Name: Creamy Chicken Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 large boneless skinless chicken breast; Salt and pepper, to taste; 2 teaspoons Italian seasoning; ¼ cup flour; 1-2 tablespoons olive oil; ½ cup dry white wine; 3 tablespoons butter; 3 cloves garlic, minced; 3 tablespoons flour; 1 ¼ cups half and half (half light cream, half milk); ¾ cups chicken broth; ½ chicken bouillon cube; 1/3 cup Parmesan cheese, grated; 1/3 cup Romano cheese, grated; ½ teaspoon onion powder; ½ teaspoon garlic salt; ½ teaspoon oregano; ½ teaspoon basil; ½ teaspoon mustard powder; ½ teaspoon parsley (dried); 1/8 teaspoon smoked paprika; ½ lb pasta (any kind); 1 cup reserved pasta water (optional); 1 lemon (optional)

I am absolutely thrilled to share this Creamy Chicken Pasta Recipe with you because it’s one of my absolute favorite weeknight dinners that feels indulgent yet comes together really smoothly. The combination of tender, golden-seared chicken smothered in a luxurious cheesy sauce with just the right hint of herbs and a touch of lemon is honestly like a warm hug on a plate. Preparing this dish fills my kitchen with such comforting aromas that make it impossible to wait quietly for the meal to be ready. Once you try this recipe, I have no doubt you’ll relish it as much as I do—perfectly creamy, flavorful, and utterly satisfying.

Why You'll Love This Creamy Chicken Pasta Recipe

What really makes this Creamy Chicken Pasta Recipe stand out for me is the harmony of flavors and textures. The chicken has this beautifully crisp crust that locks in all the juices, while the sauce is silky and rich without being overwhelming, thanks to the cleverly balanced mixture of half and half, chicken broth, and a blend of cheeses. I love how each bite feels creamy and cheesy but also fresh and bright, especially when I add a little squeeze of lemon at the end. It’s that small touch that makes all the difference and keeps this dish feeling vibrant.

Another reason I adore making this dish is how straightforward and approachable it is. The ingredients are simple pantry staples, but they come together in a way that feels special and restaurant-worthy. It’s a perfect choice for those evenings when I want something comforting but don’t have hours to spend in the kitchen. Plus, the recipe is forgiving in terms of timing and technique, so even if I’m juggling a busy schedule, I can count on this meal turning out wonderfully every time.

I also find that this dish is incredibly versatile when it comes to occasions. It’s fantastic for family dinners because it pleases all ages, but I’ve also served it at casual get-togethers when I want to impress friends without stress. Its rich, creamy sauce and tender chicken make it a hearty meal that feels like a true treat. Honestly, there’s something about this Creamy Chicken Pasta Recipe that turns any dinner into a lingering, cozy experience.

Ingredients You'll Need

A round silver pan sits on a white marbled surface, filled with a creamy white sauce base that has specks of herbs throughout. On top, there is a thick layer of yellow pasta shells resting evenly over the sauce. In the next image, the same pan shows the pasta mixed into the creamy sauce, now light beige from soaking the sauce. Atop one side of the mix, there are several strips of golden-brown cooked chicken with visible seasoning. A wooden spoon rests diagonally inside the pan, partially stirring the pasta and chicken. The texture is smooth with the pasta shells rounded and the chicken crisp on edges. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and how every ingredient plays an essential role in building the layers of flavor and texture. From the seared chicken to the blend of cheeses and the fragrant seasonings, each component contributes something special. The pasta itself acts as the perfect canvas that soaks up that luscious sauce, creating a harmonious dish.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Boneless skinless chicken breast: I slice and pound it thin to ensure quick, even cooking and tenderness.
Italian seasoning and dried herbs: These pack a punch of savory aromatics that elevate the overall flavor.
Flour: Used twice—first to coat the chicken for a golden crust and later to thicken the sauce beautifully.
Olive oil and butter: The perfect fat combo for frying the chicken and building a rich sauce base.
Dry white wine: Adds a lovely depth and slight acidity, balancing the creaminess.
Half and half mixed with chicken broth: This blend keeps the sauce creamy without being too heavy.
Parmesan and Romano cheese: These cheeses melt into a delectably sharp, salty sauce that clings to every strand of pasta.
Pasta of your choice: I often go for fettuccine or penne; just make sure to cook it al dente for the best texture.
Smoked paprika and lemon (optional): These add subtle smokiness and brightness to finish the dish.

