Quick and Creamy Chicken Pasta – Ready in 25 Minutes!
Looking for a speedy, delicious dinner that doesn’t skimp on flavor?
This creamy chicken pasta is your new go-to!
With a luscious garlic, parmesan, and rosemary sauce, perfectly balanced by a squeeze of fresh lemon, this dish comes together in just 25 minutes.
It’s comforting, rich, and sure to become your favorite weeknight meal—easy, indulgent, and packed with flavor.
What are you waiting for? Grab your ingredients and get cooking!
For Creamy Chicken Pasta
- Pasta – I used 200g dried fettuccine, but you can use any pasta you like. Fresh pasta works well too!
- Chicken Breast – A single chicken breast works great for this recipe, but feel free to use chicken thighs for extra flavor.
- Olive Oil – Used to cook the chicken for a crispy exterior.
- Flour – Lightly dust the chicken with flour before cooking to create a nice golden crust.
- Butter – Adds richness to the sauce while sautéing the garlic.
- Garlic – Fresh garlic cloves, finely chopped, bring tons of flavor to the sauce.
- Fresh Rosemary – Adds a fragrant, herbaceous note that complements the cream.
- Cream – The base of the sauce for that velvety, creamy texture.
- Black Pepper – For a little seasoning and kick.
- Lemon Juice – Brightens up the sauce and cuts through the richness.
- Parmesan Cheese – Finely grated for a nutty, cheesy depth to the sauce.
- Lemon Zest & Extra Rosemary – For finishing touches and extra freshness.
For the Sauce
- Cream – Essential for the creamy texture.
- Parmesan – Finely grated for the best melt and flavor in the sauce.
- Lemon Juice – Balances the richness of the cream with a citrusy lift.
The Ultimate Creamy Chicken Pasta Recipe
Ingredients
- 200 g dried pasta (or 300g fresh pasta)
- 1 tbsp olive oil
- 1 chicken breast (see notes)
- 1 tbsp flour
- 1 tbsp butter
- 3 garlic cloves, finely chopped
- 1 tbsp fresh rosemary, roughly chopped
- ¾ cup cream
- 1 tsp black pepper
- 1 tbsp lemon juice
- 50 g parmesan, finely grated
- Lemon zest (for garnish)
- Extra rosemary (for garnish)
Instructions
Cook the pasta:
- Boil salted water and cook the pasta, but stop 1 minute before the recommended cooking time.
- Save 1 cup of pasta water before draining.
Prepare the chicken:
- Flatten the chicken breast to an even thickness (about 1-1.5 cm) using a rolling pin and plastic wrap.
- Season both sides with salt and pepper, then dust with flour.
Cook the chicken:
- Heat olive oil in a pan over medium-high heat.
- Cook the chicken for about 2 minutes on each side, or until fully cooked.
- Wrap the chicken in foil and set aside.
Make the sauce:
- In the same pan, melt butter over medium heat and sauté garlic for 1 minute (avoid browning).
- Add rosemary and cook for an additional 30 seconds.
Add cream and simmer:
- Pour in the cream and bring to a gentle simmer. Adjust the heat as necessary.
- Stir in the parmesan in 2-3 small additions, allowing it to melt each time.
- Add black pepper and lemon juice, stirring to combine.
Thicken the sauce:
- Add ¼ cup of reserved pasta water to the sauce and simmer for 2-3 minutes to thicken it slightly.
Combine pasta and sauce:
- Toss the cooked pasta in the sauce and let it simmer for another 1-2 minutes.
Serve:
- Slice the chicken and place it on top of or mix it through the pasta.
- Garnish with extra rosemary, lemon zest, and additional parmesan, if desired.
Notes
Notes:
- Pasta: You can use any pasta you prefer, but fettuccine is a great choice. Weighing your pasta portions ensures the perfect sauce-to-pasta ratio.
- Sauce consistency: The sauce might seem too runny when you first add the pasta, but don’t worry—cream sauces thicken up quickly.
- Chicken: You can substitute chicken breasts with thighs for a more flavorful option, or use two breasts if you want more chicken. Feel free to cook the chicken your way—either pan-fry or slice it before dusting with flour.
- Non-cream version: If you prefer a lighter option, check out my Garlic Parmesan Chicken Pasta without cream.
- Can I use pre-cooked or leftover chicken to save time?
Definitely! Using leftover or pre-cooked chicken is a great shortcut. Simply chop or shred the chicken and toss it into the sauce during the last few minutes of cooking to warm it up.
- Do I have to cook the pasta separately?
It’s best to cook the pasta separately to get that perfect texture. But, if you’re in a rush, feel free to cook the pasta directly in the sauce—just make sure there’s enough liquid and stir occasionally.
- Can I swap out the chicken or pasta?
For sure! You can swap the chicken breast for chicken thighs if you want extra flavor. Any type of pasta works—fettuccine, spaghetti, penne—you name it.
- How can I lighten the sauce but still keep it creamy?
If you want to lighten up the sauce, use half-and-half instead of heavy cream. You can also add some extra butter to keep the richness without all the calories.
- The sauce is too thick, what should I do?
If the sauce gets too thick, simply add a bit of reserved pasta water or chicken broth. Just a splash will do the trick to get it back to the perfect creamy consistency.
