Creamy Chicken Pasta
This Creamy Chicken Pasta is the most delicious comfort food! Tender chicken and cooked pasta in the most incredible creamy pasta sauce. It’s restaurant-quality food made right at home, and it comes together in just 35 minutes.
Looking for more easy skillet meals? Try our Rotel Chicken Pasta, Chicken Taco Soup, Cheesy Chicken Broccoli and Rice Casserole.
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I love how this easy recipe transforms simple ingredients into something that feels so special. The lemon brightens up the rich creamy sauce, and that garlic flavor is just perfect.
It’s become one of our go-to weeknight dinners when we want something that tastes fancy but doesn’t require a ton of work! The whole family devours this every time.
What you’ll love about chicken pasta recipes:
Recipe Ingredients:
You’ll need the following ingredients to make this lemon chicken pasta:
- Boneless, skinless chicken breasts
- Salt and pepper to taste
- Olive oil, regular or extra virgin olive oil
- Garlic cloves, minced
- Chicken broth
- Fresh lemon juice
- Lemon zest
- Dried thyme
- Heavy cream
- Fettuccine pasta
Ingredient Notes:
- Chicken Breasts: You could also use rotisserie chicken or boneless skinless chicken thighs for a different cut of chicken.
- Fresh Lemon: Both the juice and zest are essential for that bright, fresh flavor that balances the rich cream.
- Heavy Cream: This creates the luxurious, velvety sauce that makes this dish so special. A cup of heavy cream makes a huge difference in the final texture, and the full 2 cups makes it so creamy.
How to make Creamy Chicken Pasta step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Cook the dry pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
Step 2: Season the chicken breasts with salt and pepper to have seasoned chicken.
Step 3: Heat oil in a large pan or deep skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, or until golden and cooked through. Remove from skillet and let rest.
Step 4: Reduce heat to medium heat. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Step 5: Stir in the chicken broth, lemon juice, lemon zest, and thyme. Simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
Step 6: Pour in the heavy cream. Bring to a gentle simmer and cook for 4–5 minutes, until the sauce thickens slightly.
Step 7: Slice the chicken breasts.
Step 8: Add the drained pasta to the skillet and toss to coat in the sauce with a good stir.
Step 9: Add the sliced chicken on top of the pasta, or stir it in, whichever you prefer. Simmer for a couple of minutes more to heat everything through.
Step 10: Garnish with chopped parsley before serving, if desired.
PRO TIP:
Don’t let the cream sauce boil vigorously or it might curdle! Keep it at a gentle simmer to maintain that perfectly smooth, creamy texture. Also, save some pasta water before draining, you can add a splash if the sauce needs thinning. If you’re making this for the first time, watch the sauce closely during the simmering process.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce. Avoid microwaving if possible as cream sauces can separate.
Freezing: This dish is best enjoyed fresh as cream-based sauces don’t freeze well.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add fresh spinach, sundried tomatoes, mushrooms, or asparagus for extra flavor and nutrition. Cherry tomatoes or fresh baby spinach work particularly well.
- Herbs: Try fresh basil, oregano, rosemary, or italian seasoning instead of thyme for different flavor profiles with fresh herbs.
- Heat: Add a pinch of cayenne pepper for a little heat, or freshly cracked black pepper for extra flavor.
SUBSTITUTIONS:
- Chicken: Cooked chicken from leftovers works great and saves time.
- Cream: Half-and-half or less cream can be substituted for a lighter version, though the sauce won’t be quite as rich.
- Seasonings: Try garlic powder, onion powder, or even taco seasoning for completely different flavor profiles
FAQs about creamy chicken pasta recipes:
Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, penne pasta, linguine, pasta shells, or any kind of pasta you have on hand will work great. Just follow the package instructions for cooking time.
What if I don’t have fresh lemon?
Fresh lemon really makes a difference in this recipe, but you can substitute with bottled lemon juice in a pinch. Use about 3 tablespoons of bottled juice instead of 1/4 cup fresh.
Can I make this with chicken thighs instead?
Yes! Boneless skinless chicken thighs will be even more tender and flavorful. Use the same cooking method and time, they’re very forgiving and hard to overcook.
What can I serve with this Chicken and Pasta Meal?
Serve this creamy chicken with a fresh side like my Cucumber Tomato and Feta Salad to balance the richness, and some garlic bread.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Creamy Chicken Pasta! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Creamy chicken pasta
Equipment
Ingredients
- 12 ounces fettuccine pasta
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme
- 2 cups heavy cream
- Chopped fresh parsley for garnish, optional
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.12 ounces fettuccine pasta
- Season the chicken breasts with salt and pepper.4 boneless, skinless chicken breasts,Salt and pepper to taste.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, or until golden and cooked through. Remove from skillet and let rest.2 tablespoons olive oil.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. 4 cloves garlic.
- Stir in the chicken broth, lemon juice, lemon zest, and thyme. Simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. 1/2 cup chicken broth,1/4 cup fresh lemon juice,1 teaspoon lemon zest,1 teaspoon dried thyme.
- Pour in the heavy cream. Bring to a gentle simmer and cook for 4–5 minutes, until the sauce thickens slightly. 2 cups heavy cream.
- Slice the chicken breasts.
- Add the drained pasta to the skillet and toss to coat in the sauce.
- Add the sliced chicken on top of the pasta, or stir it in, whichever you prefer. Simmer for 2–3 more minutes to heat everything through.
- Garnish with chopped parsley before serving, if desired. Chopped fresh parsley.
Notes
Nutrition
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