Creamy Chicken Pasta Dinner Recipe
There are some dinners that just feel like a warm hug in a bowl, and for me, this Creamy Chicken Pasta recipe is the very definition of that feeling. It’s the meal we turn to after a long week, when we need something nourishing and deeply satisfying without spending hours in the kitchen. My kids absolutely devour this every time I make it, and honestly, so do I. It’s a beautifully balanced dish where tender, pan-seared chicken breast is nestled amongst perfectly cooked pasta, all coated in a velvety, garlic-infused cream sauce that’s rich but not heavy.
What sets this chicken pasta apart is the careful layering of flavours. We start by building a base with golden shallots and fragrant garlic, then deglaze the pan with a splash of white wine (or chicken stock) to capture all those delicious browned bits left behind by the chicken. A touch of Dijon mustard and a generous helping of Parmesan cheese give the sauce a wonderful savoury depth that cuts through the richness of the cream. The final flourish of fresh parsley adds a vibrant, herby note that lifts the entire dish.
This is a recipe that works beautifully for a quiet weeknight dinner, yet it’s also special enough to serve when you have friends over. It’s straightforward to make, and the result is a restaurant-quality meal that always gets compliments. So, let’s get the aprons on and cook something truly wonderful together.
Recipe Overview
This Creamy Chicken Pasta recipe guides you through creating a luscious, flavourful meal that comes together in about 30 minutes. The star is the sauce: a silky blend of double cream, Parmesan cheese, garlic, and a hint of Dijon, all clinging beautifully to ribbons of tagliatelle and tender pieces of chicken. I’ve found that using a good quality chicken stock is non-negotiable here; it really forms the backbone of the sauce’s flavour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Chicken Pasta Recipe
- Genuine Flavour: The sauce is the heart of this dish. It’s deeply savoury from the pan-seared chicken drippings and nutty Parmesan, with a subtle tang from Dijon mustard and a gentle warmth from garlic and shallots. It’s rich without being overwhelming.
- Ready in 30 Minutes: From start to finish, this chicken dinner is on the table in about half an hour, making it ideal for busy weeknights when you want something substantial and delicious without the fuss.
- Flexible Recipe: You can easily adapt this to your liking. Stir in a few large handfuls of fresh spinach at the end until it wilts, or add some sautéed mushrooms along with the shallots for an earthy flavour. It’s a great base for experimentation.
- Great for Family Dinners: This dish is sophisticated enough for adults but gentle enough for younger palates. It’s one of those rare meals that satisfies everyone at our dinner table. If you’re looking for another family-favourite, our Stuffed Peppers With Rice Recipe is always a hit.
- Family Tested: This recipe has been made countless times in my kitchen. I’ve refined the balance of cream to stock and found the perfect amount of cheese to make the sauce gloriously smooth without becoming cloying.
Ingredients You’ll Need
For this recipe, using good quality ingredients makes all the difference, especially with the chicken and Parmesan. I always opt for free-range chicken breasts and a block of proper Parmigiano Reggiano, which I grate myself. The pre-grated versions often contain anti-caking agents that can prevent the sauce from becoming perfectly smooth.
- 500g skinless, boneless chicken breasts, cut into 2.5cm (1-inch) pieces
- 300g tagliatelle or your favourite long pasta
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 60ml dry white wine (like Sauvignon Blanc) or chicken stock
- 250ml double cream
- 120ml good-quality chicken stock
- 1 tsp Dijon mustard
- 60g Parmesan cheese, finely grated, plus extra for serving
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- A small bunch of fresh flat-leaf parsley, finely chopped
Ashley’s Tip: Don’t be tempted to use single cream or milk here. Double cream has a higher fat content, which is essential for creating a stable, luscious sauce that won’t split when heated.
How to Make This Creamy Chicken Pasta Recipe
The process for this chicken pasta is all about building flavour in one pan. We cook the chicken first to get those lovely caramelised bits on the bottom of the pan, which will become the foundation for our incredible sauce.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to the package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta and set it aside.
- Prepare and Sear the Chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a plate.
- Sauté the Aromatics: Reduce the heat to medium and add the butter to the same pan. Once melted, add the finely diced shallots and cook for 3-4 minutes, stirring occasionally, until they have softened and become translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant. What works best for me is to constantly stir the garlic to ensure it doesn’t catch and burn.
- Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom – this is where so much flavour is hiding! Let the liquid bubble and reduce by about half, which should take 1-2 minutes.
- Build the Cream Sauce: Reduce the heat to low. Pour in the double cream and chicken stock, then whisk in the Dijon mustard. Let the sauce gently simmer for 3-4 minutes to thicken slightly. Be careful not to let it boil vigorously.
- Combine and Finish: Stir the grated Parmesan cheese into the sauce until it has melted and the sauce is smooth and velvety. Return the cooked chicken and any accumulated juices back to the pan. Add the drained pasta to the sauce.
