If you’ve been dreaming of a cozy, comforting dinner that feels restaurant-special but comes together easily at home, The Best Creamy Chicken and Pasta is your new weeknight hero. Bursting with juicy, flavorful chicken, a luscious garlic cream sauce, and a generous dusting of fresh parmesan, this dish wins hearts—fast.
Why You’ll Love This Recipe
- Creamiest Sauce Ever: The combination of heavy cream and parmesan melts together for an irresistibly silky, cheesy sauce you’ll want to eat by the spoonful.
- Big Bold Flavors: Smoked paprika, garlic, and chili flakes dial up the flavor—each bite is savory, gently spicy, and deeply satisfying.
- Super Speedy: This recipe comes together in just about 35 minutes, perfect for when you want something special but don’t want to fuss for hours.
- Total Crowd-Pleaser: Both kids and grownups crave this—picky eaters included—making it just right for family dinners or dinner parties alike.
Ingredients You’ll Need
One of my favorite things about making The Best Creamy Chicken and Pasta is how every simple ingredient truly matters. Together, they create the ultimate balance of richness, spice, and freshness that makes this dish unforgettable.
- 1 large chicken breast, butterflied: This gives you juicy, quick-cooking pieces that soak up all the marinade flavor.
- Salt & pepper: The essential base seasoning for both chicken and sauce.
- Smoked paprika, garlic powder, dried parsley, and chili flakes (for marinade): This blend gives the chicken color, warmth, and a kick of smoky-spicy depth.
- Olive oil & butter: Olive oil adds lightness to the marinade, while butter creates a golden, flavorful sear and silky sauce foundation.
- Onion & garlic: Diced onion and lots of fresh garlic start the sauce with irresistible savory sweetness (don’t skimp on the garlic!).
- Heavy cream: The secret to that rich, melt-in-your-mouth sauce—go for full-fat for the dreamiest texture.
- Flour slurry (all-purpose flour + cold water): Just a splash thickens the sauce, giving it luxurious body without weighing it down.
- Fresh parsley: For vibrant color and an herby pop that balances the richness.
- Fusilli pasta: Those spiral grooves collect the creamy sauce beautifully—though any short pasta works in a pinch.
- More smoked paprika, garlic powder, and chili flakes (for sauce): Layering spices keeps flavors bold from first bite to last.
- Freshly grated parmesan: Stirred in at the end for that signature salty, creamy finish—don’t swap for the shelf-stable stuff, if you can help it.
Variations
Part of the magic of The Best Creamy Chicken and Pasta is how effortlessly you can make it your own. With just a few swaps, this crowd-pleaser suits every palate or pantry situation—so have fun experimenting!
- Swap the Protein: Try sliced Italian sausage, shrimp, or even roasted veggies for a totally different (yet still creamy) spin.
- Make it Low-Carb: Serve the sauce over spiralized zucchini or roasted spaghetti squash instead of pasta.
- Add More Veggies: Toss in baby spinach, roasted red peppers, or mushrooms to amp up color, flavor, and nutrients.
- Lighter Cream Sauce: Substitute half-and-half or evaporated milk for the heavy cream for a slightly lighter (but still delicious) version.
- Extra Heat: Up the chili flakes or even stir in a pinch of cayenne if you crave more of a spicy kick!
How to Make The Best Creamy Chicken and Pasta
Step 1: Marinate the Chicken
Start by seasoning your butterflied chicken breast with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. A drizzle of olive oil helps the spices adhere and infuses moisture. Let it sit for about 10 minutes—the perfect amount of time to soak in those bold flavors without over-complicating dinner prep.
Step 2: Sear the Chicken
Heat a tablespoon of butter in a skillet over medium heat. Once it’s bubbly and fragrant, add your marinated chicken. Sear for 4–5 minutes on each side, letting it develop a deeply golden crust. When it’s cooked through, remove the chicken to rest; this way, it stays juicy and tender when sliced later.
Step 3: Build the Sauce Base
In the same pan, melt 2 tablespoons of butter—that browned, slightly nutty base is packed with flavor from the chicken. Toss in your diced onion and minced garlic, sautéing until the onion softens and everything smells downright irresistible. The garlic will perfume your kitchen and set the stage for the creamy sauce to come.
Step 4: Thicken the Creamy Sauce
Pour in the heavy cream and bring everything up to a gentle simmer. Stir in the flour-water slurry—this is your shortcut to a perfectly thick sauce that clings to every pasta spiral. Let it bubble for a few minutes until it achieves a rich, glossy consistency that signals comfort food perfection.
Step 5: Infuse with Flavor
Sprinkle in the remaining smoked paprika, garlic powder, chili flakes, and a handful of chopped parsley. Don’t rush this step; stirring and simmering a few more minutes really lets the flavors bloom and meld into something crave-worthy.
Step 6: Prepare the Pasta
While your sauce simmers, cook your fusilli pasta in well-salted boiling water until al dente. Drain it, but don’t rinse—those little ridges are ready to grab onto every drop of the creamy sauce, just as they should.
Step 7: Bring it All Together
Add the drained pasta to your skillet, tossing thoroughly so every spiral is coated in that dreamy sauce. Stir in the freshly grated parmesan until melted and creamy. This is what transforms The Best Creamy Chicken and Pasta into comfort food bliss!
