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.
Another week night must!
My delicious creamy salmon pasta has to go on your list!
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.
Irene Teuma says
Flavourful dish. Looking forward to try more of your recipes The Burnt Butter Table.
Emilie Pullar says
Thanks so much for making Irene 🙂
Miss Keren says
Easy to make and delicious! The kids loved it as well
Shan says
I'm over the moon about this recipe! My kids are 10 and 6 and it has been months where they both have enjoyed a meal i made at the same time. Usually, 1 loves it or tolerates it, while the other asks for chicken nuggets. They both loved this and asked for 2nds. I even snuck in some sauteed zucchini and they ATE IT!!!! Only a few pieces of zucchini were shoved to the side of the plate. I'm so thrilled by this small victory I commented on a food recipe for the 1st time in my life ?
Emilie Pullar says
This makes me so happy!! Zucchini is such a perfect addition! 🙂
Sarah Toth says
This was a yummy and easy dinner, even with dried pasta! The recipe was very clear to follow ?
Josephine Budd says
Utterly delicious!
Mariano R. Perez says
My Son just got back in from Tanzania Africa today. This recipe was right on time. I made it for him and my family for dinner tonight. My wife had thawed out chicken breast not knowing what to make. I opened this and whipped it out quick! I added sweet peppers, bacon bits and onions. I also used shells instead of noodles. The meal was an absolute HIT! The zest took it to the next level! Everyone was ranting and raving on how good it was!
Eleri says
Loved this recipe!
Eleri says
Absolutely loved this recipe!
It was simple enough for a throw together meal and the instructions were very clear ?
Emilie Pullar says
Thanks so much Eleri!! 🙂
Robert says
I'm not leaving any photos because I am the messiest cook around. This recipe was extremely easy to make. We had six people around for dinner and they all could not stop raving about how good it taste.
The flavours were brilliant I felt like I was back in Italy dining on the lake in Como, the only thing missing was some lemoncello.
Thank you so much for publishing this recipe.
Emilie Pullar says
Hi Robert, this made my day thank you so much!! You'll have to buy a bottle of lemoncello for next time! 🙂
Anna says
A new weekly staple!
Rane says
Big hit with my kids - used linguini, chicken thigh and fresh thyme as that is what I had. Tossed a bit of Cajun seasoning on for the spice lovers in my household. Was a great, quick meal. Thanks
Emilie Pullar says
Hi Rane, thanks so much for making it, so glad it was a hit!!
John H says
Came out very good. I only used a 1/2 tsp of black pepper as i peppered the chicken good for cooking, and also only used 1/2 tsp of rosemary. Used 2 cups of egg noodles and 1 chicken breast cut into and pounded out. Will be making again. Thank You
Emilie Pullar says
Hi John, thanks so much for making it!! 🙂
Caitlin says
12/10!! These recipes never miss!
Emilie Pullar says
Thanks soooo much Caitlin!!
Anna says
I have never cooked chicken this perfect! Such a great recipe thank you!
Kristy says
Delicious, quick to make and full of flavour.
Emilie Pullar says
Hi Kristy! Thanks so much for making it and being the first to review this one! 🙂