Chicken Pasta Recipe

This Chicken Pasta recipe is a rich and indulgent dish, which features tender pan-seared chicken and a velvety Parmesan sauce. It’s a restaurant-quality dinner, ready in about 25 minutes.

Creamy Garlic Chicken Pasta Ingredients

• 2 large chicken breasts, sliced horizontally into thin cutlets
• 8 oz (225g) pasta (Penne, Fettuccine, or Rotini)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 ½ cups heavy cream (or half-and-half)
• ½ cup chicken broth (optional, for lighter sauce)
• ¾ cup grated Parmesan cheese
• 1 tsp Italian seasoning (or dried oregano/basil)
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups fresh baby spinach
• ½ cup cherry tomatoes, halved (optional)
• Fresh parsley, chopped (for garnish)

How To Make Creamy Garlic Chicken Pasta

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving ½ cup of the starchy pasta water for later.
2. Sear the chicken: While the pasta cooks, season the chicken cutlets with salt, pepper, and a pinch of the Italian seasoning. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover to keep warm.
3. Sauté aromatics: Reduce the heat to medium. Add the butter to the same skillet (don’t clean it; those browned bits are flavor). Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Make the sauce: Pour in the heavy cream and chicken broth (if using). Scrape the bottom of the pan to deglaze. Stir in the remaining Italian seasoning. Bring to a gentle simmer and let it bubble for 3–4 minutes to reduce slightly.
5. Melt the cheese: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
6. Add vegetables: Stir in the fresh baby spinach and cherry tomatoes. Simmer for 1–2 minutes until the spinach is wilted and the tomatoes are soft.
7. Combine: Slice the cooked chicken into strips. Add the drained pasta and the chicken back into the skillet with the sauce. Toss well to coat everything evenly.
8. Serve: Garnish with fresh chopped parsley and extra Parmesan cheese. Serve hot.

Recipe Tips

• Chicken cutlets: Slicing the chicken breasts in half horizontally creates thinner cutlets that cook faster and more evenly than whole breasts, preventing them from drying out.
• Cheese quality: Use freshly grated Parmesan cheese from a block. Pre-shredded cheese in tubs often contains anti-caking agents that prevent it from melting into a smooth sauce, resulting in a gritty texture.
• Pasta water: Always save some pasta water. The starch in the water helps the creamy sauce cling to the noodles and can thin out the sauce if it becomes too gluey without diluting the flavor.
• Variations: This base recipe is very flexible. You can add sun-dried tomatoes, mushrooms, bacon bits, or even swap the chicken for shrimp (cook shrimp for just 2-3 minutes).

What To Serve With Creamy Garlic Chicken Pasta

This rich pasta dish needs crisp, acidic sides.

• Caesar Salad: A classic pairing.
• Garlic Bread: To scoop up every drop of sauce.
• Steamed Broccoli: Adds a healthy green crunch.
• Roasted Asparagus: Complements the garlic sauce.

How To Store Creamy Garlic Chicken Pasta

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Creamy pasta tends to dry out in the fridge. Reheat on the stove with a splash of milk or chicken broth to revive the sauce texture.
• Freeze: Freezing is not recommended as the heavy cream sauce may separate and the pasta can become mushy upon thawing.

Creamy Garlic Chicken Pasta Nutrition Facts

• Calories: 650kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 38g
• Saturates: 18g
• Sugar: 4g
• Salt: 0.8g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Chicken Pasta Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

650

kcal

A quick and comforting pasta dish featuring golden pan-fried chicken tossed with spinach and tomatoes in a luxurious garlic parmesan cream sauce.

Ingredients

• 2 chicken breasts

• 8 oz pasta

• 2 tbsp butter

• 4 cloves garlic

• 1 ½ cups heavy cream

• ¾ cup Parmesan cheese

• 2 cups spinach

• ½ cup tomatoes

Directions

• Boil pasta until al dente; reserve water.
• Season and sear chicken in oil until cooked; remove.
• Melt butter in skillet and sauté garlic.
• Add cream and herbs; simmer to thicken.
• Stir in Parmesan until smooth.
• Add spinach and tomatoes; cook until wilted.
• Toss chicken and pasta in the sauce.
• Serve immediately.

Notes

• Cooking the chicken in the same pan as the sauce allows the “fond” (the browned bits left behind) to dissolve into the cream, adding a depth of flavor that a clean pan wouldn’t provide.
• Adding the spinach at the very end ensures it retains its bright green color and fresh texture rather than becoming slimy and overcooked.
• If the sauce becomes too thick while tossing, slowly drizzle in the reserved hot pasta water until it reaches a silky, coating consistency.