This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it!
When I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified.
I love that I am harping on about tradition, but hello? I put butter in my all my Cacio e Pepe sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new Chicken and Mushroom pasta!) Make it your own!
For some similar creamy style sauces, try:
Main Ingredients
Boneless Skinless Chicken breasts - I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either.
Garlic - Fresh garlic cloves always if you can!
Cream - I like to use single or light cream as I find the parmesan and cooking time thickens it perfectly. I think heavy cream can end up too thick once it is taken off the heat.
Parmesan cheese - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well.
Fresh herbs - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage.
Lemon Juice - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly.
Additions:
I wanted to keep this as a really simple base but it is crying out to be added to! Try any of these:
- Toasted sliced mushrooms
- Any fresh vegetables like broccoli, zucchini or green beans.
- A big handful of fresh spinach
- Some cooked crispy bacon pieces.
Expert tips
- For a juicy chicken breast, flatten it into an even layer. Ensures even and perfect cooking.
- The cream sauce should never be boiling just a really nice gentle simmer on a medium or even medium-low heat.
- If using dried pasta, undercook it by a minute so it can bubble away IN the sauce for a minute or two at end and still be al dente.
- Always reserve a mug of the starchy pasta water before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a spider strainer for this.
How to make this recipe
The full recipe, ingredient list and a short tutorial video are in the recipe card below.
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How to perfectly pan-fry a chicken breast
ONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board!
TWO: For best results, flatten it to about 1 - 1.5cm thick for best results.
THREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).
FOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.
Making the sauce
ONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula.
TWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between.
THREE: Add ¼ cup of pasta water.
FOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken.
FIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes.
SIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish.
How much salt to put in pasta water
If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series Salt, Fat, Acid, Heat.
For two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons.
Experiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.
Recipe FAQs
I hate pasta rules, use any kind of pasta you like! I have used a fettuccine as that is a classic chicken alfredo type vibe.
As always I am secretly judging anyone that has leftovers! I don't think any creamy pasta sauce re-heats particularly well. If you must, store in an airtight container in the fridge for 2 - 3 days.
I prefer a single cream as I find it thickens up a lot with simmering and the cheese added in.
Want some other pasta dishes to try?
Loved this Creamy Chicken Pasta? I have load of pasta recipes from simple sauces for busy weeknights to more intricate handmade shapes. You have to make my Easy Three Ingredient Alfredo Sauce, it a staple for me! For another creamy concoction try my Spring Pasta Primavera, like this, perfect any night of the week. For a cheesy sauce my Easy Cheese Sauce with Bacon and Thyme is crazy good.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
The Best Creamy Chicken Pasta Recipe
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Ingredients
- 200 grams dried pasta or 300 grams fresh pasta
- 1 tablespoon olive oil
- 1 x chicken breast (see notes)
- 1 tablespoon flour
- 1 tablespoon butter
- 3 garlic cloves finely chopped
- 1 tablespoon fresh rosemary leaves roughly chopped
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 grams parmesan very finely grated
- Lemon zest and extra rosemary to finish
Instructions
- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.
- Season the breast well with salt and pepper on each side then dust with the flour.
- Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).
- Lightly wrap in foil and set aside.
- Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.
- Add the rosemary and cook for a further 30 seconds.
- Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).
- Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
- Add the pepper and lemon juice and mix in quickly.
- Add ¼ cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.
- Add the cooked pasta, toss and let it gently bubble away for a minute or two.
- Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.
- I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.
Shelley says
Delicious and super easy to make. Added spinach to my dish as I had some to use up. Doubled the sauce. Will make again!
Emilie Pullar says
Thanks so much Shelley! Love adding spinach to it 🙂
Jeanine Keefe says
Haven't tried it yet but gave five stars cause I can't imagine it wouldn't be delicious. I would appreciate having amounts in addition to grams since I don't have a scale. And it doesn't say how many it serves I'm thinking two?
Emilie Pullar says
Hi Jeanine, thank you so much! It does say in the recipe card it is 2 servings. I know grams are annoying if you don't have a scale but I know that people will get the perfect outcome with the exact measurements I use. Parmesan in particular is a tricky one as in a cup measurement it could be wildly different depending how you grate it. Scales are super inexpensive and take up no room I would highly suggest getting one! Hope you give it a try 🙂
Courtney Sarkinen says
I don’t like rosemary so used basil instead. Threw in rotisserie chicken with the noodles along w a bit of salt! So good.
Emilie Pullar says
Great call to use a rotisserie chicken. Basil would have been delicious! Thanks so much for making 🙂
. says
Delicious ?
Aroha says
Super easy to make, meal pleased a very judgemental Husband, I probably used too much cream and Parmesan (more than the recipe said) but I don’t care because it was amazing. I also used limes instead of lemons and it was still perfect. This is now on my forever easy faves list. Thanks ??
Seth says
It turned out amazing, and we added asparagus. The sauce was yummy, and for leftovers I just added a bit of milk and it reheated super well.
Corri says
So easy, this one. If you’re someone who has trouble timing things in recipes, this one’s for you it’s SO simple! And so damn yummy, my 12 yr old majorly approves 😉
Emilie Pullar says
Yay thanks Corri!!