Creamy Chicken Pasta with Italian Flavors
Easy Homemade Creamy Chicken Pasta with Italian Flavors
Prep time: 15 minutes | Cook time: 25 minutes | Total: 40 minutes
Serves: 4
1️⃣ Title:
Easy Homemade Creamy Chicken Pasta with Italian Flavors — A Traditional, Healthy Weeknight Winner
2️⃣ Introduction (Storytelling + Emotion)
There’s something comforting about the smell of garlic and simmering cream that instantly says “home.” My grandmother used to make a version of this dish on quiet Sunday afternoons, and the house would fill with warm, Italian aromas that pulled everyone to the table. This Creamy Chicken Pasta with Italian Flavors is that same cozy feeling—rich, simple, and made for sharing.
Serve it on busy weeknights when you need a quick, satisfying meal, for a relaxed Sunday family dinner, or as a crowd-pleasing dish at holidays. It’s easy enough for a weekday but indulgent enough to make guests feel special.
3️⃣ 🧂 Ingredients:
- 2 boneless, skinless chicken breasts (about 1 lb), cut into 1″ strips
- 8 oz fettuccine, penne, or your favorite pasta (sub gluten-free if needed)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (optional but delicious)
- 1/2 cup sun-dried tomatoes, chopped (optional for extra Italian flavor)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or 1 cup half-and-half for a lighter version)
- 1/4 cup cream cheese (optional for extra creaminess)
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tsp dried Italian seasoning (or 2 tsp fresh chopped herbs)
- 1/2 tsp red pepper flakes (optional)
- Zest and juice of 1/2 lemon (brightens the sauce)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, roughly chopped, for garnish
4️⃣ 👩🍳 Directions:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually 8–12 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- While the pasta cooks, season chicken strips with salt, pepper, and 1/2 tsp Italian seasoning.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 5–7 minutes total. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet. Add chopped onion and sauté 3–4 minutes until translucent.
- Add garlic and mushrooms (if using) and cook 2–3 minutes until fragrant and mushrooms release juices. Add sun-dried tomatoes and red pepper flakes; cook 1 minute.
- Pour in the chicken broth, scraping up any brown bits from the pan. Let simmer 2–3 minutes.
- Stir in heavy cream and cream cheese (if using). Bring to a gentle simmer and cook 5–7 minutes until the sauce thickens slightly — it should coat the back of a spoon. Tip: simmer gently; rapid boils can break a cream sauce.
- Stir in grated Parmesan, lemon zest and juice, remaining Italian seasoning, and adjust salt and pepper. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time until desired consistency.
- Return chicken to the skillet and toss in the cooked pasta. Mix until everything is evenly coated and heated through, about 1–2 minutes.
- Serve immediately with extra Parmesan and fresh basil or parsley on top.
Cook’s tip: To keep the sauce silky, don’t over-boil after adding cream and cheese. Low, steady heat is your friend.
5️⃣ 💡 Tips & Variations:
- Healthy swaps:
- Lighter: Use half-and-half or whole milk plus a tablespoon of cornstarch to thicken instead of heavy cream.
- Low-carb: Substitute pasta with zucchini noodles (spiralized) or shirataki noodles. Add them in at the end and toss briefly.
- Gluten-free: Swap in gluten-free pasta and double-check sun-dried tomatoes and broths for gluten-free labeling.
- Vegan option: Use plant-based chicken seitan or mushrooms as the protein, substitute heavy cream with canned full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan.
- Add-ins: Roasted red peppers, baby spinach (toss in at the end to wilt), or artichoke hearts all play beautifully with the Italian flavors.
- Make-ahead & storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to revive the sauce. Pasta can stiffen in the fridge — reserved pasta water or milk helps loosen it.
- Freeze? Cream-based sauces don’t always freeze well (they can separate). If you need to freeze, store cooked chicken separately from the sauce or freeze without cream and add fresh cream when reheating.
7️⃣ 🩺 Health & Lifestyle Tie-in (Optional):
This Creamy Chicken Pasta with Italian Flavors is a balanced meal — lean protein from chicken, carbs from pasta, and healthy fats from olive oil. Small swaps (whole-grain pasta, more veggies, lighter cream) can increase fiber and lower saturated fat. Eating wholesome meals at home like this one can support overall health, help manage food budgets, and — over the long term — may contribute to fewer medical visits and lower health-related expenses.
8️⃣ Conclusion:
If you make this dish, please tell me how it turned out or snap a photo and tag me — I love seeing your kitchen creations. This creamy, Italian-inspired chicken pasta is one of those recipes that feels special but is truly simple. Cozy up with a big bowl, some crusty bread, and a glass of wine (optional), and enjoy.
Buon appetito! ❤️
— If you want printable recipe cards or a gluten-free version tested for texture, tell me and I’ll post it next.
Creamy Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually 8–12 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- While the pasta cooks, season chicken strips with salt, pepper, and 1/2 tsp Italian seasoning.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 5–7 minutes total. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet. Add chopped onion and sauté 3–4 minutes until translucent.
- Add garlic and mushrooms (if using) and cook 2–3 minutes until fragrant and mushrooms release juices. Add sun-dried tomatoes and red pepper flakes; cook 1 minute.
- Pour in the chicken broth, scraping up any brown bits from the pan. Let simmer for 2–3 minutes.
- Stir in heavy cream and cream cheese (if using). Bring to a gentle simmer and cook for 5–7 minutes until the sauce thickens slightly — it should coat the back of a spoon. Tip: simmer gently; rapid boils can break a cream sauce.
- Stir in grated Parmesan, lemon zest and juice, remaining Italian seasoning, and adjust salt and pepper. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time until desired consistency.
- Return chicken to the skillet and toss in the cooked pasta. Mix until everything is evenly coated and heated through, about 1–2 minutes.
- Serve immediately with extra Parmesan and fresh basil or parsley on top.
