Chicken Pasta Recipe

Chicken Pasta Recipe tastes creamy, garlicky, and cozy with just enough seasoning to keep every bite interesting, and it comes together in about 30–35 minutes, perfect for busy weeknights or lazy Sundays. It works great for families, date nights at home, or anyone who wants a satisfying bowl of pasta without a culinary degree. I first cooked a version of this in my tiny college apartment, and it still feels like a hug in a bowl every time I make it.

Why You Should Try This Chicken Pasta Recipe

This chicken pasta recipe gives you tender, juicy chicken, al dente pasta, and a rich, garlicky sauce that clings to every noodle. It tastes like something from a cozy Italian-American restaurant but uses simple pantry ingredients and one main pan.

You can customize it with veggies, use any pasta shape you like, and adjust the creaminess to match your mood. Cleanup stays easy, leftovers taste amazing, and the recipe works for meal prep or a last-minute dinner.

“Creamy, flavorful, and weeknight-friendly, this Chicken Pasta Recipe tastes like restaurant comfort food without the restaurant prices. ★★★★★”

Ingredients You’ll Need

You can tweak this chicken pasta recipe to match what you already have in your kitchen. I will list the base version, then mention easy swaps and pantry shortcuts.

Chicken

• 1 to 1.25 pounds boneless skinless chicken breasts

  • Slice them into thin cutlets or small bite-size pieces so they cook quickly and stay juicy.
  • You can use boneless skinless chicken thighs if you prefer more flavor and tenderness.

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon Italian seasoning or a mix of dried oregano and basil

• 1/2 teaspoon garlic powder

Pasta

• 12 ounces short pasta such as penne, rotini, rigatoni, or fusilli

  • Any brand works; choose one that holds sauce well.
  • Whole wheat or chickpea pasta also works; just check the box for cook time.

• 1 tablespoon kosher salt for the pasta water

Sauce base

• 2 tablespoons olive oil

• 1 tablespoon butter

• 4 cloves garlic, minced

• 1 small yellow onion, finely diced

• 1/2 teaspoon red pepper flakes (optional, adjust to taste)

• 1 cup low-sodium chicken broth

• 1 cup heavy cream

  • You can swap half-and-half, but the sauce will turn slightly lighter and thinner.
  • For a lighter version, use 3/4 cup milk and 1/4 cup cream, then simmer a bit longer.

• 3/4 cup grated Parmesan cheese

  • Use real Parmesan or Parmigiano Reggiano for best flavor, not the green can.
  • Pre-grated from the refrigerated section works in a pinch.

• 1/2 teaspoon kosher salt, more to taste

• 1/4 teaspoon black pepper

Add-ins and garnish

• 1 to 1.5 cups baby spinach or chopped fresh spinach
• 1/2 cup sun-dried tomatoes in oil, drained and sliced (optional but delicious)
• 2 tablespoons chopped fresh parsley or basil
• Extra grated Parmesan for serving

Pantry shortcuts & substitutions

• Use rotisserie chicken:
  • Skip raw chicken and stir in 2 to 3 cups shredded rotisserie chicken at the end until hot.
• Use jarred minced garlic if you feel rushed; 1 teaspoon equals about 1 clove.
• Use frozen chopped spinach; thaw and squeeze out excess water before adding.
• Use boxed chicken stock or broth; low-sodium gives you more control over seasoning.

Equipment list

• Large pot for boiling pasta
• Large deep skillet or sauté pan (12-inch works best)
• Cutting board and sharp knife
• Tongs or spatula
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Colander
• Microplane or grater for Parmesan

Tips & Tricks

• Salt the pasta water generously so the pasta itself tastes seasoned.
• Cook the pasta just to al dente, then finish it in the sauce so it soaks up flavor.
• Slice chicken into thin strips or small cubes so it cooks quickly and stays tender.
• Pat chicken dry with paper towels so it browns instead of steaming.
• Use medium-high heat to sear chicken, then lower the heat to build the sauce so nothing scorches.
• Reserve at least 1 cup of pasta water before draining; it can thin and silk up the sauce.
• Add Parmesan off the heat to prevent clumping or grainy texture.
• Taste and adjust salt, pepper, and red pepper flakes at the very end.
• Stir in spinach right at the end so it stays bright and soft, not overcooked.
• Let the pasta rest for 3 to 5 minutes before serving so the sauce thickens slightly and coats everything.

How to Make Chicken Pasta Recipe

Step 1: Cook the pasta

1. Bring a large pot of water to a boil and add 1 tablespoon kosher salt.
2. Add the pasta and cook until al dente, following the package time but checking 1 to 2 minutes early.
3. Scoop out 1 cup of starchy pasta water and set it aside.
4. Drain the pasta in a colander and keep it nearby while you cook the chicken and sauce.

Step 2: Season and cook the chicken

1. Pat the chicken dry with paper towels and place it in a bowl.
2. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, Italian seasoning, and garlic powder, then toss to coat evenly.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
4. Add half the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through, then transfer to a plate.
5. Add the remaining 1 tablespoon olive oil and cook the rest of the chicken the same way, then set all cooked chicken aside.

Step 3: Build the flavor base

1. Lower the heat to medium and add 1 tablespoon butter to the same skillet.
2. Add the diced onion and cook 3 to 4 minutes until it softens and turns lightly golden, scraping up browned bits from the bottom.
3. Add minced garlic and red pepper flakes and cook about 30 seconds until fragrant, not browned.

