Go Back
Creamy Chicken Pasta is displayed as a tempting featured image.

Easy Creamy Chicken Pasta

This creamy chicken pasta recipe delivers a perfectly balanced, decadent sauce that clings to al dente pasta and tender chicken. By understanding the science of emulsions and using quality ingredients, you can avoid a greasy, separated mess and create a truly exceptional dish. This recipe is a culmination of years of experimentation, ensuring a foolproof method for creamy pasta perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound pasta penne, fettuccine, or rotini
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • 1/4 cup dry white wine optional

Equipment

  • large pot
  • colander
  • large skillet
  • measuring cups and spoons
  • knife
  • cutting board
  • Tongs or spatula
  • Serving bowls

Method
 

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, season the chicken with salt and pepper.
  3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds.
  5. If using, deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly.
  6. Pour in the chicken broth and bring to a simmer.
  7. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer gently until the sauce has thickened slightly, about 3-5 minutes.
  8. If the sauce is too thick, add a little of the reserved pasta water to thin it out. If it's too thin, continue to simmer until it reaches the desired consistency.
  9. Add the cooked chicken and pasta to the skillet. Toss to coat everything evenly with the sauce.
  10. Stir in the parsley and season with salt and pepper to taste.
  11. Serve immediately and enjoy!

Notes

For a richer flavor, use a high-quality Parmesan cheese. To prevent the sauce from separating, maintain a low heat while simmering. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed. Adding a pinch of nutmeg to the sauce can enhance the creamy flavor. For a spicier kick, add a pinch of red pepper flakes.