Classic Homemade Chicken Pasta

I love evenings when the house smells like garlic and butter and the sky outside turns the same warm color as my skillet. This chicken pasta recipe brings that exact comfort — the kind my family fought over at the table, scraping every last ribbon of sauce from the bowl. I call it my cozy weeknight hero: fast enough for a Tuesday, cozy enough for a rainy Saturday. The tender, golden chicken, the silky cream sauce hugging each pasta strand, and the bright pop of lemon and basil make a plate that feels like a hug. Pull up a chair, pour a glass of something nice, and let me walk you through a dish that warms the heart and fills the belly.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe tastes like a restaurant night without the fuss. Creamy, garlicky sauce clings to each noodle, while the seared chicken adds savory depth and a little crunch on the edges. It hits salty, tangy, and comforting notes all at once. Plus, it stays forgiving — overcook the pasta by a minute and it still works. Who doesn’t love food that forgives you? It’s so easy even your busy weeknights will feel fancy.

Ingredients

For the Main Dish:

• 12 oz dried pasta (penne, fettuccine, or rigatoni)
• 1 1/2 lb boneless skinless chicken breasts (about 2 medium)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (or half-and-half for a lighter sauce)
• 1 cup cherry tomatoes, halved
• 3 cups baby spinach
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Red pepper flakes (optional, pinch)
• Fresh basil or parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan and a drizzle of olive oil for serving
• Optional: toasted pine nuts or a squeeze more lemon for brightness

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 12 oz pasta until al dente, about 8–10 minutes depending on the shape. While the water heats, pat the chicken dry and season both sides with salt and pepper. You want a hot pan for a good sear — heat a large skillet over medium-high heat, add 2 tbsp olive oil, and listen for that satisfying sizzle when the chicken hits the surface.

Step 2:

Sear the chicken for about 4–5 minutes per side until golden-brown; don’t move it too soon or you’ll lose that gorgeous crust. Transfer the chicken to a cutting board and let it rest a couple minutes, then slice into strips. Resting keeps the juices in the meat — no one likes dry chicken.

Step 3:

Reduce the heat to medium, add 2 tbsp butter to the skillet, and melt. Sauté the chopped onion until translucent and soft, about 3–4 minutes, then add the minced garlic and cook until fragrant (30–45 seconds). Pour in 1 cup chicken broth and scrape any browned bits from the pan — that’s pure flavor. Let the broth reduce slightly for a couple minutes until it smells rich and savory.

Step 4:

Whisk in 1/2 cup heavy cream and bring the sauce to a simmer. Add the halved cherry tomatoes and wilt in the sauce, then toss in the 3 cups baby spinach until bright green. Stir in 1/2 cup Parmesan, 1 tbsp lemon juice, and season to taste. Add the cooked pasta and sliced chicken to the pan, tossing everything until the sauce clings and the noodles glisten. If the sauce looks too thick, splash in reserved pasta water a tablespoon at a time.

Step 5:

Finish with a pat of butter and a generous grate of Parmesan for silky shine. Garnish with chopped basil or parsley, a pinch of red pepper flakes if you like heat, and serve immediately while hot and fragrant. Check chicken doneness at the thickest part—internal temp should reach 165°F.

Pro Tips

• For even cooking, pound thicker chicken pieces to an even thickness before searing.
• Reserve 1/2 cup of pasta water before draining; it helps loosen the sauce without watering it down.
• Use fresh-grated Parmesan for the best melt and flavor — pre-grated tends to dry out the sauce.
• Don’t crowd the pan when searing chicken; work in batches if needed to keep that golden crust.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu or tempeh for a vegetarian option; press and sear the tofu for texture.
• Use Greek yogurt in place of heavy cream (thin with a little broth) for a tangier, lighter sauce.
• For gluten-free, use GF pasta and check your broth label for wheat ingredients.
• Make it dairy-free by swapping butter for olive oil and using nutritional yeast instead of Parmesan — you’ll lose a bit of that buttery magic, but it still tastes great.

Variations & Tips

• Spicy: Add 1 tsp smoked paprika and a pinch more red pepper flakes for smoky heat.
• Kid-friendly: Omit red pepper flakes and chop tomatoes smaller so little ones don’t pick them out.
• One-pan dinner: Slice chicken thin and cook it right in the sauce to save dishes.
• Veg-forward: Swap half the pasta for roasted cauliflower or mushrooms to sneak in veggies.
• Herby twist: Stir in 2 tbsp chopped fresh dill or tarragon for a fresh, unexpected note.
• Cheesy bake: After tossing the pasta and sauce, sprinkle extra Parmesan and broil for 2–3 minutes until golden and bubbly.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything through, cool, and store in an airtight container up to 3 days. Reheat gently on the stove with a splash of broth or cream to revive the sauce.

Can I double the recipe?

Sure thing. Use a larger pot and pan so the chicken and pasta keep space to brown and cook evenly. You might need to work in batches to maintain good sear.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1½ tbsp oil for 2 tbsp butter) and finish with a squeeze of lemon to brighten.

How do I know it’s done?

Look for golden edges on the chicken, juicy but firm texture, and an internal temperature of 165°F. The sauce should coat pasta without pooling like soup.

What if I don’t have ingredient X?

Swap Parmesan for Pecorino or Asiago in a pinch. No cherry tomatoes? Use diced canned tomatoes and cook a minute longer to reduce extra liquid.

How I Like to Serve It

I serve this with a crisp green salad and a simple vinaigrette to cut the richness, or with roasted broccoli for extra comfort. A chilled glass of white wine or sparkling water with lemon feels perfect. This dish works for cozy weeknights, casual dinner parties, or when you want to treat yourself to something a little indulgent without calling a sitter.

Notes

• Store leftovers in the fridge up to 3 days; reheat gently on the stove with a splash of broth. For freezing, omit fresh greens and freeze up to 2 months.
• Check chicken with a thermometer; cook to a safe internal temp of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!