Directions

Step 1: Begin by preparing your half and half, chicken broth, and dried seasonings in a large measuring cup or bowl with a spout. Set this aside for the sauce, so it’s ready when you need it.

Step 2: Next, prep the chicken by slicing it in half lengthwise, then cover with plastic wrap and gently pound each piece to about 1-inch thickness for even cooking. Pat dry, season generously with salt, pepper, and Italian seasoning, then sprinkle and rub flour over both sides of the chicken. This gives it that golden crust later and keeps it from sticking.

Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3 to 4 minutes per side until a beautiful golden-brown crust forms. Remove from the skillet and let it rest for 10 minutes—this step is key to keeping the chicken juicy. After resting, slice into strips to be added back later.

Step 4: Into the same skillet, pour in the dry white wine to deglaze, scraping the bottom and sides with a silicone spatula to release those flavorful browned bits called “fond.” Let the wine reduce by half, which should take about 3 to 4 minutes over medium heat.

Step 5: Add the butter and minced garlic to the skillet, cooking for just about 1 minute until fragrant. Stir in the flour, cooking and stirring continuously for 2 minutes to form a roux and cook off the raw flour taste.

Step 6: Slowly add the reserved half and half-chicken broth mixture in small splashes while whisking or stirring constantly. This gradual addition helps keep the sauce thick and smooth. Stir in half a chicken bouillon cube, then let the sauce come to a gentle bubble before reducing the heat to low and partially covering the skillet.

Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook your pasta until just al dente according to package instructions. Remember to reserve about 1 cup of the pasta water before draining—it’s liquid gold for adjusting sauce consistency later!

Step 8: Gradually sprinkle the grated Parmesan and Romano cheeses into the sauce, stirring constantly so the sauce becomes rich and cheesy without clumping.

Step 9: Add the cooked pasta to the sauce and gently toss with a silicone spatula to coat every piece. Then, fold in the sliced chicken along with any resting juices for extra flavor. If the sauce feels too thick, stir in reserved pasta water a few tablespoons at a time until you reach the perfect silky consistency.

Step 10: For a final touch, squeeze fresh lemon juice over the pasta and garnish with parsley. Serve immediately and enjoy that comforting creamy goodness!

Servings and Timing

This recipe yields about 4 hearty servings, making it ideal for a family meal or leftovers for the next day. The prep time is roughly 15 minutes, mostly for prepping the chicken and gathering ingredients. The cook time clocks in at about 35 minutes, which includes searing the chicken, preparing the sauce, and boiling pasta. In total, you’re looking at approximately 50 minutes from start to finish. There’s a resting period of 10 minutes for the chicken that helps lock in the juiciness but doesn’t add active work time, so you can multitask during this step. All in all, it’s a perfectly paced meal that fits comfortably into busy evenings without sacrificing deliciousness.

How to Serve This Creamy Chicken Pasta Recipe

A white round plate holds a dish of shell-shaped pasta mixed with pieces of grilled chicken. The pasta is coated in a creamy, light beige sauce speckled with herbs and small black pepper bits. The grilled chicken pieces have a golden-brown, slightly crispy texture. Small green herb flakes are sprinkled over the entire dish. The plate is placed on a white marbled surface, with a lemon slice and a white cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish piping hot straight from the pan, ensuring every bite is coated in that luscious, creamy sauce. A sprinkle of freshly chopped parsley on top adds a pop of color and freshness that brightens the presentation beautifully. For plating, I usually twirl the pasta with a fork into neat nests on warm plates—this makes it feel a bit more special and elegant without extra effort.

When it comes to side dishes, I often pair this creamy chicken pasta with something crisp and refreshing to balance out the richness. My personal favorites include a simple arugula salad with lemon vinaigrette, steamed or roasted green beans, or even a crisp garlic bread to soak up any extra sauce. These sides add texture diversity and keep the whole meal feeling balanced and satisfying.

As for beverages, I find that a chilled glass of Sauvignon Blanc or Pinot Grigio complements the dish beautifully due to their bright acidity and light fruit notes. If you’re avoiding alcohol, a sparkling water with a slice of lemon or a crisp iced tea also works wonderfully to refresh the palate between bites. This dish is perfect for cozy family dinners, date nights at home, or even casual dinner parties where you want to impress without overcomplicating things.

