Creamy Chicken Pasta
Whip up a delightful one-pan meal that brings together juicy chicken and al dente penne, all enveloped in a luscious Parmesan cream sauce! With just a sprinkle of garlic and a dash of Italian herbs, this effortless dish comes together in just 30 minutes, making it the perfect weeknight treat. Get ready to savor every creamy bite!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 tablespoons fresh parsley (chopped) (30 ml)
- 2 cloves garlic (minced)
- ¼ teaspoon ground black pepper (1.25 ml)
🥩Meat & Seafood(2)
- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes) (454 g)Swap chicken breast for chicken thighs for a richer flavor.
- ½ cup chicken broth (or reserved pasta water) (120 ml)
🥛Dairy & Eggs(3)
- 2 cups heavy cream (480 ml)Use half-and-half for a lighter sauce.
- ⅓ cup grated Parmesan cheese (79.2 ml)
- 2 tablespoons unsalted butter (28 g)
🫙Pantry Staples(2)
- 2 teaspoons olive oil (10 ml)
- 12 ounces Penne pasta (340 g)Replace penne with fettuccine, rigatoni, or rotini if needed.
🧂Spices & Seasonings(3)
- ½ teaspoon garlic powder (2.5 ml)
- 2 teaspoons Italian seasoning (divided) (10 ml)
- ½ teaspoon salt (2.5 ml)
Nutrition (per serving)
Calories
980
Protein
45g
Carbs
68g
Fat
58g
👨🍳 Instructions
- 1
Season the cubed chicken with salt, black pepper, garlic powder, onion powder and half of the Italian seasoning. Toss until evenly coated.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.
- 3
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta.
- 4
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant.
- 5
Add in the remaining Italian seasoning, then stir to combine. Pour in the heavy cream and chicken broth or reserved pasta water. Stir well and let the sauce come to a gentle simmer.
- 6
Add the Parmesan cheese and stir until fully melted and the sauce looks smooth and creamy.
- 7
Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until the pasta and chicken are well coated in the sauce.
- 8
Remove from heat and finish with chopped parsley. Serve warm.
💡 Pro Tips
- ✓Cut chicken into uniform 1-inch cubes and cook in a single layer for 6-8 minutes because even sizing ensures all pieces reach 165°F simultaneously, preventing dry exterior pieces while interior pieces remain undercooked.technique1-inch cubes, 165°F internal temp
- ✓Reserve ½ cup pasta water before draining because its 1-2% starch content emulsifies with fat and prevents the cream sauce from breaking or becoming greasy when tossed with hot pasta.ingredient½ cup, 1-2% starch content
- ✓Heat cream to a gentle simmer (180-190°F) rather than boiling because temperatures above 212°F denature milk proteins and cause the sauce to separate or curdle within 2-3 minutes.timing180-190°F gentle simmer, avoid >212°F
- ✓Toast the minced garlic for exactly 1 minute over medium heat because 60 seconds develops complex sulfur compounds and mellows harsh bite; beyond 90 seconds, it burns and becomes bitter.timing1 minute, avoid >90 seconds
- ✓Toss hot drained pasta with sauce immediately (within 30 seconds) because starch granules are still gelatinized and absorb the cream sauce, creating cohesion; waiting >2 minutes allows pasta to cool and firm, rejecting sauce.timingWithin 30 seconds of draining
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chicken Pasta
Whip up a delightful one-pan meal that brings together juicy chicken and al dente penne, all enveloped in a luscious Parmesan cream sauce! With just a sprinkle of garlic and a dash of Italian herbs, this effortless dish comes together in just 30 minutes, making it the perfect weeknight treat. Get ready to savor every creamy bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 tablespoons fresh parsley (chopped) (30 ml)
- 2 cloves garlic (minced)
- ¼ teaspoon ground black pepper (1.25 ml)
🥩Meat & Seafood(2)
- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes) (454 g)Swap chicken breast for chicken thighs for a richer flavor.
- ½ cup chicken broth (or reserved pasta water) (120 ml)
🥛Dairy & Eggs(3)
- 2 cups heavy cream (480 ml)Use half-and-half for a lighter sauce.
- ⅓ cup grated Parmesan cheese (79.2 ml)
- 2 tablespoons unsalted butter (28 g)
🫙Pantry Staples(2)
- 2 teaspoons olive oil (10 ml)
- 12 ounces Penne pasta (340 g)Replace penne with fettuccine, rigatoni, or rotini if needed.
🧂Spices & Seasonings(3)
- ½ teaspoon garlic powder (2.5 ml)
- 2 teaspoons Italian seasoning (divided) (10 ml)
- ½ teaspoon salt (2.5 ml)
Nutrition (per serving)
Calories
980
Protein
45g
Carbs
68g
Fat
58g
👨🍳 Instructions
- 1
Season the cubed chicken with salt, black pepper, garlic powder, onion powder and half of the Italian seasoning. Toss until evenly coated.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.
- 3
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta.
- 4
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant.
- 5
Add in the remaining Italian seasoning, then stir to combine. Pour in the heavy cream and chicken broth or reserved pasta water. Stir well and let the sauce come to a gentle simmer.
- 6
Add the Parmesan cheese and stir until fully melted and the sauce looks smooth and creamy.
- 7
Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until the pasta and chicken are well coated in the sauce.
- 8
Remove from heat and finish with chopped parsley. Serve warm.
💡 Pro Tips
- ✓Cut chicken into uniform 1-inch cubes and cook in a single layer for 6-8 minutes because even sizing ensures all pieces reach 165°F simultaneously, preventing dry exterior pieces while interior pieces remain undercooked.technique1-inch cubes, 165°F internal temp
- ✓Reserve ½ cup pasta water before draining because its 1-2% starch content emulsifies with fat and prevents the cream sauce from breaking or becoming greasy when tossed with hot pasta.ingredient½ cup, 1-2% starch content
- ✓Heat cream to a gentle simmer (180-190°F) rather than boiling because temperatures above 212°F denature milk proteins and cause the sauce to separate or curdle within 2-3 minutes.timing180-190°F gentle simmer, avoid >212°F
- ✓Toast the minced garlic for exactly 1 minute over medium heat because 60 seconds develops complex sulfur compounds and mellows harsh bite; beyond 90 seconds, it burns and becomes bitter.timing1 minute, avoid >90 seconds
- ✓Toss hot drained pasta with sauce immediately (within 30 seconds) because starch granules are still gelatinized and absorb the cream sauce, creating cohesion; waiting >2 minutes allows pasta to cool and firm, rejecting sauce.timingWithin 30 seconds of draining