You know? this creamy chicken pasta recipe is that dish. It’s the one you turn to when you need something comforting, rich, and ridiculously satisfying. The way the fettuccine soaks up the velvety sauce, the tender chicken bursting with flavor, and those little bites of crispy bacon? Oh, it’s almost too good.
The best part? This isn’t some complicated, restaurant-level recipe that has you sweating in the kitchen. Nope, it’s all made on the stovetop in about 30 minutes. So, whether you’re cooking for your family, a date night, or just because you deserve a creamy, cheesy bowl of happiness, this recipe has your back.
Why You’ll Love This Creamy Chicken Pasta Recipe
- Incredibly creamy & indulgent: That sauce? Oh, it’s rich, velvety, and absolutely dreamy.
- Quick & easy: Ready in just 30 minutes, making it a lifesaver for busy weeknights.
- Packed with flavor: Juicy chicken, crispy bacon, sun-dried tomatoes, and parmesan? Yes, please.
- Customizable: Want it spicier? Cheesier? More garlicky? You do you.
- Restaurant-quality at home: Seriously, this tastes better than takeout.
Best Creamy Chicken Pasta Recipe You Need
Creamy chicken pasta is one of those dishes that always hits the spot, but this version? It’s something special. Between the perfectly seasoned chicken, the luxurious parmesan-infused sauce, and the perfect pasta-to-sauce ratio, it’s got everything you want in a comforting meal. And let’s not forget that final sprinkle of crispy bacon and fresh parsley—because little details like that make all the difference.
Ingredients Notes
For the Pasta & Chicken:
- Fettuccine (300g/10 oz): The perfect pasta for holding onto all that creamy goodness.
- Chicken breasts (2, cut in half horizontally): Slicing them thin ensures they cook fast and stay juicy.
- Salt & black pepper (½ tsp each): The simple seasoning that makes all the difference.
- Butter (2 tbsp, divided): Adds a rich, buttery flavor to both the chicken and sauce.
- Garlic (2 cloves, minced): Because garlic makes everything better.
For the Sauce:
- Dry white wine (½ cup/125ml): Adds a little depth, but you can swap with chicken broth.
- Low-sodium chicken stock (½ cup/125ml): Extra flavor boost for the sauce.
- Heavy cream (⅔ cup/315ml): Makes the sauce incredibly rich and luscious.
- Parmesan (¾ cup/75g, finely shredded): The key to a super cheesy, thick sauce.
- Sun-dried tomato strips (100g/3 oz): A little tangy-sweet contrast to the creaminess.
- Baby spinach (70g/2.5 oz): Adds freshness and a pop of color.
For Serving:
- Bacon (120g/4 oz, cooked & crumbled): Because bacon makes everything better.
- More parmesan: Extra cheesiness? Always.
- Fresh parsley (optional): Adds a bright, fresh contrast.
Step-by-Step Instructions for Creamy Chicken Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 1½ minutes less than the package instructions suggest. Before draining, scoop out a mugful of pasta water (you might need it later). Drain and set aside.
Pro Tip: Slightly undercooking the pasta means it’ll finish cooking in the sauce, soaking up all the creamy goodness.
2. Cook the Chicken
Sprinkle both sides of the chicken with salt and black pepper. Heat half the butter in a large skillet over high heat. Add the chicken and cook for about 2 minutes per side until beautifully golden and cooked through. Remove from the pan, let it rest for a few minutes, then shred it with two forks.
Pro Tip: Letting the chicken rest before shredding helps it stay juicy!
3. Make the Sauce
Lower the heat to medium-high. In the same skillet, add the remaining butter and minced garlic. Cook for about 30 seconds, just until fragrant. Pour in the white wine and let it simmer while scraping up all those delicious browned bits from the bottom. Once mostly evaporated, stir in the chicken broth, heavy cream, parmesan, and sun-dried tomatoes. Simmer for 3-5 minutes, stirring occasionally, until it thickens.
Pro Tip: Stir gently and don’t boil the sauce too hard—cream-based sauces prefer a gentle touch.
4. Bring It All Together
Add the spinach, shredded chicken, and cooked pasta to the sauce. Toss everything together for about 1½ – 2 minutes over medium heat, until the sauce thickens and coats the pasta. If it gets too thick, add a splash of the reserved pasta water to loosen it up.
Pro Tip: Tossing pasta in the sauce instead of just pouring it on top ensures every strand is fully coated.
5. Serve & Enjoy
Divide onto plates and top with crumbled bacon, extra parmesan, and fresh parsley. Grab your fork and dig in!
Storage and Serving
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a skillet over medium heat with a splash of milk or cream to bring back the creamy texture.
Tips for Success
- Use freshly grated parmesan: Pre-shredded cheese won’t melt as smoothly.
- Don’t overcook the pasta: It’ll finish cooking in the sauce.
- Let the chicken rest: This keeps it juicy instead of dry.
- Save that pasta water: It’s liquid gold for fixing too-thick sauces.
Variations
- Spicy Version: Add red pepper flakes or a dash of hot sauce.
- Lighter Version: Use half-and-half instead of heavy cream.
- Low-Carb Option: Swap pasta for zucchini noodles.
What Others Are Saying
Emily says: “This was so creamy and flavorful, I felt like I was eating at a fancy Italian restaurant!”
Sarah raves: “My whole family devoured it—next time I need to make a double batch!”
Jake swears: “I never knew pasta could taste this good. The crispy bacon on top? Genius!”
FAQs about Creamy Chicken Pasta Recipe
Can I make this ahead of time?
Yes, but reheat gently with a splash of cream.
What if I don’t have white wine?
Use chicken broth instead.
Can I use a different pasta?
Absolutely! Penne or rigatoni work great.
In Conclusion
This creamy chicken pasta is everything you need for a comforting, flavor-packed meal. If you try it, let me know in the comments! And don’t forget to pin this recipe so you can make it again and again!
