You know those nights when you’re staring into the fridge, wondering what to make that’s fast, filling, and actually tastes good? That’s how my love affair with chicken pasta recipes began. This creamy, garlicky penne with tender chicken is my go-to lifesaver—ready in under 30 minutes, even on my most chaotic weeknights. My kids call it “Mom’s magic pasta” because somehow, no matter how tired I am, this dish always hits the spot. The best part? It’s endlessly adaptable. I’ve made it with whatever veggies were wilting in the crisper, swapped in different cheeses, even used leftover rotisserie chicken in a pinch. If you’re looking for more easy pasta dinner ideas, this recipe is the perfect starting point—simple enough for beginners but delicious enough to impress.
Why You’ll Love These Chicken Pasta Recipes
Let me tell you why this chicken pasta recipe never leaves my weekly rotation—it’s the ultimate crowd-pleaser! First off, it’s crazy quick—I’m talking 30 minutes from fridge to table, even when I’m moving at my usual “mom’s running late” pace. The ingredients? Simple pantry staples I always have on hand. But here’s the real magic: that creamy parmesan sauce hugs every noodle perfectly, and the garlicky chicken? Oh, it’s so good my picky eater actually asks for seconds. Plus, you can totally make it your own—toss in spinach, mushrooms, or whatever veggies need using up. Trust me, this one’s a keeper!
Ingredients for Chicken Pasta Recipes
Okay, let’s talk ingredients—because using the right stuff makes all the difference between “meh” and “wow!” I’ve made this chicken pasta recipe so many times I could probably do it in my sleep, but I still measure everything carefully. Here’s what you’ll need, broken down into my favorite little groups:
For the Pasta
First up, the pasta! I always use 12 oz penne—those little tubes hold onto the creamy sauce like they were made for it. You could use fusilli or farfalle in a pinch, but trust me, penne is the way to go here.
For the Chicken
Now for the star of the show! You’ll need 2 cups of cubed chicken breast (about 2 medium breasts). I like to cut them into bite-sized pieces—not too big, not too small. Then grab 2 tbsp olive oil for cooking, plus 1 tsp each of garlic powder and salt, and ½ tsp black pepper. This simple seasoning lets the chicken’s natural flavor shine through.
For the Sauce
Here’s where the magic happens! You’ll need 1 cup heavy cream (yes, the real deal—it makes the sauce luxuriously smooth), ½ cup grated parmesan (the good stuff, not the powdery kind), and 1 tbsp chopped fresh parsley for that perfect finishing touch. Pro tip: if your parsley looks sad, basil works great too!
How to Make Chicken Pasta Recipes
Alright, let’s get cooking! I’ve made this chicken pasta so many times I could do it with my eyes closed, but I’ll walk you through each step carefully. The key is timing—you’ll want everything ready at the same time. Don’t worry if it’s not perfect the first try; even my early attempts were a bit… let’s call them “rustic.” Check out these quick pasta dinner ideas if you want more inspiration after mastering this one!
Step 1: Cook the Pasta
First things first—get that pasta going! Fill your largest pot with water (the more room, the better) and salt it generously—it should taste like the sea. Bring it to a rolling boil before adding your 12 oz of penne. Stir occasionally to prevent sticking. Cook for about 9 minutes or until al dente (that means it’s got a little bite to it). Drain it, but save about ½ cup of that starchy pasta water—trust me, it’s liquid gold for adjusting sauce later!
Step 2: Prepare the Chicken
While the pasta cooks, heat 2 tbsp olive oil in your skillet over medium heat. Add your cubed chicken and sprinkle with garlic powder, salt, and pepper. Now here’s my secret—don’t crowd the pan! Cook in batches if needed. Stir occasionally until the chicken turns beautifully golden and no pink remains, about 6-8 minutes. The smell at this point? Absolute heaven.
Step 3: Make the Sauce
With the chicken cooked, reduce the heat to medium-low and pour in 1 cup heavy cream. Let it bubble gently for about 2 minutes—watch it like a hawk because cream can go from perfect to scorched fast! Stir in ½ cup parmesan until melted and silky. If it seems too thick, add a splash of that reserved pasta water. Too thin? More cheese! The sauce should coat the back of a spoon nicely.
Step 4: Combine and Serve
Now for the magic moment—dump your drained pasta right into the skillet with that luscious sauce. Toss everything together until every single noodle is dressed to impress. Give it a taste—need more salt? More pepper? Now’s the time. Finish with a shower of chopped parsley (or basil if you’re feeling fancy) and serve immediately while it’s piping hot. Watch how fast it disappears!
