There is something irresistibly comforting about a creamy, cheesy pasta dish loaded with tender chicken and rich flavors, which is exactly why this Creamy Chicken Pasta Recipe has earned a special spot in my heart and kitchen. It combines simple, wholesome ingredients to create a luscious sauce that perfectly coats every strand of linguine, while the golden-browned chicken adds a satisfying texture and depth. Whether you’re preparing a weeknight dinner or impressing friends over the weekend, this dish feels indulgent without being complicated, making it a must-try for anyone who loves that comforting embrace of creamy pasta with the protein punch of chicken.
Ingredients You’ll Need
The magic of this Creamy Chicken Pasta Recipe lies in its straightforward but thoughtfully chosen ingredients, each playing a crucial role in building layers of flavor, texture, and color. From the silky smooth sauce to perfectly cooked linguine, every component works in harmony to create a memorable dish.
- 12 ounces linguine noodles: These long, flat noodles are excellent at soaking up the creamy sauce, providing a delightful chew.
- 4 boneless skinless chicken cutlets: Pounded evenly for quick, uniform cooking and tender bites throughout the dish.
- ½ cup all-purpose flour: Used twice—for coating chicken and thickening the sauce—this keeps everything wonderfully creamy without heaviness.
- ½ teaspoon garlic powder: Adds a mellow garlic flavor that’s subtly woven into both the chicken coating and sauce, enriching the taste.
- ½ teaspoon salt plus more for pasta water: Essential for seasoning at each stage, enhancing every bite without overpowering.
- ¼ teaspoon black pepper: Provides a gentle warmth that balances the creaminess.
- 2-3 tablespoons olive oil: For crisping the chicken to a beautiful golden brown and adding a hint of fruitiness.
- 6 tablespoons salted butter (room temperature): Key to creating a rich, velvety base for the sauce.
- 1 tablespoon minced garlic: Fresh garlic boosts the aroma and boldness of the sauce.
- 1½ cups whole milk: Contributes to the creaminess while keeping the sauce light and smooth.
- 1¼ cups heavy cream: Elevates the sauce to luxurious, dreamy levels of richness.
- 1 cup grated parmesan cheese: Adds a salty tang and helps thicken the sauce, making every forkful utterly satisfying.
- 1 teaspoon finely chopped fresh parsley (optional): A splash of fresh green that brightens the presentation and lifts the flavor.
How to Make Creamy Chicken Pasta Recipe
Step 1: Prepare Pasta and Chicken
Start by bringing a large pot of salted water to a boil—seasoning the pasta water is such a simple way to boost flavor from the inside out. Cook the linguine according to the package directions, then drain and rinse under cool water to halt cooking and set the perfect texture. Meanwhile, whisk together flour, garlic powder, salt, and pepper in a shallow dish. Lightly coat your chicken cutlets in this seasoned mixture, shaking off any excess for even cooking. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown, about 5-7 minutes per side, ensuring it reaches a safe internal temperature. Set the cooked chicken aside to rest before slicing into thin strips—this resting step locks in the juiciness you’ll love.
Step 2: Craft the Creamy Sauce
Reduce the skillet heat to medium and melt the butter. Once melted, toss in minced garlic and the remaining flour, garlic powder, salt, and pepper. Stir continuously, letting the mixture cook just until the flour turns a pale golden color, which means no more raw flour taste. Slowly whisk in the whole milk, followed by the heavy cream, taking your time to avoid lumps and create a silky texture. Bring this to a gentle boil, and continue cooking for a few minutes until thickened—when you can coat the back of a spoon nicely, you’re right on track. Remove from heat and whisk in parmesan cheese until it melts completely into a smooth, velvety sauce that’s impossible to resist.
Step 3: Combine Pasta and Chicken
Return the cooked linguine to the skillet with your heavenly sauce and toss until every noodle is luxuriously coated. Gently fold in the sliced chicken, making sure those tender strips meld beautifully with the creamy pasta. This is the moment when all the flavors come together in perfect harmony, promising every bite to be a mouthwatering experience. Simple, satisfying, and ready to serve!
How to Serve Creamy Chicken Pasta Recipe
Garnishes
A light sprinkle of extra grated parmesan and a scatter of finely chopped fresh parsley add that final touch of elegance. The parmesan deepens the cheesy goodness, while the parsley provides a fresh contrast both visually and flavor-wise. These small additions make the dish look inviting and taste even better.
Side Dishes
This pasta shines on its own but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a side of roasted seasonal vegetables. Garlic bread or a warm baguette also complements the creamy sauce perfectly and helps soak up every last delicious bit.
Creative Ways to Present
If you want to elevate presentation, try serving this creamy chicken pasta in individual shallow bowls rather than a big platter—this keeps the sauce luscious and helps portion out satisfying servings. You can also add a drizzle of good-quality olive oil or a pinch of red pepper flakes for a subtle kick and vibrant color contrast.
Make Ahead and Storage
Storing Leftovers
You can store any leftover creamy chicken pasta in an airtight container in the refrigerator for up to three days. Make sure to cool it before sealing to preserve the sauce’s texture and flavor. When ready to enjoy, leftovers reheat well with just a splash of milk to refresh the creaminess.
