Creamy, juicy, and deeply comforting, this Rich Italian Chicken Pasta in Creamy Sauce is the kind of meal that turns ordinary weeknights into cozy dinner highlights. Imagine tender slices of seared chicken tossed with al dente pasta and a velvety Parmesan cream that clings to every bite — pure comfort with an elegant twist. Fun fact: creamy pasta dishes like this were popularized in home kitchens as a quicker, lighter take on rich restaurant sauces during the mid-20th century. This version is special because it keeps things simple without skimping on flavor.
It’s quick to prepare, kid-friendly, and perfect for busy families who want something satisfying without hours of fuss. If you enjoyed our hearty tomato-based chicken pasta, you’ll love how this one leans into a silky, cheesy sauce instead. Get ready — your kitchen is about to smell amazing.
What is Rich Italian Chicken Pasta in Creamy Sauce?
What makes this dish “Rich Italian Chicken Pasta in Creamy Sauce”? Isn’t it essentially chicken and pasta with a decadently creamy sauce? Yes — but it’s the balance of textures and flavors that earns the name. Think golden-browned chicken, a garlic-scented cream base, a sprinkle of Parmesan, and fragrant dried basil — that’s a little Italian charm in every forkful. Why call it “rich”? Because the sauce is luxuriously silky and satisfying.
Could a simple skillet dinner really bring such joy? Absolutely — after all, “the way to a man’s heart is through his stomach.” Whether you’re feeding a crowd or cooking for two, this dish has a way of becoming an instant favorite. Try it and see why the name sticks.
Why You’ll Love This
- Creamy, comforting highlight: The sauce is velvety and coats the pasta and chicken perfectly, giving every bite a luxurious mouthfeel that feels indulgent but homey.
- Budget-friendly and efficient: Making this at home is far cheaper than ordering takeout, and the ingredients are pantry-friendly — cream, Parmesan, pasta, and a couple of chicken breasts.
- Flavor and texture lovers’ dream: You get a savory blend of garlic, onion, and Parmesan with a hint of basil and fresh parsley on top for color and brightness. If you liked our tomato-centric chicken pasta, this recipe offers a creamier, more decadent alternative worth trying.
Give it a go tonight — your family will thank you.
How to Make
Quick Overview
This recipe is straightforward and ideal for cooks of any skill level. Prep is minimal — slice the chicken, cook the pasta, then build the sauce in one skillet. The standout element is the creamy Parmesan sauce that comes together quickly and clings to the pasta for a satisfying finish. Expect about 10 minutes of prep and 15–20 minutes of cooking for a total time of roughly 25–30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 8 oz pasta (penne or fettuccine), uncooked
- 2 tbsp olive oil
- 1 small onion, chopped finely
- 3 cloves garlic, minced
- 1 cup heavy cream, room temperature
- 1/2 cup grated Parmesan cheese, freshly grated if possible
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish, chopped
Directions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water in case you need to thin the sauce.
- Season the chicken: Pat the 2 boneless, skinless chicken breasts dry and slice into 1/2-inch strips. Season both sides with salt, pepper, and 1 teaspoon dried basil.
- Brown the chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the sliced chicken in a single layer and cook without moving too much until browned, about 3–4 minutes per side, until cooked through (internal temperature 165°F / 74°C) and nicely caramelized. Remove the chicken from the skillet and set aside on a plate.
- Sauté aromatics: In the same skillet, reduce heat to medium and add the chopped small onion. Sauté for 2 minutes until it begins to soften. Add 3 cloves minced garlic and cook for another 30–60 seconds, stirring constantly so the garlic doesn’t burn.
- Build the sauce: Pour in 1 cup heavy cream and stir to combine with the onions and garlic. Bring the mixture to a gentle simmer, stirring occasionally.
- Add cheese: Gradually stir in 1/2 cup grated Parmesan cheese until melted and smooth. Taste the sauce and season with salt and pepper as needed. If the sauce becomes too thick, stir in small amounts of reserved pasta water until you reach your desired consistency.
- Combine pasta and chicken: Return the cooked pasta and browned chicken to the skillet. Toss gently to coat everything in the creamy sauce and heat through for 1–2 minutes so the flavors marry.
- Finish and serve: Remove from heat, garnish with chopped fresh parsley, and serve warm. For a little extra zing, freshly cracked black pepper on top is wonderful.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut the richness
- Garlic bread or toasted baguette slices for sopping up sauce
- Steamed or roasted vegetables such as asparagus, broccoli, or green beans
- A light white wine like Pinot Grigio or a crisp sparkling water with lemon for non-alcohol drinkers
- A simple side of marinated olives and cherry tomatoes for extra Mediterranean flair
Top Tips for Perfecting
- Use freshly grated Parmesan for the best melt and flavor; pre-grated cheese has anti-caking agents that can affect texture.
