Creamy Chicken and Pasta

This creamy chicken and pasta dinner always hits the spot after a long day. Tender seared chicken combines with pasta and a silky garlic cream sauce for a meal that feels special yet comes together in one pan. The aroma as the sauce simmers is enough to draw everyone to the kitchen table.

When I first made this for my family, everyone asked for seconds The leftovers are just as crave-worthy the next day

Ingredients

• Pasta of your choice: usually penne or fettuccine are best For the freshest flavor cook to al dente and use a brand with a rough texture to grab more sauce
• Olive oil: Extra virgin works best for searing chicken
• Chicken breasts: Boneless and skinless sliced thin Choose plump moist pieces for juiciness
• Italian seasoning: Adds herb flavor Find a freshly blended mix for the brightest taste
• Salt and black pepper: To season each layer
• Garlic: minced for punch Choose firm cloves without green sprouts
• Butter: Builds richness in the sauce Opt for real butter over margarine
• Chicken broth: Adds depth Make sure it is low sodium for control
• Heavy cream: For creamy smoothness Use one with a high fat content for best result
• Parmesan cheese: grated for savory intensity Buy a block and grate it yourself for best melt
• Red pepper flakes: Optional for gentle heat Use freshly crushed for more aroma
• Parsley or fresh basil for garnish: Both add freshness Pick bright unwilted herbs

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a rolling boil Drop in the pasta and cook until just al dente Reserve about half a cup of the cooking water for later then drain the pasta well

Sear the Chicken:

Heat the olive oil in a large skillet over medium high Season the sliced chicken on both sides with salt black pepper and Italian seasoning Place in the pan in a single layer Let it cook undisturbed for four to five minutes per side until golden outside and fully cooked inside Remove chicken to a plate and keep warm

Build the Sauce Base:

Turn the heat to medium in the same skillet Add the butter and swirl until melted Tip in the garlic and cook stirring for one minute until fragrant but not browned

Develop Creaminess:

Pour in the chicken broth Use a wooden spoon to scrape up any brown bits Simmer for about two minutes so the flavors can blend

Finish the Sauce:

Add the heavy cream parmesan cheese and a pinch of red pepper flakes Let the mixture simmer gently for three to four minutes until slightly thickened Stir often so nothing sticks

Bring It All Together:

Return the cooked pasta and chicken to the pan Toss everything until coated in sauce If it seems too thick splash in a little reserved pasta water until you get the texture you want

Garnish and Serve:

Scatter chopped parsley or basil over the top for freshness Serve piping hot right from the pan

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There is something about freshly grated parmesan that honestly takes this over the top My children always want to help stir and get the cheese ready It has turned into a family ritual when this pasta is on the menu

Storage Tips

Place any leftover chicken pasta in an airtight container and store in the fridge for up to three days For longer storage freeze individual portions Defrost and warm on the stovetop with a splash of milk or broth so the sauce gets creamy again

Ingredient Substitutions

If you want a lighter sauce swap heavy cream for half and half or whole milk Rotisserie chicken is an easy shortcut and mushrooms or sun dried tomatoes can be added to increase vegetables Gluten free or whole wheat pasta works nicely too

Serving Suggestions

I love to pair this creamy pasta with garlicky green beans or a fresh salad on the side If you want extra color toss in some baby spinach just before serving It wilts perfectly into the hot sauce

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About the Dish

This recipe takes inspiration from both American comfort food and classic Italian pasta dishes Creamy sauces like Alfredo and carbonara have long histories on Italian menus and this quick one pan version borrows their best qualities for a simple weeknight meal

Frequently Asked Questions About the Recipe

→ What type of pasta works best?

Penne, fettuccine, or any sturdy pasta holds the creamy sauce well, but you can use your favorite kind.

→ Can I use pre-cooked or rotisserie chicken?

Yes, cooked or rotisserie chicken can be added in step with the pasta for a quicker preparation.

→ How do I make the sauce lighter?

Swap out the heavy cream for half-and-half or whole milk, keeping the sauce creamy but less rich.

→ What can I add for extra flavor?

Try tossing in sun-dried tomatoes, spinach, mushrooms, or extra herbs for more color and taste variation.

→ How should leftovers be reheated?

Gently heat on the stovetop or microwave, adding a splash of milk or broth to smooth and loosen the sauce.