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If you love a cozy, comforting bowl of pasta as much as I do, this Creamy Chicken Pasta is about to become your new go-to dinner. We are talking about tender, golden-brown chicken cutlets layered over linguine and smothered in a rich garlic Parmesan sauce that practically begs you to dig in. It is incredibly easy to make, feels like a restaurant-quality meal, and comes together right in your skillet for a satisfying dinner your family will devour without hesitation.
I actually spent time testing and redeveloping this recipe because, in the past, the sauce was just too watery. The flavor was always good, but I wanted a sauce that perfectly coats the noodles instead of pooling at the bottom of the bowl. By tweaking the flour and dairy ratios, this sauce is now perfectly thick and creamy. Just a quick tip: this dish is best served immediately, as the delicious sauce will naturally continue to thicken as it cools!
Craving more creamy comfort? Try my Creamy Italian Sausage Pasta or this cozy, indulgent Creamy Bacon Pasta for another weeknight dinner that’s full of cheesy, satisfying flavor.
How to Make Creamy Chicken Pasta
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil. Cook your linguine (or spaghetti, or whatever long pasta you have on hand!) according to the package directions. Drain it, give it a quick rinse under cool water to stop the cooking, and set it aside.
Step 2: Pan-Sear the Chicken
In a large shallow dish, whisk together your flour, garlic powder, salt, and black pepper. Lightly coat both sides of your chicken cutlets, shaking off any extra flour.
Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken in a single layer (work in batches if you need to—you don’t want to overcrowd the pan or the chicken won’t brown!). Cook for 5–7 minutes per side until it’s a beautiful golden brown and reaches 165°F inside. (Add another tablespoon of oil when flipping if the pan looks dry). Move the chicken to a plate, let it rest for 5 minutes, and then slice it into strips.
Step 3: Make the Creamy Garlic Sauce
Turn the heat down to medium and melt the butter right in that same skillet. Use your whisk to scrape up those delicious browned bits from the chicken off the bottom of the pan—that is where all the flavor lives! Whisk in the minced garlic, flour, garlic powder, salt, and black pepper. Keep whisking for 1 minute until no dry flour remains—this cooks the flour so your sauce tastes amazing. (Note: If you are using unsalted butter, bump the salt up to 1½ teaspoons).
Slowly pour in the whole milk while whisking constantly so no lumps form. Stir in the heavy cream, bring it to a gentle, low boil, and let it bubble for 2–3 minutes until it thickens enough to coat the back of your spoon.
Step 4: Toss It All Together
Take the skillet off the heat and whisk in that freshly grated Parmesan until the sauce is completely smooth. Toss in your linguine until every noodle is coated, then gently fold in your sliced chicken. Add a little extra Parmesan and some fresh parsley on top if you like, and serve it right away!
Storage, Reheating, and Make-Ahead Tips
- Storing Leftovers: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish, as the cream sauce tends to separate and lose its smooth texture when thawed.
- Reheating for the Best Texture: Because this creamy sauce thickens as it cools, the microwave can sometimes make it a little clumpy. For the best results, reheat your leftovers in a skillet over medium-low heat until warmed through. Add a splash of whole milk or broth to the pan as you stir to loosen up the sauce and make it perfectly creamy again!
- Make-Ahead Prep: While this dish is definitely best served fresh, you can save time on a busy weeknight by pounding the chicken cutlets and mixing the spice blend earlier in the day. Keep the chicken covered in the fridge, and you’ll be ready to start cooking the second you walk in the door.
More Easy Pasta Dinner Recipes
- Chicken and Broccoli Penne Alfredo
- Skillet Lasagna
- Creamy Vodka Penne
- Bruschetta Chicken Pasta
- Chicken Fajita Pasta
Creamy Chicken Pasta
Ingredients
Pasta and Chicken
- 12 ounces linguine noodles (¾ pound)
- 4 boneless skinless chicken cutlets pounded to an even ½-inch thickness (approximately 1½ pounds)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt plus additional for pasta water
- ¼ teaspoon black pepper
- 2-3 tablespoons olive oil start with 2 tablespoons to fry the first side of the cutlets, if needed add the additional 1 tablespoon to fry the second side
Sauce
- 6 tablespoons salted butter room temperature
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups whole milk
- 1¼ cups heavy cream
- 1 cup grated parmesan cheese plus additional for optional garnish
- 1 teaspoon finely chopped fresh parsley optional garnish
Instructions
Pasta and Chicken
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, rinse under cool water to stop the cooking process, and set aside.12 ounces linguine noodles
- In a large shallow dish whisk together the all-purpose flour, garlic powder, salt, and black pepper.½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Lightly coat both sides of the chicken cutlets with the seasoned flour, being sure to shake off any excess back into the dish, and place onto a large clean plate.4 boneless skinless chicken cutlets
- Add the olive oil to a large (12-inch) skillet preheated over medium-high heat. Place the coated chicken in a single layer and cook for 5-7 minutes per side or just until golden brown and the internal temperature of the chicken reaches 165°F.2-3 tablespoons olive oil
- Remove the browned chicken from the skillet and place onto a clean plate. Allow the chicken to rest for 5 minutes before slicing into thin strips. Set aside while making the sauce.
Sauce
- Reduce the heat to medium and add the butter. Once the butter is melted, add the minced garlic, all-purpose flour, garlic powder, salt, and black pepper. Whisk to combine until no dry flour remains. Cook for 1 minute or just until the flour is a pale golden color.6 tablespoons salted butter, 1 tablespoon minced garlic, 2 tablespoons all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Slowly add the whole milk while whisking constantly to ensure no lumps form. Whisk in the heavy cream and bring the sauce to a low boil.1½ cups whole milk, 1¼ cups heavy cream
- Once the sauce starts to bubble, cook for 2-3 minutes or until thickened and coats the back of a spoon. Remove the sauce from the heat and whisk in the parmesan cheese until a smooth sauce is formed.1 cup grated parmesan cheese
- Add the linguine noodles to the sauce, toss to coat the noodles with the sauce.
- Add the sliced chicken to the skillet and gently fold to incorporate it into the pasta and sauce.
- Garnish with a light sprinkle of additional grated parmesan cheese and finely chopped fresh parsley if desired before serving.1 teaspoon finely chopped fresh parsley
Jenn’s Notes
- Fresh Cheese is Key: Please use freshly grated Parmesan cheese from a block! Pre-packaged grated cheese contains anti-caking agents that will make your sauce grainy and prevent it from melting smoothly.
- Sauce Consistency: This sauce is designed to be thick and cling to the pasta. It will thicken further as it cools. If you need to thin it out while cooking, just add a tiny splash of pasta water or extra milk.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet over medium-low heat. You will likely need to add a splash of milk or broth to loosen the sauce back up to its original creamy texture.
- Chicken Prep: If your chicken breasts are very large, slice them in half lengthwise to create 4 thinner cutlets before pounding them.
