This is a straightforward creamy pasta for a weeknight: browned chicken, garlic, cream and Parmesan, loosened with pasta water so it coats the pasta rather than sitting heavily in the bowl. You can make it with ordinary supermarket ingredients and change it easily with whatever vegetables you have.
Serves: 4 | Time: about 30 minutes
Ingredients
- 350 g dried fettuccine, penne, rigatoni or linguine
- 500 g boneless, skinless chicken breast or thighs, cut into even pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- 3 or 4 garlic cloves, finely minced
- 1 cup (240 ml) heavy cream
- ¾ cup freshly grated Parmesan
- 2 tablespoons chopped parsley
- Salt and black pepper
- Red pepper flakes or a squeeze of lemon (optional)
Method
- Pat the chicken dry and season it with salt, pepper, paprika and Italian seasoning.
- Heat the oil in a large pan over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook until golden and 165°F (74°C) in the center. Move it to a clean plate.
- Meanwhile, boil the pasta in salted water until al dente. Save 1 cup of the water before draining, and do not rinse the pasta.
- Lower the pan to medium and melt the butter. Add the garlic and stir for about 30 seconds, until fragrant but not brown.
- Pour in the cream, scraping up any browned bits. Simmer gently for 2 to 3 minutes until slightly reduced.
- Turn the heat to low and stir in the Parmesan a little at a time, until smooth.
- Add the pasta, chicken and a splash of pasta water. Toss for a minute or two, adding more water until the sauce is glossy and slightly looser than you want. It thickens as it sits.
- Taste for salt after the cheese is in, then finish with parsley, pepper and lemon if using.
Getting the sauce right
- Grainy or clumpy: The heat was probably too high, or the cheese went in too quickly. Take the pan off the heat and stir in a little warm pasta water. Freshly grated cheese melts more evenly than most pre-shredded types.
- Too thick: Add pasta water a splash at a time.
- Too thin: Simmer gently for another minute. Remember the pasta will absorb some of it.
- Tastes heavy: A few drops of lemon juice help more than extra salt.
Our pasta water guide explains why the starchy water helps, and common pasta mistakes covers doneness and salting.
Choosing the chicken and pasta
Breast gives lean, neat pieces, while thighs are richer and more forgiving if cooked a little too long. Cooked leftover chicken also works, and should be added at the end just to warm through.
Fettuccine and linguine give a classic creamy result. Penne, rigatoni and fusilli catch more sauce and are easier to eat with chunks of chicken. See the pasta pairing guide or pasta types explained for more.
Variations
- Mushroom: Brown sliced mushrooms in the pan after the chicken and before the butter.
- Spinach: Stir in a few handfuls at the end until wilted.
- Sun-dried tomato: Add a small handful, chopped, with the cream.
- Broccoli: Add small florets to the pasta pot for the last 3 minutes.
- Lemon: Finish with zest and a little juice.
- Lighter: Replace the cream with half-and-half or evaporated milk and add a little more Parmesan. The sauce will be thinner and less stable, so keep the heat low.
Serving and storage
The dish is rich, so serve it with a crisp salad, steamed broccoli or roasted asparagus. Refrigerate leftovers promptly and eat them within 3 to 4 days. The sauce thickens as it cools, so reheat gently with a splash of milk, cream or water. High heat can split the sauce and toughen the chicken. Food safety information is available from the USDA Food Safety and Inspection Service.
Frequently asked questions
Can I use milk instead of cream?
You can, but milk is much thinner and more likely to curdle. It needs thickening, for example with a little flour cooked in the butter first.
Can I use frozen chicken?
Thaw it fully in the fridge first. Partly frozen chicken releases water, browns poorly and cooks unevenly.
Can I make it ahead?
Cook the chicken and prepare the other ingredients a day ahead, but make the sauce and finish the pasta shortly before eating for the best texture.
More from PastaLoverz
For a baked version with chicken or turkey, mushrooms and a cream sauce, try pasta Tetrazzini. For another quick dinner, try lemon garlic shrimp and spinach pasta. Our pasta cooking guide covers the basics.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.