You know those nights when you need dinner on the table fast, but still want something that tastes like you spent hours in the kitchen? That’s exactly why I fell in love with chicken pasta recipes. This one’s my go-to – ready in under 30 minutes from start to finish, but packed with so much flavor your family will think you ordered takeout. I’ve been making this creamy chicken pasta for years, ever since my college roommate showed me how to whip up quick Italian meals between study sessions. Now it’s my secret weapon for busy weeknights when everyone’s hungry and impatient. The best part? You probably have most of these ingredients in your kitchen right now.
Why You’ll Love This Chicken Pasta Recipe
Oh my goodness, where do I even start? This chicken pasta recipe is my absolute lifesaver when I need something delicious in a hurry. Here’s why it’s become a weekly staple in our house:
- Quick as lightning: From fridge to table in under 30 minutes – perfect for those “I forgot to plan dinner” emergencies
- Easy peasy: Simple steps even my teenager can follow (and has, when I’m running late!)
- Flavor bomb: That creamy garlic parmesan sauce? It’ll make you want to lick the plate clean
- Kid-approved: My picky eaters gobble this up without a single complaint (miracle of miracles!)
Trust me, once you try this recipe, you’ll understand why I make it at least twice a month. It’s that good!
Ingredients for Chicken Pasta
Alright, let’s gather our ingredients! I love how simple this chicken pasta recipe is – most of these are pantry staples you probably already have. Here’s everything you’ll need, broken down so you can prep like a pro:
For the Pasta
- 8 oz penne pasta (or whatever shape makes you happy – I’ve used bowties in a pinch!)
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (pro tip: slightly frozen chicken is easier to cut evenly)
- 2 tbsp olive oil (the good stuff – it makes a difference!)
- 1 tsp salt (I use kosher salt for better flavor distribution)
- 1 tsp black pepper (freshly ground if you can)
For the Sauce
- 2 cloves garlic, minced (please, please use fresh – it’s worth the extra minute of peeling!)
- 1 cup heavy cream (the secret to that luscious texture)
- ½ cup grated parmesan cheese (get the good stuff from the cheese aisle, not the green can)
- 1 tsp dried basil (or a handful of fresh if you’re feeling fancy)
See? Nothing crazy or hard-to-find. Just simple ingredients that come together to make something magical. Now let’s get cooking!
How to Make Chicken Pasta
Okay, let’s get cooking! This chicken pasta comes together so quickly once you get the hang of it. I’ve made this recipe dozens of times, and these simple steps will have you serving up a creamy, delicious dinner in no time.
Step 1: Cook the Pasta
First, bring a large pot of salted water to boil – it should taste like the ocean! Add your penne and cook for about 9 minutes until al dente. Reserve a cup of that starchy pasta water before draining – it’s perfect for adjusting your sauce later. If you’re looking for another great pasta option, check out this easy cheese tortellini recipe that uses a similar technique.
Step 2: Prepare the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high. Season your chicken pieces well with salt and pepper – this is where the flavor starts! Cook for about 6 minutes until golden and no longer pink inside. Don’t overcrowd the pan or they’ll steam instead of brown.
Step 3: Make the Sauce
In the same skillet (keep those tasty browned bits!), sauté garlic for just 30 seconds until fragrant. Pour in the cream, scraping up all the delicious bits from the bottom. Stir in parmesan and basil, letting it simmer for 3-4 minutes until slightly thickened. If it gets too thick, use that reserved pasta water to loosen it up.
Step 4: Combine and Serve
Now the fun part! Return the chicken to the skillet, add the drained pasta, and toss everything together until beautifully coated. Serve immediately with extra parmesan on top. The creamy sauce clinging to every noodle is absolutely heavenly!
Tips for Perfect Chicken Pasta
After making this chicken pasta more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, how is this so good?” Here are my can’t-live-without tips:
- Fresh garlic is non-negotiable: That jarred stuff just won’t give you the same punch of flavor. Trust me, it’s worth the extra minute of peeling and mincing!
- Chicken doneness test: Your chicken should be golden on the outside but still juicy inside – overcooked chicken turns rubbery fast. I pull mine at 165°F on a meat thermometer.
