What should I serve with this Creamy Chicken Pasta?

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.

What type of pasta should I use for this?

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!

How do I know when a chicken breast is cooked through?

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.

Creamy Chicken Pasta

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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.

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

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

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Instructions

In a bowl, mix together the chicken breasts with the herb seasoning, salt and 2 tbsp 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!

Find it online: https://desertislanddishes.co/creamy-chicken-pasta/