Chicken Pasta Recipe tastes creamy, garlicky, and a little cheesy, but still feels light enough for a weeknight. It stays budget-friendly with simple pantry ingredients and comes together in about 35 minutes, perfect for busy families, college students, or anyone who loves a big bowl of comfort. I tested this version on my own picky crew, and they scraped the pot clean.
Reasons To Try This Chicken Pasta Recipe
This Chicken Pasta Recipe uses one skillet, simple ingredients, and delivers serious flavor with very little effort. You get juicy chicken, al dente pasta, and a silky sauce that clings to every bite without feeling heavy or greasy.
You can customize it with whatever veggies you have in the fridge, so you avoid food waste and save money. Leftovers also reheat beautifully, so you cook once and enjoy cozy bowls of pasta for lunch the next day.
“This Chicken Pasta Recipe tastes like something from a cozy Italian cafe, but my wallet still likes me after dinner. ★★★★★”
Ingredients You Need
Chicken and pasta
- 1 pound boneless skinless chicken breasts, cut in small bite-size pieces
- Use thighs if you prefer richer flavor; they stay extra juicy.
- 10 to 12 ounces short pasta, like penne, rotini, or rigatoni
- Choose a ridged shape so the sauce clings better.
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
Aromatics and veggies
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon butter for extra richness
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced or diced
- 1 cup baby spinach or chopped kale
- ½ cup frozen peas
- Use frozen mixed veggies as a shortcut if you want more color.
Sauce ingredients
- 1 ½ cups low sodium chicken broth
- Boxed broth works great; I like Kitchen Basics or Pacific.
- 1 cup milk or half-and-half
- Use whole milk for lighter sauce or half-and-half for creamier texture.
- ½ cup grated Parmesan cheese
- Use real Parmigiano Reggiano or a good domestic wedge; skip the green can if possible.
- 2 tablespoons cream cheese, softened
- This helps the sauce turn silky and cling to the pasta.
- 1 tablespoon tomato paste
- Squeeze tube tomato paste keeps things easy and reduces waste.
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional for a little heat
Fresh finish
- 2 tablespoons chopped fresh parsley or basil
- Extra grated Parmesan for serving
- Lemon wedges, optional, for a bright squeeze at the end
Equipment
- Large deep skillet or wide Dutch oven with lid
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander if you cook pasta in a separate pot
Tips
- Cut chicken in equal-size pieces so it cooks evenly and stays juicy.
- Salt your pasta water generously so the pasta carries flavor into the sauce.
- Brown the chicken in a single layer and avoid crowding the pan to get good color.
- Keep the heat at a gentle simmer after you add dairy so the sauce stays smooth.
- Reserve a cup of pasta water to thin the sauce if it thickens too much.
- Add leafy greens at the end so they stay bright and tender, not mushy.
- Taste and adjust salt, pepper, and Parmesan right before serving for best flavor.
How to Make Chicken Pasta
1: Cook the pasta
Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until just al dente, usually 1 minute less than the package suggests. Scoop out 1 cup of starchy pasta water, then drain the pasta and set it aside.
2: Brown the chicken
Pat the chicken pieces dry with paper towels and season them with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium high heat. Add the chicken in a single layer and cook 5 to 7 minutes, stirring once or twice, until the pieces look golden and cooked through. Transfer the chicken to a plate and keep it nearby.
3: Sauté veggies and aromatics
Lower the heat to medium and add the remaining 1 tablespoon oil and the butter to the same skillet. Add the chopped onion and bell pepper, then cook 5 to 7 minutes until they soften and pick up the browned bits from the pan. Stir in the garlic and cook about 30 seconds until it smells fragrant, not burnt.
4: Build the flavor base
Stir in the tomato paste, Italian seasoning, smoked paprika, and red pepper flakes. Cook about 1 minute while you stir, so the tomato paste darkens slightly and the spices wake up. Scrape the bottom of the pan with your spoon so nothing sticks.
5: Add liquids and simmer
Pour in the chicken broth and stir well to combine with the tomato and spices. Bring the mixture to a gentle simmer and let it bubble 3 to 4 minutes so it reduces slightly. Add the milk or half-and-half and stir again, keeping the heat at medium so the mixture does not scorch.
6: Melt in the cheeses
Lower the heat to medium low. Add the cream cheese in small pieces and whisk or stir until it melts into the sauce. Sprinkle in the grated Parmesan and stir until the sauce turns smooth and lightly thickened.
7: Combine pasta, chicken, and veggies
Add the cooked chicken, drained pasta, peas, and spinach to the skillet. Toss everything together so the sauce coats each piece of pasta and chicken. If the sauce looks too thick, add a splash of reserved pasta water until it reaches your favorite consistency.
8: Taste
Taste the Chicken Pasta Recipe and add more salt, pepper, or Parmesan if you want a stronger flavor. Sprinkle chopped parsley or basil over the top for a fresh finish. Turn off the heat and let the pasta sit 2 minutes so the sauce settles and clings.
Different Ways to Try It
- Use gluten free pasta and cornstarch thickened broth, and pick certified gluten free broth.
- Swap the chicken for chickpeas and use vegetable broth and plant based milk and cheese for a vegan version.
- Go low carb and use zucchini noodles or spaghetti squash; keep the sauce and chicken the same.
- Add mushrooms, broccoli florets, or cherry tomatoes for extra veggies and color.
- Stir in a spoonful of pesto at the end for a herby twist.
- Use rotisserie chicken as a shortcut and add it in Step 7 to warm through.
How to Serve Chicken Pasta
Serve this Chicken Pasta Recipe hot in wide bowls so the sauce pools around the pasta. Top each serving with extra Parmesan, fresh herbs, and a squeeze of lemon if you like a little brightness. Pair it with a simple green salad, garlic bread, or steamed veggies for a full meal. Kids usually love this one, so you can keep red pepper flakes on the side for spice fans.
Make-Ahead and Storage Success
Cool leftovers to room temperature, then store them in airtight containers in the fridge for up to 3 to 4 days. Reheat gently on the stove over low heat or in the microwave, and add a splash of milk or broth to loosen the sauce. You can freeze portions for up to 2 months, though the sauce may thicken slightly after thawing. Stir well while reheating and adjust seasoning with a pinch of salt and fresh Parmesan to bring the flavor back to life.
Chicken Pasta Recipe
Ingredients
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken pieces with salt, black pepper, and Italian seasoning, tossing to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Transfer the chicken to a plate and set aside.
- Reduce heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly to avoid burning.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 3–4 minutes, allowing the sauce to thicken slightly.
- Stir in the grated Parmesan cheese until melted and smooth. Add red pepper flakes if using. If the sauce seems too thick, stir in a splash of the reserved pasta water.
- Return the cooked chicken to the skillet, along with any accumulated juices. Add the drained pasta and toss until everything is well coated in the sauce. Fold in the spinach, if using, and cook for 1–2 more minutes until just wilted.
- Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.
Notes
Approximate per serving (1/4 of recipe): 720 calories; fat 38 g; saturated fat 18 g; carbohydrates 55 g; fiber 3 g; sugars 4 g; protein 39 g; sodium 720 mg. Values will vary based on brands, add-ins, and portion size.