Creamy Chicken Pasta with Parsley

creamy chicken pasta in a bowl with a fork, with chicken sliced on top..

5 from 2 votes

A simple and delicious Creamy Chicken Pasta made with parsley, garlic, cream, and lemon. It's the perfect weeknight pasta when you need comfort and coziness.

Prep Time5

Cook Time25

Total Time30

Course: Pasta

Cuisine: Italian American

Servings: servings

Author: Margie Nomura

Ingredients

2 boneless chicken breasts or thighs either skin-on or skinless
1 tsp Italian herb seasoning
1/2 tsp fine sea salt
3 tbsp olive oil divided
7.75 oz dried pasta bucatini, spaghetti, linguine, or fettuccine all work well
1 large garlic clove finely sliced
1 tbsp butter
5.75 oz heavy cream (double cream) about generous 2/3 cup
1.75 oz Parmesan grated
2 tbsp finely chopped parsley
Freshly ground black pepper
1/2 lemon zest and about 1 tbsp juice

US Customary - Metric

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 package instructions. Once the pasta is ready, reserve some of the cooking water in case you need extra for the sauce, and drain well.
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 2 fl oz (60 ml) of the starchy pasta cooking water and allow the whole thing to bubble gently.
Add the pasta to the pan and stir everything together so the pasta melds with 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 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. Enjoy!

Video

Notes

Make-ahead and storage

To store: You can keep any leftovers in an airtight container 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 bowl before heating it, as it stops the pasta from 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!

Fresh pasta: You could use fresh pasta, but remember to adjust the weight and cooking time accordingly - it would be about 11 1/4 oz (320 g) fresh pasta for 2 people, and the pasta won't take as long to cook.

More quick tips

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 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 can of beans set 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, though 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 heavy (double) cream, but you could also use single cream and treat it in the same way.

Nutrition