Tips for Perfect Chicken Pasta Recipes
After making this chicken pasta more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” amazing. First, always use fresh herbs if you can—that parsley isn’t just for looks, it brightens up the whole dish. If your sauce seems too thick, don’t panic! That reserved pasta water is your best friend—just add a tablespoon at a time until it’s silky smooth. And here’s my favorite tip: toss in a handful of baby spinach during the last minute of cooking. It wilts perfectly and makes me feel slightly better about all that creamy goodness!
Variations for Chicken Pasta Recipes
Oh, the possibilities! One of my favorite things about this chicken pasta recipe is how easily you can mix it up. Last week I tossed in a handful of baby spinach—just until it wilted—and it added the prettiest pop of green. Mushrooms? Yes please! Sauté them with the chicken for extra umami goodness. Out of chicken? No problem—shrimp works beautifully here too. And for my vegetarian friends, roasted cauliflower makes an amazing stand-in. The best part? Every version still tastes like comfort in a bowl!
Serving Suggestions for Chicken Pasta Recipes
Oh, let me tell you how I love to serve this chicken pasta—it’s all about creating that perfect cozy meal! A simple green salad with lemon vinaigrette cuts through the richness beautifully. But here’s my secret weapon: garlic bread. Not just any garlic bread—I take a crusty baguette, slather it with garlic butter, and toast it until golden. The crunch against that creamy pasta? Absolute perfection. If you’re feeling fancy, a crisp Pinot Grigio pairs wonderfully with the garlicky flavors. And don’t forget extra parmesan at the table—because can you ever really have too much cheese?
Storage and Reheating for Chicken Pasta Recipes
Let me tell you how I keep my chicken pasta tasting just as amazing the next day—because let’s be real, leftovers are life! First, cool it completely (I spread mine on a baking sheet to speed this up), then pop it in an airtight container. It’ll stay perfect in the fridge for 3-4 days. When reheating, add a splash of milk or broth and warm it gently on the stove—microwaving can make the sauce separate. Freezing? Absolutely! Just skip the parsley, freeze in portions, and thaw overnight in the fridge. A quick stir with a little extra cream when reheating brings it right back to life!
Nutritional Information for Chicken Pasta Recipes
Okay, let’s talk numbers—because I know some of you (like me!) like to keep an eye on what’s going into those delicious bites. One serving of this chicken pasta clocks in at about 450 calories, with 30g protein from that juicy chicken, 45g carbs from the penne, and 18g fat (mostly from that heavenly cream and parmesan). Now, here’s the thing—these numbers can wiggle a bit depending on your exact ingredients. Used full-fat cream? A bit higher. Went light on the cheese? A tad lower. That’s why I always say these are estimates—your mileage may vary based on brands and how generous you are with that parmesan sprinkle at the end!
FAQs About Chicken Pasta Recipes
I get so many questions about this chicken pasta recipe—which makes sense because it’s become my most-requested weeknight dinner! Here are the ones that pop up most often, along with all my hard-earned kitchen wisdom:
Can I use gluten-free pasta?
Absolutely! I’ve made this with brown rice penne for my gluten-free friends, and it works like a charm. Just watch the cooking time—gluten-free pasta can go from perfect to mushy fast. And save extra pasta water since GF noodles sometimes need more sauce help.
How do I make it creamier?
Oh, I’ve got you! Two tricks: first, add an extra ¼ cup of that starchy pasta water when combining everything—it helps the sauce cling better. Second? A spoonful of cream cheese whisked into the sauce makes it luxuriously velvety. (Don’t tell my nutritionist I said that!)
Can I use chicken thighs instead of breasts?
Yes, and honestly? Sometimes I prefer them! Thighs stay juicier and add richer flavor. Just cook them a few minutes longer since they’ve got more fat. Bonus: they’re usually cheaper too—win-win!
What if I don’t have heavy cream?
No panic! Whole milk works in a pinch (though the sauce will be thinner), or mix ¾ cup milk with ¼ cup melted butter. For dairy-free, coconut cream adds lovely richness—just know it’ll taste slightly tropical.
How can I add more veggies?
Toss in whatever’s in your fridge! Spinach wilts beautifully in the last minute. Mushrooms sautéed with the chicken? Divine. Even frozen peas work—just throw them in with the pasta during the last 2 minutes of cooking. More veggies mean more colors and nutrients—my kind of upgrade!
Chicken Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add chicken, garlic powder, salt, and black pepper. Cook until chicken is no longer pink.
- Add heavy cream and parmesan cheese to the skillet. Stir until the sauce thickens.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- Garnish with chopped parsley before serving.