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EASY CREAMY CHICKEN PASTA PERFECT

This creamy chicken pasta recipe delivers a decadent and flavorful dish without relying on excessive heavy cream. By utilizing starchy pasta water and a balance of aromatics, it achieves a perfect emulsion and delightful taste. Searing the chicken ensures maximum flavor and tenderness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rigatoni, or fettuccine
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup dry white wine optional
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

  1. Cook pasta according to package directions in salted water until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta is cooking, season chicken with salt, pepper, and red pepper flakes (if using).
  3. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant. Add mushrooms and cook until softened and browned, about 5-7 minutes.
  5. If using, pour in white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
  6. Pour in chicken broth and bring to a simmer. Cook for 5 minutes, allowing the sauce to slightly thicken. Stir in heavy cream and Parmesan cheese until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
  7. Add cooked pasta and chicken to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
  8. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

For a richer flavor, use homemade chicken broth. To prevent the sauce from curdling, avoid overheating it and add the heavy cream and Parmesan cheese gradually. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed. You can substitute the chicken with steak to make Philly Cheesesteak Pasta or add the ingredients to a baking dish for Chicken Spaghetti Casserole.