Creamy Chicken Pasta Easy Weeknight Dinner Recipe

Name: Creamy Chicken Pasta Easy Weeknight Dinner Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 200 grams dried pasta or 300 grams fresh pasta; 1 tablespoon olive oil; 1 x chicken breast (see notes); 1 tablespoon flour; 1 tablespoon butter; 3 garlic cloves finely chopped; 1 tablespoon fresh rosemary leaves roughly chopped; 3⁄4 cup cream; 1 teaspoon black pepper; 1 tablespoon lemon juice; 50 grams parmesan very finely grated; Lemon zest and extra rosemary to finish

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There’s something about the way tender chicken meets silky cream sauce over pasta that just fixes everything. Creamy Chicken Pasta is that kind of dinnerthe one that looks fancy but comes together so fast you’ll wonder why you ever ordered takeout.

I started making this back in 2019 when I needed something that felt like a real meal but didn’t ask much of me after long days. Spring always makes me want meals that feel cozy, but a little fresher. The trick I learneddon’t overcook the chicken, and let the pasta water help build that sauceit changed the whole game. Now it’s one of those dishes I can make half-asleep and still feel proud putting on the table.

Creamy chicken pasta in a skillet with tender chicken breast slices on top

Why You’ll Love This Easy Weeknight Winner

This Creamy Chicken Pasta is the kind of meal that saves you on those nights when you’re too tired to think but still want something that feels like a real dinner. It hits that sweet spot between comforting and not-too-heavyperfect for spring evenings when you want cozy without the weight.

Fast and forgiving: Ready in about 25 minutes, with ingredients you probably already have.
Silky, garlicky sauce: The combo of cream, parmesan, and a bright pop of lemon keeps it from feeling too rich.
Flexible and friendly: Works with whatever pasta shape is hanging out in your pantry, and the chicken method is totally adaptable.
Minimal cleanup: One pan for the chicken and sauce, one pot for pasta. That’s it.

Key Ingredients That Do the Heavy Lifting

You don’t need a long shopping list to make this work. Here’s what makes the magic happen:

Chicken breast: Flattening it to an even thickness is the secretit cooks fast and stays tender. You can also swap in chicken thighs for more flavor.
Cream and parmesan: This duo creates that luscious, clingy sauce. Add the parmesan in stages so it melts smoothly without clumping.
Lemon juice and zest: Cuts through the richness and brightens everything up. Don’t skip this step.
Garlic and rosemary: The aromatics that make your kitchen smell like an Italian grandmother lives there.
Pasta water: The starchy, salty liquid that helps the sauce cling to every noodle. Always save a cup before draining.

How to Make It Without Overthinking

The process is simple: cook your pasta, flatten and pan-fry the chicken, then build a quick garlic-cream sauce in the same pan. Everything comes together in under half an hour.

Step	What You’re Doing	Time
1	Cook pasta in salted water (undercook by 1 minute); reserve 1 cup pasta water	8–10 min
2	Flatten chicken, season, dust with flour, pan-fry in olive oil (2 min per side)	5 min
3	Sauté garlic in butter, add rosemary, then cream; simmer gently	2 min
4	Stir in parmesan (in batches), pepper, lemon juice, and pasta water	3 min
5	Toss pasta in sauce, simmer briefly; slice chicken and serve on top	2 min

Pro Tip: The sauce will look way too liquidy at firsttrust it. Cream thickens fast, and by the time you plate it, the consistency will be perfect.

Smart Swaps and Tweaks

This recipe is super flexible. Here’s how to make it work with what you have:

Ingredient	Swap Option
Chicken breast	Chicken thighs (more flavor), or slice into bite-sized pieces before cooking
Fettuccine	Penne, rigatoni, spaghettiwhatever you’ve got
Fresh rosemary	Dried rosemary (use 1 teaspoon), or sub thyme
Cream	Half-and-half works, though sauce will be slightly thinner
Parmesan	Pecorino Romano for a sharper, saltier kick

Note: If you want more chicken, use two breastsjust adjust your pan size so they’re not crowded.

Serving and Storing Like a Pro

Serve this immediately, topped with extra rosemary, a shower of fresh lemon zest, and more parmesan if you’re feeling fancy. It’s rich enough on its own, but a simple green salad on the side balances things out nicely.

Leftovers: Store in an airtight container in the fridge for up to 3 days. The sauce will thicken as it coolsjust add a splash of cream or pasta water when reheating on the stovetop over low heat. Microwaving works too, but stir halfway through to keep it creamy.

Freezing: Not ideal for cream-based sauces, but if you do freeze it, expect the texture to separate slightly. Reheat gently and whisk in a little fresh cream to bring it back.

For more Cozy recipes, follow me on Pinterest!

How I Finally Nailed My Creamy Chicken Pasta

I’ve burned the garlic, overcooked the chicken, and made the sauce split more times than I care to admit. But after countless weeknight attempts and one very patient family, this creamy chicken pasta finally became the keeper recipe I was chasing. Now it’s the dinner everyone actually asks for.

FAQs ( Creamy Chicken Pasta )

What type of pasta works best for this recipe?

Penne, rigatoni, or farfalle work wonderfully because their shapes hold the cream sauce well. I recommend avoiding thin pasta like angel hair as it gets overwhelmed by the rich sauce. Cook it just until al dente since it will finish cooking when tossed with the hot cream sauce.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless chicken thighs actually work better because they stay more tender and flavorful. They take about the same cooking time but are more forgiving if you accidentally overcook them. Just make sure to trim any excess fat before cooking.

How do I prevent the cream sauce from curdling?

Keep the heat at medium-low once you add the cream and never let it boil. If using cream cheese, make sure it’s at room temperature before adding. Stir constantly and remove from heat as soon as the sauce thickens to your liking.

Can this dish be made ahead and reheated?

This meal is best served fresh, but you can make it up to 2 days ahead. Store in the fridge and reheat gently on the stovetop with a splash of milk or cream. The sauce may look separated at first but will come together as you stir and warm it.

What vegetables pair well with this recipe?

Spinach, mushrooms, and sun-dried tomatoes are my top choices. Add spinach at the very end so it just wilts. Mushrooms should be sauteed first until golden. Broccoli and asparagus also work great when blanched beforehand.

Creamy chicken pasta with sliced chicken breast on top, ready to serve

One More Plate, Please

This Creamy Chicken Pasta comes together in about 25 minutes and somehow tastes like you’ve been simmering something fancy all afternoon. The sauce clings to every noodle, the chicken stays tender, and that little pop of lemon keeps it from feeling too heavy. You’ll love how it turns outhonestly, it’s one of those recipes that makes you look way better at cooking than you actually had to try.

If you want to make it yours, toss in some spinach or sun-dried tomatoes during the last minute of tossingthey fold right into the sauce and add color. Swap the rosemary for thyme if that’s what you’ve got, or stir in a pinch of red pepper flakes for a little kick. My mom always said the best recipes are the ones you can mess with a little and still come out ahead. Leftovers reheat beautifully on the stovetop with a splash of cream or even just a drizzle of olive oil to loosen things up.

I’d love to know if you make thistag me in your photos or tell me what you stirred in to make it yours. Did your family grow up with a creamy pasta night that felt like this? There’s something about a bowl of warm pasta that just brings people back to the table. Save this one for a night when you need dinner to feel like a hug.