Absolutely everyone needs a go-to pasta recipe that’s both luxurious and easy enough for a Tuesday night. This creamy Italian chicken pasta is just that—a creamy, dreamy dish that’s packed with flavor and comes together in no time.
Why This Recipe Works
- The combination of tender chicken and al dente pasta in a rich, creamy sauce is irresistible.
- Using sun-dried tomatoes and Italian seasoning brings authentic Italian flavors to your table.
- It’s a one-pan meal, meaning less cleanup and more time to enjoy your dinner.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Pot for boiling pasta
- Colander
- Measuring cups and spoons
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water for later.
Step 2: Brown the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, seasoning with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
Step 3: Create the Creamy Sauce
Lower the heat to medium and pour in the heavy cream, stirring gently. Add the Parmesan cheese and sun-dried tomatoes, stirring until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
Step 4: Combine Pasta and Sauce
Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes, allowing the pasta to soak up the flavors.
Step 5: Serve and Enjoy
Remove from heat and let it sit for a minute. Serve hot, garnished with extra Parmesan if desired.
Tips and Tricks
For an even richer flavor, try using half-and-half instead of heavy cream. If you’re short on time, pre-cooked chicken can be used—just add it when you would the raw chicken and heat through. Don’t skip reserving pasta water; it’s a lifesaver for adjusting sauce consistency. For a thicker sauce, let it simmer a bit longer before adding the pasta. Always taste and adjust seasoning before serving.
Recipe Variations
- Swap chicken for shrimp or mushrooms for a vegetarian version.
- Add spinach or kale for a green boost.
- Use gluten-free pasta to make this dish gluten-free.
- Stir in a tablespoon of pesto for an herby twist.
- Top with crispy bacon bits for added crunch.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the sauce won’t be as thick or rich. For a closer consistency, you can mix milk with a bit of flour or cornstarch before adding.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
Can I freeze this dish?
Freezing is not recommended as the cream sauce may separate upon thawing, affecting texture.
Summary
This creamy Italian chicken pasta is a foolproof recipe that delivers on flavor and ease. Perfect for busy weeknights or when you’re craving something indulgent yet simple.