The first time I made creamy Italian chicken pasta, it was a chilly evening in early autumn. Maple, our golden retriever, curled up by the front door as I inhaled the scent of garlic and basil simmering in a gentle cream sauce. My husband walked into the kitchen, tired from work, and paused, sniffing the air. “What smells so good?” he asked, and I felt a quiet burst of pride.

This dish feels like a warm embrace on the plate. Tender chicken, silky pasta, and a rich sauce that’s fragrant with garlic, sun-kissed tomatoes, and Italian herbs—cooking it makes the world feel calm, comforting, and just a little bit festive. It’s the kind of meal that turns an ordinary Tuesday into a moment worth savoring, laughter and conversation flowing around the table.

As I stirred in the cream and watched the sauce coat each pasta strand, I thought of my preschool students. We used to play “restaurant” in class, and I’d pretend to serve them spaghetti alla mamma. Now, I get to share that same joy with my family. And the best part? It’s easy, friendly, and forgiving—perfect for those nights we need something homey without fuss.

Creamy Italian Chicken Pasta - Creamy Italian Chicken Pasta

Short Description

Creamy Italian chicken pasta tossed in a luscious garlic‑basil tomato cream sauce. A comforting weeknight favourite with bright Italian flavours and tender chicken.

Ingredients You’ll Need

For the Chicken & Pasta

2 boneless, skinless chicken breasts, thinly sliced
300 g penne or fusilli pasta
1 Tbsp olive oil
Salt and freshly ground pepper

For the Sauce

1 Tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 cup cherry tomatoes, halved
½ cup sun‑dried tomatoes, chopped
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
1 cup heavy cream
½ cup grated Parmesan cheese
1 Tbsp chopped fresh basil (plus extra for garnish)

Tools & Equipment

Large pot (for pasta)
Large skillet or sauté pan
Wooden spoon or silicone spatula

How To Make Creamy Italian Chicken Pasta

Step 1: Cook the pasta
Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Sauté the chicken
While pasta cooks, heat olive oil in a large skillet over medium–high. Season chicken slices with salt and pepper, then sauté 4–5 minutes per side until cooked through and golden. Remove and set aside.

Step 3: Build the sauce
In the same pan, add olive oil and sauté garlic and onion for 2 minutes until fragrant. Stir in cherry tomatoes, sun‑dried tomatoes, oregano, and red pepper flakes. Cook until tomatoes begin to soften, about 3–4 minutes.

Step 4: Add cream and cheese
Lower heat to medium. Pour in heavy cream and whisk to combine. Add Parmesan and stir until melted and creamy. If sauce is too thick, thin with reserved pasta water, tablespoon by tablespoon.

Step 5: Combine pasta and chicken
Return cooked chicken to the pan, add pasta, and toss gently until coated in sauce. Cook another minute to warm through.

Step 6: Garnish and serve
Sprinkle with fresh basil and a little extra Parmesan. Divide between bowls and serve immediately.

Serving and Pairing Suggestions

Serve this pasta with crusty garlic bread to soak up the creamy sauce. A simple arugula salad dressed with lemon and olive oil keeps things fresh. It’s perfect for weeknight comfort, casual dinner with friends, or a cozy Sunday supper.

Storing and Reheating Tips

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore creaminess.

Freezer: Freezes best without the cream—store cooked chicken and pasta minus sauce in a freezer bag up to 2 months. Thaw overnight and freshly prepare sauce.

To Reheat: Warm over low heat, stirring occasionally until hot and saucy. Add a little pasta water or milk if it thickens too much.

Top Tips for Perfecting

Use fresh garlic and basil: They bring brightness that lifts the creamy sauce.

Don’t overcook pasta: Al dente gives the sauce something to cling to and prevents mushiness later.

Thin as needed: Keep reserved pasta water close—it helps adjust texture without diluting flavor.

Recipe Variations

Sun‑Dried Tomato & Spinach: Stir in 2 cups fresh spinach as the sauce simmers for extra color and nutrients.

Mushroom Lover’s Version: Add 1 cup sliced mushrooms after onions, sautéing until golden before adding tomatoes.

Lightened-Up Cream: Substitute half-and-half for heavy cream for a lighter sauce.

Spicy Italian: Increase crushed red pepper to 1 tsp and add a dash of Italian sausage slices.

Cheesy Bake: After combining in a baking dish, top with mozzarella and bake at 180 °C (350 °F) for 10 minutes until bubbly.

Estimated Nutrition Info (per serving, serves 4)

Calories: 550 kcal | Protein: 35 g | Carbs: 45 g | Fats: 25 g

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Yes—just adjust cooking time slightly, and they’ll add extra richness.

2. Is gluten-free pasta okay?
Absolutely. Use your favourite GF pasta and cook as directed.

3. What if my sauce is too thin?
Let it simmer a little longer after adding pasta to thicken naturally.

4. Can I skip sun-dried tomatoes?
You can—but they add depth. Swap with roasted red peppers if preferred.

5. How do I store leftovers without it getting watery?
Store pasta and sauce separately, or stir in fresh cream when reheating.

Conclusion

It’s lovely how a simple pasta dish can feel like a reset button at the end of a long day. The creamy sauce clings to every bite of pasta and chicken, offering comfort without the need for anything fancy. It’s unfussy and flavourful—the kind of meal that asks for nothing more than a quiet evening and maybe a glass of wine.

Whether you’re cooking for family, friends, or just yourself, this recipe is a gentle reminder that good food doesn’t need to be complicated. Just warm, generous, and made with care.