If you’re craving a dish that feels like a warm hug on a plate, this Creamy Chicken Pasta Recipe is exactly what you need. Combining tender chicken with silkily rich sauce and perfectly cooked linguine, it’s the kind of meal that brings comfort and joy with every bite. Whether it’s a weeknight dinner or a weekend treat, this dish delivers flavors that are both indulgent and effortlessly satisfying.
Ingredients You’ll Need
The ingredients for this creamy chicken pasta recipe are wonderfully simple but each one plays an essential role. From the delicate pasta to the savory seasonings and luscious cheese, everything combines to create that perfect balance of flavor, texture, and color you crave.
- 12 ounces linguine noodles: The long strands hold the creamy sauce beautifully and add a pleasing bite.
- 4 boneless skinless chicken cutlets (about 1½ pounds): Pounded even for quick, even cooking and tender results.
- ½ cup all-purpose flour: Used to coat the chicken and thicken the sauce perfectly.
- ½ teaspoon garlic powder: Adds gentle savory warmth to both coating and sauce.
- ½ teaspoon salt plus extra for pasta water: Essential for enhancing all the natural flavors.
- ¼ teaspoon black pepper: Lends subtle spiciness without overpowering the dish.
- 2-3 tablespoons olive oil: For a golden sear on the chicken that locks in juices.
- 6 tablespoons salted butter (room temperature): Brings richness and depth to the creamy sauce.
- 1 tablespoon minced garlic: Fresh garlic infuses the sauce with aromatic flavor.
- 2 tablespoons all-purpose flour: Helps create a silky smooth roux for the sauce.
- 1½ cups whole milk: Adds creaminess without being too heavy.
- 1¼ cups heavy cream: The secret to that irresistibly luscious texture.
- 1 cup grated parmesan cheese: Sharp, savory notes that elevate every bite.
- 1 teaspoon finely chopped fresh parsley (optional): A fresh pop of color and mild herby flavor for garnish.
How to Make Creamy Chicken Pasta Recipe
Step 1: Cook the Pasta and Prepare the Chicken
Start by boiling a large pot of salted water and cook the linguine according to the package instructions. Once cooked, drain and rinse with cool water to stop the cooking process, which keeps the pasta firm and ready to soak up the sauce later. Meanwhile, prepare a shallow dish with flour, garlic powder, salt, and pepper mixed well. This simple seasoning blend creates a flavorful crust on the chicken cutlets after they’re coated and perfectly fried.
Step 2: Sear the Chicken Cutlets
Heat olive oil in a large skillet over medium-high heat until shimmering. Lay the flour-coated chicken cutlets in a single layer, cooking for about 5 to 7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). This step locks in juicy tenderness while adding a nice crispy touch. Once cooked, transfer the chicken to a plate to rest and then slice into thin strips—this method keeps the chicken moist and ready to mix into the creamy sauce.
Step 3: Prepare the Creamy Sauce
Turn the heat down to medium and melt the butter in the same skillet. Stir in minced garlic along with more flour, garlic powder, salt, and pepper. Whisking constantly, cook this mixture for about a minute until the flour loses its raw taste and turns slightly golden. Gradually whisk in whole milk followed by heavy cream, bringing the sauce gently to a low boil. Let it simmer until thick enough to coat the back of a spoon, then stir in the parmesan cheese until it melts into the sauce, creating a velvety smooth texture bursting with savory goodness.
Step 4: Combine Pasta and Chicken with the Sauce
Add the drained linguine directly to the skillet with the rich sauce. Toss the noodles well so they become thoroughly coated in the creamy mixture. Then fold in the sliced chicken to distribute that tasty protein evenly among every strand of pasta. This step ensures every forkful carries the perfect balance of tender chicken and cheesy, garlicky sauce.
How to Serve Creamy Chicken Pasta Recipe
Garnishes
A sprinkle of additional grated parmesan cheese adds an extra punch of umami, while freshly chopped parsley brightens the dish with a splash of green and a subtle fresh note. These simple touches turn a comforting meal into something a little more special, perfect for impressing guests or just treating yourself.
Side Dishes
This creamy chicken pasta pairs beautifully with a crisp green salad dressed lightly in lemon vinaigrette to cut through the richness, or some roasted seasonal vegetables for added color and nutrition. Garlic bread or warm crusty rolls are also fabulous options to mop up every last bit of that irresistible sauce.
Creative Ways to Present
For a fun twist, consider serving this creamy chicken pasta in individual pasta bowls topped with a drizzle of truffle oil or a few toasted pine nuts for texture contrast. You could also layer the pasta and chicken in a casserole dish, topping with extra parmesan and broiling briefly for a golden crust. Either way, presentation adds a little flair to this already wonderful meal.
Make Ahead and Storage
Storing Leftovers
Any leftovers of the creamy chicken pasta recipe can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the texture, keep the sauce and pasta combined, though the sauce may thicken upon chilling, which reheating will fix.
