Creamy Chicken Pasta is one of those guaranteed crowd-pleasing dinners—
simple to make, wonderfully cozy, and packed with rich, creamy flavor.
When the chicken hits the hot pan and the garlic butter starts to melt,
the whole kitchen fills with that warm, irresistible aroma that pulls everyone in.
And the best part?
You can dress it up with your favorite add-ins—spinach, mushrooms, tomatoes, or whatever you love.
It’s an easy, customizable meal that feels comforting and satisfying every single time.
For the Chicken
- Chicken Breast – One large boneless, skinless breast gets sliced thin and cooks up juicy and tender.
- Salt & Pepper – Simple seasoning to enhance the chicken’s flavor before searing.
- Italian Seasoning – Adds a blend of herbs that pairs beautifully with the creamy sauce.
- Flour – Lightly coats the chicken to create a golden crust and helps prevent sticking.
- Olive Oil – Used to sear the chicken and develop that flavorful, browned exterior.
For the Pasta & Sauce
- Chicken Broth – Brings acidity and depth to the sauce. Use chicken broth if you prefer a non-alcoholic option.
- Butter – Melts into the pan to create a rich base for the garlic and roux.
- Garlic – Freshly minced garlic adds warmth and aroma to the sauce.
- Flour – Forms the roux that thickens the creamy sauce.
- Half and Half – A mix of milk and light cream that gives the sauce its silky texture.
- Chicken Broth – Adds flavor and thins the cream mixture to the perfect consistency.
- Chicken Bouillon Cube – Boosts savory flavor for a deeper, richer sauce.
- Parmesan Cheese – Adds salty, nutty richness when melted into the sauce.
- Romano Cheese – Offers a sharper, tangier contrast to the Parmesan.
- Pasta – Any shape works—choose your favorite.
- Pasta Water – Optional, but great for adjusting the sauce consistency.
- Lemon – A squeeze at the end brightens and balances the rich cream sauce.
For the Seasonings
- Onion Powder, Garlic Salt, Oregano, Basil, Mustard Powder, Parsley – A blend of dried herbs and aromatics that builds layers of flavor.
- Smoked Paprika – Adds a subtle smoky note that rounds out the sauce.
Easy Creamy Chicken Pasta
A rich, velvety pasta dish featuring tender seared chicken and a smooth cream sauce. You can keep it simple or mix in extras like spinach, mushrooms, or tomatoes.
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Servings: 4
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Ingredients
Chicken
- 1 large boneless skinless chicken breast
- Salt/pepper
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1–2 tablespoons olive oil
- ½ cup chicken broth
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp flour
- 1 ¼ cups half and half (equal parts light cream and milk)
- ¾ cups chicken broth
- ½ chicken bouillon cube
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Romano cheese (see notes)
- ½ lb pasta (any shape)
- 1 cup pasta water, optional
- 1 lemon, optional
- ½ teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, parsley (all dried)
- 1/8 teaspoon smoked paprika
- Stir the half and half, chicken broth, and all listed seasonings together in a large measuring cup and set aside. Gather and portion out the remaining ingredients. Place a measuring cup inside the colander you’ll use later as a reminder to save pasta water.
- Cut the chicken breast in half lengthwise to form 2–4 thinner pieces. Cover with plastic wrap and pound to about 1-inch thickness. Pat dry. Season both sides with salt, pepper, and Italian seasoning. Dust each piece with flour and rub it in so it coats the surface.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes on each side, or until nicely browned. Remove from the pan, let it rest for 10 minutes, then slice into strips.
- Start heating water for the pasta.
- Pour the chicken broth into the skillet and reduce the heat to medium. Scrape the bottom and sides of the pan so the browned bits mix into the liquid—they add depth to the sauce. Allow the chicken broth to bubble gently and reduce by about half, roughly 3–4 minutes.
- Add the butter and garlic and cook for 1 minute. Sprinkle in the flour and stir constantly for 2 minutes to eliminate the raw flour taste.
- Slowly drizzle in the reserved half-and-half/broth mixture, stirring nonstop so the sauce thickens evenly. Add the bouillon cube. Bring just to a light simmer, then turn the heat to low and partially cover the pan.
- Salt the boiling water generously, then add the pasta. Cook until just al dente and stir occasionally. Drain the pasta, making sure to hold on to 1 cup of pasta water.
- Gradually add both cheeses to the sauce while stirring so they melt smoothly.
- Add the drained pasta and gently fold it into the sauce. Add the sliced chicken and any juices left on the plate and toss again.
- If the sauce becomes too thick, use small amounts of pasta water to loosen it to your liking. (This trick also helps when reheating leftovers.)
- Finish with a squeeze of fresh lemon juice, if you like, plus parsley for garnish.
- Pasta: Any shape is fine; shells, fettuccine, linguine, and farfalle all perform well.
- Cheese: Freshly grated cheese melts better than pre-shredded. Use all Parmesan if Romano isn’t available.
- Sauce Tips: Add the cheese only when the sauce is no longer very hot to prevent curdling or graininess.
- Bouillon: Better Than Bouillon is a convenient option, but the sauce will still taste good without bouillon if you don’t have it.
- Optional Flavor Boosters: Worcestershire sauce, hot sauce, or honey (1 tsp each) can be mixed into the broth mixture in the first step to subtly enhance flavor.
- Optional Add-Ins: Roasted broccoli, sautéed mushrooms, spinach, or cherry tomatoes all pair nicely. Cook mushrooms separately before adding them.
- Crunchy Topping Idea: Crisp panko breadcrumbs in butter and sprinkle over the finished pasta.
- My sauce looks a bit thick—what do I do?
Add a splash of that liquid gold: pasta cooking water. It loosens the sauce so it clings beautifully to the pasta instead of drowning it. Magic stuff. - Will any pasta shape work?
Yes! Short, long, curly, tubes—use whatever you’ve got. This sauce is not fussy and coats pretty much everything. - How do I stop the cream from splitting?
Keep the heat to a gentle simmer when adding dairy, and make sure the cheese goes in off high heat. If the pan is too hot, things get grainy. Low and slow is your friend. - Can I add veggies or extra protein?
For sure! Mushrooms, spinach, broccoli—throw them in. If using mushrooms, sauté separately. Leftover chicken works a treat too. Just don’t overload it or you’ll end up short on sauce.
