This Creamy Italian Chicken Pasta is a rich and comforting dish loaded with tender chicken, a velvety sauce, and al dente pasta. Packed with Italian herbs, garlic, and Parmesan cheese, it’s a restaurant-quality meal perfect for busy weeknights or special occasions.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes for a perfect weeknight dinner.
- Family-Friendly: A creamy pasta dish everyone will love.
- Customizable: Use your favorite pasta and add veggies for a personal twist.
- Indulgent Flavor: A creamy sauce made with garlic, Italian herbs, and Parmesan.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Pasta & Sauce:
- 12 oz penne or fettuccine pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Optional Additions:
- 1 cup baby spinach
- ½ cup sun-dried tomatoes, chopped
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with garlic powder, Italian seasoning, salt, and pepper.
- Add the chicken to the skillet and cook for 5-6 minutes, or until golden and fully cooked. Remove from the skillet and set aside.
3. Make the Creamy Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally.
- Add the reserved pasta water a little at a time if the sauce is too thick.
4. Combine Everything:
- Add the cooked chicken back to the skillet, along with the spinach and sun-dried tomatoes if using. Stir until combined and the spinach is wilted.
- Toss in the cooked pasta, ensuring everything is well coated in the creamy sauce.
5. Serve:
- Garnish with fresh parsley and extra Parmesan cheese. Serve warm with a side of garlic bread or a fresh salad.
Serving & Storage Tips
- Serving: Serve immediately for the best creamy texture. Pair with garlic bread and a crisp Caesar salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.
Helpful Notes
- Pasta Options: Use any pasta shape you love—fusilli, rigatoni, or linguine all work well.
- Lighter Version: Substitute heavy cream with half-and-half or a mix of milk and cream for a lighter sauce.
- Vegetarian Option: Omit the chicken and add extra veggies like mushrooms, zucchini, or roasted bell peppers.
FAQs
1. Can I make this ahead of time?
Yes! You can cook the chicken and make the sauce ahead of time. Store separately and combine with freshly cooked pasta before serving.
2. Can I use leftover chicken?
Absolutely! Shredded rotisserie chicken or leftover grilled chicken works wonderfully in this recipe.
3. Can I make this gluten-free?
Yes, just swap the pasta for your favorite gluten-free variety and ensure the chicken broth and other ingredients are gluten-free.
4. Can I freeze this dish?
While the sauce may separate slightly when thawed, it can be reheated and stirred back together. Freeze in airtight containers for up to 2 months.
