There’s nothing like a good chicken pasta recipe to save the day when dinner feels like a puzzle. It’s my go-to when the week gets crazy, and all I want is something comforting, quick, and totally foolproof. I swear by this dish—it’s the one my kids *actually* finish without a single whine, and my husband requests it at least twice a month. The best part? You can tweak it a million ways without messing up—like that time I tossed in leftover roasted veggies or swapped in feta when I ran out of parmesan. Simple, versatile, and downright delicious—that’s the magic of chicken pasta.
Why You’ll Love These Chicken Pasta Recipes
This chicken pasta recipe is like my kitchen superhero—it swoops in when I’m short on time but still want a meal that feels special. I mean, who can say no to tender chicken swimming in a creamy parmesan sauce? And let’s be real—you’ll love it because:
- It’s crazy fast (30 minutes start to finish – I timed it when my toddler was mid-meltdown last Tuesday)
- Forgives mistakes (that one time I accidentally doubled the garlic powder? Best accident ever)
- Pleases everyone (from picky kids to foodie friends – I’ve served it at both preschool lunches and book club)
- Tastes like comfort (that creamy sauce hugs every noodle like a cozy blanket)
Seriously, it’s the recipe I gift to newlyweds, college grads, and anyone who thinks cooking is hard. One bite of that garlicky, cheesy goodness changes minds every time.
Ingredients for Chicken Pasta Recipes
Here’s the beautiful part—you might already have most of these ingredients in your pantry or fridge right now. I love recipes like this because I don’t need to make a special trip to the store (though I *always* keep extra parmesan in my cheese drawer, just in case).
For the Pasta
The foundation of any good chicken pasta recipe starts with, well… the pasta! Here’s what you’ll need:
- 12 oz penne pasta (my favorite shape—the sauce clings to every tube!)
For the Chicken
The star of the show! Here’s how I prepare mine so it stays juicy and packed with flavor:
- 2 cups cooked and diced chicken breast (leftover rotisserie chicken works wonders here)
- 1 tbsp olive oil (the good stuff—it makes a difference!)
- 1 tsp garlic powder (I may or may not add an extra pinch…)
- 1 tsp salt
- ½ tsp black pepper
For the Sauce
This creamy parmesan sauce is what dreams are made of—trust me on this:
- 1 cup heavy cream (yes, really—no skimping unless you want sad pasta)
- ½ cup grated parmesan cheese (freshly grated, please—the powdery stuff just won’t melt right)
- 1 tbsp butter (because of course)
See? Nothing fancy—just simple ingredients that become something magical together. The first time I made this, my husband thought I’d spent hours on it. Little did he know!
Equipment Needed for Chicken Pasta Recipes
You won’t need any fancy gadgets for this chicken pasta recipe—just two trusty kitchen workhorses that I bet you already own. I make this dish so often that my large pot and skillet practically live on my stovetop! Here’s all you’ll need:
- Large pot (for boiling that perfect al dente pasta—mine has permanent noodle stains as proof of many happy meals)
- Skillet (a good ol’ 10-inch one works great for browning chicken and making that luscious sauce)
That’s it—no special tools required! Though I won’t judge if you use this as an excuse to buy that cute pasta spoon you’ve been eyeing.
How to Make Chicken Pasta Recipes
Here’s the part where simple ingredients transform into something magical right in your skillet. I’ve made this chicken pasta recipe so many times I could do it in my sleep, but I still get excited watching that cream sauce come together. Follow these steps and you’ll have a dish that tastes like you slaved over it—when really, it’s almost too easy!
Step 1: Cook the Pasta
First things first—get that water boiling! I use a big pot with plenty of salted water (should taste like the sea). Drop in your penne and give it a good stir to prevent sticking. Cook it just until al dente—usually about 11 minutes, but check the package. Here’s my trick: taste test a noodle at 9 minutes—you want it to have a tiny bit of bite left. Drain it well (but don’t rinse! You want that starchy goodness to help the sauce cling) and set it aside in the colander. I sometimes drizzle a tiny bit of olive oil over it if I’m worried about sticking.
Step 2: Prepare the Chicken
While the pasta’s cooking, grab your skillet and heat that olive oil over medium-high. Add your diced chicken—I like to pat it dry first so it browns nicely instead of steaming. Sprinkle on the garlic powder, salt, and pepper. Now here’s the key: don’t stir it right away! Let it sit for about 2 minutes to develop that gorgeous golden crust. Then flip and cook for another 2-3 minutes until no pink remains. The smell at this point is downright intoxicating—my dog always comes running into the kitchen when I’m at this stage!
