Name: Creamy Italian Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb chicken breast, diced (about 1-inch pieces), boneless, skinless (Thighs can be used for more flavor.); 8 oz fettuccine pasta (Fettuccine is classic, but other types like linguine or penne work.); 3 cloves garlic, minced; 1 cup heavy cream (For a lighter version use half-and-half.); 1 cup grated Parmesan cheese (Freshly grated is best for melting.); 2 tbsp olive oil; to taste Salt and pepper; to garnish Fresh parsley (Chopped.)

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I’ve been cooking this creamy Italian chicken pasta for years when I need something comforting, fast, and crowd-pleasing. Tender diced chicken seared until golden, a silky Parmesan cream sauce, and fettuccine all tossed together — it’s the kind of weeknight dinner that feels special without the fuss. If you like rich, garlicky pasta that comes together in about 30 minutes, this one will probably become a go-to. For a slightly different take I sometimes compare techniques with a similar family-favorite version that swaps a few steps.

Why you’ll love this dish

This recipe hits a few sweet spots: it’s quick (30–35 minutes total), budget-friendly, and flexible enough to please kids and adults alike. The heavy cream and Parmesan create a velvety sauce that clings to fettuccine, while diced chicken cooks quickly and evenly. It’s perfect for busy weeknights, casual dinner parties, or when you want a satisfying one-pan feel without lots of cleanup.

“A simple, reliable weeknight winner — creamy, garlicky, and always disappears fast at my table.”

Reasons this recipe works:

Fast protein: diced chicken cooks in minutes, so no long marinating or roasting.
Comfort factor: rich cream and cheese produce a restaurant-style sauce at home.
Adaptable: easily lightened, bulked up with veg, or turned into a slow-cooker meal.

The cooking process explained

Before you gather ingredients, here’s a quick step-by-step overview so you know what to expect:

Boil fettuccine until al dente and reserve some pasta water.
Sear diced chicken in olive oil, season well, then remove.
Sauté garlic briefly, add heavy cream and simmer gently to thicken.
Stir in grated Parmesan until the sauce is smooth; return chicken and toss with pasta.
Adjust seasoning and finish with parsley for brightness.

This sequence keeps the chicken juicy, prevents the cream from boiling (which can break sauces), and uses pasta water to adjust texture so the sauce clings perfectly.

What you’ll need

1 lb chicken breast, diced (about 1-inch pieces) — boneless, skinless
2 tbsp olive oil
3 cloves garlic, minced
8 oz fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
Salt and pepper to taste
Fresh parsley for garnish

Ingredient notes and substitutions:

Chicken: thighs work if you want more fat and flavor. Cut into uniform pieces so they cook evenly.
Pasta: fettuccine is classic, but linguine, tagliatelle, or even penne work.
Cream: for a lighter version use half-and-half plus a tablespoon of flour to thicken, or swap in Greek yogurt off-heat at the end.
Cheese: freshly grated Parmesan melts better than pre-grated blends. For nuttier notes, mix in a little Pecorino Romano.
For more ingredient ideas and notes, check these ingredient notes and alternatives.

Directions to follow

Delicious creamy Italian chicken pasta served in a bowl with herbs

Preparation

Bring a large pot of salted water to a boil. Cook 8 oz fettuccine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
While the pasta cooks, season the diced chicken with salt and pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes without moving, then toss and cook another 2–3 minutes until cooked through and golden. Remove chicken to a plate.
Reduce heat to medium. Add minced garlic to the skillet and sauté for 30–45 seconds until fragrant — don’t let it brown.
Pour in 1 cup heavy cream and bring to a gentle simmer. Let it reduce for 2–3 minutes, stirring occasionally.
Lower heat and whisk in 1 cup grated Parmesan until smooth. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
Return the cooked chicken to the skillet and stir to coat. Add the drained fettuccine and toss until everything is evenly coated. Taste and adjust salt and pepper.
Finish with chopped fresh parsley and serve immediately.

Cook’s notes inside the steps:

Keep the cream at a gentle simmer — boiling can cause separation.
Use reserved pasta water to loosen the sauce; its starch helps the sauce adhere.

Best ways to enjoy it

Serving suggestions:

Plate each portion with a twist of parsley and a sprinkle of extra Parmesan.
Add a lemon wedge on the side for guests who want a bright squeeze of acid to cut the richness.
Side dishes and pairings:
Light green salad with a lemon vinaigrette to balance the creaminess.
Garlic-roasted asparagus or sautéed spinach for color and a nutrient boost.
Crusty bread or garlic bread to mop up the sauce.
Beverage pairings:
A crisp Pinot Grigio or an unoaked Chardonnay complements the cream.
For non-alcoholic, sparkling water with a lemon slice keeps the palate fresh.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate in an airtight container within 2 hours. Eat within 3–4 days.
To freeze: cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
Stovetop: reheat gently in a skillet over low heat, adding a splash of milk or cream (or reserved pasta water) to loosen the sauce.
Microwave: cover and reheat in short bursts, stirring between intervals and adding liquid as needed.
Food safety: ensure reheated chicken reaches 165°F (74°C) before serving.

Extra advice

Pro chef tips

Pat the chicken dry before seasoning so it browns instead of steams.
Don’t overcrowd the pan; sear in batches if needed to maintain a golden crust.
Grate your Parmesan fresh for a silkier sauce — pre-grated powders contain anti-caking agents that affect texture.
If your sauce splits, whisk in a small knob of cold butter off heat to bring it back together.
For a hands-off slow-cooker option, see this slow-cooker method to adapt timing and technique.

Creative twists

Recipe variations

Add vegetables: stir in peas, sun-dried tomatoes, mushrooms, or spinach for more color and nutrition.
Spicy: sprinkle crushed red pepper flakes while sautéing garlic.
Herb-forward: swap parsley for basil, or finish with a few chopped chives for a fresh lift.
Lighter option: replace heavy cream with half-and-half and thicken lightly with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) if needed.
Gluten-free: use your favorite gluten-free fettuccine.

Helpful answers

FAQ
Q: How long does this take from start to finish?
A: About 30–35 minutes total — 10–12 minutes to prep and 18–22 minutes to cook, depending on pasta time.

Q: Can I substitute chicken breasts with leftover rotisserie chicken?
A: Yes. Add shredded rotisserie chicken at the end just to warm through; cut back cooking time and watch sauce thickness.

Q: My sauce is too thin. How do I thicken it?
A: Simmer gently to reduce, stir in more grated Parmesan, or whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the simmering sauce.

Q: Can I make this ahead for meal prep?
A: Prepare the components separately (cook chicken and pasta, store sauce), then combine and reheat gently for best texture. Avoid fully combining and freezing, as cream sauces can change texture after thawing.

Conclusion

If you want a hands-off slow-cooker version to set and forget, this slow-cooker adaptation walks through timing and liquid ratios: Slow Cooker Creamy Italian Chicken with Pasta | Yellow Bliss Road. For an Instant Pot shortcut that speeds things up while preserving creaminess, this guide explains an efficient pressure-cooker technique: Creamy Italian Chicken Pasta – Instant Pot – – Cooking With Karli. If you’d like a noodle-forward home-style take with quick tweaks for families, this version offers practical swaps and serving ideas: Creamy Italian Chicken Noodles – Crazy Busy Mama.