Creamy Chicken Pasta

There is something truly magical about a Creamy Chicken Pasta that feels fancy enough for a dinner party but is simple enough to whip up on a hectic Tuesday night.

I often find myself craving that rich, velvety sauce that clings perfectly to the noodles, balanced by the zest of fresh lemon and savory chicken.

Making this recipe has become my go-to strategy when I need a guaranteed win with the family, as the plates are always licked clean.

It’s the kind of meal that wraps you in a warm hug, combining tender chicken with a sauce so creamy you won’t believe how quickly it comes together.

Ingredients

Here is everything you need to create this restaurant-quality dish right in your own kitchen. I recommend gathering all your ingredients beforehand because the sauce cooks up quickly!

• 200g dried pasta (or 300g fresh): I love using fettuccine or linguine because the broad noodles hold the heavy cream sauce beautifully, but penne works too.
• 1 tablespoon olive oil: This is used for frying the chicken to get that nice golden sear without burning.
• 1 chicken breast: Flattening this to an even thickness helps it cook faster and stay incredibly juicy; you can also use thighs for more flavor.
• 1 tablespoon flour: A light dusting on the chicken before frying gives it a slightly crisp coating that soaks up the sauce later.
• 1 tablespoon butter: Used to sauté the garlic, adding a rich, nutty base flavor that oil alone just doesn’t provide.
• 3 garlic cloves, finely chopped: Fresh garlic is non-negotiable here for that punchy, aromatic background note that cuts through the cream.
• 1 tablespoon fresh rosemary leaves: Chopped roughly, this herb adds an earthy, piney fragrance that pairs perfectly with poultry and lemon.
• 3/4 cup cream: Single or light cream works wonders here; it thickens naturally with the cheese so you don’t need heavy whipping cream unless you want it extra rich.
• 1 teaspoon black pepper: Freshly cracked black pepper is best to add a little heat and spice to balance the dairy.
• 1 tablespoon lemon juice: This is the secret weapon; the acidity brightens the whole dish and prevents the creamy sauce from feeling too heavy.
• 50g parmesan cheese: Grate this very finely yourself from a block so it melts instantly into the sauce without becoming stringy or clumpy.
• Lemon zest and extra rosemary: For the final garnish to make the dish look pop with color and fresh flavor.

Note: This recipe serves approximately 2 people.

Variations

This recipe is a fantastic canvas for experimentation. Here are a few ways to tweak it to suit your dietary needs or pantry staples.

• Dairy-Free Alternative: You can substitute the butter for vegan butter and use full-fat coconut milk or a plant-based heavy cream alternative, though it will change the flavor profile slightly.
• Gluten-Free Option: Simply use your favorite gluten-free pasta and swap the tablespoon of flour for cornstarch or a gluten-free flour blend when dusting the chicken.
• Vegetarian Twist: Skip the chicken entirely and sauté mushrooms or zucchini in the initial step; their earthy flavors work beautifully with the rosemary cream sauce.
• Spicy Kick: If you love a bit of heat, add a pinch of red pepper flakes along with the garlic to give the creamy sauce a gentle warmth.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment you need

• Large Pot: Essential for boiling your pasta with plenty of room and salted water.
• Large Skillet or Frying Pan: You need a wide pan to sear the chicken without crowding and to build the sauce afterward.
• Meat Mallet or Rolling Pin: Used to flatten the chicken breast to an even thickness for uniform cooking.
• Tongs: Perfect for flipping the chicken and tossing the pasta in the sauce.
• Microplane or Grater: Crucial for getting that fluffy, fine texture on the parmesan cheese and zesting the lemon.
• Chef’s Knife: Needed for chopping the garlic and fresh rosemary leaves.

How to Make Creamy Chicken Pasta?

Preparing the Chicken and Pasta

Start by bringing a large pot of salted water to a boil and cooking your pasta; remember to undercook it by just one minute and reserve a cup of the starchy water before draining. While the water heats, place your chicken breast between plastic wrap and gently pound it with a rolling pin until it is about 1cm thick. Season the chicken generously with salt and pepper on both sides, then lightly dust it with flour to help create a golden crust.

Searing the Meat

Heat the olive oil in your large skillet over medium-high heat until it shimmers but isn’t smoking. Lay the chicken breast in the pan and cook it for about 2 minutes on each side until it is golden brown and cooked through. Once done, remove the chicken from the pan, wrap it loosely in foil to keep it warm and juicy, and set it aside while you make the sauce in the same pan.

Creating the Rosemary Cream Sauce

Reduce the heat to medium and melt the butter in the skillet, then add the chopped garlic and sauté gently for a minute without letting it brown. Stir in the chopped rosemary and cook for another 30 seconds until it smells fragrant, then pour in the cream and bring it to a very gentle simmer. It is important not to let the cream boil rapidly, or it might separate, so keep the heat low and steady.

Finishing the Dish

Stir in the grated parmesan cheese in small batches, stirring constantly until it melts into a smooth, luxurious sauce. Quickly mix in the black pepper and lemon juice, then add about 1/4 cup of the reserved pasta water to help emulsify the sauce. Toss your cooked pasta into the skillet, letting it bubble gently in the sauce for a minute to absorb the flavors, then top with the sliced chicken and serve immediately.

Additional Tips for Making this Recipe Better

• I always insist on using fresh lemon juice rather than bottled; the bottled stuff has a preservative taste that can ruin the delicate balance of the cream sauce.
• When I flatten the chicken, I try to be gentle to avoid tearing the meat, ensuring it cooks evenly and stays tender rather than becoming rubbery.
• I’ve found that reserving more pasta water than I think I need is a lifesaver; if the sauce thickens up too much while plating, a splash of that starchy water brings it right back to life.
• Make sure your garlic doesn’t burn when you add it to the butter; I usually stir it constantly because burnt garlic adds a bitter taste that you can’t fix later.

How to Serve Creamy Chicken Pasta?

This pasta deserves to be the star of the show, served in wide, shallow bowls to catch all that delicious sauce. I love to garnish it with fresh lemon zest and a few extra sprigs of rosemary to highlight the flavors inside. A final dusting of freshly grated parmesan cheese right at the table adds a lovely salty finish.

To round out the meal, serve this with a crisp green salad tossed in a vinaigrette to cut through the richness of the cream. A side of garlic bread or crusty baguette is also perfect for mopping up any extra sauce left at the bottom of the bowl.

Nutritional Information

Here is a quick overview of the nutrition provided by this comforting meal.

• Calories: Approximately 650 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 32g

Make Ahead and Storage

Refrigerator Storage

This pasta is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2-3 days. The sauce will thicken significantly as it cools.

Freezing Guidelines

I generally do not recommend freezing this dish because creamy sauces tend to split and become grainy when thawed and reheated. It is much better to make it fresh.

Reheating Instructions

To reheat, place the pasta in a saucepan over low heat and add a splash of water, milk, or chicken broth to loosen the sauce. Stir gently until heated through, avoiding high heat which can cause the oil to separate from the cream.

Why You’ll Love This Recipe?

Here are a few reasons why this recipe is about to become a regular in your dinner rotation.

• Incredibly Fast: From start to finish, you can have a gourmet-tasting meal on the table in under 30 minutes.
• Pantry Staples: It relies on simple ingredients like garlic, butter, and pasta that you likely already have on hand.
• Perfect Balance: The lemon juice perfectly cuts the richness of the cream, so it feels indulgent but not overly heavy.
• Family Friendly: It’s a mild, savory flavor profile that appeals to both picky kids and adults alike.