Step 8: Serve with Chicken
Slice the rested chicken and arrange it generously over the saucy pasta. Don’t forget a final sprinkle of extra parsley and parmesan before serving—a finishing touch that makes the whole dish sing!
Pro Tips for Making The Best Creamy Chicken and Pasta
- Marinate, Even Briefly: Don’t skip the 10-minute marinade for the chicken—this quick step makes a huge difference in how flavorful and juicy the final dish is.
- Browned Butter Perfection: Let your butter get slightly golden before sautéing onions and garlic; the nutty aroma adds so much depth to the sauce base.
- Don’t Overcook the Pasta: Undercook your fusilli by just a minute—the pasta will finish cooking in the sauce, soaking up all that flavor and achieving perfect tenderness.
- Always Grate Fresh Parmesan: Freshly grated parm melts better, giving you that luxurious, silky finish that pre-grated cheese just can’t achieve.
How to Serve The Best Creamy Chicken and Pasta
Garnishes
For that restaurant-style flourish, I love topping The Best Creamy Chicken and Pasta with a shower of chopped fresh parsley and a final snowfall of extra parmesan. Cracked black pepper or a pinch of chili flakes add pop and color if you want a little extra flair at the table.
Side Dishes
This dish shines as a complete meal, but it’s incredible alongside a crisp green salad with lemon vinaigrette or some blistered broccolini. And honestly, a slice of warm, crusty bread to swipe up every bit of creamy sauce is non-negotiable in my kitchen!
Creative Ways to Present
Want to really wow? Swirl the saucy pasta into shallow bowls, topping each with sliced chicken and a drizzle of good olive oil. Or try serving family-style on a big platter, letting everyone help themselves for a relaxed, inviting vibe. Mini skillets or ramekins also make for fun individual presentations at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftovers of The Best Creamy Chicken and Pasta keep beautifully! Store any extras in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills, making for an even more indulgent lunch or dinner the next day.
Freezing
You can freeze this dish, though the cream sauce may separate slightly upon thawing. To freeze, cool completely and store in freezer-safe containers for up to one month. Stir well after reheating to restore creaminess—sometimes adding a splash of cream helps bring it back together.
Reheating
Gently reheat servings on the stovetop or in the microwave, adding a splash of milk or cream if the sauce has thickened too much. Stir frequently so everything heats evenly and the creamy texture returns. Finish with an extra sprinkle of parmesan for best results!
FAQs
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Can I use chicken thighs instead of chicken breast?
Absolutely! Boneless, skinless chicken thighs work wonderfully in The Best Creamy Chicken and Pasta. They turn out especially juicy and flavorful, just cook them thoroughly before slicing and serving over the pasta.
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Is it possible to make this pasta gluten-free?
Yes! Simply swap in your favorite gluten-free fusilli or penne, and use a gluten-free flour blend for the slurry. The flavors and creamy texture stay just as delicious.
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What should I do if my sauce turns out too thick?
If your sauce thickens up more than you’d like, just add a splash of milk, cream, or even reserved pasta cooking water. Stir gently over low heat until silky and smooth—that’s the beauty of homemade creamy pasta!
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Can I prepare The Best Creamy Chicken and Pasta ahead of time?
You can! The sauce and chicken can be cooked a day ahead and stored in the fridge. When ready to serve, gently reheat and toss with freshly cooked pasta for a meal that tastes just-made.
Final Thoughts
I can’t wait for you to taste The Best Creamy Chicken and Pasta—truly a dish worth sharing with those you love. Whether it’s a simple family dinner or a special night in, this creamy, cheesy, flavor-packed meal always brings comfort and joy. Give it a try and let it become your new favorite, too!
Print
The Best Creamy Chicken and Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Indulge in this delectable and creamy chicken and pasta dish that will surely become a family favorite. Tender marinated chicken paired with a rich and flavorful pasta sauce, all brought together with a generous helping of Parmesan cheese.
Ingredients
For the Chicken Marinade:
- 1 large chicken breast, butterflied
- Salt & pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon chili flakes
- 1/2 tablespoon olive oil
- 1 tablespoon butter for cooking
For the Pasta Sauce:
- 2 tablespoons butter
- 1 onion, diced
- 8 garlic cloves, minced
- 2 cups heavy cream
- 1 tablespoon flour mixed with 2 tablespoons water (flour slurry)
- Handful of fresh parsley, chopped
- 8 oz cooked Fusilli Pasta
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon chili flakes
- 1 cup freshly grated Parmesan cheese
Instructions
- Marinate the Chicken: Season the butterflied chicken breast with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and let it marinate for 10 minutes.
- Cook the Chicken: Heat 1 tablespoon butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden and fully cooked. Remove and set aside to rest before slicing.
- Make the Sauce: In the same pan, melt 2 tablespoons butter. Add diced onion and minced garlic. Sauté until softened. Pour in the heavy cream and add the flour slurry. Simmer for 2-3 minutes until slightly thickened.
- Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and parsley. Let the sauce bubble gently.
- Cook the Pasta: Cook Fusilli Pasta in salted boiling water until al dente. Drain and set aside.
- Bring it Together: Add the cooked pasta to the sauce. Stir in Parmesan cheese until melted. Top with sliced chicken and garnish with parsley and extra Parmesan.
