Creamy Chicken Pasta

This creamy chicken pasta combines lightly breaded pan-fried chicken breasts with pasta in a lightly seasoned velvety Parmesan sauce. Enjoy this easy comfort food with a simple salad, vegetable, or soup.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Chicken cutlets: Boneless, skinless chicken breasts pounded to ¼-½ inch thick or split thick chicken breasts in half lengthwise.
• Pasta: Fettuccine, linguine, or spaghetti.
• Unsalted butter: If using salted butter, reduce the added salt.
• Italian seasoning: Dried Italian Seasoning or a combination of dried thyme, rosemary, basil, and parsley.
• Chicken broth: Preferably low-sodium
• Heavy cream: You can substitute whipping cream.
• Parmesan cheese: For the best flavor and creamy sauce, use freshly grated Parmesan.
• Fresh herbs: Garnish with chopped fresh thyme, parsley, or rosemary.

How To Make Creamy Chicken Pasta

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Whisk the flour, salt, and pepper in a wide shallow bowl. Dredge the chicken in the flour mixture.
2. Pan-fry the chicken until golden brown and cooked through. Plate the chicken.
3. Meanwhile, cook the pasta al dente according to the package instructions. Reserve one cup of pasta water. Drain well.
4. Melt the butter in the skillet over low heat. Add the garlic and Italian seasoning. Cook for a minute while stirring.
5. Sprinkle the flour and continue whisking and stirring for a couple of minutes. Slowly whisk in the chicken broth and cream.
6. Stir in the Parmesan cheese. Add the pasta and toss to coat.
7. Garnish with fresh herbs, season with salt and pepper to taste. Slice the chicken and add it to the pasta.

Preparation Tips For Success

• Chicken is cooked through when the internal temperature reaches 165 degrees. Use an instant-read thermometer inserted in the thickest part of the chicken breast.
• Once drained, spread the pasta on a baking sheet instead of leaving it in the colander. It works much better. It does not stick as much to itself, and it is easier to manage.
• Don’t throw all the pasta water down the drain. Reserve some for thinning the sauce. If you are in the habit of always forgetting this, then simply put a large bowl under your colander. Store a small amount of pasta water in a sealed mason jar in the refrigerator for up to 3 days for reheating leftovers.
• The sauce will thicken upon standing. Add a small amount of pasta water or low-sodium chicken broth to thin the sauce. Only add a couple of tablespoons at a time.

Serving Suggestions

• Salad: Olive Garden copycat salad, Italian salad, or spring mix salad.
• Soup: French onion soup, minestrone, or Italian wedding soup.
• Vegetables: roasted Brussels sprouts, sauteed green beans, or oven-roasted asparagus.

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