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.
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Why you will love this 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.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
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.
Spaghetti - this is the perfect shape for the sauce to cling too. You could use bucatini 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.
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, either breast or thighs, they both work 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.
Spaghetti: Any pasta will work. I like a long pasta like bucatini or spaghetti but use what you have on hand. Linguine or tagliatelle are both great options. Or short pastas work too.
Here's how to make easy Creamy Chicken Pasta
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: In a bowl, mix together the chicken breasts with the herb seasoning, salt and 2 tablespoon 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 packet 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 60ml 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 to 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 1tbsp). 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.
Cooking Tips:
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 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.
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:
This is a substantial comforting meal in itself, but, as mentioned above, you could add some veggies or serve with a salad, if desired. You could also serve with garlic bread.
I typically think a long pasta like bucatini, spaghetti, linguine or fettuccine works best with a creamy sauce like this. But really any pasta shape will work - so use what you have and what pasta shape you like!
Yes! I love using skin-on chicken thighs in place of chicken breasts. It's down to preference. I like thighs as they are juicier and have more flavour but use what you like. If using skin-on thighs, here's how I like to fry them.
Season the thighs in the same way as it is written for the breasts and then lay them in the hot pan skin side down. Lay a weight on the top to help them get extra crispy and cook for about 8 minutes by which point the skin should be golden and crispy. Flip them over and cook for another minute or so until cooked through. If you don't have a grill press (a frying weight), use another smaller saucepan on top of the chicken with a tin of beans sat in the pan to weigh it down.
Once a chicken breast is fully cooked, it'll be opaque and white all the way through, no pink left. The juices should run totally clear too. 7 minutes a side as in the recipe should be fine but already check before eating. You can buy a meat thermometer too if it may ease your mind.
You can keep any leftovers in an airtight container (tupperware) in the fridge for 3-4 days. It is best eaten fresh but still good as leftovers.
I like to reheat in the microwave for around 2 minutes until the chicken is piping hot and the pasta too. I like to add a splash of water or milk to the tupperware/bowl before heating it as it stops the pasta drying out.
This is one of those easy quick recipes that is definitely best made fresh, I wouldn't recommend freezing this dish as the cream and spaghetti can turn grainy once frozen. Try my Chorizo Mac & Cheese if you want a freezable pasta dish!
Other recipes you might enjoy:
My Creamy Lemon Courgette Pasta is full of flavour thanks to the creamy, zesty, cheesy sauce! If you want something more warming, try this Aubergine Pasta with Giant Shells which is such a cosy and comforting pasta bake. My Cheesy Creamy Winter Butternut Squash Gratin is one of my go-tos on a cold and chilly autumn/winter day or try Spicy Sausage Pasta with Nduja for a quick pasta or Creamy Tuna Pasta.
Made this recipe and loved it?
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PrintCreamy Chicken Pasta
A simple and delicious Creamy Chicken Pasta made with garlic, cream and lemon. It's the perfect weeknight pasta when you need comfort and cosiness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian American
Ingredients
- 2 boneless chicken breasts or thighs, either skin on or skinless
- 1 tsp italian herb seasoning
- ½ tsp fine sea salt
- 3 tbsp olive oil
- 220g dried pasta - bucatini, spaghetti, linguine or fettuccine all work well
- 1 large garlic clove, finely sliced
- 1 tbsp butter
- 170 ml double cream
- 50g Parmesan, grated
- 2 tbsp finely chopped parsley
- Freshly ground black pepper
- ½ lemon, zest and about 1 tbsp juice
Instructions
- In a bowl, mix together the chicken breasts with the herb seasoning, salt and 2 tablespoon oil.
- Heat the remaining oil in a medium-sized non-stick frying pan set over a medium heat. Once hot, add the chicken breasts (start with the skin side if using skin-on - see notes for a good tip) 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.
- Next, cook the pasta in well salted boiling water for 1 minute less than the packet instructions.
- Meanwhile, return the pan to a medium heat and add the butter and garlic, stirring to coat in the juices from the pan. Pour in the cream. Stir in most of the Parmesan, keeping some back as a garnish. Add about 60ml of the starchy pasta cooking water and allow the whole thing to bubble gently.
- Once the pasta is ready, reserve some of the cooking water in case you need extra for the sauce and drain well.
- 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 if you need to and stir and toss the whole thing together 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 1tbsp)
- 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
Scroll up for a helpful step-by-step guide to help you with this recipe.
Fresh pasta: You could use fresh pasta but remember to adjust the weight and cooking time accordingly - it would be about 320g fresh pasta for 2 people and the pasta wont take as long to cook.
Chicken thighs: I also like using skin on boneless chicken thighs for this recipe as I love the crispy skin. Season the thighs in the same way as it is written for the breasts and then lay them in the hot pan skin side down. Lay a weight on the top to help them get extra crispy and cook for about 8 minutes by which point the skin should be golden and crispy. Flip them over and cook for another minute or so until cooked through. If you don't have a grill press (a frying weight), use another smaller saucepan on top of the chicken with a tin of beans sat in the pan to weigh it down.
Pasta water: Be sparing with the pasta cooking water as it's easier to add more than take away but you will need to add some to create a glossy sauce. Just keep adding a little at a time and tossing it all together until you're happy with it.
Cream: I always use double cream (heavy cream) but you could also use single cream and treat it in the same way.
To store: You can keep any leftovers in an airtight container (tupperware) in the fridge for 3-4 days. It is best eaten fresh but still good as leftovers.
To reheat: I like to reheat in the microwave for around 2 minutes until the chicken is piping hot and the pasta too. I like to add a splash of water or milk to the tupperware/bowl before heating it as it stops the pasta drying out.
To freeze: This is one of those easy quick recipes that is definitely best made fresh, I wouldn't recommend freezing this dish as the cream and spaghetti can turn grainy once frozen. Try my Chorizo Mac & Cheese if you want a freezable pasta dish!
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