Name: Chicken Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound boneless skinless chicken breasts, thinly sliced; 10-12 ounces short pasta (penne, rotini, rigatoni, or fusilli); 1 tablespoon olive oil; 1 tablespoon butter; 4 cloves garlic, minced; 1 small yellow onion, finely chopped; 1 teaspoon Italian seasoning; 1 teaspoon dried basil or dried oregano; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/4-1/2 teaspoon red pepper flakes; 1/2 teaspoon smoked paprika or sweet paprika; 1 1/2 cups low-sodium chicken broth; 1 cup heavy cream; 3/4-1 cup freshly grated Parmesan cheese; 2 tablespoons cream cheese; 1 tablespoon tomato paste; 1-1 1/2 cups baby spinach, roughly chopped; 1/2 cup sun-dried tomatoes in oil, drained and sliced, or 1 cup cherry tomatoes, halved; 2 tablespoons fresh parsley or basil, chopped, for garnish

Chicken Pasta Recipe tastes creamy, garlicky, and a little bit cheesy, with juicy bites of chicken tucked into every forkful of tender pasta. It works perfectly for busy weeknights or casual date nights, and you can have it on the table in about 35 minutes. I first cooked a version of this in my tiny college apartment, and it still feels like a hug in a bowl.

Why You Should Try This Chicken Pasta Recipe

This Chicken Pasta Recipe gives you restaurant-level comfort with simple, weeknight ingredients. The sauce clings to every noodle, the chicken stays juicy, and the garlic-parmesan flavor hits that cozy, familiar spot.

You cook everything in one large pan, so cleanup stays easy and stress stays low. The recipe also welcomes tweaks, so you can adjust spice, veggies, and richness to match your mood.

“This Chicken Pasta Recipe tastes like something from a nice Italian spot, but I pulled it off on a Tuesday with one pan and zero stress. ★★★★★”

Ingredients You’ll Need

Chicken and Pasta

1 pound boneless skinless chicken breasts, thinly sliced
- You can use chicken thighs if you like richer flavor.
10 to 12 ounces short pasta (penne, rotini, rigatoni, or fusilli)
- Use whole wheat pasta for extra fiber or gluten-free pasta if needed.
1 tablespoon olive oil
1 tablespoon butter (salted or unsalted both work)

Aromatics and Seasoning

4 cloves garlic, minced
1 small yellow onion, finely chopped
1 teaspoon Italian seasoning
1 teaspoon dried basil or dried oregano
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ to ½ teaspoon red pepper flakes (optional, for a little heat)
½ teaspoon smoked paprika or sweet paprika

Sauce Ingredients

1 ½ cups low-sodium chicken broth
- Boxed broth works great; use bouillon plus water if that sits in your pantry.
1 cup heavy cream
- Swap with half-and-half for a lighter version, or use ¾ cup milk plus ¼ cup cream cheese for extra tang.
¾ to 1 cup freshly grated Parmesan cheese
- Use a block and grate it; pre-shredded cheese often clumps in sauces.
2 tablespoons cream cheese (optional, for extra creaminess)
1 tablespoon tomato paste (optional, for a blush-style sauce)

Veggies and Add-ins

1 to 1 ½ cups baby spinach, roughly chopped
½ cup sun-dried tomatoes in oil, drained and sliced, or 1 cup cherry tomatoes, halved
2 tablespoons chopped fresh parsley or basil for garnish

Pantry Shortcuts and Substitutions

Use rotisserie chicken or leftover grilled chicken to skip the raw chicken step.
Use frozen chopped onions and frozen spinach if you want to save time.
Use jarred minced garlic if you do not want to chop fresh cloves.

