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This creamy Italian chicken pasta is what I throw together when the day’s been wild and everyone wants something cozy but I still want to make it feel a bit fancy. Juicy chicken, silky sauce, and big bites of pasta always vanish super fast, especially when we sit down as a family.
The first time I tossed this together it was just to use up leftover chicken. Now my husband requests it every week and my kids actually cheer when they see creamy pasta hit the table.
Dreamy Ingredients
- Fresh parsley: brightens things up at the end—flat-leaf is bold and looks best
- Sea salt and black pepper: layer it on—it makes all the flavors pop
- Shredded Parmesan: creamy, nutty, and really brings everything together (fresh is best)
- Italian seasoning: a classic blend—think oregano, basil, thyme, and rosemary for that warm herby kick
- Low-sodium chicken broth: keeps things light (skip the salt overload)
- Heavy cream: makes the sauce dreamy and thick (get the pure stuff if you can)
- Minced garlic: gives the sauce tons of warmth and punch—fresh is zingier than jarred
- Pasta: penne works great but any short shape will do, just check it’s got semolina and water only
- Olive oil: get your chicken golden and tasty—extra virgin is extra flavor
- Chicken breasts or thighs, boneless and skinless: tender and quick to cook, just grab the freshest for melt-in-your-mouth bites
Simple Steps
- Get Ready to Serve:
- Let it all simmer just a couple minutes until everything’s hot and the sauce looks shiny then dish up and sprinkle with fresh chopped parsley. Eat right away for the best flavor.
- Mix Everything Together:
- Drop your chicken and the tasty juice back in, add your pasta too, and toss in Parmesan. Grab your tongs and give it all a good mix so every piece is coated and gooey. Check the seasoning and tweak salt or pepper if you need.
- Make the Cream Sauce:
- Turn the heat to medium so your garlic won’t burn, then toss in the garlic and stir until you catch that great smell. Add cream and chicken broth, making sure to scrape up all the good bits. Shake in Italian seasoning and let it gently bubble to thicken up a little.
- Brown the Chicken:
- Warm up olive oil in a large pan on medium-high. Toss in the chopped chicken, season with salt and pepper, and let it sear without moving for a few minutes. Once it’s golden underneath, give it a stir. Cook through (about 6–8 min), then scoop chicken onto a clean plate.
- Boil the Pasta:
- Fill a big pot with water, salt it well, and get it boiling. Toss in the pasta, give it a good stir, and cook until it’s just a bit firm (check the box for timing). Drain and keep aside so it doesn't overcook.
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Parmesan is my go-to for big flavor—it really makes everything pop. My youngest always giggles and asks for another scoop of cheese for her bowl.
Best Ways to Store
Let leftovers cool off, then seal them in a container and stash them in the fridge for up to three days. Sauce might get thicker, so just splash in a little milk or broth while you warm it back up and give it a good stir to bring back the creaminess.
Easy Ingredient Swaps
Skip the chicken and double up on veggies like spinach, bell peppers, even mushrooms for a vegetarian dinner. Or swap heavy cream for half and half if you want something a little lighter—the sauce won’t be quite as rich but still tasty.
Serving Ideas
This pasta goes awesome with garlicky bread and a crisp salad tossed with lemon dressing. If I’m feeling hungry, I’ll throw in roasted cherry tomatoes or some steamed broccoli too.
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Where This Dish Comes From
These creamy chicken pastas get their style from Northern Italy’s rich sauces, but folks in the US made them weeknight-friendly. Using cream was a classic move by Italian American families—always aiming for comfort and sharing plenty at mealtime.
Common Questions
- → Can I use chicken thighs instead of breasts?
Sure thing, boneless thigh meat is totally fine, and actually turns out a little richer and more tender.
- → What pasta shapes work best with the sauce?
Penne and fettuccine are great for scooping up the sauce, but even spaghetti—or whatever you have—works just fine.
- → How do I make this dish vegetarian?
Skip the chicken and toss in veggies like mushrooms, bell pepper, or some spinach to make it hearty without any meat.
- → Can leftovers be stored and reheated?
Just pop any extras in a sealed container in the fridge—they’ll keep about three days. Warm them back up gently on the stove or give them a quick zap in the microwave.
- → How can I make the sauce thicker?
Let it bubble a bit longer if it’s too thin, or simply throw in a handful more Parmesan for a creamier vibe.