Creamy Chicken Pasta

Pasta Alfredo is one of my go-to dishes when I want something rich, creamy and comforting. This Creamy Chicken Pasta is inspired by the Italian favourite, but with the addition of tender pan-seared chicken, lots of fresh parsley and some zesty lemon to cut through the richness of the sauce. It is one of those dishes that is incredibly simple to make but looks like you have put in a fair amount of effort. I cannot tell you how many times I have made it, I hope it will become a regular in your house too…

Alfredo sauce is traditionally made with just butter and cheese, which don’t get me wrong is perfectly delicious. But here we’ve also added cream to make this chicken pasta as creamy and comforting as possible. Don’t forget as always to keep some of the pasta cooking water back to add to the sauce, the starch in the water helps to thicken the sauce and adds to the creaminess. This is so incredibly delicious. This Creamy Chicken Pasta and this Crispy Parmesan Chicken pasta are two of my favourites.

Why you will love this Chicken Alfredo Pasta recipe:

• Quick, simple and on the table in under 30 minutes - the perfect weeknight supper.
• Using easy-to-find ingredients - many of which you will already have in your fridge and cupboards.
• Can be adapted for vegetarians by skipping the chicken and using a vegetarian-friendly hard cheese (the chicken is cooked separately so it is easy to omit if you have a few veggie guests).
• Rich, creamy and comforting - just want you want after a long day.
• It has ALL the flavours - aromatic herbs, umami Parmesan, zesty lemon and rich cream…
• Easy to adapt - you can try different cheeses in the sauce, add some seasonal veggies or switch up the herbs to make it your own.

You will need the following ingredients:

Chicken breasts - I like to use outdoor reared free-range chicken breasts.

Italian herb seasoning - I always have a jar of this in my cupboard as it adds so much flavour. You could also use dried mixed herbs if that is what you have.

Salt - I recommend Maldon Salt for the best flavour. I am tempted to try this with some of their flavoured options too…

Olive oil - a good quality olive oil adds a lovely flavour to the sauce. You could use a garlic or herb flavoured oil, if wished.

Bucatini - this is the perfect shape for the sauce to cling too and go into the small holes. You could use spaghetti or linguine, if you prefer.

Garlic cloves - this Creamy Chicken Pasta has a subtle garlic flavour. You could use more if you prefer it stronger, or substitute for garlic paste or granules if you have run out of fresh.

Butter - I like to use unsalted as it means you can control the salt level in the recipe.

Double cream - this helps create a rich and creamy pasta sauce. You could use whipping or single cream if you want something a little lighter.

Parmesan - a generous grating of fresh Parmesan adds a delicious umami flavour to this Creamy Chicken Pasta, Pecorino would also work well - although you could use a strong Cheddar if that is all you have to hand.

Parsley - I love the slightly peppery flavour of parsley in this dish. You could use basil if you prefer.

Black pepper - freshly ground black pepper adds a hint of warmth. Always taste and season before serving.

Lemon zest - this adds a little acidity which lifts the dish and cuts through the richness of the sauce. 

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Substitutions and Variations:

Vegetables: I often add a handful of spinach and let it wilt through. You could also add sliced cherry or baby plum tomatoes or some frozen peas. You could also serve with a salad on the side, if you like.

Chicken breast:  I love it with chicken but you could use thighs or a pan-fried salmon fillet for a pescatarian version of this dish. Alternatively, omit the chicken and use a vegetarian Parmesan-style cheese for a deliciously creamy vegetarian pasta dish.

Bucatini: Any pasta will work. I like a long pasta like bucatini or spaghetti but use what you have on hand.

Cooking Tips:

Pasta water in the sauce: As the pasta cooks in the boiling water, it releases starch - thus creating a starchy pasta water. When you add this to your pasta sauces, it helps to bind and thicken them. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, adding a splash of pasta cooking water to your sauce will help you create the most delicious, silky smooth, pasta sauce.

Zesting a lemon: using a microplane is the best way to zest a citrus fruit and it makes it so simple. If using a regular grater, just don't push too hard where you get the pith (the white part) as this can be a little bitter.

Frequently Asked Questions: Creamy Chicken Pasta

Other recipes you might enjoy:

I am a pasta fiend If you like the sound of this recipe for Creamy Chicken Pasta, please do try any others! My Creamy Lemon Courgette Pasta is full of flavour thanks to the creamy, zesty, cheesy sauce but it is creamy like this one and quick! If you want something more warming, try this Aubergine Pasta with Giant Shells which is such a cosy and comforting pasta bake with a wonderfully creamy, tomato sauce and irresistibly cheesy topping. Speaking of cheesy recipes, my Cheesy Creamy Winter Butternut Squash Gratin is one of my go-tos on a cold and chilly autumn/winter day (I always feel very happy when I have one in my freezer). I'd also recommend this Spicy Sausage Pasta with Nduja for a quick pasta but with sausages rather than chicken like the above recipe.

Made this recipe and loved it?

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Creamy Chicken Pasta

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A simple and Creamy Chicken Pasta with bucatini, cream and lemon. It's the perfect weeknight pasta when you need comfort and cosiness. 

• Author: Margie Nomura
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: Serves 2
• Category: Pasta
• Method: Stove Top
• Cuisine: Italian American

Ingredients

Scale 1x2x3x

• 2 skinless chicken breasts
• 1 tsp italian herb seasoning 
• ½ tsp fine sea salt
• 3 tbsp olive oil 
• 220g dried bucatini
• 1 large garlic clove, finely sliced 
• 1 tbsp butter
• 120 ml double cream 
• 50g Parmesan, grated
• 2 tbsp finely chopped parsley 
• Freshly ground black pepper
• ½ lemon, zest only

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Instructions

1. Season the chicken breasts on both sides with the herb mix and salt, then brush with 1 tablespoon of the oil.
2. Heat the remaining oil in a medium-sized non-stick frying pan set over a medium heat. Once hot, add the chicken breasts and cook for 7 minutes on each side - or until golden on the outside and cooked through on the inside. Remove from the pan and leave to rest on a clean chopping board.
3. Next, cook the pasta in well salted boiling water for 1 minute less than the packet instructions.
4. Meanwhile, return the pan to a medium heat and add the garlic, stirring to coat in the juices from the pan. Add the butter and fry for 3 minutes, stirring often, before pouring in the cream. Stir in most of the Parmesan and parsley (keep a little back to garnish).
5. Once the pasta is ready, reserve 2 tablespoon of the water and drain well. 
6. Add the pasta to the pan and stir everything together so the pasta melds to the sauce to create a deliciously creamy dish. Add a splash of water and stir to help create a smooth and silky sauce. Taste and adjust the seasoning, as needed.
7. Spoon the pasta into serving bowls. Slice each chicken breast into thick slices and arrange one on top of each bowl. Sprinkle with the remaining Parmesan, parsley and freshly grated lemon zest. Enjoy!

Notes

You could use fresh pasta but remember to adjust the weight and cooking time accordingly.