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Creamy Italian Chicken Pasta in a large skillet with Parmesan and fresh parsley garnish

Creamy Italian Chicken Pasta

A rich and comforting pasta dish made with tender chicken, heavy cream, Parmesan, and Italian seasoning. Ready in 35 minutes and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast diced into bite-sized pieces
  • 2 tbsp olive oil extra virgin preferred
  • 3 cloves garlic minced fresh
  • 1 cup heavy cream full-fat for best texture
  • 0.5 cup chicken stock
  • 0.5 cup Parmesan cheese freshly grated
  • 2 tsp Italian seasoning
  • salt to taste
  • black pepper to taste
  • 8 oz pasta penne or fettuccine
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Bring a large pot of well-salted water to a rolling boil. Cook pasta according to package directions until just al dente, about 8 to 10 minutes. Drain and set aside. Do not rinse.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced chicken in a single layer, season with salt and pepper, and cook undisturbed for 3 minutes to build a golden crust. Stir and cook another 3 to 5 minutes until cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. Add minced garlic to the same skillet and stir constantly for about 60 seconds until fragrant. Do not let it brown.
  4. Pour in heavy cream, chicken stock, and Italian seasoning. Stir to combine and let simmer gently for 2 to 3 minutes until the sauce begins to thicken slightly.
  5. Return chicken to the skillet. Add drained pasta and freshly grated Parmesan. Toss well for about 2 minutes until pasta is fully coated and cheese has melted into the sauce. Taste and adjust seasoning. Serve immediately, topped with fresh parsley.

Notes

Use freshly grated Parmesan for the best melt and flavor. Chicken thighs can be substituted for breasts. Do not rinse the pasta after draining — the surface starch helps the sauce cling. Add a splash of chicken stock when reheating to loosen the sauce.