- Emulsify and Serve: Toss everything together gently until the pasta and chicken are thoroughly coated in the creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta beautifully. Season with more salt and pepper if needed. Stir through the chopped fresh parsley, serve immediately with an extra grating of Parmesan on top.
Tips From My Kitchen
- Temperature Control is Key: When making the cream sauce, keep the heat low and gentle. Boiling double cream can cause it to separate or “split,” resulting in a grainy texture. A gentle simmer is all you need to warm it through and melt the cheese.
- The Secret to a Silky Sauce: Don’t skip reserving the pasta water. I learned that this starchy water is the key to a restaurant-quality sauce. It helps to emulsify the fats and liquids, creating a cohesive, glossy sauce that coats every single strand of pasta perfectly. For a more detailed explanation, Serious Eats has a great article on the science behind it.
- Make-Ahead Prep: To get ahead, you can chop your shallots, mince the garlic, and cut the chicken into pieces in the morning. Store them in separate airtight containers in the fridge. This turns the 30-minute meal into a 20-minute one when it’s time to cook.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a saucepan over a low heat, adding a splash of milk or chicken stock to loosen the sauce and bring back its creamy consistency. Microwaving can sometimes make the chicken tough.
Common Mistakes to Avoid
- Overcrowding the Pan: When searing the chicken, it’s vital to do it in a single layer without the pieces touching. If you overcrowd the pan, the chicken will steam instead of browning, and you’ll miss out on the caramelised crust that adds so much flavour. Cook in two batches if your pan isn’t large enough.
- Cooking Chicken at the Wrong Temperature: Ensure your chicken is cooked through to a safe internal temperature of 74°C (165°F). According to the Food Standards Agency, this is crucial for food safety. An instant-read thermometer is a home cook’s best friend for guaranteeing perfectly cooked, juicy chicken every time.
- Skipping the Rest: While the chicken pieces are small, allowing them to rest on the plate for a few minutes while you make the sauce helps the juices to redistribute, ensuring every bite is moist and tender.
Delicious Variations to Try
One of the best things about this creamy chicken pasta recipe is how easily you can adapt it. Here are a few of my favourite ways to change things up:
- Add a Spicy Kick: For those who like a bit of heat, add 1/2 teaspoon of red pepper flakes along with the garlic. It adds a lovely warmth that complements the creamy sauce without being overpowering.
- Make it with Mushrooms: Add 200g of sliced chestnut mushrooms to the pan after the chicken has been removed. Sauté them until golden brown before adding the shallots. The earthy mushrooms add another layer of savoury depth.
- Swap the Protein: This creamy sauce works wonderfully with other proteins. Try it with pan-seared king prawns (add them at the very end, as they cook in minutes) or even leftover shredded rotisserie chicken. For another fantastic chicken dish, you might enjoy my Crispy Chicken Fried Chicken Recipe.
What to Serve With This Creamy Chicken Pasta Recipe
This dish is quite complete on its own, but a few simple sides can elevate it into a more rounded meal. Here’s what we love to serve with it:
- A Simple Green Salad: A crisp salad with a sharp lemon vinaigrette is ideal. The acidity cuts through the richness of the creamy pasta, cleansing the palate between bites.
- Garlic Bread: You can’t go wrong with warm, crusty garlic bread for mopping up every last bit of that delicious sauce from the bowl.
- Wine Pairing: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc complements the sauce beautifully. For a non-alcoholic option, a sparkling elderflower pressé is a refreshing choice.
Frequently Asked Questions
Creamy Chicken Pasta Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to the package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta and set it aside.
- Prepare and Sear the Chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a plate.
- Sauté the Aromatics: Reduce the heat to medium and add the butter to the same pan. Once melted, add the finely diced shallots and cook for 3-4 minutes, stirring occasionally, until they have softened and become translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant. What works best for me is to constantly stir the garlic to ensure it doesn't catch and burn.
- Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom – this is where so much flavour is hiding! Let the liquid bubble and reduce by about half, which should take 1-2 minutes.
- Build the Cream Sauce: Reduce the heat to low. Pour in the double cream and chicken stock, then whisk in the Dijon mustard. Let the sauce gently simmer for 3-4 minutes to thicken slightly. Be careful not to let it boil vigorously.
- Combine and Finish: Stir the grated Parmesan cheese into the sauce until it has melted and the sauce is smooth and velvety. Return the cooked chicken and any accumulated juices back to the pan. Add the drained pasta to the sauce.
- Emulsify and Serve: Toss everything together gently until the pasta and chicken are thoroughly coated in the creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta beautifully. Season with more salt and pepper if needed. Stir through the chopped fresh parsley, serve immediately with an extra grating of Parmesan on top.
Notes
I truly hope you enjoy making this creamy chicken pasta as much as my family and I enjoy eating it. It’s a recipe born from a love of simple, high-quality ingredients coming together to create something special. Give it a go, and please let me know how it turns out for you in the comments below. Happy cooking!
All my best,
Ashley Rivera
