Gingiz
← Back to Pasta
Pasta

Creamy Chicken Pasta

Golden chicken and penne in a smooth garlic cream sauce for an easy, cozy dinner.

Published by Gabor U. · Updated August 24, 2026

30 minutesTotal time
10 minPreparation
20 minCooking
4Servings
Creamy Chicken Pasta
What you need

Ingredients

  • 300 g penne
  • 400 g chicken breast, sliced
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 200 ml cooking cream
  • 50 g grated parmesan
  • 100 ml pasta water
  • 1 tbsp chopped parsley
  • Salt and black pepper
Step by step

Method

  1. Bring a large pan of water to a boil, salt it well and cook the penne until just al dente. Reserve at least 250 ml of cooking water before draining.
  2. While the pasta cooks, pat the chicken dry and season with salt and black pepper.
  3. Heat the olive oil in a wide frying pan over medium-high heat. Cook the chicken in a single layer for 3–4 minutes per side, until golden and cooked through, then transfer to a plate.
  4. Lower the heat, add the garlic to the same pan and stir for 30 seconds, scraping up the browned flavor from the base.
  5. Pour in the cream and 100 ml pasta water. Simmer gently for 2 minutes, then remove the pan from the heat and stir in the parmesan.
  6. Add the drained pasta and chicken. Toss thoroughly, adding more cooking water a little at a time until the sauce looks glossy and coats every piece.
  7. Taste for seasoning, scatter with parsley and serve immediately.

How the sauce becomes glossy

This pasta is creamy without being heavy, because starchy cooking water and parmesan do much of the work. Thin pieces of chicken brown quickly, making it a realistic half-hour dinner rather than a sauce that needs a long simmer.

Coordinating the pasta and chicken

Slice the chicken across the grain into even strips and pat it dry before seasoning. Grate the parmesan finely so it melts without clumping. Reserve more pasta water than you think you need; the sauce tightens as it sits.

Ways to vary the creamy sauce

Add baby spinach at the end, sauté sliced mushrooms before the chicken, or replace parsley with basil. Boneless chicken thigh is slightly richer and more forgiving. For a fresher finish, add a teaspoon of lemon juice off the heat.

Parmesan, cream and pasta water

Finely grated Parmesan melts more evenly than coarse shreds and brings enough salt that final seasoning should wait. Cooking cream is stable and convenient, but regular cream also works over gentle heat. Starchy pasta water is not just a thinner: it helps the fat and cheese form a sauce that clings to penne.

Serving before the sauce tightens

A sharp green salad or steamed broccoli balances the sauce. Warm the bowls if possible, as creamy pasta is at its best immediately after tossing.

Avoiding dry chicken and a split sauce

Crowded chicken steams instead of browning, so use a wide pan or cook in two batches. Once the Parmesan is added, keep the pan off direct high heat; vigorous boiling can make the cheese clump and the sauce oily. Stop cooking the penne at al dente because it softens further while being tossed.

Reheating creamy pasta gently

Refrigerate for up to 2 days. Reheat gently with a splash of milk or stock, stirring often. Freezing is not recommended because the cream sauce may split and the pasta softens.