This Creamy Chicken Pasta is the ultimate comfort food recipe. Tender pan-seared chicken breast is served over perfectly cooked pasta tossed in a rich Parmesan cream sauce infused with garlic, fresh rosemary, lemon juice, and black pepper. Simple enough for weeknight dinners yet elegant enough for entertaining, this creamy pasta delivers restaurant-quality flavor in every bite.
Why You’ll Love This Recipe
- Rich and silky Parmesan cream sauce
- Juicy, golden pan-seared chicken
- Ready in about 30 minutes
- Perfect for weeknight dinners
- Restaurant-quality flavor at home
- Fresh rosemary and lemon add brightness
- Family-friendly and satisfying
- Easy to customize with your favorite pasta
Ingredients
For the Pasta
- 200g dried pasta or 300g fresh pasta
For the Chicken
- 1 tablespoon olive oil
- 1 chicken breast
- 1 tablespoon all-purpose flour
- Salt, to taste
- Black pepper, to taste
For the Cream Sauce
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary leaves, roughly chopped
- ¾ cup heavy cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50g Parmesan cheese, finely grated
For Garnish
- Fresh lemon zest
- Extra rosemary leaves
- Additional Parmesan cheese
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until just under al dente, about 1 minute less than package instructions.
- Reserve 1 cup of pasta water.
- Drain the pasta and set aside.
Prepare the Chicken
- Place the chicken breast between sheets of plastic wrap.
- Pound to an even thickness of approximately 1–1½ cm.
- Season both sides with salt and pepper.
- Lightly coat with flour.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for about 2 minutes per side, or until golden and cooked through.
- Transfer to a plate and loosely cover with foil.
Make the Cream Sauce
- Reduce heat to medium.
- Add butter to the same skillet.
- Add garlic and cook gently for 1 minute.
- Stir in rosemary and cook for 30 seconds.
- Pour in the cream.
- Bring to a very gentle simmer.
Add Parmesan
- Add the Parmesan cheese in 2–3 additions.
- Stir continuously until fully melted.
- Add black pepper and lemon juice.
- Mix well.
Finish the Sauce
- Pour in ¼ cup reserved pasta water.
- Simmer gently for 2–3 minutes until slightly thickened.
Combine
- Add the cooked pasta to the sauce.
- Toss until evenly coated.
- Allow the pasta to cook in the sauce for 1–2 minutes.
Serve
- Slice the chicken into strips.
- Arrange over the creamy pasta.
- Garnish with fresh rosemary, lemon zest, and extra Parmesan.
- Serve immediately.
Tips & Tricks
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Reserve extra pasta water to adjust sauce consistency.
- Use fresh rosemary for the best flavor.
- Avoid boiling the cream to prevent separation.
- Chicken thighs can be substituted for extra juiciness.
- Add spinach or mushrooms for additional vegetables.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: High Protein
Notes
- Fettuccine, linguine, tagliatelle, or penne work beautifully.
- For extra lemon flavor, add additional zest before serving.
- Great paired with garlic bread or a simple green salad.
- Best enjoyed fresh.
Nutrition (Approximate Per Serving)
- Calories: 690
- Protein: 38g
- Carbohydrates: 45g
- Fat: 39g
- Fiber: 2g
- Sugar: 3g
- Sodium: 520mg
FAQ
What pasta works best for Creamy Chicken Pasta?
Fettuccine, linguine, tagliatelle, and penne are excellent choices because they hold the creamy sauce well.
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs add extra moisture and flavor.
Why is my sauce too thick?
Add a little reserved pasta water until the desired consistency is reached.
Can I make this recipe ahead of time?
The sauce is best fresh, but leftovers can be refrigerated and reheated gently.
Can I add vegetables?
Absolutely. Spinach, mushrooms, broccoli, or peas are great additions.
How do I prevent the cream sauce from separating?
Keep the heat low and avoid boiling after adding the cream and cheese.
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Not recommended, as cream-based sauces can separate after thawing.
Reheating
Warm gently on the stovetop with a splash of milk or cream to restore the sauce.
Similar Recipes
Creamy Chicken Pasta
Creamy Chicken Pasta combines tender chicken, garlic, rosemary, Parmesan cheese, and cream sauce.
Ingredients
For the Pasta
- 200 g dried pasta or 300g fresh pasta
For the Chicken
- 1 tablespoon olive oil
- 1 chicken breast
- 1 tablespoon all-purpose flour
- Salt to taste
- Black pepper to taste
For the Cream Sauce
- 1 tablespoon butter
- 3 garlic cloves finely chopped
- 1 tablespoon fresh rosemary leaves roughly chopped
- ¾ cup heavy cream
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 g Parmesan cheese finely grated
For Garnish
- Fresh lemon zest
- Extra rosemary leaves
- Additional Parmesan cheese
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until just under al dente, about 1 minute less than package instructions.
- Reserve 1 cup of pasta water.
- Drain the pasta and set aside.
Prepare the Chicken
- Place the chicken breast between sheets of plastic wrap.
- Pound to an even thickness of approximately 1–1½ cm.
- Season both sides with salt and pepper.
- Lightly coat with flour.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for about 2 minutes per side, or until golden and cooked through.
- Transfer to a plate and loosely cover with foil.
Make the Cream Sauce
- Reduce heat to medium.
- Add butter to the same skillet.
- Add garlic and cook gently for 1 minute.
- Stir in rosemary and cook for 30 seconds.
- Pour in the cream.
- Bring to a very gentle simmer.
- Add Parmesan
- Add the Parmesan cheese in 2–3 additions.
- Stir continuously until fully melted.
- Add black pepper and lemon juice.
- Mix well.
- Finish the Sauce
- Pour in ¼ cup reserved pasta water.
- Simmer gently for 2–3 minutes until slightly thickened.
Combine
- Add the cooked pasta to the sauce.
- Toss until evenly coated.
- Allow the pasta to cook in the sauce for 1–2 minutes.
Serve
- Slice the chicken into strips.
- Arrange over the creamy pasta.
- Garnish with fresh rosemary, lemon zest, and extra Parmesan.
- Serve immediately.
Notes
- Fettuccine, linguine, tagliatelle, or penne work beautifully.
- For extra lemon flavor, add additional zest before serving.
- Great paired with garlic bread or a simple green salad.
- Best enjoyed fresh.
Conclusion
This Creamy Chicken Pasta combines tender chicken, perfectly cooked pasta, and a rich Parmesan cream sauce flavored with garlic, rosemary, and lemon. It’s a simple yet elegant meal that feels special enough for guests while remaining easy enough for busy weeknights. One bite and it may become your new favorite pasta recipe.