What to make with chicken breast?

Chicken breast is perfect for pasta dishes, stir-fries, casseroles, salads, or grilling. It’s lean, versatile, and absorbs marinades and sauces beautifully, making it ideal for weeknight dinners.

How to make Cajun pasta?

Sauté seasoned chicken with Cajun spices, add garlic and cream, then toss with cooked pasta. Finish with Parmesan and fresh herbs for a spicy, creamy, and satisfying Southern-inspired meal.

How to make chicken pasta?

Cook pasta, sear seasoned chicken, and prepare a sauce (creamy, tomato-based, or olive oil-based). Combine everything in one pan, toss well, and garnish with cheese or herbs.

How to cook chicken for pasta?

Slice chicken thinly, season, and pan-sear in olive oil over medium-high heat until golden and cooked through. Rest before slicing and adding to your pasta for extra juiciness.

How to make creamy pasta?

Start with butter and garlic, whisk in flour, then slowly add milk or cream. Stir until thickened, add cheese, season to taste, and mix with hot, cooked pasta.

How to make healthy pasta?

Use whole grain or chickpea pasta, lean grilled chicken, and plenty of vegetables. Opt for light sauces made from olive oil, tomato, or Greek yogurt instead of heavy cream.

What to eat with Parmesan?

Parmesan pairs well with pasta, crusty bread, salads, risotto, grilled vegetables, or as a topping on soups. Its nutty, salty flavor enhances both savory and fresh dishes alike.

Why is it called “marry me chicken pasta”?

It’s so rich, flavorful, and comforting that it’s said to be “marriage proposal-worthy.” The creamy sauce, tender chicken, and herbs create a dish that’s simply irresistible.

Which chicken is best for pasta?

Boneless, skinless chicken breast is ideal for lean protein and quick cooking. Chicken thighs are juicier and more flavorful, making them perfect for heartier or spicier pasta recipes.

Are chicken and pasta good together?

Yes! Chicken provides protein, pasta adds comfort and energy, and together they create a balanced, satisfying meal. With countless sauce and seasoning options, they’re a timeless combo.

Chicken Pasta Recipes – 9 Best Creamy and Healthy Dishes (2025)

Description

A rich and velvety cream sauce with tender chicken, garlic, and Parmesan, tossed with fettuccine or penne. Pure comfort food!

Ingredients

Scale

Chicken

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1–2 tablespoons olive oil

Pasta/Sauce

½ cup dry white wine, see notes

3 tbsp butter

3 cloves garlic, minced

3 tbsp flour

1 ¼ cups half and half, (half light cream, half milk)

¾ cups chicken broth

½ chicken bouillon cube

1/3 cup Parmesan cheese, grated

1/3 cup Romano cheese, grated, see notes

½ lb. pasta, any kind

1 cup pasta water, optional

1 lemon, optional

Seasonings

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

1/8 teaspoon smoked paprika

Instructions

Prep Work

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.

Season/Sear the Chicken

Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.

Make the Sauce

Start boiling water for the pasta.
Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.
Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially.

Boil the Pasta

Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water.

Finish the Dish

Gradually sprinkle the cheese into the sauce, stirring continuously.
Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine.
If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.)
Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Notes

Wine vs. Broth: Sauvignon Blanc adds bright acidity to the sauce, making it ideal for balance. If avoiding alcohol, substitute with low-sodium chicken broth and a squeeze of lemon for depth and brightness.
Best Pasta Types: Short shapes like shells, penne, or farfalle capture the sauce beautifully, while fettuccine or linguine offer a luxurious, silky bite. Choose based on how “saucy” you want the dish.
Cheese Matters: Use freshly grated Parmesan or Romano from a wedge for superior melt and taste. Pre-shredded cheese contains anti-caking agents that can affect texture.
Sauce Temperature Tip: Avoid adding cheese to boiling-hot sauce—let it cool slightly first. High heat can cause the cheese to break and create a gritty, separated texture.
Flavor Depth Boosters: Stir in 1 tsp each of Worcestershire sauce, hot sauce (like Frank’s), and honey to the broth base. They won’t overpower the dish but will enhance the umami and sweetness subtly.
Add-Ins & Toppings: For extra flavor and texture, sauté mushrooms or add roasted broccoli, spinach, or cherry tomatoes. Finish with buttery toasted panko breadcrumbs for a crunchy topping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Pasta
Method: Stovetop, Sautéing
Cuisine: Italian-American