Pin It There's something about a weeknight when you're standing in the kitchen with barely thirty minutes before hunger wins that makes you reach for this chicken pasta. I discovered it one Thursday when I had chicken thawing, a box of penne, and absolutely zero energy for anything complicated. The smell of garlic hitting hot butter is what pulled my roommate out of the living room—and by the time the Parmesan melted into that cream, we both knew this was becoming regular rotation.
I made this for my partner's study group once, tripled the batch without thinking, and watched five tired grad students actually stop arguing about their thesis to compliment the food. That's when I realized this dish has a quiet power—it doesn't need to be fussy to feel like someone cared enough to cook.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces means they cook fast and distribute evenly through the pasta—no waiting around for thick cuts to finish.
- Penne or rotini: The shapes trap sauce beautifully, and they hold up to simmering directly in the broth without turning mushy if you watch the clock.
- Parmesan cheese: Freshly grated is non-negotiable; the pre-grated stuff has anti-caking agents that make the sauce grainy instead of silky.
- Heavy cream: This transforms the broth into something luxurious without overwhelming the garlic and herbs.
- Butter: Unsalted gives you control over the final saltiness and adds richness that oil alone can't match.
- Garlic: Four cloves minced fine means it dissolves into the sauce rather than leaving harsh chunks—I learned this by doing it wrong once.
- Onion: Finely chopped so it softens quickly and adds sweetness without texture.
- Fresh parsley: A sprinkle at the end wakes everything up with brightness you didn't know you were missing.
- Chicken broth: Low-sodium lets you adjust seasoning yourself instead of fighting saltiness.
- Italian seasoning: This is your flavor shortcut—it brings the whole dish together with herbs that would take separate jars to recreate.
- Red pepper flakes: Optional, but a small pinch gives warmth that rounds out the richness.
- Olive oil: Just enough to prevent sticking and start building flavor.
Instructions
- Get everything sizzling:
- Heat olive oil and butter over medium-high heat until the butter foams and you can smell the nuttiness. This takes maybe a minute, but don't skip the smell—it's when you know the pan is ready.
- Cook the chicken until golden:
- Toss in your bite-sized pieces with salt, pepper, and half the Italian seasoning. You want edges that are caramelized and the meat cooked through in about 4 to 5 minutes; resist the urge to move it around constantly or it won't brown properly. Pull it out to a plate once it's done.
- Build the flavor base:
- In that same pan with all the browned bits clinging to it, add your finely chopped onion and let it soften for 2 minutes, then add the minced garlic and cook for just 1 minute. You're looking for fragrant, not brown.
- Simmer the pasta in broth:
- Pour in the chicken broth and bring it to a proper boil—you'll see rolling bubbles and steam. Stir in the uncooked pasta, drop the heat to medium, and let it simmer uncovered for about 10 to 12 minutes, stirring occasionally so nothing sticks to the bottom.
- Turn it creamy:
- When the pasta is tender and most of the liquid has been absorbed, turn the heat down to low and pour in the heavy cream. Stir it gently, then rain in the Parmesan cheese while stirring—it should melt smoothly into something that coats the back of a spoon.
- Bring the chicken back home:
- Return the cooked chicken to the skillet, toss everything together so each piece gets coated, and let it warm through for a minute or two.
- Finish with brightness:
- Stir in the fresh parsley, taste everything, and adjust salt, pepper, and red pepper flakes to your preference. If it feels thick, loosen it with a splash of pasta water.
- Serve while it's hot:
- Plate it up with an extra sprinkle of Parmesan and fresh parsley on top, and eat it before it cools down.
Pin It The first time someone asked for the recipe, I almost didn't want to share it because it felt like a small secret—something I made on nights when I needed comfort but didn't have the energy to give it. Now I realize the real magic is that it's simple enough to make again and again without it ever feeling boring.
Timing Is Everything
The entire dish comes together in thirty minutes because nothing needs long, slow cooking. Your chicken cooks while you chop, the pasta simmers in broth instead of waiting in a separate pot, and the cream melts in seconds. I used to overthink recipes and think quick meant sacrificing flavor, but this one proves that speed and taste aren't enemies if you build layers right—the browned chicken, the fragrant garlic, the pasta water that becomes part of the sauce.
Room to Play
While this dish is perfect as written, it's also forgiving enough to bend. I've stirred in a cup of baby spinach with the onions when I had it, and it wilted into the sauce beautifully. Sliced mushrooms work the same way, adding earthiness without changing the core of what makes this comforting. You can swap half-and-half for cream if you want something lighter, though you'll notice the sauce is less rich. Some nights I add a small pinch of nutmeg to the cream before stirring it in—it whispers in the background and makes people wonder what they're tasting without being able to name it.
Making It Your Own
The beauty of this recipe is that it gives you a solid foundation without locking you into one way of doing things. I've made it with rotini when penne was sold out, and the different shape held the sauce just as well. A squeeze of fresh lemon juice right before serving wakes up the richness if the cream feels too heavy. Red pepper flakes are optional, but I've found even people who don't like spicy food respond to a gentle warmth at the end.
- Taste as you go and don't be shy about adjusting seasoning—what works for one palate might need tweaking for another.
- If your sauce breaks or looks grainy, turn off the heat immediately and whisk in a tablespoon of cold water or cream to bring it back together.
- Leftover pasta keeps in the fridge for three days and actually gets better as the flavors meld, though it might need a splash of cream or broth to loosen it when you reheat it gently.
Pin It This chicken pasta lives on my weeknight rotation because it never feels like a shortcut, even though it absolutely is one. It's the kind of dish that reminds you that simple, done well, is always enough.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, penne or rotini work best, but any short pasta shape can be used to hold the sauce well.
- → How do I know when the chicken is fully cooked?
Chicken should be golden brown and reach an internal temperature of 165°F (74°C) for safe consumption.
- → Can I add vegetables to this dish?
Absolutely, baby spinach or sliced mushrooms can be added with the onions for extra flavor and nutrition.
- → What can I substitute for heavy cream?
Half-and-half can be used for a lighter version, though the sauce may be less rich.
- → Is it necessary to use chicken broth?
Chicken broth adds depth of flavor, but vegetable broth could be a suitable alternative for a different taste.
- → How can I make this dish gluten-free?
Use gluten-free pasta and ensure the broth and cheese used are gluten-free certified.