at once. Never let the sauce reach a rolling boil after the cheese goes in.

Can I make creamy chicken pasta without heavy cream?

Half and half works but produces a thinner sauce. Stir in an extra 2 tablespoons of Parmesan to help thicken it. Avoid milk — the sauce will not hold together properly and may curdle.

This creamy chicken pasta is my go-to dinner on nights when I need something fast and satisfying. Save this recipe and tap the link for the full step-by-step instructions.