Creamy Italian Chicken Pasta
There’s something undeniably comforting about a plate of tender chicken and pasta bathed in a silky cream sauce. This Creamy Italian Chicken Pasta delivers exactly that — juicy, golden chicken pieces nestled in perfectly cooked pasta, all coated in a luxurious Italian-inspired cream sauce that clings to every bite. It’s the kind of dinner that feels like a warm hug after a long day, yet it’s impressive enough to serve when you have guests over.
What makes this recipe truly special is how it combines simplicity with restaurant-quality flavor. You don’t need a pantry full of exotic ingredients or hours of prep time. With just a handful of staples and about 40 minutes, you can create a meal that rivals anything you’d order at your favorite Italian bistro. The sauce is rich but not heavy, creamy but not overwhelming, and seasoned just right with garlic, Parmesan, and a hint of red pepper flakes for warmth.
Whether you’re cooking for picky kids who love pasta, a weeknight family dinner, or a casual dinner party with friends, this dish adapts beautifully. It’s forgiving, customizable, and absolutely delicious. Let’s dive into how to make this cozy, crowd-pleasing favorite.
Why You’ll Love This Recipe
This Creamy Italian Chicken Pasta checks all the boxes for a winning dinner recipe. First, it’s a complete one-pan meal once the pasta is cooked. Everything comes together in a single skillet, which means less cleanup and more time enjoying your meal. The chicken stays incredibly tender and juicy thanks to a quick sear that locks in all the moisture, while the pasta absorbs the creamy sauce, making every forkful burst with flavor.
The sauce itself is the star here. Made with heavy cream, chicken broth, and freshly grated Parmesan cheese, it strikes the perfect balance between indulgent and bright. The chicken broth adds depth and keeps the sauce from feeling too rich, while the Parmesan brings that nutty, salty complexity that makes Italian cuisine so irresistible. A touch of red pepper flakes introduces a subtle warmth that elevates the entire dish without making it spicy.
Another reason to love this recipe is its versatility. You can easily swap the pasta shape based on what you have on hand. Penne and rotini are excellent for catching the sauce in their ridges, while fettuccine creates a more elegant presentation. You can also adjust the protein or add vegetables to make it your own. Leftover rotisserie chicken works beautifully if you’re short on time, and adding spinach, sun-dried tomatoes, or mushrooms transforms this into an even heartier meal.
Ingredients You’ll Need
For the Pasta and Chicken:
- 12 oz pasta (penne, rotini, or fettuccine)
- 1½ lb boneless, skinless chicken breast, cut into chunks
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
- ½ tsp paprika
- 2 tbsp olive oil
For the Cream Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- ¼ tsp red pepper flakes (optional)
For Garnish:
- Fresh parsley or basil, chopped
Ingredient Tips
Using freshly grated Parmesan cheese makes a noticeable difference in this recipe. Pre-shredded cheese contains anti-caking agents that can prevent the sauce from becoming perfectly smooth. When you grate it yourself, the cheese melts seamlessly into the cream, creating that restaurant-quality silkiness.
For the chicken, cutting it into evenly sized chunks ensures everything cooks at the same rate. Aim for pieces that are about 1 to 1½ inches — large enough to stay juicy but small enough to cook through quickly. Pat the chicken dry with paper towels before seasoning. This helps achieve a beautiful golden-brown sear instead of steaming in its own moisture.
The choice between parsley and basil for garnish depends on your preference. Parsley offers a fresh, slightly peppery note that complements the richness of the sauce, while basil brings a sweeter, more aromatic finish that enhances the Italian character of the dish.
Step-by-Step Instructions
Prepare the Pasta
Start by bringing a large pot of water to a rolling boil. Add a generous amount of salt — the water should taste like the sea. This is your only opportunity to season the pasta itself, so don’t be shy. Add your pasta and cook according to package directions until al dente, which means it should have a slight bite when you taste it. Drain the pasta but don’t rinse it. The residual starch on the surface helps the sauce cling better. Set it aside while you prepare the chicken and sauce.
Cook the Chicken
While the pasta cooks, prepare your chicken. In a small bowl, combine the salt, black pepper, Italian seasoning, and paprika. Season the chicken chunks generously on all sides. Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers and you see wisps of smoke, add the chicken pieces in a single layer. Avoid overcrowding the pan — work in batches if necessary. Let the chicken sear undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.
