Chicken Pasta Recipe tastes creamy, garlicky, and a little bit cheesy, with juicy bites of chicken tucked into every forkful of pasta, and it comes together in about 30 minutes, so it works on busy weeknights or lazy Sundays. This Chicken Pasta Recipe suits beginners who want something easy and comforting, and it still satisfies more experienced cooks who like to tweak and riff. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I managed it there, you can absolutely nail it at home too.

Why Make This Chicken Pasta Recipe at Home

You control the seasoning, the creaminess, and the amount of cheese, so the dish tastes exactly how you like it. Restaurant chicken pasta often arrives heavy and salty, while this version tastes rich but still balanced and fresh.

You also save money and stretch a couple of chicken breasts into a full family meal. Leftovers reheat nicely, so you cook once and enjoy cozy bowls of pasta twice.

“This Chicken Pasta Recipe tastes like a cozy restaurant dinner made in one pan at home, and my whole family licked their plates clean. ★★★★★”

Ingredients You Need

Chicken
- 1 to 1.25 pounds boneless skinless chicken breasts, thinly sliced
- Salt and black pepper, to season the chicken generously
- 1 teaspoon Italian seasoning or dried oregano and basil mix
Pasta
- 12 ounces short pasta, such as penne, rotini, or rigatoni
- Well salted water for boiling pasta
- A splash of the starchy pasta water for the sauce
Sauce base
- 2 tablespoons olive oil
- 1 tablespoon butter, salted or unsalted
- 4 cloves garlic, minced (use garlic powder in a pinch, about 1 teaspoon)
- 1 small yellow onion, finely chopped
Creamy element
- 1 cup heavy cream
  - Substitute half and half for a lighter sauce, but simmer a bit longer to thicken.
- 1 cup low sodium chicken broth or stock
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional thickener
Cheese
- 1 cup freshly grated Parmesan cheese
  - Use a block and grate it yourself, since pre shredded cheese often contains starch that clumps.
- 1/2 cup shredded mozzarella, optional for extra stretch
Flavor boosters
- 1 teaspoon crushed red pepper flakes, optional for heat
- 1 teaspoon smoked paprika or sweet paprika
- 1 tablespoon tomato paste, optional for a blush style sauce
- Juice of half a lemon, to brighten the sauce at the end
Veggies
- 1 cup baby spinach or chopped regular spinach
- 1/2 cup sun dried tomatoes in oil, drained and sliced, optional
- 1/2 cup frozen peas, no need to thaw
Fresh finish
- 2 tablespoons chopped fresh parsley or basil

Pantry shortcuts and brand notes

Use any decent dried pasta brand you like; I reach for Barilla or De Cecco for consistent texture. Jarred minced garlic works on hectic nights, though fresh garlic gives the best flavor. Shelf stable Parmesan in a green can works in a pinch, but freshly grated cheese melts smoother and tastes sharper.

Equipment list

Large pot for boiling pasta
Large deep skillet or sauté pan, preferably 12 inch, for the chicken and sauce
Tongs or a spatula for turning chicken
Wooden spoon or silicone spatula for stirring the sauce
Measuring cups and spoons
Colander for draining pasta

Tips & Mistakes

Salt the pasta water generously so the Chicken Pasta Recipe tastes seasoned from the inside out.
Slice chicken into even thin strips so it cooks quickly and stays juicy instead of dry.
Pat the chicken dry before seasoning so it browns nicely instead of steaming.
Avoid crowding the pan with chicken; cook in two batches if needed to keep good color.
Keep the heat at medium when you add garlic so it turns fragrant, not bitter and burnt.
Stir the cream and broth slowly and keep the sauce at a gentle simmer so it thickens without curdling.
Add cheese off the heat and stir well so it melts smoothly and does not clump.
Save some pasta water and adjust the sauce with small splashes so it coats the pasta instead of turning gloopy.
Taste and adjust salt, pepper, and lemon juice at the end so the flavors pop.
Do not overcook the pasta; pull it slightly firm since it continues to cook in the sauce.

How to Make Chicken Pasta Recipe

Step 1: Boil the pasta

Bring a large pot of water to a strong boil and salt it generously. Add the pasta and cook until just al dente, usually 1 minute less than the package suggests. Scoop out about 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Season and cook the chicken

While the pasta cooks, pat the chicken dry with paper towels. Season both sides with salt, pepper, Italian seasoning, and paprika. Heat olive oil and butter in a large skillet over medium high heat until the butter foams.

Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Slice a thicker piece to check that the center looks opaque and juicy. Transfer the cooked chicken to a plate and tent loosely with foil to keep it warm.

Step 3: Sauté onion and garlic

Lower the heat to medium and add the chopped onion to the same skillet. Stir and scrape up the browned bits from the bottom of the pan, since those bits carry a lot of flavor. Cook the onion 3 to 4 minutes until it turns soft and lightly golden.

Add the minced garlic and red pepper flakes. Stir constantly for about 30 seconds until the garlic smells fragrant. Keep the heat moderate so the garlic does not burn.

Step 4: Build the creamy sauce

Stir in the tomato paste, if you use it, and cook it for 1 minute to deepen the flavor. Pour in the chicken broth and stir well to dissolve any browned bits and tomato paste. Let the mixture simmer for 2 to 3 minutes so it reduces slightly.

Add the heavy cream and bring the sauce back to a gentle simmer. If you want a thicker sauce, stir in the cornstarch slurry and simmer another 1 to 2 minutes while you stir. Taste and season with more salt and pepper as needed.

Step 5: Add cheese and veggies

Turn the heat to low and add the Parmesan cheese in small handfuls while you stir. Keep stirring until the cheese melts and the sauce turns smooth and glossy. Add the mozzarella if you want extra cheesy pull and stir until it melts.

Stir in the spinach, peas, and sun dried tomatoes. Let them heat through and soften for 1 to 2 minutes. Squeeze in the lemon juice and taste again, since that bright note balances the richness.

Step 6: Combine pasta and chicken

Add the drained pasta directly into the skillet with the sauce. Toss well so every piece of pasta wears a nice coat of sauce. If the mixture looks too thick, add a splash or two of the reserved pasta water and stir until it loosens to your liking.

Slice the cooked chicken into strips or bite sized pieces. Add the chicken and any juices from the plate back into the skillet. Toss gently so the chicken distributes through the pasta and warms through.

Step 7: Finish and serve

Sprinkle chopped fresh parsley or basil over the top. Give the Chicken Pasta Recipe one last toss and taste for final seasoning. Serve hot with extra Parmesan on the side.

Variations I've Tried

Lighter Chicken Pasta Recipe
Use half and half instead of heavy cream and skip the mozzarella. Add extra spinach and peas to bulk it up with veggies while you keep the sauce a bit lighter.
Spicy Cajun style version
Season the chicken with Cajun seasoning instead of Italian herbs. Add sliced bell peppers with the onion and bump up the red pepper flakes. The sauce picks up a smoky, spicy kick that tastes great with penne.
Tomato heavy version
Stir in a cup of crushed tomatoes or tomato sauce with the broth. Let it reduce a bit longer before you add the cream. This version tastes closer to a creamy marinara with chicken.
Broccoli and chicken pasta
Add small broccoli florets to the pasta pot during the last 2 minutes of boiling. Drain them with the pasta and toss them into the sauce. The broccoli soaks up the creamy flavor and adds color and crunch.
Chicken mushroom pasta
Sauté sliced mushrooms in the skillet after you cook the chicken and before you add the onion. Let them brown and release their moisture, then continue with the recipe. The mushrooms bring a deep, savory flavor that pairs nicely with the cream sauce.

How to Serve Chicken Pasta Recipe

Serve Chicken Pasta Recipe in warm bowls so the sauce stays silky and comforting. Top each portion with extra grated Parmesan, a sprinkle of fresh herbs, and a pinch of red pepper flakes if you like heat. Add a simple green salad or steamed vegetables on the side to balance the richness. Garlic bread or toasted baguette slices also taste great and help scoop up every last bit of sauce.

How to store

Fridge: Cool leftovers to room temperature within 1 hour, then store the Chicken Pasta Recipe in an airtight container in the refrigerator for up to 3 days.
Freezer: Place cooled portions in freezer safe containers or bags, label with the date, and freeze for up to 2 months; keep in mind the sauce may thicken slightly after thawing.
Reheating on stove: Reheat gently in a skillet over low to medium heat with a splash of milk, cream, or broth, and stir often until hot and creamy again.
Reheating in microwave: Transfer a portion to a microwave safe bowl, add a spoonful of liquid, cover loosely, and heat in short bursts while you stir between each burst until it heats through.