Name: Creamy Italian Chicken Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound boneless skinless chicken breasts, thinly sliced into strips; 10-12 ounces pasta such as penne, rigatoni, or fettuccine; 1 tablespoon olive oil; 1 tablespoon butter; 1 teaspoon kosher salt; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked or sweet paprika; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 3 cloves garlic, minced; 1/2 cup sun dried tomatoes in oil, drained and sliced; 1 1/2 cups heavy cream; 1/2 cup low sodium chicken broth; 3/4 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon salt, more to taste; 1/4 teaspoon black pepper; 1-2 cups fresh baby spinach, loosely packed; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh basil or parsley, for serving; 1 cup sliced mushrooms; 1/2 cup canned petite diced tomatoes, drained; 1/4 cup cream cheese, softened

Creamy Italian Chicken Pasta Recipe tastes like Alfredo and Tuscan chicken had a very delicious baby, and it works perfectly for busy weeknights or at-home date nights in about 35 minutes. This recipe suits beginner cooks who want something impressive without juggling 14 pans or fancy techniques. I first made a version of this in my tiny college apartment kitchen, and my roommates still text me for the recipe.

Why Make This Creamy Italian Chicken Pasta Recipe at Home

You control the creaminess, the garlic level, and how much seasoning goes on the chicken. Restaurant versions often taste salty or heavy, while this one tastes rich but still balanced and bright from tomatoes and herbs.

You also cook everything in one large skillet plus a pot for pasta, so cleanup stays pretty painless. Leftovers reheat beautifully, so you get a great lunch the next day without sad, dry chicken.

My whole family licked their plates clean and asked when I would make this Creamy Italian Chicken Pasta Recipe again ★★★★★

Ingredients You Need

Here is everything you need for this Creamy Italian Chicken Pasta Recipe, with notes and easy swaps.

Chicken and pasta

1 pound boneless skinless chicken breasts, thinly sliced into strips
- Use chicken thighs if you want extra juicy meat.
10 to 12 ounces pasta, such as penne, rigatoni, or fettuccine
- Short pasta holds the sauce in every nook, but any shape works.
1 tablespoon olive oil
1 tablespoon butter

Seasoning for chicken

1 teaspoon kosher salt
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
½ teaspoon black pepper
¼ teaspoon red pepper flakes, optional for a little heat

Creamy Italian sauce

3 cloves garlic, minced
½ cup sun dried tomatoes in oil, drained and sliced
- Jarred sun dried tomatoes from brands like DeLallo or Trader Joe’s work great.
1 ½ cups heavy cream
- Use half and half for a lighter version, but the sauce thickens less.
½ cup low sodium chicken broth
- Use bouillon paste and water as a pantry shortcut.
¾ cup freshly grated Parmesan cheese
- Use a block and grate it yourself so the sauce stays smooth.
1 teaspoon Italian seasoning
½ teaspoon salt, more to taste
¼ teaspoon black pepper
1 to 2 cups fresh baby spinach, loosely packed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh basil or parsley, for serving

Optional add ins

1 cup sliced mushrooms
½ cup canned petite diced tomatoes, drained
¼ cup cream cheese, softened, for extra thick sauce

Equipment list

Large pot for boiling pasta
Large deep skillet or sauté pan
Tongs or spatula
Wooden spoon
Measuring cups and spoons
Cutting board and sharp knife
Microplane or grater for Parmesan

Tips & Mistakes

Salt the pasta water generously so the pasta carries flavor into the sauce.
Slice chicken into even strips so everything cooks at the same speed.
Pat chicken dry before seasoning so it browns nicely instead of steaming.
Brown the chicken in a single layer and avoid crowding the pan to keep good color and flavor.
Use freshly grated Parmesan and skip the green can so the sauce stays smooth and creamy.
Keep the heat at medium or medium low after adding cream so it does not scorch.
Add spinach at the end so it wilts gently and keeps a nice color.
Reserve a cup of pasta water before draining in case you want to thin the sauce.
Taste and adjust salt and acid with a squeeze of lemon at the end so the dish does not taste flat.
Store leftovers promptly and avoid reheating on high heat so the sauce does not separate.

How to Make Creamy Italian Chicken Pasta Recipe

Step 1: Cook the pasta

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

Step 2: Season the chicken

Pat the chicken dry with paper towels. In a bowl, toss chicken strips with salt, Italian seasoning, garlic powder, onion powder, paprika, black pepper, and red pepper flakes. Coat every piece evenly.

Step 3: Sear the chicken

Heat olive oil and butter in a large skillet over medium high heat. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Transfer the chicken to a plate and keep it warm.

Step 4: Build the flavor base

Turn the heat down to medium. In the same skillet, add garlic and sauté 30 seconds until fragrant, then add sun dried tomatoes and stir. If you use mushrooms, add them now and cook 3 to 4 minutes until they soften and brown slightly.

Step 5: Make the creamy Italian sauce

Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream and Italian seasoning, then bring the mixture to a gentle simmer. Let it bubble softly for 3 to 5 minutes until it thickens slightly.

Step 6: Add cheese and adjust

Lower the heat to medium low. Stir in Parmesan a small handful at a time until it melts and the sauce turns smooth and glossy. Taste and add salt, pepper, and lemon juice to balance the richness.

Step 7: Add chicken, spinach, and pasta

Return the cooked chicken and any juices to the skillet and stir to coat in the sauce. Add spinach and let it wilt for 1 to 2 minutes. Add the cooked pasta and toss everything together, using a splash of pasta water if you want a looser sauce.

Step 8: Finish and serve

Sprinkle fresh basil or parsley over the top. Give everything one last toss so herbs, chicken, and pasta mingle with the creamy Italian sauce. Serve hot with extra Parmesan on the side.

Variations I've Tried

I swap the chicken for Italian turkey sausage sometimes and slice it into coins for a slightly lighter but still hearty pasta. I also tried a veggie version with mushrooms, zucchini, and extra spinach, and it tasted rich enough that no one missed the meat. When I want more protein, I stir in a can of drained chickpeas along with the pasta, which thickens the sauce a bit and adds nice texture.

I also tested a lighter version with half and half instead of heavy cream and a smaller amount of Parmesan. That version still tasted creamy, but the sauce stayed a bit thinner, so I used less pasta water. My kids love a cheesy version, so I add a little cream cheese and let it melt into the sauce for extra thickness and tang.

How to Serve Creamy Italian Chicken Pasta Recipe

Serve this Creamy Italian Chicken Pasta Recipe in warm bowls so the sauce stays silky and comforting. Add a simple side salad with crisp lettuce, cucumbers, and a bright Italian style dressing to cut through the richness. Garlic bread or toasted ciabatta works great to scoop up every last bit of sauce. Pair it with sparkling water, iced tea, or lemonade for a fresh and family friendly meal.

How to store

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Freeze portions in freezer safe containers for up to 2 months, and label them with the date.
Reheat gently on the stove over low to medium heat with a splash of milk or broth, and stir often until the sauce turns creamy again.
Reheat in the microwave in short bursts, stirring between each burst, and add a spoonful of liquid if the pasta looks dry.