Creamy Chicken Pasta Recipe That’s Quick and Delicious

Why You’ll Love This Chicken Pasta

I totally get why you’re always on the hunt for quick dinners that don’t skimp on flavor life’s busy, right? This chicken pasta recipe is my go-to because it’s super simple to whip up, perfect for those weeknights when you want something tasty without spending hours in the kitchen. It’s packed with fresh herbs, creamy sauce, and that zesty lemon kick that makes every bite feel special.

Health-wise, it’s a winner too, with lean chicken providing solid protein to keep you energized. You can tweak it easily to fit what you have on hand, like swapping in veggies or making it lighter for those watching their diet. Trust me, once you try it, you’ll see why chicken pasta has become a favorite in my house it’s comforting, quick, and oh so satisfying.

• Ease of preparation: This chicken pasta comes together in just about 25 minutes, using everyday ingredients you probably already have, so it’s ideal for busy folks like students or working pros.
• Health benefits: It delivers lean protein from the chicken, plus vitamins from fresh veggies, helping you feel good without overloading on fats.
• Versatility: Play around with it for different diets go gluten-free or vegan with easy swaps, and it still tastes amazing.
• Distinctive flavor: The mix of herbs, lemon, and creamy Parmesan creates a bright, savory taste that keeps things exciting and draws you back for seconds.

For more ideas on healthy meals, check out this guide on lean protein sources to see how chicken fits into a balanced diet.

Essential Ingredients for Chicken Pasta

When I first tried this chicken pasta, I loved how straightforward the ingredients are nothing fancy, just fresh stuff that makes the dish pop. Let’s break it down so you can grab everything you need without any guesswork. I always say, good recipes start with quality ingredients, and this one is no exception.

Main Ingredients List

• 2 3 garlic cloves, minced
• 1 cup (240 ml) single- or light-cream
• ½ cup (≈ 50 g) freshly grated Parmesan cheese
• 1 tsp fresh rosemary leaves (or substitute fresh thyme or sage) roughly 2 g
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 200 g dried fettuccine (or another long pasta)
• 2 tbsp (30 ml) olive oil
• 1 tbsp (8 g) all-purpose flour
• 2 tbsp (28 g) unsalted butter
• 1 cup (≈ 75 g) chopped vegetables (e.g., bell pepper, zucchini), a handful of fresh spinach, or 2 3 slices crisp-cooked bacon

This list covers everything for a serving of two, so it’s easy to scale up if you’re cooking for more. If you’re curious about other pasta ideas, I recommend checking out my creamy chicken and broccoli pasta for a fun twist.

How to Prepare the Perfect Chicken Pasta: Step-by-Step Guide

Okay, let’s dive in making this chicken pasta is as easy as it gets, and I promise you’ll feel like a pro by the end. Start by getting your ingredients ready, because a little prep goes a long way in keeping things smooth. I’ve tested this so many times, and it’s foolproof for beginners.

1. First, prep the chicken: Place each piece between two sheets of plastic wrap and pound with a meat mallet or rolling pin until it’s uniformly thick, about 1 cm. Pat dry, season with salt and pepper, then coat lightly with the flour.
2. Next, pan-fry: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side until it’s golden and cooked through. Transfer to a plate and keep it warm.
3. Then, cook the pasta: In a pot of boiling water, add generous salt about ¾ tbsp per cup (120 ml) and cook the fettuccine according to package instructions. Don’t forget to reserve some of that starchy water before draining.
4. Build the sauce: In the same skillet, melt the butter with the remaining 1 tbsp olive oil. Add the minced garlic and rosemary; saute for 30 seconds until fragrant, but don’t let it brown.
5. Add cream: Pour in the cream and lower the heat to a gentle simmer. Stir it continuously to keep it smooth.
6. Incorporate cheese: Gradually whisk in the grated Parmesan until it’s fully melted and the sauce starts to thicken.
7. Season: Stir in the lemon juice, a pinch of salt, and freshly ground pepper. If the sauce is too thick, thin it with the reserved pasta water, adding a little at a time.
8. Combine: Toss the drained pasta into the sauce, letting it finish cooking in the pan for 1-2 minutes so it soaks up all those flavors.
9. Serve: Slice the rested chicken against the grain. Arrange the pasta on plates, top with the sliced chicken, and finish with a drizzle of sauce, a light sprinkling of extra rosemary, a zest of lemon, and a final dusting of Parmesan.

This whole process takes about 25 minutes total, with 10 minutes for prep and 15 for cooking. It’s one of those meals that makes you feel accomplished without much effort.

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Dietary Substitutions to Customize Your Chicken Pasta

One thing I love about this chicken pasta is how flexible it is you can tweak it to match what works for you. If you’re trying to eat vegan or cut out gluten, don’t worry; I’ve got you covered with simple swaps. It’s all about making food that fits your life without losing that yummy taste.

• Protein swaps: Trade chicken for firm tofu, tempeh, or chickpeas if you’re going vegan or vegetarian.
• Pasta options: Swap regular pasta for gluten-free versions like rice noodles.
• Veggie and seasoning tweaks: Use dairy-free cheese instead of Parmesan, or add herbs like basil to change things up.

For more on carbs in pasta, take a look at this resource on simple and complex carbohydrates to keep your choices healthy.

Mastering Chicken Pasta: Advanced Tips and Variations

Once you’re comfortable with the basics, let’s amp things up I always say, a little experimentation makes cooking fun. Getting that perfect sear on the chicken is key, so make sure your pan is hot before you start. Try adding extras like sun-dried tomatoes for a Mediterranean vibe; it really jazzes up the flavor.

For more chicken ideas, check out my chicken spinach and mushroom bake recipe.

How to Store Chicken Pasta: Best Practices

Leftovers are a lifesaver on busy days, and this chicken pasta stores well if you do it right. Just pop it in the fridge and you’ll have a quick meal ready to go. Remember, creamy sauces can change a bit when reheated, so keep that in mind.

• Refrigerate: Store in airtight containers and eat within 3-4 days.
• Freeze: Use freezer-safe containers and thaw in the fridge overnight.
• Reheat: Warm it up on the stove with a bit of water to keep it from drying out.

FAQs: Frequently Asked Questions About Chicken Pasta

Chicken Pasta

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• Author: Brandi Oshea
• Total Time: 25 minutes
• Yield: 2 servings
• Diet: High‑Protein, Contains dairy, Gluten‑Free if using gluten‑free pasta

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Description

🍝 Indulge in a silky, creamy pasta tossed with succulent chicken for a fast, restaurant‑style dinner.
🍋 Bright lemon and fresh herbs lift the richness, making it a balanced, comforting meal.

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Ingredients

– 2-3 garlic cloves, minced

– 1 cup (240 ml) single- or light-cream

– ½ cup (≈ 50 g) freshly grated Parmesan cheese

– 1 tsp (roughly 2 g) fresh rosemary leaves (or substitute fresh thyme or sage)

– 1 tbsp (15 ml) freshly squeezed lemon juice

– 200 g dried fettuccine (or another long pasta)

– 2 tbsp (30 ml) olive oil

– 1 tbsp (8 g) all-purpose flour

– 2 tbsp (28 g) unsalted butter

– 1 cup (≈ 75 g) chopped vegetables (e.g., bell pepper, zucchini)

– a handful of fresh spinach

– 2-3 slices crisp-cooked bacon

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Instructions

1-First, prep the chicken: Place each piece between two sheets of plastic wrap and pound with a meat mallet or rolling pin until it’s uniformly thick, about 1 cm. Pat dry, season with salt and pepper, then coat lightly with the flour.

2-Next, pan-fry: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side until it’s golden and cooked through. Transfer to a plate and keep it warm.

3-Then, cook the pasta: In a pot of boiling water, add generous salt about ¾ tbsp per cup (120 ml) and cook the fettuccine according to package instructions. Don’t forget to reserve some of that starchy water before draining.

4-Build the sauce: In the same skillet, melt the butter with the remaining 1 tbsp olive oil. Add the minced garlic and rosemary; saute for 30 seconds until fragrant, but don’t let it brown.

5-Add cream: Pour in the cream and lower the heat to a gentle simmer. Stir it continuously to keep it smooth.

6-Incorporate cheese: Gradually whisk in the grated Parmesan until it’s fully melted and the sauce starts to thicken.

7-Season: Stir in the lemon juice, a pinch of salt, and freshly ground pepper. If the sauce is too thick, thin it with the reserved pasta water, adding a little at a time.

8-Combine: Toss the drained pasta into the sauce, letting it finish cooking in the pan for 1-2 minutes so it soaks up all those flavors.

9-Serve: Slice the rested chicken against the grain. Arrange the pasta on plates, top with the sliced chicken, and finish with a drizzle of sauce, a light sprinkling of extra rosemary, a zest of lemon, and a final dusting of Parmesan.

Notes

🔪 Pound the chicken to an even thickness so it cooks uniformly and stays juicy.
🔥 Keep the cream at a gentle simmer; boiling can cause it to curdle.
💧 Reserve a splash of starchy pasta water; it helps bind the sauce without extra flour.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan‑frying and simmering
• Cuisine: Italian‑American

Nutrition

• Serving Size: 1 serving
• Calories: 620 kcal
• Sugar: 2 g
• Sodium: 720 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 130 mg

Keywords: creamy chicken, pasta, quick dinner, lemon herb