30-Minute Creamy Chicken Pasta Recipe

---

Table of contents:

---

How to Make 30-Minute Creamy Chicken Pasta

Ingredients

• Extra Virgin Olive Oil
• 2 chicken breasts
• Garlic powder
• Salt & pepper
• ½ tsp Smoked Paprika
• 1 Onion, diced fine
• 6 cloves of Garlic, minced
• 17 fl oz. (500ml) Heavy Cream
• Pasta water 
• Parmesan cheese
• Chives or fresh parsley (for garnish)

---

Equipment

• Large pot with lid  (for the pasta)
• 12-Inch Stainless Steel Frying Pan (or deep-sided skillet)
• Cooking tongs
• Garlic Press
• Wooden Cutting Board
• Chef Knife
• Microplane (for grating the parmesan)

---

Step-by-Step Instructions

Step 1 – Season and Fry chicken breast

• Cut the breasts in half lengthways (butterfly) and season generously with some garlic powder, smoked paprika, salt, and pepper.
• Fry for 5 minutes per side or until cooked through. Set chicken aside for use later. 

Step 2 – Make Creamy Alfredo Sauce

• In the same pan on medium heat, add a splash of oil and fry the onion and garlic until golden (around 5 minutes). 
• Add the cream. Stir through and bring to a simmer, then add in the grated parmesan cheese and stir through until combined. 
• Simmer on low while you prepare the pasta.

Step 3 – Prepare pasta

• Bring 2 liters of water to a boil in a large pot. Once boiling season generously with salt then add the pasta. Cook for 8-10 minutes or until al dente. 
• Remove pasta from the water and save 1 cup worth of the pasta water. 

Step 4 – Combine pasta, sauce, and chicken

• Add a cup of the pasta water to the sauce and stir through. 
• Bring the heat up to medium and then mix the pasta well. 
• Simmer for around 2-3 minutes, Sprinkle with some parmesan, slice the chicken breasts into strips, and add it to the pasta, then add more parmesan and serve.

---

Cooking tips: 

Smooth creamy consistency

We use 500ml of heavy cream to hel give a rich and creamy consistency (it is very rich!). If you want a thinner consistency, use less cream and add more pasta water, or mix half cream and half milk. 

Use good-quality parmesan cheese 

A good quality parmesan makes all the difference with this recipe. It’s super rich and loaded with a creamy umami flavor. More on the best types of parmesan cheese in the article below 👇👇👇

Avoid:

🚫 Pre-grated Parmesan – Contains preservatives that prevent proper melting.
🚫 “Parmesan-style” cheese – While there’s no shortage of fake ‘parmesan-style cheeses on the market, they often lack the depth and flavor of true Italian cheeses. Trust us, stick to the good stuff and use a good quality parmesan cheese. 

Parmesan cheese

When it comes to a pasta sauce that literally uses a handful of ingredients, using the best parmesan you can find is going to make all the difference. You’ll want a high-quality Parmesan cheese that melts well and enhances the sauce with a rich, nutty flavor. The best options are:

1. Parmigiano-Reggiano (The Gold Standard) 🏆

Buy it here → Parmigiano Reggiano DOP 18 months

• Why? Authentic, aged at least 12 months, deep umami flavor, and melts beautifully.
• How to use? Buy a wedge and grate it fresh—pre-grated cheese contains anti-caking agents that affect melting.
• Look for: “Parmigiano-Reggiano” stamped on the rind (it’s protected by Italian law).

2. Grana Padano (Milder Alternative)

Buy it here → Grana Padano Aged 24 Months Italian Import

• Why? Similar to Parmigiano-Reggiano but it aged for less time (9-16 months), making it smoother and milder.
• Great for? A lighter, creamier Alfredo sauce with a slightly sweeter taste.
  

3. Pecorino Romano (For a Sharper Kick)

Buy it here → Pecorino Romano

• Why? Made from sheep’s milk, saltier, and more intense.
• Best for? Adding a bolder, tangy flavor to your sauce (use a mix of this and Parmigiano).

---

What pasta to use

For a creamy chicken pasta recipe, you’ll want pasta that holds onto the sauce well. 

We opted for Pennotti Rigati pasta, which resembles a large tube. They’re great because they hold just enough sauce to make them flavorful with each bite but not too overwhelming (this Alfredo sauce is incredibly rich). 

Here are a few great options, each with a slightly different vibe:

1. Fettuccine – Classic choice for creamy sauces; the wide, flat noodles grab onto the creaminess perfectly.
   
2. Penne – Great for scooping up bits of chicken and sauce; the tube shape works well with thicker, chunky sauces.
   
3. Rigatoni – Similar to penne but bigger and ridged, so it catches more sauce.
   
4. Fusilli – Spiral shape traps creamy sauce in the grooves for flavorful bites every time.
   
5. Tagliatelle – Like fettuccine, but often a bit more delicate; pairs beautifully with creamy chicken and mushrooms.
   
6. Cavatappi – Corkscrew shape, fun texture, and ideal for heavier, creamy sauces.

---

More Italian Recipes:

• Gorgonzola Pizza With Pear and Red Onion
• Lasagna Soup – Vegan & Healthy Comfort Food Recipe
• Creamy Gnocchi with Parmesan, Spinach, & Black Pepper
• Chicken Tagliatelle Pasta With Sun Dried Tomatoes
• Classic Italian Pasta Soup with White Beans | Pasta e Fagioli
• One Pot Italian Chicken Thighs Recipe
• Caprese Pasta Salad | Insalata di Pasta Caprese

Nutrition Facts

Servings: 4
Amount per serving	% Daily Value*
Calories	340
Total Fat 9.9g	13%
Saturated Fat 5.9g	30%
Cholesterol 190mg	63%
Sodium 702mg	31%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 24g
Vitamin D 0mcg	0%
Calcium 155mg	12%
Iron 2mg	10%
Potassium 616mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.