Creamy Chicken Pasta Recipe
I’ve always been a sucker for creamy pasta dishes, and there’s just something about a rich, velvety sauce paired with tender chicken that feels like the ultimate comfort food. This Creamy Chicken Pasta recipe is one that I turn to time and again, especially when I’m craving something indulgent yet surprisingly simple to pull together. With a subtle kick from the wine and a zing of fresh lemon, this dish has the perfect balance of flavors. It’s one of those meals that makes you feel like a pro chef in your own kitchen, without requiring hours of prep or complicated techniques.
I first stumbled upon this recipe on a rainy Sunday afternoon when my pantry and fridge were looking particularly bare. After a quick survey of the ingredients I had on hand—half a box of pasta, some leftover chicken broth, and a lonely chicken breast—I decided to whip up something a little special for dinner. With a glass of wine (which conveniently made its way into the dish) and some music in the background, what started as a desperate attempt to make use of pantry staples quickly turned into a meal I couldn’t stop talking about. Even my husband, who’s notoriously picky about pasta dishes, went back for seconds. Ever since then, this creamy chicken pasta has been my go-to for lazy evenings and impromptu dinner parties alike.
🍝 Why this creamy chicken pasta is a weeknight winner
What makes this dish truly shine is the balance of textures and flavors. The chicken is seasoned and seared to perfection, giving it a crispy outer layer while staying juicy and tender on the inside. The sauce? Oh, the sauce is dreamy—creamy, cheesy, and just the right amount of tang from the wine and a bit of brightness from the lemon. It clings to every piece of pasta, making each bite heavenly. Plus, you can customize it based on whatever pasta you have in your pantry or switch things up based on your preferences or dietary needs (I’ll share some fun variations a little later).
The backstory behind this pasta classic
While creamy pasta dishes are beloved in many parts of the world, this one has its roots in Italian-American cuisine. Italian dishes like Fettuccine Alfredo and Pasta alla Romana inspired the rich, cream-based sauces we’ve come to know and love. Over the years, these sauces have evolved to include various proteins and vegetables, adapting to different tastes and regional influences. The addition of chicken and a white wine reduction brings a modern twist, blending the best of classic Italian flavors with a hint of French technique (thank you, deglazing!). So, while this dish may not be a direct descendant of any one traditional recipe, it captures the heart of Italian-inspired comfort food.
Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”
- Chicken breast: It’s the star of the show here, adding protein and a savory depth to the dish. If you don’t have chicken breast on hand, boneless thighs work beautifully too—they tend to stay a bit juicier and bring a slightly richer flavor. And hey, leftover rotisserie chicken can be a time-saver in a pinch!
- Pasta: I’m a sucker for fettuccine or linguine in creamy sauces, but any pasta works here. Short pasta like penne or rigatoni grabs onto the sauce beautifully. Whole wheat or gluten-free pasta is also an option if you’re going for something healthier or have dietary restrictions.
- White wine: Adds a touch of acidity and richness to the sauce. If you don’t have any on hand, a bit of chicken broth with a splash of apple cider vinegar or lemon juice will work in a pinch.
- Half and half: This is the base of our creamy sauce, creating that smooth, luxurious texture. If you want to lighten it up, you can swap in milk (though it won’t be quite as rich). For a dairy-free option, coconut milk or almond milk can work, though the flavor will be slightly different.
- Parmesan and Romano cheeses: These give the sauce its salty, umami punch. Romano is slightly sharper, while Parmesan is milder and creamier. If you’re out of Romano, just double up on Parmesan, or use Asiago for a similar flavor profile.
- Seasonings: Onion powder, garlic salt, oregano, basil—these pantry staples elevate the flavor of the dish. Smoked paprika is a little surprise ingredient that adds depth and a hint of smokiness that pairs perfectly with the creamy sauce.
Kitchen gear: What you need (and what you can totally skip)
For this dish, you don’t need much in terms of fancy kitchen gadgets, which is always a win in my book.
- High-walled skillet: This is essential. You’ll need the extra depth for the sauce and pasta to come together without spilling over the edges.
