Creamy Chicken Pasta with Parsley

This Creamy Chicken Pasta is inspired by the Italian-American favorite Pasta Alfredo. With the addition of tender pan-seared chicken, lots of fresh parsley, and some zesty lemon, it cuts through the richness of the sauce and is just so good. 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. You might also like my Creamy Leek, Mushroom, and Chicken Pie or Whole Roasted Poule au Pot.

Ingredients

• Chicken breasts – I like to use outdoor-reared free-range chicken breasts.
• Spaghetti – This is the perfect shape for the sauce to cling to. You could use bucatini or linguine if you prefer.
• Heavy cream (double cream) – Creates a rich and creamy pasta sauce.
• Parsley – Freshly chopped parsley really sets this pasta dish apart from other Alfredos.
• Lemon – Zest the lemon before juicing it; it’s another secret to give the dish a nice twist.
• Italian seasoning – A quick little cheat that makes seasoning the chicken super quick. Choose your favorite store-bought variety or mix a large batch from dried herbs from scratch.

How to make easy creamy chicken pasta

Here’s a quick visual guide — the full recipe with exact measurements is below.

ONE: In a bowl, mix together the chicken breasts with the herb seasoning, salt, and 2 tbsp oil.

TWO: 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.

THREE: Next, cook the pasta in well-salted boiling water for 1 minute less than the package instructions. Meanwhile, return the pan to a medium heat and add the butter and garlic, stirring to coat in the juices from the pan.

FOUR: Pour in the cream and mix.

FIVE: Stir in most of the Parmesan, keeping some back to garnish later.

SIX: Add about 2 fl oz (60 ml) of the starchy pasta cooking water and allow the whole thing to bubble gently.

SEVEN: Once the pasta is ready, reserve a mug of pasta water and drain well. Add the pasta to the pan and stir everything together so the pasta melds with the sauce to create a deliciously creamy dish.

EIGHT: Add a splash of pasta water and stir to help create a smooth and silky sauce. Taste and adjust the seasoning, as needed. Stir through most of the parsley and add a squeeze of lemon juice (about 1 tbsp). 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.

Tips from Margie’s kitchen

• Pasta water in the sauce: As the pasta cooks in the boiling water, it releases starch and creates 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 it 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 white pith (the white part), as this can be a little bitter.
• Al dente pasta: Undercook the dried pasta for about 1 minute under the instructions. This way, when you marry the pasta and the sauce, you have time to get it all creamy and emulsified without risking overcooking the pasta.

Frequently asked questions