Sharing is caring!

Creamy chicken pasta is the kind of weeknight dinner everyone gets excited about.
As the sauce simmers and the garlic warms through, the whole kitchen smells cozy, rich, and irresistible.

Your family will love twirling forkfuls of tender chicken, sun-dried tomatoes, and silky Alfredo-style sauce.
And you’ll love how quick and effortless it is to bring this comforting meal to the table.

For the Creamy Chicken Pasta

• Fettuccine – A wide, flat noodle that holds onto creamy sauces beautifully. Any dried pasta works, but fettuccine gives the dish its classic feel.
  
• Butter – Provides richness and helps brown the chicken while building flavor for the sauce.
  
• Chicken Breasts – Sliced and seared for a golden crust, then shredded so it blends into the creamy sauce.
  
• Salt and Pepper – Simple seasonings that enhance the chicken and balance the overall flavor.
  
• Garlic – Adds aromatic depth and savory warmth to the sauce.
  
• Chicken Broth – Used to deglaze the pan and add savory body to the cream sauce.
  
• Heavy Cream – The base of the silky Alfredo-style sauce. It gives the dish its luxurious texture.
  
• Parmesan Cheese – Melts into the sauce, adding saltiness, nuttiness, and thickness.
  
• Baby Spinach – Stirred in at the end for a pop of color and gentle, earthy freshness.
  
• Sun-Dried Tomatoes – Bring sweet-tart bursts of flavor that cut through the richness and add texture.

For Serving

• Turkey Bacon – Cooked and crumbled for a smoky, crisp finishing touch.
  
• Extra Parmesan – For topping, because a little more cheese makes every bowl better.
• Parsley – Optional, but great for brightness and color.

Quick And Easy Chicken Pasta

A fast, comforting pasta dish with tender chicken, a silky cream sauce, and plenty of vibrant add-ins.

Print Pin

Course: Main Course

Cuisine: Western

Keyword: Quick And Easy Chicken Pasta

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

-

Ingredients

Pasta & Chicken

• 300g / 10 oz fettuccine (Note 1)
• 30g / 2 tbsp butter, divided
• 2 chicken breasts, sliced horizontally
• 1/2 tsp each salt and pepper
• 2 garlic cloves, minced
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (125 ml) low-sodium chicken stock / broth
• 1 1/4 cups (315 ml) thickened / heavy cream (Note 2)
• 3/4 cup (75 g) finely shredded parmesan (Note 3)
• 70 g / 2.5 oz baby spinach
• 100 g / 3 oz sun-dried tomato strips (Note 4)
   

For Serving

• 120 g / 4 oz turkey bacon, cooked and crumbled
• Extra parmesan
• Parsley, optional
   

Instructions

1. Cook the Pasta

1. Boil a large pot of salted water. Cook the fettuccine for the package time minus 1 1/2 minutes.
2. Reserve a mug of the cooking water, then drain.

2. Cook the Chicken

1. Season the chicken pieces with salt and pepper.
2. Heat half the butter in a large skillet over high heat.
3. Sear the chicken for about 2 minutes per side until golden.
4. Transfer to a plate, let it rest a moment, then shred with two forks.
    

3. Make the Sauce

1. Reduce heat to medium-high. Add the remaining butter and garlic to the skillet.
2. Cook the garlic for 30 seconds.
3. Add 1/2 cup chicken broth and let it bubble while scraping the browned bits from the pan.
4. When the liquid has mostly reduced, add the remaining chicken broth, cream, parmesan, and sun-dried tomatoes.
5. Simmer for 3–5 minutes, stirring occasionally, until thickened.
    

4. Combine and Serve

1. Add the spinach, shredded chicken, and pasta to the sauce.
2. Toss over heat for 1 1/2–2 minutes until everything is coated and the sauce clings to the pasta.
3. If needed, use a splash of the reserved pasta water to adjust the consistency.
4. Serve immediately with extra parmesan, crumbled turkey bacon, and parsley if you like.

Recipe Notes

1. Pasta: Dry, wide pasta shapes work beautifully with creamy sauces, though any dried pasta will do.
    
2. Cream: Light cream can be used, but may need a bit of pasta water to help thicken.
    
3. Parmesan: Use finely grated or fine shreds for best melting.
    
4. Sun-Dried Tomatoes: Either oil-packed or vacuum-packed varieties will work.
    
5. Leftovers: Keeps well for about three days in the fridge. Add a splash of water when reheating if needed.
    

Nutrition

Calories: 887 kcal | Carbohydrates: 72 g | Protein: 44 g | Fat: 50 g | Saturated Fat: 27 g | Cholesterol: 259 mg | Sodium: 961 mg | Potassium: 1614 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 3360 IU | Vitamin C: 16.7 mg | Calcium: 351 mg | Iron: 4.9 mg

Save

1. Can I use a different pasta instead of fettuccine?

Absolutely! Anything goes — short, long, fancy, or whatever’s hiding in your pantry. Just stick to dried pasta and remember to keep some of that magic pasta water. It’s liquid gold for creamy sauces!

2. How do I keep the chicken juicy?

The trick is slicing it horizontally so it cooks fast and evenly. Just a couple of minutes per side gives you gorgeous golden chicken that stays tender when shredded into the sauce. No dry cardboard chicken on my watch. 

3. My sauce is too thick/thin — what do I do?

Easy fix!
If it’s too thick: add a splash of reserved pasta water until it loosens up.
Too thin: simmer for a minute or two until it reduces.
The sauce should cling to the pasta, not run laps around the skillet.

4. Can I prep anything ahead of time?

Yes! Cook the chicken earlier in the day (or even the day before), shred it, and stash it in the fridge. When dinner rolls around, just warm it through in the sauce. If the sauce tightens up overnight, add a teensy splash of water or broth and it springs right back.

5. Can I lighten up the recipe?

You can! Use light cream or even evaporated milk — the sauce won’t be quite as indulgent but still creamy and lovely. Load it up with extra spinach, mushrooms, or veggies lurking in the fridge. The pasta police won’t come knocking. Promise.

Sharing is caring!