I’ve created a comforting, indulgent chicken pasta dish coated in a silky, rich cream sauce. Tender chicken pieces mingle with al dente pasta in a sauce infused with garlic, Parmesan, and just a hint of herbs—it’s pure creamy comfort in every bite.

Why You’ll Love This Recipe

I love how this dish brings together satisfying flavors and textures in under an hour. The cream sauce feels luxurious, yet the dish remains approachable and perfect for weeknight dinners or cozy weekend meals. It hits the spot when I’m craving something rich, warm, and truly comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
your choice of pasta (penne, fettuccine, or linguine work well)
heavy cream
grated Parmesan cheese
garlic cloves, minced
olive oil or butter
salt and black pepper
fresh herbs like parsley or basil (optional)
optional additions: mushrooms, spinach, or sun‑dried tomatoes

directions

I start by cooking the pasta according to package directions until just al dente, then drain and set aside.
I season the chicken with salt and pepper, then heat olive oil or butter in a large skillet over medium heat. I cook the chicken until golden and fully cooked—about 5–7 minutes per side—then remove it from the pan and slice it.
In the same skillet, I add a bit more butter or oil and sauté the garlic (and mushrooms or sun‑dried tomatoes if using) until fragrant, about 1–2 minutes.
I pour in the heavy cream, stirring and letting it simmer gently. I add the Parmesan cheese and stir until the sauce thickens slightly.
I return the sliced chicken to the skillet and stir to coat. Then I add the cooked pasta, tossing gently until everything is well‑combined and heated through.
If I want to brighten things up, I stir in fresh spinach just until it wilts, then sprinkle chopped parsley or basil on top before serving.

Servings and timing

Servings: I typically get about 4 servings from this recipe.
Prep time: about 10 minutes
Cook time: around 25–30 minutes
Total time: approximately 35–40 minutes

Variations

I swap chicken for shrimp or sautéed mushrooms to make this vegetarian.
I add sun‑dried tomatoes or baby spinach for extra color and flavor.
I stir in a pinch of chili flakes for a bit of heat.
For added richness, I sauté some shallots or finish with a drizzle of truffle oil.

storage/reheating

I transfer leftovers to an airtight container and keep them in the fridge for up to 3–4 days. When reheating, I gently warm portions in a saucepan over low heat, adding a splash of cream or milk to loosen the sauce. This helps it feel just as creamy as when it was first made.

FAQs

What type of pasta works best with this cream sauce?

I find that pasta shapes with curves or ridges—like penne, rigatoni, or fettuccine—hold the sauce beautifully. The creamy sauce clings to those shapes, delivering flavor in every forkful.

Can I make this gluten‑free?

Absolutely. I use gluten‑free pasta varieties, and the sauce is naturally gluten‑free as long as I use gluten‑free Parmesan cheese.

How can I reduce the calorie count?

I opt for half‑and‑half instead of full‑fat cream and use a lighter touch of Parmesan. I also sauté chicken with a bit less butter or oil to reduce overall richness.

Is this dish freezer‑friendly?

I prefer fresh over frozen with creamy sauces, but you can freeze it if needed. I cool it completely before freezing, and when reheating, I do so slowly with added cream to revive the sauce.

Can I prep ahead of time?

Definitely. I can cook the chicken and even make the sauce a day ahead. I refrigerate both separately, and just before serving the next evening, I heat the sauce gently, fold in the chicken and pasta, and serve.

Conclusion

This indulgent chicken pasta in a rich cream sauce hits all the right notes—creamy, comforting, and satisfying. I love how it’s versatile and easy to adapt with what’s in my fridge. Whether I’m feeding family or treating myself, it always delivers pure satisfaction.