It is 6pm on a chilly evening. You are tired from a long day. Dinner needs to happen fast. This creamy chicken pasta is your new best friend.
It is warm, comforting, and incredibly satisfying. You can have it on the table in just 35 minutes. Your whole family will love every single bite. It is the perfect way to end a winter day.
Why This Recipe Is a Winner
This recipe is a huge win for busy families. It uses simple ingredients you likely have right now. You do not need any fancy kitchen tools. It is the ultimate quick weeknight dinner solution.
The sauce is rich and smooth without being too heavy. It feels like a special treat for your loved ones. Even your pickiest eaters will ask for seconds. It is a reliable meal you can count on.
This dish brings everyone together at the table. It turns a stressful evening into a cozy one. You will love how easy it is to clean up. It is budget-friendly and filling for a hungry crowd.
How to Make Creamy Chicken Pasta
You start by boiling your favorite pasta until it is tender. While that cooks, you sear the chicken strips. The golden chicken adds so much depth to the dish. Reassure yourself that you can do this easily.
The sauce comes together in the same pan as the chicken. This saves you so much time on dishes later. You simply simmer the cream and whisk in the cheese. It is a foolproof method for beginners.
Ingredients You’ll Need
Most of these items are simple pantry staples. Freshly grated cheese makes a big difference in the texture.
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breasts, sliced into 1-inch strips
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh Italian parsley, finely chopped
Step-by-Step Directions
- Bring 4 quarts of salted water to a rolling boil in a stockpot.
- Cook pasta according to manufacturer specifications until al dente; drain and set aside.
- Heat olive oil in a large sauté pan over medium-high heat.
- Season chicken strips with salt, pepper, and oregano.
- Add chicken to the pan and sear until golden brown and the internal temperature reaches 165°F.
- Remove chicken from the pan and reduce heat to medium.
- Add minced garlic to the residual oil and sauté for 60 seconds until fragrant.
- Pour in heavy cream and bring to a light simmer for 3 to 4 minutes.
- Whisk in Parmesan cheese until melted and the emulsion is smooth.
- Return chicken and cooked pasta to the pan, tossing thoroughly to coat everything.
- Garnish with chopped parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish in big, warm bowls for extra comfort. Add a side of crusty garlic bread for dipping. A fresh green salad balances the rich sauce perfectly. Set the table and enjoy a quiet moment together.
This meal is perfect for a cozy winter night in. You can even light a few candles for a special touch. It makes a wonderful lunch the next day too. Pack it into containers for an easy meal prep option.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is great for busy people who love leftovers. It reheats beautifully for a quick lunch.
When reheating, add a tiny splash of milk or water. This keeps the sauce creamy and smooth instead of dry. Warm it gently on the stove or in the microwave. Avoid high heat to keep the chicken tender.
Tips for Best Results
- Salt your pasta water like the ocean for better flavor.
- Don’t overcook the pasta; keep it slightly firm.
- Use freshly grated Parmesan for the smoothest melt.
- Pat the chicken dry before searing to get a golden crust.
- Add a pinch of red pepper flakes for a little heat.
- Always save a half cup of pasta water just in case.
- For a winter twist, stir in some fresh baby spinach.
- Let the cream simmer gently to avoid curdling the sauce.
Ways to Switch It Up
- Swap penne for rotini or bowtie pasta for fun shapes.
- Add steamed broccoli florets for a healthy veggie boost.
- Use half-and-half for a slightly lighter sauce version.
- Stir in sun-dried tomatoes for a tangy flavor pop.
- Try using shrimp instead of chicken for a seafood twist.
Common Questions
Can I make this ahead of time?
You can prep the chicken and garlic in advance. Store them in the fridge until you are ready to cook. This makes the actual cooking time even faster at night.
Will my kids actually eat this?
Yes, most kids love mild and creamy pasta dishes. You can cut the chicken into very small bites. It is a very picky-eater friendly meal for families.
How do I know the chicken is done?
The chicken should no longer be pink in the middle. It should reach an internal temperature of 165 degrees. Using a meat thermometer is the best way to be sure.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Creamy Chicken Pasta
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breasts, sliced into 1-inch strips
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic , minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh Italian parsley, finely chopped
Instructions
- Bring 4 quarts of salted water to a rolling boil in a stockpot.
- Cook pasta according to manufacturer specifications until al dente; drain and set aside.
- Heat olive oil in a large sauté pan over medium-high heat.
- Season chicken strips with salt, pepper, and oregano.
- Add chicken to the pan and sear until golden brown and the internal temperature reaches 165°F (74°C).
- Remove chicken from the pan and reduce heat to medium.
- Add minced garlic to the residual oil and sauté for 60 seconds until fragrant but not browned.
- Pour in heavy cream and bring to a light simmer for 3 to 4 minutes until slightly thickened.
- Whisk in Parmesan cheese until melted and the emulsion is smooth.
- Return chicken and cooked pasta to the pan, tossing thoroughly to coat the starch in the cream reduction.
- Garnish with chopped parsley and serve immediately.