Freezing
While fresh is best with creamy pasta dishes, you can freeze leftovers by placing the pasta and sauce in a freezer-safe container. Use within 1 to 2 months for optimal flavor. Thaw overnight in the refrigerator before reheating gently to avoid separating the sauce.
Reheating
Reheat leftovers gently on the stove over low heat, stirring frequently and adding a splash of milk or cream to loosen the sauce as it warms. Avoid microwaving on high to prevent the sauce from curdling. Slowly warming brings the best texture back to your creamy chicken pasta recipe.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine works wonderfully because it holds the sauce well, feel free to use fettuccine, penne, or even rigatoni depending on your preference and what you have on hand. Each will bring a slightly different texture and eating experience.
Is there a way to make this recipe dairy-free?
Yes, you can substitute dairy with plant-based alternatives such as almond or oat milk and vegan butter. Nutritional yeast can be used in place of parmesan to add that cheesy flavor. Keep in mind the texture and flavor will vary slightly but the dish will still be delicious.
How do I know when the chicken is cooked perfectly?
The best way is to use a meat thermometer to ensure the internal temperature reaches 165°F. The chicken should also feel firm but still juicy when pressed gently, with no pinkness inside when sliced.
Can I prep parts of this ahead of time?
You can definitely prepare the chicken and even cook the pasta ahead, keeping them refrigerated separately. The sauce is best made fresh, but if needed, it can be reheated gently with a little extra milk to adjust the consistency before combining everything.
What can I add to make this recipe more flavorful?
Adding a touch of red pepper flakes will introduce a nice gentle heat, or stirring in sun-dried tomatoes and sautéed mushrooms can deepen the flavor profile. Fresh herbs like basil or thyme also complement the creamy sauce beautifully.
Final Thoughts
This Creamy Chicken Pasta Recipe is one of those dishes that effortlessly blends comfort and elegance, making it a true crowd-pleaser. Its ease of preparation combined with rich, satisfying flavors means it can become a go-to favorite for any occasion. I encourage you to dive in and make this recipe your own—you might just find it becomes one you cook again and again!
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Creamy Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
This Creamy Chicken Pasta recipe features tender pan-seared chicken cutlets paired with linguine noodles enveloped in a rich, garlicky parmesan cream sauce. Ready in just 35 minutes, this comforting dish combines simple ingredients into a luscious meal perfect for a cozy dinner.
Ingredients
Pasta and Chicken
- 12 ounces linguine noodles (¾ pound)
- 4 boneless skinless chicken cutlets (pounded to an even ½-inch thickness, approximately 1½ pounds)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus additional for pasta water)
- ¼ teaspoon black pepper
- 2–3 tablespoons olive oil
Sauce
- 6 tablespoons salted butter (room temperature)
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups whole milk
- 1¼ cups heavy cream
- 1 cup grated parmesan cheese (plus additional for optional garnish)
- 1 teaspoon finely chopped fresh parsley (optional garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the linguine noodles according to package directions until al dente. Drain the pasta and rinse under cool water to stop the cooking process, then set aside.
- Prepare Chicken Coating: In a large shallow dish, whisk together ½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to create a seasoned flour mixture.
- Coat Chicken: Lightly coat both sides of the chicken cutlets with the seasoned flour, shaking off any excess back into the dish. Place the coated cutlets on a clean plate.
- Cook Chicken: Preheat a large 12-inch skillet over medium-high heat and add 2-3 tablespoons olive oil. Place the coated chicken cutlets in a single layer and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove from skillet and allow to rest for 5 minutes before slicing into thin strips. Set aside.
- Make Sauce Base: Reduce heat to medium and add 6 tablespoons of room temperature salted butter to the skillet. Once melted, add 1 tablespoon minced garlic, 2 tablespoons all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk continuously until no dry flour remains and cook for about 1 minute until the flour is pale golden.
- Add Liquids: Slowly pour in 1½ cups whole milk, whisking constantly to prevent lumps. Whisk in 1¼ cups heavy cream and bring the sauce to a low boil.
- Thicken Sauce: Once bubbling, cook the sauce for 2-3 minutes until thickened and it coats the back of a spoon. Remove from heat and whisk in 1 cup grated parmesan cheese until the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked linguine noodles into the skillet with the sauce and toss well to coat all the noodles evenly.
- Add Chicken: Add the sliced chicken strips back into the skillet and gently fold them into the creamy pasta and sauce mixture until incorporated.
- Garnish and Serve: Sprinkle additional grated parmesan cheese and finely chopped fresh parsley over the top if desired. Serve immediately for best flavor and texture.
Notes
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- Rinsing the pasta under cool water stops the cooking process and prevents overcooking but you can skip this step for warmer pasta.
- For a lighter version, substitute heavy cream with half-and-half or use milk only, though sauce will be less rich.
- Use freshly grated parmesan cheese for the best melting and flavor.
- Leftover pasta is best stored separately from the chicken to maintain texture and can be reheated gently with a splash of milk.