- Pasta water gold: That cloudy water you drain off? Save at least a cup! The starch helps the sauce cling to every noodle beautifully.
- Low and slow for the sauce: Keep the heat medium-low when adding cream – too hot and it might separate. Gentle bubbles are what you want.
These little touches make all the difference between an okay dinner and a “when can we have this again?” masterpiece!
Variations for Chicken Pasta Recipes
One of my favorite things about this chicken pasta recipe is how easily you can switch it up! Whenever I’m feeling adventurous (or just trying to use what’s in my fridge), I play around with these delicious variations:
- Veggie boost: Toss in a couple handfuls of fresh spinach right at the end – it wilts perfectly in the warm sauce
- Sun-dried magic: Chopped sun-dried tomatoes add the most amazing sweet-tart pop to every bite
- Lighter option: Swap heavy cream for half-and-half when I want to feel slightly virtuous (it still tastes indulgent!)
- Mushroom love: Sautéed mushrooms make it extra hearty – my husband’s personal favorite
The possibilities are endless, which is why this recipe never gets old in our house. What will you try first?
Serving Suggestions for Chicken Pasta
Oh, you’re going to love how this chicken pasta shines when paired with the right sides! My family always insists on warm, buttery garlic bread – perfect for mopping up every last drop of that creamy sauce. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. On busy nights, I’ll just slice up some crusty bread and call it a meal – it’s that satisfying all on its own!
Storage and Reheating Instructions
Okay, confession time – we rarely have leftovers of this chicken pasta because everyone gobbles it up! But when we do, here’s how I keep it tasting fresh: Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream and warm it gently on the stove over low heat – the microwave can make the sauce separate. Stir frequently until it’s heated through, and you’ll swear it’s just as good as when you first made it!
Nutritional Information
Just a quick heads up – these numbers are estimates since nutrition can vary based on your specific ingredients and brands. But if you’re curious, here’s the general picture for this chicken pasta recipe: about 550 calories per serving with a good balance of protein and carbs. Remember, the exact amounts will change if you tweak the recipe (like using half-and-half instead of heavy cream). Always check your product labels if you’re tracking closely!
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Absolutely! While penne is my go-to because those little tubes hold the creamy sauce so well, you can use whatever pasta shape makes you happy. I’ve made this with bowties, rigatoni, and even spaghetti in a pinch. Just keep an eye on the cooking time since different shapes cook at different rates. The only pasta I’d avoid is super delicate varieties like angel hair – they can get overwhelmed by the hearty chicken and sauce.
How can I make this chicken pasta recipe lighter?
Oh, I’ve got you covered! My favorite lightened-up version uses half-and-half instead of heavy cream – you still get that creamy texture but with fewer calories. You can also use low-fat milk, but you’ll want to thicken it with a teaspoon of cornstarch mixed with cold water. Another trick? Load up on veggies like spinach or zucchini to bulk it up without adding calories. And if you’re really watching it, go easy on the parmesan topping (though I’ll admit, that’s the hardest part for me to skimp on!).
Can I make this ahead of time?
You can, but with a few caveats! The sauce tends to thicken as it sits, so I recommend cooking the pasta and chicken ahead but keeping them separate. When you’re ready to serve, whip up the fresh sauce and combine everything. If you must make it all ahead, reserve extra pasta water to loosen it up when reheating. The flavors actually deepen overnight, so leftovers (if you have any!) taste amazing – just add a splash of milk when reheating to bring back that creamy texture.
What’s the best way to cut chicken for pasta?
Here’s my little secret – slightly frozen chicken is SO much easier to cut evenly! I take my chicken breasts out of the freezer about 30 minutes before cooking. When they’re still a bit firm but not rock hard, I slice them into 1-inch pieces. This gives you perfect, uniform bites that cook evenly. Always cut against the grain too – it makes the chicken more tender. And don’t stress about perfection – rustic, uneven pieces add character (and that’s my excuse when I’m in a hurry!).
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, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in the heavy cream, parmesan cheese, and dried basil. Stir until the sauce thickens slightly, about 3-4 minutes.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Serve hot, garnished with extra parmesan cheese if desired.