- Silicone spatula: Perfect for scraping up all the good bits from the bottom of the skillet after you sear the chicken (aka the “fond” that adds a ton of flavor to the sauce).
- Measuring cups: Keep a measuring cup in your pasta strainer to remind yourself to save that glorious starchy pasta water—it’s a lifesaver for adjusting the sauce’s consistency.
- Tongs or a slotted spoon: Great for tossing the pasta and chicken into the sauce without breaking the noodles.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Season and sear the chicken: Slice the chicken breast lengthwise to create thinner cutlets. Season them with salt, pepper, and Italian seasoning, then coat them lightly with flour. This adds a golden crust when seared. Heat up your olive oil, get a nice sizzle going, and cook the chicken for about 3-4 minutes on each side. (Don’t crowd the pan, though—I’ve learned that the hard way when my chicken steamed instead of searing.) Set aside and let it rest.
- Deglaze the pan with wine: Pour in the white wine to deglaze, scraping up the browned bits at the bottom of the pan with a spatula. Let the wine reduce by half—this should only take a few minutes. You’ll notice the smell change as the alcohol cooks off, leaving you with a rich, flavorful base.
- Make the sauce: Add the butter and garlic to the skillet, sautéing for just a minute before sprinkling in the flour. Stir constantly for 2 minutes, ensuring the raw flour cooks off (no one likes a gritty sauce). Slowly add the chicken broth/half-and-half mixture while stirring. The sauce will thicken up beautifully, so be patient!
- Boil your pasta: While the sauce simmers, cook the pasta in salted water until just al dente. You want a slight bite to it since it’ll cook a bit more when tossed in the sauce.
- Bring it all together: Add the cheeses to the sauce, stirring continuously until they melt and incorporate smoothly. Toss the pasta into the sauce, followed by the chicken (and its juices). Use the reserved pasta water to adjust the sauce consistency to your liking.
Variations and fun twists 🎉
There are so many ways to adapt this creamy chicken pasta to fit your dietary needs or seasonal ingredients:
- Gluten-free: Swap out the pasta for your favorite gluten-free version, and use a gluten-free flour blend to coat the chicken and make the roux.
- Vegetarian: Skip the chicken and add sautéed mushrooms, zucchini, or spinach instead. The sauce still holds up beautifully with just the veggies.
- Vegan: Use a plant-based milk and butter substitute, skip the cheese, and add nutritional yeast for a cheesy flavor. Tempeh or tofu can replace the chicken.
- Seasonal veggies: In the spring, throw in some peas or asparagus for a pop of color and freshness. In the fall, roasted butternut squash adds a lovely sweetness.
Serving suggestions: Dress it up for a dinner party
If you’re making this for guests, try serving it in wide, shallow bowls with a sprinkle of fresh parsley for color. A light grating of extra Parmesan on top adds a nice finishing touch. I also love adding a squeeze of fresh lemon juice just before serving—it cuts through the richness of the sauce and brightens everything up.
Pair this creamy chicken pasta with a simple green salad and garlic bread to round out the meal. For an extra-special touch, you can serve it with roasted vegetables like Brussels sprouts or broccolini.
Wine and drink pairings: What’s in my glass?
I like to pour myself a glass of the same dry white wine that I used in the sauce—something crisp and slightly acidic like a Sauvignon Blanc or Pinot Grigio. The acidity cuts through the richness of the sauce, making it the perfect pairing. If you’re in the mood for red, a light-bodied Pinot Noir or even a sparkling rosé works surprisingly well, too.
Storage and reheating tips (because leftovers are a gift)
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, use a splash of that reserved pasta water or a bit of extra broth to loosen up the sauce as it tends to thicken when chilled. Reheat gently on the stove over low heat, stirring occasionally.
Adjusting for different serving sizes
This recipe serves about 4, but you can easily adjust it based on your needs. If you’re cooking for a crowd, double the ingredients and use a larger skillet. When halving the recipe, just be mindful of the roux-to-liquid ratio to keep the sauce from getting too thick.
