What pasta shape works best with creamy sauces like this?

Honestly, almost anything goes! I personally love using fettuccine or penne because they hold the creamy sauce so beautifully. Fettuccine wraps up all that silky sauce, while penne catches little pools of cream inside. If all you have is spaghetti or rigatoni — go for it! This recipe is super flexible.

Can I store leftovers?

Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to bring the sauce back to life — it tends to thicken up in the fridge. Bonus tip: it tastes even better the next day!

What cream is best for creamy pasta?

I like using light cream or single cream because it makes the sauce rich without feeling too heavy. If you want a more indulgent dish (or it’s a special occasion), heavy cream works beautifully too. Tip: Always simmer gently — don’t boil — to keep the sauce silky and smooth!

Best Chicken Breast Pasta Recipe

Description

This creamy chicken pasta is a cozy, comforting dinner made with simple everyday ingredients. Ready in under 30 minutes, it’s perfect for busy weeknights and guaranteed to be a family favorite!

Ingredients

Scale

200g dried pasta (penne, fettuccine, or spaghetti)

1 tablespoon olive oil

1 boneless, skinless chicken breast

1 tablespoon flour (optional, for crust)

1 tablespoon butter

3 cloves garlic, finely minced

¾ cup light cream (or heavy cream)

50g freshly grated parmesan cheese

1 tablespoon lemon juice

1 teaspoon black pepper

Salt, to taste

Fresh rosemary (or thyme or parsley)

Optional: lemon zest for garnish

Optional Add-Ins:

Sautéed mushrooms

Steamed broccoli or zucchini

Handful of spinach

Crispy bacon bits

Instructions

Flatten the chicken breast to an even thickness (about 1–1.5 cm) and season with salt and pepper. Optionally, lightly coat with flour.
Cook the pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
Heat olive oil in a skillet over medium-high heat. Cook chicken 2–3 minutes per side until golden and cooked through. Remove and cover with foil to rest.
In the same skillet, melt butter over medium heat. Sauté garlic for about 30 seconds, until fragrant.
Stir in the cream and bring to a gentle simmer. Gradually add parmesan cheese, stirring until melted and smooth.
Add lemon juice, black pepper, and a splash of reserved pasta water if needed to loosen the sauce.
Toss cooked pasta into the sauce until well coated.
Slice the rested chicken and serve over or mixed through the pasta.
Garnish with fresh rosemary, extra parmesan, and lemon zest if desired.

Notes

Flattening the chicken ensures even cooking and juicy results.

Never boil the cream; gentle simmering keeps the sauce silky.

Reserved pasta water is excellent for adjusting sauce consistency.

Season pasta water well to flavor the pasta from the inside out.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Pan-Frying, Simmering
Cuisine: American-Italian

Nutrition

Serving Size: About 1 ½ cups
Calories: 520 kcal
Sugar: 25g
Sodium: 450mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg

Keywords: easy creamy chicken pasta recipe, quick weeknight pasta, budget-friendly pasta, chicken pasta dinner