Flip the pieces and cook for another 3 to 4 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer. The paprika adds a beautiful color to the chicken while the Italian seasoning infuses it with classic herbs like oregano, basil, and thyme. Once cooked, transfer the chicken to a plate and set aside. Don’t worry if there are browned bits stuck to the pan — those are packed with flavor and will enhance your sauce.
Build the Cream Sauce
Reduce the heat to medium and add the butter to the same skillet. As it melts, use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This process, called deglazing, adds incredible depth to your sauce. Add the minced garlic and sauté for about 30 seconds, stirring constantly. You want the garlic fragrant and softened but not browned, as burnt garlic turns bitter.
Pour in the chicken broth and let it simmer for 2 minutes, continuing to scrape the pan. The broth will reduce slightly and concentrate in flavor. Now add the heavy cream, stirring to combine. Bring the mixture to a gentle simmer — you’ll see small bubbles forming around the edges but not a vigorous boil. Boiling can cause the cream to separate or curdle, so keep the heat moderate.
Sprinkle in the Parmesan cheese and red pepper flakes if using. Stir continuously until the cheese melts completely and the sauce becomes smooth and glossy. This should take about 2 minutes. The sauce will thicken as it cools, so don’t worry if it seems a bit thin at this stage.
Combine Everything
Return the cooked chicken to the skillet, nestling the pieces into the creamy sauce. Add your drained pasta and use tongs to toss everything together, ensuring each piece of pasta and chicken gets coated in that luscious sauce. Let the mixture simmer together for 2 to 3 minutes. During this time, the pasta will absorb some of the sauce, the flavors will meld, and the sauce will thicken to the perfect consistency.
Taste and adjust the seasoning if needed. Depending on your Parmesan and broth, you might want to add a pinch more salt or a few extra grinds of black pepper. Remember, seasoning should always be adjusted to your personal preference.
Serve and Garnish
Transfer the Creamy Italian Chicken Pasta to serving plates or a large family-style platter. Garnish generously with freshly chopped parsley or basil. For that restaurant-style finish, add an extra sprinkle of Parmesan cheese and a crack of fresh black pepper right before serving. The cheese will begin to melt slightly from the warmth of the pasta, creating an even more indulgent presentation.
Serving Suggestions
This pasta is substantial enough to serve as a complete meal, but pairing it with a few simple sides can elevate your dinner to something truly special. A crisp green salad with a bright lemon vinaigrette cuts through the richness of the cream sauce beautifully. Add some cherry tomatoes, cucumber, and red onion for color and crunch.
Garlic bread or crusty Italian bread is perfect for soaking up every last bit of that creamy sauce. You can make quick garlic bread by spreading softened butter mixed with minced garlic and parsley on sliced baguette, then toasting it in the oven until golden.
For wine pairing, a crisp white wine like Pinot Grigio or Chardonnay complements the cream sauce without overwhelming the dish. If you prefer red wine, go for something light-bodied like Pinot Noir.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so it may appear slightly drier when you reheat it. To bring it back to life, add a splash of chicken broth or cream while reheating in a skillet over medium heat, stirring gently until warmed through. You can also reheat individual portions in the microwave, covered, stirring halfway through and adding a little liquid if needed.
Customization Ideas
This recipe is endlessly adaptable. For extra vegetables, try adding baby spinach during the last minute of cooking — it wilts beautifully into the sauce. Sun-dried tomatoes bring a sweet-tangy dimension that pairs wonderfully with the cream. Sautéed mushrooms add earthiness and make the dish even heartier.
If you want to lighten it up slightly, you can substitute half-and-half for the heavy cream, though the sauce won’t be quite as thick and luxurious. For a different protein, shrimp works beautifully and cooks even faster than chicken. You can also use Italian sausage for a bolder, more robust flavor profile.
Final Thoughts
This Creamy Italian Chicken Pasta is proof that simple ingredients, when treated right, can create something truly extraordinary. It’s comforting without being boring, indulgent without being complicated, and always hits the spot whether you’re feeding hungry kids or entertaining friends. The best part is how forgiving it is — you can adjust, substitute, and make it your own without sacrificing any of the deliciousness.
So grab your skillet and get ready to make a dinner that’ll have everyone asking for seconds.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings
