Easy Homemade Indulgent Chicken Pasta with Rich Cream Sauce — A Traditional, Healthy Comfort Meal

There’s something about the smell of cream and garlic simmering on a Sunday afternoon that instantly takes me back to childhood dinners. This Indulgent Chicken Pasta with Rich Cream Sauce is one of those recipes that feels like a warm hug—rich, comforting, and endlessly shareable. I reach for it on busy weeknights, for cozy Sunday family meals, and even as a holiday side when I want something that says “home.”

Serve this easy, homemade dish for weeknight dinners, date nights at home, Sunday family gatherings, or whenever you need a little culinary comfort. It balances a traditional, indulgent flavor with easy-to-make steps so you can enjoy restaurant-style cream sauce without the fuss.

🧂 Ingredients:

• 2 boneless, skinless chicken breasts (about 12–14 oz / 350–400 g), thinly sliced
• 300 g (about 10–12 oz) pasta (fettuccine, penne, or your favorite)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 cup yellow onion)
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup sun-dried tomatoes, chopped (optional — adds a sweet tang)
• 1 cup baby spinach (optional, for color and nutrition)
• 1 teaspoon Italian seasoning or 1 tbsp fresh chopped thyme/oregano
• Salt and freshly ground black pepper, to taste
• Zest of 1 lemon (optional, brightens the sauce)
• Fresh basil or parsley, chopped (for garnish)
• Crushed red pepper flakes (optional, for a hint of heat)

👩‍🍳 Directions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (usually 8–11 minutes). Reserve 1/2 cup pasta water, drain pasta, and set aside.
2. While pasta cooks, season the sliced chicken with salt, pepper, and 1/2 teaspoon Italian seasoning.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the chicken slices and cook 4–6 minutes, turning once, until golden and cooked through. Remove chicken to a plate and set aside.
4. Reduce heat to medium. Add 2 tablespoons butter to the same pan. Sauté the shallot (or onion) for 1–2 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant—don’t let it brown.
5. Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan. Simmer for 3–4 minutes to reduce slightly.
6. Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan and whisk until the cheese melts and the sauce becomes silky, about 3–5 minutes. If the sauce is too thin, simmer gently for another 2–3 minutes until it thickens.
7. Return the cooked chicken to the pan along with sun-dried tomatoes and baby spinach (if using). Stir to combine and heat through for 1–2 minutes. Taste and adjust salt and pepper. Add lemon zest if using to brighten the flavors.
8. Toss the cooked pasta into the sauce, adding reserved pasta water a splash at a time to loosen the sauce as needed. Cook together for 1–2 minutes so the pasta absorbs the sauce.
9. Remove from heat, sprinkle with chopped basil or parsley and extra Parmesan. Serve immediately with crushed red pepper flakes on the side.

Total active cook time: ~25–30 minutes. Serves 3–4.

💡 Tips & Variations:

• Healthier swaps:
  • Use half-and-half or whole milk with a tablespoon of cornstarch for a lighter sauce.
  • Swap pasta for whole-wheat or legume-based pasta (chickpea/lentil) for extra fiber and protein.
  • Substitute spiralized zucchini or spaghetti squash for a low-carb version—toss the zoodles in the sauce briefly so they don’t get soggy.
• Vegan adaptation:
  • Replace chicken with pan-seared firm tofu or mushrooms. Use full-fat coconut milk or a cashew cream (blend soaked cashews with water) and nutritional yeast instead of Parmesan.
• Gluten-free:
  • Use gluten-free pasta and make sure your chicken broth is GF labeled.
• To keep sauce silky:
  • Don’t boil the cream—simmer gently. If sauce gets too thick, loosen with reserved pasta water or a splash of milk.
• Make-ahead & storage:
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat with a splash of milk or broth to revive the sauce.
  • Freezing cream-based sauces can change their texture; if you must freeze, stir well when reheating and add extra liquid.
• Serving ideas:
  • Serve with a crisp green salad, garlic bread, or roasted vegetables. A glass of light Chardonnay or a crisp Pinot Grigio pairs beautifully.
• Boost the flavor:
  • Finish with a drizzle of good-quality olive oil or a squeeze of lemon for brightness.

🩺 Health & Lifestyle Tie-in
This Indulgent Chicken Pasta with Rich Cream Sauce delivers a satisfying balance of protein from chicken, calcium from dairy, and healthy fats when you use olive oil and nuts (if you add toasted pine nuts). Making meals at home like this one can help you control ingredients, reduce sodium compared to many restaurant options, and ultimately support long-term health and financial well-being—fewer takeout dinners can mean savings on both your grocery and healthcare bills over time.

❤️ Conclusion
If you try this Indulgent Chicken Pasta with Rich Cream Sauce, please come back and tell me how it went—or better yet, share a photo and tag me! I love seeing your twists and personal touches. Cozy up, dig in, and enjoy a little homemade indulgence tonight.

Indulgent Chicken Pasta with Rich Cream Sauce

A comforting, easy-to-make chicken pasta dish featuring a rich cream sauce, perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the pasta

• 300 g pasta (fettuccine, penne, or your favorite)

For the chicken

• 2 pieces boneless, skinless chicken breasts (about 12–14 oz / 350–400 g) thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning for seasoning

For the sauce

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 cup yellow onion)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup grated Parmesan cheese plus extra for serving
• 1/4 cup sun-dried tomatoes, chopped optional — adds a sweet tang
• 1 cup baby spinach optional, for color and nutrition
• 1 teaspoon Italian seasoning or 1 tbsp fresh chopped thyme/oregano
• Crushed red pepper flakes optional for a hint of heat

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (usually 8–11 minutes). Reserve 1/2 cup pasta water, drain pasta, and set aside.
2. While pasta cooks, season the sliced chicken with salt, pepper, and 1/2 teaspoon Italian seasoning.

Cooking

1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the chicken slices and cook 4–6 minutes, turning once, until golden and cooked through. Remove chicken to a plate and set aside.
2. Reduce heat to medium. Add 2 tablespoons butter to the same pan. Sauté the shallot (or onion) for 1–2 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant—don’t let it brown.
3. Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan. Simmer for 3–4 minutes to reduce slightly.
4. Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan and whisk until the cheese melts and the sauce becomes silky, about 3–5 minutes. If the sauce is too thin, simmer gently for another 2–3 minutes until it thickens.
5. Return the cooked chicken to the pan along with sun-dried tomatoes and baby spinach (if using). Stir to combine and heat through for 1–2 minutes. Taste and adjust salt and pepper. Add lemon zest if using to brighten the flavors.
6. Toss the cooked pasta into the sauce, adding reserved pasta water a splash at a time to loosen the sauce as needed. Cook together for 1–2 minutes so the pasta absorbs the sauce.
7. Remove from heat, sprinkle with chopped basil or parsley and extra Parmesan. Serve immediately with crushed red pepper flakes on the side.

Notes

For healthier swaps, use half-and-half or whole milk with a tablespoon of cornstarch for a lighter sauce. Substitute pasta for whole-wheat or legume-based pasta. To keep sauce silky, don’t boil the cream; if sauce gets too thick, loosen with reserved pasta water or a splash of milk. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Serve with a crisp green salad or garlic bread.