Chicken Cream Sauce Pasta: Easy Creamy Dinner Recipe

Enjoy this creamy chicken cream sauce pasta dinner. Tender chicken, rich sauce, ready in 30 minutes. Perfect for busy weeknights. Chicken cream sauce pasta is a simple and tasty dinner you can make any night. Tender chicken and a rich, velvety sauce coat every strand of pasta.

You only need common ingredients and about 30 minutes. This dish feels special but cooks fast—ideal for beginners and busy cooks.

For simple one-pan meals, try my lemon chicken and rice, creamy garlic chicken and rice, or this rich chicken mushroom pasta.

Why you’ll love this recipe

— Creamy sauce that clings to every pasta piece
— Juicy chicken cooked right in the pan
— Ready in just 30 minutes
— Uses simple, easy-to-find ingredients
— Perfect for weeknight dinners or guests

Ingredients

— 8 oz (225 g) pasta (penne, fettuccine, or your choice)
— 1 lb (450 g) boneless, skinless chicken breasts
— 2 tbsp (30 ml) olive oil
— 2 tbsp (28 g) butter
— 2 garlic cloves, minced
— ½ cup (120 ml) low-sodium chicken broth
— 1 cup (240 ml) heavy cream
— ½ cup (50 g) grated Parmesan cheese
— Salt and pepper, to taste
— 2 tbsp fresh parsley, chopped (optional)

How to make it

1. Cook the pasta
— Bring a large pot of salted water to a boil.
— Add pasta and cook 8–10 minutes until al dente.
— Reserve ½ cup pasta water, then drain and set aside.

2. Season and cook the chicken
— Pat chicken dry and season both sides with salt and pepper.
— Heat olive oil in a large skillet over medium-high heat.
— Add chicken and cook 5–6 minutes per side until golden and no longer pink inside.
— Remove chicken to a plate and slice into strips.

3. Make the cream sauce
— In the same skillet, lower heat to medium. Add butter and let it melt.
— Stir in minced garlic and cook 30 seconds until fragrant.
— Pour in chicken broth and heavy cream. Bring to a gentle simmer.
— Stir in Parmesan cheese until melted and smooth.

4. Combine and serve
— Return sliced chicken and cooked pasta to the skillet.
— Toss gently, adding reserved pasta water if the sauce is too thick.
— Cook 1–2 minutes more until everything is hot.
— Taste and adjust salt and pepper. Sprinkle with parsley if you like.
— Serve right away for best texture.

Tips and common mistakes

— Don’t overcrowd the pan when cooking chicken; cook in batches if needed.
— Always save some pasta water: it helps thin the sauce and bind it to the pasta.
— Stir the sauce constantly after adding cream to prevent burning.
— Let the sauce simmer gently—high heat can make it split.
— Grate Parmesan fresh for better flavor and smoother melting.

Substitutions

— Replace heavy cream with half-and-half or a mix of milk and cream cheese.
— Use chicken thighs instead of breasts for extra juiciness.
— Swap Parmesan for Pecorino Romano or a mild cheddar.
— Try shrimp or turkey strips in place of chicken.
— Add spinach or mushrooms for extra veggies.

Storage instructions

— Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days.
— Reheat gently on the stove over low heat, adding a splash of cream or water to restore the sauce’s texture.
— Avoid freezing cream-based pasta; it can separate and become grainy.

FAQ

Q: Can I use gluten-free pasta?
A: Yes. Cook it according to package directions and follow the same steps.

Q: How do I know when the chicken is done?
A: Cut into the thickest part. The meat should be white with no pink center.

Q: My sauce is too thin—what can I do?
A: Simmer it a few minutes longer or stir in more Parmesan to thicken.

Q: Can I prepare parts of this ahead?
A: Yes. Cook and slice the chicken and boil the pasta. Store separately in the fridge and finish the sauce when ready.