Name: Creamy Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces rotini pasta; ⅓ cup all-purpose flour, plus 1½ tablespoons divided; ¾ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 1 teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional); 1 lb boneless, skinless chicken breast; 2 tablespoons olive oil; 2 tablespoons butter; 1 cup onion, diced; 5–6 garlic cloves, minced; 1⅓ cups low-sodium chicken stock; 1 cup heavy cream; 1 teaspoon Italian seasoning; ⅔ cup Parmesan cheese, grated; Fresh chopped parsley, for garnish

Jump to Recipe·Print Recipe

This Creamy Chicken Pasta is a rich and comforting dish that combines tender chicken and rotini pasta in a savory garlic sauce. It’s creamy, flavorful, and comes together in just 30 minutes, making it the perfect choice for a quick family dinner or a satisfying weeknight meal.

Why You’ll Love This Recipe

This dish is all about indulgence—creamy pasta, tender chicken, and a flavorful garlic sauce that’s just the right amount of savory. The combination of spices like smoked paprika and cayenne adds depth and warmth to the sauce, while the Parmesan cheese brings everything together in a creamy, cheesy finish. With just a handful of ingredients and quick cooking time, this recipe is a must-try for anyone craving comfort food in a flash. Creamy Chicken Pasta

Ingredients

8 ounces rotini pasta
⅓ cup all-purpose flour, plus 1½ tablespoons divided
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
1 lb boneless, skinless chicken breast
2 tablespoons olive oil
2 tablespoons butter
1 cup onion, diced
5–6 garlic cloves, minced
1⅓ cups low-sodium chicken stock
1 cup heavy cream
1 teaspoon Italian seasoning
⅔ cup Parmesan cheese, grated
Fresh chopped parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta:

Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.

2. Prepare the Chicken:

Slice the chicken breast in half lengthwise to create 2 thinner halves. Place a piece of plastic wrap on top and pound the chicken to about ½ inch thick.
In a shallow dish, mix together the ⅓ cup flour, salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
Dredge each piece of chicken in the flour mixture, ensuring it’s well-coated, and place on a plate.

3. Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until the internal temperature reaches 164°F (74°C). Remove the chicken from the skillet and set aside to rest.

4. Make the Sauce:

In the same skillet, melt butter and add the diced onion. Sauté for 2-3 minutes until soft, then add the minced garlic and cook for another 30 seconds.
Whisk in the 1½ tablespoons of flour and cook for 1 minute to form a roux.
Gradually whisk in the chicken stock and Italian seasoning until smooth.
Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens.
Turn off the heat and whisk in the Parmesan cheese until melted.

5. Combine and Serve:

Fold in the cooked pasta until well-coated in the sauce. Adjust seasoning with more salt and pepper as needed.
Slice the rested chicken breasts and place them on top of the pasta. Garnish with fresh chopped parsley and serve hot.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Variations

Add vegetables: You can add sautéed spinach, mushrooms, or sun-dried tomatoes to the sauce for added flavor and texture.
Spicy version: Add extra cayenne pepper or red pepper flakes to the sauce for more heat.
Creamy cheese alternative: If you want a creamier sauce, substitute half of the heavy cream with cream cheese or mascarpone cheese for a rich texture.
Gluten-free option: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to make this dish gluten-free.

Storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s consistency.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work perfectly in this recipe and will add extra flavor and moisture to the dish.

2. Can I make this recipe ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce and chicken ahead of time and store them separately in the fridge. When ready to serve, reheat the sauce and combine it with the pasta and chicken.

3. Can I use a different type of pasta?

Yes, feel free to use any pasta shape you prefer, such as penne, fettuccine, or spaghetti.

4. How can I make this recipe lighter?

To lighten the dish, you can substitute the heavy cream with half-and-half or use a lighter version of the cream. You could also reduce the amount of Parmesan cheese for a lower-fat option.

5. Can I add more cheese to the sauce?

Absolutely! You can add more Parmesan or try adding a mix of mozzarella or cheddar for a different flavor profile.

6. Can I freeze this dish?

Yes, this dish can be frozen for up to 1 month. Store the pasta and sauce separately in airtight containers and reheat on the stovetop or in the microwave.

7. Can I use pre-cooked chicken?

Yes, you can use rotisserie chicken or leftover cooked chicken for a quicker version of this recipe. Just add it to the sauce and heat through before mixing with the pasta.

8. Can I make this dairy-free?

To make this dish dairy-free, use a dairy-free cream alternative (like coconut cream or almond milk) and substitute the Parmesan with a dairy-free cheese.

9. How do I know when the chicken is done cooking?

The chicken is done when its internal temperature reaches 164°F (74°C). You can use a meat thermometer to check for accuracy.

10. Can I make this with other proteins, like shrimp or sausage?

Yes, this recipe is versatile. Shrimp, sausage, or even tofu can be used in place of chicken for a different protein.

Conclusion

This Creamy Chicken Pasta is the perfect comforting dish for a busy weeknight. The creamy, cheesy sauce combined with tender chicken and rotini pasta creates a hearty and satisfying meal that’s easy to make in just 30 minutes. It’s a great option for feeding the family, and the leftovers are just as delicious!

Creamy Chicken Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This rich and creamy pasta features tender chicken and rotini noodles in a savory garlic sauce, ready in just 30 minutes—perfect for a comforting family dinner.

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
Slice the chicken breast in half lengthwise to create 2 thinner halves. Place a piece of plastic wrap on top and pound the chicken to about ½ inch thick.
In a shallow dish, mix together the ⅓ cup flour, salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
Dredge each piece of chicken in the flour mixture, ensuring it’s well-coated, and place on a plate.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until the internal temperature reaches 164°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, melt butter and add the diced onion. Sauté for 2-3 minutes until soft, then add the minced garlic and cook for another 30 seconds.
Whisk in the 1½ tablespoons of flour and cook for 1 minute to form a roux.
Gradually whisk in the chicken stock and Italian seasoning until smooth.
Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens.
Turn off the heat and whisk in the Parmesan cheese until melted.
Fold in the cooked pasta until well coated in the sauce. Adjust seasoning with more salt and pepper as needed.
Slice the rested chicken breasts and place them on top of the pasta. Garnish with fresh chopped parsley and serve hot.

Notes

For extra flavor, you can add a squeeze of lemon juice to the sauce before serving.
If you prefer a lighter version, substitute the heavy cream with half-and-half or milk, though it may affect the richness of the sauce.
For added texture, consider topping the dish with extra Parmesan cheese or a sprinkle of red pepper flakes for heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American