Variations

One of the reasons I keep coming back to this Creamy Chicken Pasta Recipe is how easy it is to customize. For example, if you want to switch up the protein, shrimp or even tofu can make excellent alternatives with just slight adjustments in cooking time. For vegetarians, omitting the chicken and adding mushrooms or roasted vegetables can turn this into an equally indulgent creamy pasta dish.

If you’re looking to make this gluten-free, simply use a gluten-free all-purpose flour for dredging the chicken and thickening the sauce, and substitute the pasta with your favorite gluten-free variety. To lighten it up, you might swap out half and half for a mixture of whole milk and Greek yogurt added at the end off the heat, which retains creaminess with fewer calories.

Flavor-wise, playing with herbs opens up so many possibilities—I sometimes add fresh basil at the end for a bright, aromatic note or sprinkle a pinch of crushed red pepper flakes if I’m craving some heat. Additionally, cooking the chicken sous vide before searing is a method I’ve tried when I want ultra-tender, evenly cooked meat, and it really amps up the texture experience without changing the recipe much.

Storage and Reheating

Storing Leftovers

When I have leftovers of this creamy chicken pasta, I always store them in an airtight container to keep the sauce from drying out or absorbing fridge odors. Glass containers with tight-fitting lids work best because they don’t stain and can go straight into the microwave or oven for reheating. Properly stored, this dish will stay fresh in the refrigerator for up to 3 days, so it’s perfect for enjoying quick lunches or dinners later in the week.

Freezing

While pasta dishes that include creamy sauces can be a bit tricky to freeze because of texture changes, I have successfully frozen this Creamy Chicken Pasta Recipe on occasion. I recommend cooling the dish completely, then placing it in a freezer-safe container or heavy-duty freezer bag with as much air removed as possible. It should keep well for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator to minimize moisture separation and reheat gently.

Reheating

To bring leftovers back to life, I usually reheat the pasta over low to medium heat on the stovetop, adding a splash of reserved pasta water or a little milk as needed to loosen the sauce and restore its creamy texture. Microwaving can work in a pinch, but do it in short bursts and stir frequently to avoid uneven heating. Avoid reheating at very high temperatures quickly, which can cause the sauce to separate or the chicken to become tough. Taking it slow and gentle really helps maintain the integrity of this delicious dish.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs tend to be juicier and more flavorful, so they can add extra richness to the dish. Just be mindful that thighs may take a bit longer to cook through, so adjust your searing time accordingly. Pound them slightly thinner for even cooking, just like the breast.

Is dry white wine necessary for the sauce?

The dry white wine adds a nice acidity and depth of flavor to the sauce, helping to balance the richness of the cream and cheese. However, if you prefer not to use wine, you can substitute with extra chicken broth and a splash of white wine vinegar or lemon juice to mimic the brightness.

Can I prepare parts of this recipe in advance?

Yes! You can season and flour the chicken ahead of time and keep it refrigerated for a few hours before cooking. The sauce components can also be pre-measured and combined early. Just cook the pasta and chicken fresh for best texture and taste.

What type of pasta works best here?

I usually choose pasta shapes like fettuccine, penne, or rigatoni because they hold onto the creamy sauce beautifully. That said, any pasta you love will do—just make sure to cook it al dente to prevent it from becoming mushy when tossed with the sauce.

Can I make this recipe vegan or dairy-free?

With some tweaks, yes! Swap the chicken for a plant-based protein like tofu or seitan. Use dairy-free butter and non-dairy cream or coconut milk in place of half and half, and replace Parmesan and Romano with vegan cheese alternatives. Adjust seasonings to taste, and you’ll have a delicious creamy vegan pasta.

Conclusion

I hope you’re as excited as I am to dive into this Creamy Chicken Pasta Recipe because it truly ranks among the best comfort foods I love making again and again. It’s rich, flavorful, and surprisingly easy to prepare, making it a dependable go-to for busy nights or special occasions. Once you try it, the joyous combination of tender chicken, silky sauce, and perfectly cooked pasta will keep you coming back for more. Trust me, this dish is a winner for anyone who loves creamy pasta with a homemade touch!