- Don’t overcook the chicken: slice thin and sear hot for quick cooking and better browning.
- If the sauce tightens up, reserved pasta water (starchy) is the best way to loosen it without watering down flavor.
- For a lighter version, substitute half-and-half for heavy cream, but expect a slightly less silky sauce.
- Add a pinch of red pepper flakes to the sauce for a subtle heat boost.
- Avoid boiling the cream — keep it at a gentle simmer to prevent splitting.
- To make it ahead: cook chicken and pasta separately, combine and reheat gently with added cream or milk to refresh the sauce.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools.
- Freezing: Cream-based pasta doesn’t freeze as well; if you must freeze, separate the chicken from the sauce and freeze components in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring in a splash of milk or cream or reserved pasta water to restore creaminess. Microwave in short intervals, stirring between, to avoid overheating.
- Shelf life: Best eaten within 2–3 days for peak texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay juicier. Adjust cooking time slightly; thighs may take a minute or two longer to cook through.
Is there a non-dairy substitute for the heavy cream?
You can use full-fat coconut milk for a dairy-free option, though the flavor will change. Unsweetened cashew cream is another good substitute that keeps a creamy texture.
Can I add vegetables to the dish?
Absolutely. Sautéed mushrooms, spinach, sun-dried tomatoes, or peas are great additions. Add quick-cooking veggies at the end so they don’t overcook.
How do I make the sauce thicker or thinner?
For a thicker sauce, simmer a bit longer to reduce. For a thinner sauce, stir in reserved pasta water or a splash of milk until you reach the desired consistency.
Is this recipe freezer-friendly?
Cream-based pastas are not ideal for freezing as the texture can separate. If you need to freeze, keep components separate (cooked chicken and plain pasta) and add fresh sauce when reheating.
Can I prepare this in advance for guests?
Yes — cook chicken and pasta ahead, store separately, and reheat in the sauce just before serving. Finish with fresh parsley and freshly grated Parmesan for best results.
Conclusion
This Rich Italian Chicken Pasta in Creamy Sauce is a sure-fire weeknight winner: easy to make, comforting, and rich in flavor without being fussy. It proves you don’t need restaurant-priced meals to enjoy a silky, satisfying dinner at home. If you’re curious about other creamy chicken-and-pasta variations, check out this Slow Cooker Creamy Italian Chicken with Pasta for a hands-off version that’s great for busy days and this Creamy Chicken Pasta for a white-wine infused twist to inspire your next meal. Try this recipe tonight and share it with friends or family — it’s one that keeps everyone asking for seconds.
Rich Italian Chicken Pasta in Creamy Sauce
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts Sliced into 1/2-inch strips
- 8 oz Pasta (penne or fettuccine) Uncooked
- 2 tbsp Olive oil
- 1 small Onion Chopped finely
- 3 cloves Garlic Minced
- 1 cup Heavy cream Room temperature
- 1/2 cup Grated Parmesan cheese Freshly grated if possible
- 1 tsp Dried basil
- Salt and pepper To taste
- Fresh parsley For garnish, chopped
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water in case you need to thin the sauce.
- Season the chicken: Pat the chicken breasts dry and slice into 1/2-inch strips. Season both sides with salt, pepper, and dried basil.
- Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken in a single layer and cook without moving too much until browned, about 3–4 minutes per side, until cooked through (internal temperature 165°F / 74°C) and nicely caramelized. Remove the chicken from the skillet and set aside on a plate.
- Sauté aromatics: In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 2 minutes until it begins to soften. Add minced garlic and cook for another 30–60 seconds, stirring constantly so the garlic doesn’t burn.
- Build the sauce: Pour in heavy cream and stir to combine with the onions and garlic. Bring the mixture to a gentle simmer, stirring occasionally.
- Add cheese: Gradually stir in grated Parmesan cheese until melted and smooth. Taste the sauce and season with salt and pepper as needed. If the sauce becomes too thick, stir in small amounts of reserved pasta water until you reach your desired consistency.
- Combine pasta and chicken: Return the cooked pasta and browned chicken to the skillet. Toss gently to coat everything in the creamy sauce and heat through for 1–2 minutes so the flavors marry.
- Finish and serve: Remove from heat, garnish with chopped fresh parsley, and serve warm. For a little extra zing, freshly cracked black pepper on top is wonderful.