Step 4: Make the creamy sauce

1. Pour in the chicken broth and stir, scraping the bottom of the pan to pull up all the flavorful bits.
2. Let the broth simmer 2 to 3 minutes so it reduces slightly.
3. Stir in the heavy cream and bring the mixture to a gentle simmer over medium heat.
4. Let it bubble softly for 3 to 5 minutes until it thickens enough to coat the back of a spoon.

Step 5: Add cheese and season

1. Turn the heat to low.
2. Gradually sprinkle in the grated Parmesan while you stir constantly so it melts smoothly into the sauce.
3. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting as needed.

Step 6: Combine pasta, chicken, and add-ins

1. Add the cooked chicken and any juices from the plate into the skillet and stir to coat it in the sauce.
2. Add the cooked pasta and toss everything together so the sauce coats every piece.
3. If the sauce looks too thick, splash in a bit of reserved pasta water, a few tablespoons at a time, until it reaches your favorite consistency.
4. Stir in spinach and sun-dried tomatoes and cook 1 to 2 minutes until the spinach wilts and everything heats through.

Step 7: Finish and serve

1. Turn off the heat and let the chicken pasta sit for 3 minutes so the sauce settles and thickens slightly.
2. Sprinkle with chopped fresh parsley or basil and extra Parmesan.
3. Taste one more time and adjust salt, pepper, or red pepper flakes.
4. Serve hot in warm bowls and enjoy that creamy, cheesy goodness.

What to Serve with Chicken Pasta Recipe

This chicken pasta recipe pairs nicely with a simple green salad tossed with olive oil, lemon, and a pinch of salt. You can add garlic bread, breadsticks, or toasted baguette slices to soak up any extra sauce. Steamed broccoli, roasted green beans, or sautéed zucchini also balance the richness of the creamy pasta. Serve with sparkling water, flavored seltzer, or iced tea to keep the meal light and refreshing.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Add a splash of milk, cream, or broth before you reheat so the sauce turns silky again.
• Reheat gently on the stovetop over low to medium heat, stirring often, until hot.
• You can freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge and reheat with a bit of extra liquid.

Chicken Pasta Recipe

Chicken Pasta Recipe is a creamy, garlicky, cozy pasta dish with juicy chicken and a rich Parmesan sauce, ready in about 30–35 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1 to 1.25 pounds boneless skinless chicken breasts, sliced into thin cutlets or bite-size pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning or a mix of dried oregano and basil
• 1/2 teaspoon garlic powder

• 12 ounces short pasta such as penne, rotini, rigatoni, or fusilli
• 1 tablespoon kosher salt, for the pasta water

• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1/2 teaspoon red pepper flakes
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper

• 1 to 1.5 cups baby spinach or chopped fresh spinach
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 2 tablespoons chopped fresh parsley or basil
• extra grated Parmesan for serving

Instructions

 

1. Bring a large pot of water to a boil and add 1 tablespoon kosher salt.
2. Add the pasta and cook until al dente, following the package time but checking 1 to 2 minutes early.
3. Scoop out 1 cup of starchy pasta water and set it aside.
4. Drain the pasta in a colander and keep it nearby while you cook the chicken and sauce.

1. Pat the chicken dry with paper towels and place it in a bowl.
2. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, Italian seasoning, and garlic powder, then toss to coat evenly.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
4. Add half the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through, then transfer to a plate.
5. Add the remaining 1 tablespoon olive oil and cook the rest of the chicken the same way, then set all cooked chicken aside.

1. Lower the heat to medium and add the butter to the same skillet.
2. Add the diced onion and cook 3 to 4 minutes until it softens and turns lightly golden, scraping up browned bits from the bottom.
3. Add the minced garlic and red pepper flakes and cook about 30 seconds until fragrant, not browned.

1. Pour in the chicken broth and stir, scraping the bottom of the pan to pull up all the flavorful bits.
2. Let the broth simmer 2 to 3 minutes so it reduces slightly.
3. Stir in the heavy cream and bring the mixture to a gentle simmer over medium heat.
4. Let it bubble softly for 3 to 5 minutes until it thickens enough to coat the back of a spoon.

1. Turn the heat to low.
2. Gradually sprinkle in the grated Parmesan while you stir constantly so it melts smoothly into the sauce.
3. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting as needed.

1. Add the cooked chicken and any juices from the plate into the skillet and stir to coat it in the sauce.
2. Add the cooked pasta and toss everything together so the sauce coats every piece.
3. If the sauce looks too thick, splash in a bit of reserved pasta water, a few tablespoons at a time, until it reaches your preferred consistency.
4. Stir in the spinach and sun-dried tomatoes and cook 1 to 2 minutes until the spinach wilts and everything heats through.

1. Turn off the heat and let the chicken pasta sit for about 3 minutes so the sauce settles and thickens slightly.
2. Sprinkle with chopped fresh parsley or basil and extra Parmesan.
3. Taste one more time and adjust salt, pepper, or red pepper flakes if desired.
4. Serve hot in warm bowls.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 720 calories; fat 38 g; saturated fat 18 g; carbohydrates 55 g; fiber 3 g; sugars 5 g; protein 42 g; sodium 1050 mg. Values are estimates and will vary based on specific brands, pasta shape, and optional add-ins used.