Troubleshooting potential issues (because we’ve all been there)
- Sauce too thick? Add more pasta water or broth to loosen it up.
- Sauce too thin? Let it simmer uncovered for a few extra minutes to thicken.
- Chicken dry? Be sure not to overcook the chicken—resting it after searing helps retain its juices.
Give it a try!
I hope this creamy chicken pasta becomes a staple in your recipe collection as it has in mine. It’s a dish that’s easy enough for a weeknight but special enough for a gathering with friends. Try it out, and don’t be afraid to tweak it to suit your tastes—I’d love to hear how you make it your own!
FAQs
1. Can I use a different kind of cheese?
Yes! Parmesan and Romano are classic, but Asiago or Pecorino work well too.
2. What if I don’t have white wine?
You can substitute chicken broth with a splash of lemon juice or apple cider vinegar.
3. Can I make this ahead of time?
The sauce can be made ahead, but wait to toss the pasta in until right before serving to avoid sogginess.
4. How can I make this dish lighter?
Swap half-and-half for milk or a non-dairy alternative. Use less butter and cheese for a lighter version.
5. Can I freeze this?
Cream-based sauces don’t freeze well as they tend to separate, but you can freeze the cooked chicken and add it to fresh sauce when reheating.
Creamy Chicken Pasta Recipe
Indulge in this easy creamy chicken pasta recipe with a velvety sauce, tender chicken, and a splash of wine. Perfect for weeknights or special occasions!
- Total Time: 50 minutes
- Yield: 4
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- Salt/pepper
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1-2 tablespoons olive oil
Pasta/Sauce
- ½ cup dry white wine, see notes
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp flour
- 1 ¼ cups half and half, (half light cream, half milk)
- ¾ cups chicken broth
- ½ chicken bouillon cube
- 1/3 cup Parmesan cheese, grated
- 1/3 cup Romano cheese, grated, see notes
- ½ lb. pasta, any kind
- 1 cup pasta water, optional
- 1 lemon, optional
Seasonings
- ½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings
- 1/8 teaspoon smoked paprika
Instructions
- Season and sear the chicken: Slice the chicken breast lengthwise to create thinner cutlets. Season them with salt, pepper, and Italian seasoning, then coat them lightly with flour. This adds a golden crust when seared. Heat up your olive oil, get a nice sizzle going, and cook the chicken for about 3-4 minutes on each side. (Don’t crowd the pan, though—I’ve learned that the hard way when my chicken steamed instead of searing.) Set aside and let it rest.
- Deglaze the pan with wine: Pour in the white wine to deglaze, scraping up the browned bits at the bottom of the pan with a spatula. Let the wine reduce by half—this should only take a few minutes. You’ll notice the smell change as the alcohol cooks off, leaving you with a rich, flavorful base.
- Make the sauce: Add the butter and garlic to the skillet, sautéing for just a minute before sprinkling in the flour. Stir constantly for 2 minutes, ensuring the raw flour cooks off (no one likes a gritty sauce). Slowly add the chicken broth/half-and-half mixture while stirring. The sauce will thicken up beautifully, so be patient!
- Boil your pasta: While the sauce simmers, cook the pasta in salted water until just al dente. You want a slight bite to it since it’ll cook a bit more when tossed in the sauce.
- Bring it all together: Add the cheeses to the sauce, stirring continuously until they melt and incorporate smoothly. Toss the pasta into the sauce, followed by the chicken (and its juices). Use the reserved pasta water to adjust the sauce consistency to your liking.
Notes
Serving suggestions: Dress it up for a dinner party
If you’re making this for guests, try serving it in wide, shallow bowls with a sprinkle of fresh parsley for color. A light grating of extra Parmesan on top adds a nice finishing touch. I also love adding a squeeze of fresh lemon juice just before serving—it cuts through the richness of the sauce and brightens everything up.
Pair this creamy chicken pasta with a simple green salad and garlic bread to round out the meal. For an extra-special touch, you can serve it with roasted vegetables like Brussels sprouts or broccolini.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch