Creamy Chicken Pasta

Why You’ll Love This Recipe

• Quick and easy—ready in just 30 minutes.

• Silky cream sauce with fresh lemon zest for a bright finish.

• Works with different pasta shapes and cuts of chicken.

• Easily adjustable for lighter or richer flavors.

• Uses simple pantry staples you may already have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken breasts or thighs (skin-on or skinless)

• Italian herb seasoning

• Fine sea salt

• Olive oil

• Dried pasta (bucatini, spaghetti, linguine, or fettuccine)

• Garlic clove, finely sliced

• Butter

• Double cream (heavy cream)

• Parmesan, grated

• Fresh parsley, finely chopped

• Freshly ground black pepper

• Lemon, zest and juice

Directions

1. In a bowl, coat chicken with Italian herb seasoning, salt, and 2 tablespoons olive oil.

2. Heat the remaining olive oil in a medium non-stick frying pan over medium heat.

   • For skin-on chicken: place skin-side down first to crisp.

   • Cook about 7 minutes per side until golden and fully cooked. Remove to rest.

3. Cook pasta in well-salted boiling water, 1 minute less than package instructions. Reserve pasta water.

4. Return pan to medium heat. Add butter and garlic, stirring to coat in the pan juices. Pour in the cream, then stir in most of the Parmesan (save some for garnish) and 60 ml pasta water. Let gently bubble.

5. Drain pasta and toss in the sauce until coated, adding more pasta water if needed for a glossy texture.

6. Season with pepper, adjust salt, stir through most of the parsley, and add lemon juice.

7. Slice chicken and arrange over the pasta in serving bowls. Garnish with remaining Parmesan, parsley, and lemon zest. Serve immediately.

Servings and timing

• Servings: 2

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

• Swap chicken breasts for boneless, skin-on thighs for more flavor and crispier skin.

• Add a pinch of red pepper flakes with the garlic for gentle heat.

• Use fresh pasta (about 320 g) and reduce cooking time.

• Lighten the dish with single cream instead of double cream.

• Add wilted spinach or peas for extra greens.

Storage/Reheating

• Store in an airtight container in the fridge for 3–4 days.

• Reheat gently in the microwave with a splash of water or milk to prevent drying.

• Not recommended for freezing due to cream separation.

FAQs

How do I keep the chicken juicy?

Cook chicken over medium heat and avoid overcooking. Resting it before slicing helps retain juices.

Can I use pre-cooked chicken?

Yes. Add it toward the end, just to warm through in the sauce.

Can I make this without cream?

You can use half-and-half or whole milk, though the sauce will be lighter and less thick.

What pasta works best?

Long shapes like spaghetti or linguine hold the sauce well, but short pasta like penne also works.

Can I make this vegetarian?

Yes—swap the chicken for sautéed mushrooms or roasted vegetables.

How can I make the sauce thicker?

Let it simmer gently for longer, or add a touch more Parmesan.

What’s the best way to zest the lemon?

Use a microplane or fine grater, avoiding the bitter white pith.

Can I use frozen chicken?

Yes, but thaw completely before cooking for even results.

How do I stop the sauce from curdling?

Keep the heat gentle after adding cream and avoid boiling.

Can I double the recipe?

Yes—just use a larger pan and cook the chicken in batches if needed.

Conclusion

Creamy Chicken Pasta is a fast, flavorful meal that combines tender chicken, silky pasta, and a luscious garlic-lemon cream sauce. Whether you make it for a cozy night in or a quick weeknight dinner, it’s a guaranteed crowd-pleaser.

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If you want, I can now prepare your Smothered Chicken and Rice article in this exact same structure so they match perfectly for consistency

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