Freezing
While this dish tastes best fresh, you can freeze portions in freezer-safe containers for up to two months. To freeze, cool completely, then cover tightly; avoid freezing the pasta for too long, as the texture might change slightly upon thawing.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a small amount of milk or cream to loosen the sauce if it has thickened too much. Stir frequently and heat until warmed through without boiling, so you keep that perfect velvety texture.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While linguine is ideal for its shape and ability to hold sauce, you can use fettuccine, penne, or even bow ties. Just adjust cooking times according to the pasta you choose to maintain perfect texture.
Is there a way to make this Creamy Chicken Pasta Recipe lighter?
Yes, consider using half-and-half instead of heavy cream and whole milk, or swap butter for olive oil in the sauce. This will reduce some of the richness while still keeping the dish creamy and delicious.
Can I prepare this recipe without fresh parsley?
Definitely. The parsley garnish is optional and mainly adds brightness and color. You can substitute it with chopped basil or chives for another fresh twist, or leave it out altogether without compromising flavor.
What is the best way to ensure the chicken stays juicy?
Pounding the chicken cutlets to an even thickness before cooking helps them cook uniformly, preventing dryness. Also, letting the chicken rest for a few minutes after cooking allows juices to redistribute, keeping every bite moist and tender.
Can I add vegetables to the Creamy Chicken Pasta Recipe?
Of course! Spinach, mushrooms, or sun-dried tomatoes added to the sauce during cooking can introduce more texture and flavor. Just sauté them with the garlic and butter before adding the flour to integrate them smoothly into the sauce.
Final Thoughts
There is something truly comforting about the way this Creamy Chicken Pasta Recipe brings together rich, luscious sauce and succulent chicken with perfectly cooked linguine, making it a beloved classic in my kitchen. It’s approachable, satisfying, and just the right balance of creamy and savory, whether you’re whipping it up for family dinner or treating yourself to a special meal. I can’t wait for you to experience how delightful and fuss-free this dish is—give it a try and watch it quickly become one of your all-time favorite comfort meals!
Print
Creamy Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Chicken Pasta recipe features tender chicken cutlets cooked to perfection and tossed with linguine noodles in a rich, garlicky parmesan cream sauce. Ready in just 35 minutes, it’s a comforting and satisfying dish perfect for weeknight dinners or casual gatherings.
Ingredients
Pasta and Chicken
- 12 ounces linguine noodles (¾ pound)
- 4 boneless skinless chicken cutlets (pounded to an even ½-inch thickness, approximately 1½ pounds)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus additional for pasta water)
- ¼ teaspoon black pepper
- 2–3 tablespoons olive oil
Sauce
- 6 tablespoons salted butter (room temperature)
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups whole milk
- 1¼ cups heavy cream
- 1 cup grated parmesan cheese (plus additional for optional garnish)
- 1 teaspoon finely chopped fresh parsley (optional garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook the linguine noodles according to package directions until al dente. Drain and rinse under cool water to stop the cooking process, then set aside.
- Prepare chicken coating: In a large shallow dish, whisk together ½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to create the seasoned flour mixture.
- Coat chicken: Lightly coat both sides of the chicken cutlets with the seasoned flour, shaking off any excess. Place the coated chicken on a large clean plate ready for cooking.
- Cook chicken: Heat 2-3 tablespoons olive oil in a large 12-inch skillet over medium-high heat. Place the coated chicken cutlets in a single layer and cook for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F.
- Rest and slice chicken: Remove the chicken from the skillet and transfer to a clean plate. Allow to rest for 5 minutes before slicing into thin strips. Set aside.
- Make sauce base: Reduce the skillet heat to medium. Add 6 tablespoons room temperature salted butter. Once melted, add 1 tablespoon minced garlic, 2 tablespoons all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk continuously to combine until no dry flour remains. Cook for about 1 minute until the mixture turns pale golden.
- Add liquids and thicken sauce: Slowly whisk in 1½ cups whole milk, ensuring no lumps form. Then whisk in 1¼ cups heavy cream and bring the sauce to a gentle low boil.
- Finish sauce: Once bubbling, cook the sauce for 2-3 minutes until it thickens and coats the back of a spoon. Remove the skillet from heat and whisk in 1 cup grated parmesan cheese until smooth and creamy.
- Toss pasta in sauce: Add the cooked linguine noodles directly into the sauce, tossing to coat evenly with the creamy mixture.
- Add chicken to pasta: Gently fold in the sliced chicken strips, incorporating them well into the pasta and sauce.
- Garnish and serve: Sprinkle additional grated parmesan cheese and finely chopped fresh parsley over the dish if desired. Serve immediately for the best flavor and texture.
Notes
- Ensure chicken is pounded to an even thickness for uniform cooking.
- Rinsing pasta under cool water stops cooking and prevents sticking, but you can also toss it with a bit of olive oil if preferred without rinsing.
- Use freshly grated parmesan cheese for best flavor and smooth sauce.
- Resting the chicken after cooking helps retain juices and improves tenderness.
- If you prefer a thicker sauce, cook it slightly longer but watch carefully to avoid scorching.
- Fresh parsley adds a nice color and subtle herb flavor as a garnish but is optional.