Equipment

Large deep skillet or sauté pan (12 inches) or a wide Dutch oven
Cutting board and sharp knife
Tongs or a spatula
Wooden spoon
Measuring cups and spoons
Colander for draining pasta

Tips & Tricks

Slice chicken into thin strips so it cooks quickly and stays tender.
Pat chicken dry with paper towels so it browns nicely instead of steaming.
Salt the pasta water generously so the noodles carry flavor into the sauce.
Cook pasta just to al dente; it finishes in the sauce and soaks up flavor.
Grate Parmesan from a block so it melts smoothly and avoids grainy sauce.
Add cream off the direct high heat to prevent curdling.
Keep some pasta water on hand to thin the sauce if it thickens too much.
Taste and adjust salt and pepper at the end, since Parmesan and broth both add salt.
Stir spinach in at the very end so it stays bright and tender, not mushy.
Use a nonstick or well-seasoned pan if cheese tends to stick on you.

How to Make Chicken Pasta Recipe

Step 1: Cook the Pasta

Bring a large pot of water to a boil and salt it generously.
Add the pasta and cook until al dente, usually 1 to 2 minutes less than the package suggests.
Scoop out 1 cup of the starchy pasta water and set it aside, then drain the pasta.

Step 2: Season and Sear the Chicken

While the pasta cooks, place the sliced chicken in a bowl.
Season it with salt, pepper, paprika, and half of the Italian seasoning and toss to coat.
Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and starts to foam.
Add the chicken in a single layer and cook 3 to 4 minutes per side until the pieces turn golden and the centers turn opaque.
Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Sauté the Aromatics

Lower the heat to medium and add the chopped onion to the same skillet.
Cook the onion 3 to 4 minutes until it softens and turns lightly golden.
Add the minced garlic, remaining Italian seasoning, dried basil or oregano, and red pepper flakes.
Stir and cook about 30 to 60 seconds until the garlic smells fragrant.

Step 4: Build the Sauce Base

Stir in the tomato paste if you use it and cook 1 minute to deepen the flavor.
Pour in the chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon.
Bring the mixture to a gentle simmer and let it bubble for 2 to 3 minutes so it reduces slightly.

Step 5: Add Cream and Cheese

Lower the heat to medium-low and pour in the heavy cream.
Stir and let the sauce heat until it just starts to steam, but do not let it boil hard.
Add the cream cheese if you use it and stir until it melts into the sauce.
Sprinkle in the Parmesan cheese a handful at a time, stirring between each addition until it melts and the sauce turns smooth and silky.
If the sauce looks too thick, stir in a splash of reserved pasta water until it reaches your ideal consistency.

Step 6: Combine Pasta, Chicken, and Veggies

Add the cooked chicken and any juices from the plate back into the skillet.
Toss to coat the chicken in the sauce and let it simmer 2 minutes so the flavors mingle.
Add the drained pasta to the skillet and toss everything together until the noodles soak up the sauce.
Stir in the sun-dried tomatoes or cherry tomatoes.
Add the chopped spinach and stir until it just wilts into the hot pasta.

Step 7: Taste and Finish

Taste the Chicken Pasta Recipe and adjust salt, pepper, and red pepper flakes as needed.
If the sauce thickens while it sits, loosen it with another splash of pasta water or a bit of broth.
Sprinkle chopped fresh parsley or basil over the top.
Serve hot, with extra Parmesan on the side for anyone who lives a “more cheese, more joy” lifestyle.

What to Serve with Chicken Pasta Recipe

This Chicken Pasta Recipe pairs nicely with a simple green salad tossed in a light vinaigrette. You can add garlic bread, breadsticks, or warm crusty rolls to soak up the extra sauce. Steamed broccoli, roasted green beans, or a quick side of sautéed zucchini also balance the richness of the dish. For drinks, serve sparkling water with lemon, iced tea, or a fruity mocktail.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, and stir often.
You can freeze portions in freezer-safe containers for up to 2 months, though the sauce may thicken slightly after thawing.
Thaw frozen pasta overnight in the fridge, then reheat on the stovetop or in the microwave in short bursts, stirring and adding a little liquid as needed.