Step 3: Make the Sauce
Here’s where things get luxurious. Push the chicken to one side of the skillet and toss in that pat of butter. Once it melts, pour in the heavy cream—it’ll sizzle when it hits the heated pan, which means you’re doing it right. Now sprinkle in the parmesan cheese gradually, stirring constantly with a wooden spoon. The sauce will start to thicken as the cheese melts—this takes about 3 minutes on medium-low heat. If it looks too thick, add a splash of pasta water (see why we kept that starchy liquid?). Too thin? Just let it bubble a bit longer while stirring.
Step 4: Combine and Serve
Dump your reserved pasta into the skillet with the sauce and chicken. Use tongs to toss everything together—the noodles should be evenly coated with that creamy goodness. I call this the « magic swirl » step because watching all the ingredients come together makes me giddy every time. Serve immediately while it’s piping hot—I like to finish with an extra sprinkle of parmesan and maybe some fresh parsley if I’m feeling fancy. Warning: Your family will probably descend on the table like hungry wolves at this point!
Tips for Perfect Chicken Pasta Recipes
After making this chicken pasta recipe more times than I can count (seriously, my family won’t let me stop), I’ve picked up some foolproof tricks that make all the difference. First—never, ever overcook your pasta! That al dente bite is everything. And please, for the love of cheese, use freshly grated parmesan—the pre-shredded stuff just won’t melt right into that creamy sauce. Taste as you go with the seasonings too—I always add an extra pinch of garlic powder because, well, why not? Oh, and if your sauce seems too thick, just splash in a bit of that starchy pasta water you saved. Works like magic every time!
Variations for Chicken Pasta Recipes
Oh, the fun part—playing with this chicken pasta recipe! I love how flexible it is. Toss in a handful of fresh spinach right at the end for some green goodness, or sauté mushrooms with the chicken for extra earthiness. Sun-dried tomatoes? Yes please—they add the perfect tangy punch. If you’re feeling wild, swap the parmesan for gorgonzola (trust me, it’s amazing) or try turkey instead of chicken. Last week I threw in some roasted red peppers and my kids didn’t even notice they were eating veggies. The possibilities are endless—that’s why this dish never gets old in my kitchen!
Serving Suggestions for Chicken Pasta Recipes
Oh, let’s talk presentation—because a bowl of this chicken pasta deserves good company! My go-to is warm, buttery garlic bread (the kind that makes crunchy noises when you tear it) and a simple green salad with a lemony vinaigrette to cut through the richness. If I’m feeling extra fancy, I’ll throw some roasted cherry tomatoes on top for color—but honestly? This dish shines all on its own.
Storage and Reheating Tips
Okay, confession time—I rarely have leftovers of this chicken pasta recipe because my family inhales it. But when I do manage to save some, here’s my foolproof method: pack it in an airtight container (I’m obsessed with these glass ones) and it’ll keep for 3 days in the fridge. To reheat, splash in a tablespoon of milk or cream before microwaving in 30-second bursts, stirring between each. Or my favorite way—toss it back in a skillet over medium-low heat with a pat of butter. Either way, it comes back to life beautifully. Pro tip: the sauce thickens as it sits, so don’t panic—just stir in a little extra liquid when reheating!
Nutritional Information
Just a heads up—nutritional info can vary based on your ingredients and brands (like how much parmesan you *actually* sprinkle on top). These numbers are estimates, not promises—because let’s be real, who measures cream by the tablespoon when the sauce needs to be perfect?
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely! While I’m partial to penne (those little tubes hold sauce like champions), this chicken pasta recipe works with almost any shape. Fettuccine makes it feel extra fancy, and rigatoni’s ridges are perfect for catching every drop of that creamy goodness. Just adjust cooking times based on the package instructions—and whatever you do, don’t rinse the pasta after draining! That starchy coating helps the sauce cling.
What can I substitute for heavy cream?
In a pinch, whole milk mixed with a tablespoon of butter can work, but the sauce won’t be quite as luscious. Half-and-half is my backup when I’m out of heavy cream—just let it simmer a bit longer to thicken. For a dairy-free version, coconut milk adds an interesting twist (though it’ll taste slightly tropical). But between us? The heavy cream is worth it—it’s what gives this chicken pasta that restaurant-quality richness.
How long does this last in the fridge?
Stored properly in an airtight container, your chicken pasta will stay delicious for about 3 days. The sauce might thicken up—just stir in a splash of milk when reheating. Pro tip: If you know you’ll have leftovers, undercook the pasta slightly so it doesn’t turn mushy when reheated. And fair warning—this dish is so good, it rarely lasts that long in my house!
Ingrédients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add diced chicken, garlic powder, salt, and black pepper. Cook until chicken is browned.
- In the same skillet, melt butter. Add heavy cream and parmesan cheese. Stir until the sauce thickens.
- Add the cooked pasta to the skillet. Toss to coat evenly with the sauce.
- Serve hot.