25 Delicious Creamy Chicken Pasta Recipes for Flavorful Dinners

Craving a cozy, comforting dinner that feels both indulgent and effortless? You’ve come to the right place! From quick weeknight fixes to decadent weekend treats, these creamy chicken pasta recipes are packed with flavor and guaranteed to satisfy. Get ready to find your new go-to dish—let’s dive into these delicious ideas!

Garlic Parmesan Creamy Chicken Pasta

Holding this warm bowl close, I’m reminded how some meals feel like a quiet conversation with yourself—simple ingredients transforming into something deeply comforting after a long, thoughtful afternoon in the kitchen.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz fettuccine pasta
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes
– 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Place chicken breasts in the hot skillet and cook for 6 minutes without moving them to develop a golden-brown crust.
6. Flip chicken breasts and cook for another 6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
8. Reduce skillet heat to medium-low and add minced garlic, cooking for 1 minute until fragrant but not browned.
9. Pour heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Simmer cream for 3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
11. Gradually whisk in grated Parmesan cheese until completely melted and smooth.
12. Stir in red pepper flakes and adjust seasoning if needed.
13. Drain cooked pasta, reserving 1/4 cup of pasta water.
14. Slice rested chicken breasts against the grain into 1/2-inch thick pieces.
15. Add drained pasta and sliced chicken to the cream sauce, tossing to coat evenly.
16. If sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
17. Garnish with chopped fresh parsley before serving.

Nothing compares to how the creamy sauce clings to each strand of pasta, with the sharp Parmesan cutting through the richness while tender chicken pieces add substance to every bite. Sometimes I’ll serve it in shallow bowls with extra red pepper flakes for those who want more heat, or alongside roasted asparagus for a complete meal that feels both elegant and utterly comforting.

Sun-Dried Tomato and Basil Creamy Chicken Pasta

Often, the simplest evenings call for a meal that feels like a warm embrace, something that fills the kitchen with the earthy scent of basil and the rich, tangy aroma of sun-dried tomatoes, a quiet comfort after a long day.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 12 oz dried fettuccine pasta

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season 1 lb boneless, skinless chicken breasts evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the seasoned chicken breasts and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
6. Add 12 oz dried fettuccine pasta to the boiling water and cook according to package directions until al dente, stirring occasionally to prevent sticking.
7. While the pasta cooks, reduce the skillet heat to medium and add 1 medium yellow onion, diced, cooking for 4-5 minutes until translucent and softened.
8. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to burn it.
9. Add 1/2 cup sun-dried tomatoes in oil, drained and chopped, and cook for 2 minutes to intensify their flavor.
10. Pour in 1/4 cup dry white wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits for added depth.
11. Stir in 1 cup heavy cream and bring the sauce to a gentle simmer, allowing it to thicken slightly for 3-4 minutes.
12. Reduce the heat to low and whisk in 1/2 cup grated Parmesan cheese until the sauce is smooth and creamy.
13. Slice the rested chicken into 1/2-inch thick strips and add them to the sauce along with any accumulated juices.
14. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
15. Add the drained pasta to the skillet, tossing to coat evenly in the sauce, and add reserved pasta water 1 tbsp at a time if the sauce is too thick.
16. Remove the skillet from the heat and stir in 1/4 cup fresh basil leaves, chopped, to preserve their bright flavor.

But the true magic lies in the creamy sauce clinging to each strand of pasta, punctuated by the chewy, tangy sun-dried tomatoes and tender chicken. For a rustic touch, serve it in shallow bowls with an extra sprinkle of Parmesan and a few whole basil leaves scattered on top, letting the flavors meld together with each comforting bite.

Mushroom and Spinach Creamy Chicken Alfredo

Wandering through the kitchen this evening, I found myself craving something deeply comforting, a dish that would wrap around me like a soft blanket on a cool autumn night. There’s something about the gentle simmer of cream and the earthy scent of mushrooms that feels like coming home after a long day, a quiet ritual that slows time itself.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 oz cremini mushrooms
– 3 cloves garlic
– 2 cups fresh spinach
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 12 oz fettuccine pasta
– 2 tbsp unsalted butter

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season 1 lb chicken breasts evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
5. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
6. While chicken rests, add 12 oz fettuccine to boiling water and cook for 10-12 minutes until al dente.
7. Slice 8 oz cremini mushrooms into 1/4-inch thick pieces while skillet is still over medium heat.
8. Cook mushrooms in the same skillet for 5-6 minutes until they release their liquid and turn golden brown.
9. Mince 3 cloves garlic and add to mushrooms, cooking for 1 minute until fragrant.
10. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
11. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer over medium-low heat.
12. Gradually whisk in 1/2 cup grated Parmesan cheese until sauce is smooth and slightly thickened.
13. Stir in 2 tbsp unsalted butter until melted and incorporated into the sauce.
14. Drain cooked pasta, reserving 1/2 cup pasta water.
15. Slice rested chicken into 1/2-inch thick strips against the grain.
16. Combine pasta, chicken, and sauce in the skillet, tossing gently to coat everything evenly.
17. Add reserved pasta water 1 tbsp at a time if sauce needs thinning.
Hearty and velvety, the cream clings to each strand of pasta while the mushrooms provide earthy depth against the bright spinach. For a special touch, serve it in warmed bowls with extra Parmesan sprinkled over the top, the steam carrying the rich aroma straight to your senses.

One-Pot Creamy Tuscan Chicken Pasta

Evenings like this call for something that simmers slowly, filling the kitchen with the gentle perfume of garlic and herbs while requiring just one pot to hold it all together. This creamy pasta dish wraps tender chicken and sun-dried tomatoes in a velvety sauce, making the cleanup as peaceful as the cooking process. It’s the kind of meal that feels like a quiet reward after a long day, simple yet deeply satisfying.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 8 oz penne pasta
– 2 cups fresh spinach

Instructions

1. Season 1 lb boneless, skinless chicken breasts evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
2. Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers.
3. Place the seasoned chicken breasts in the hot oil and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
4. Transfer the cooked chicken to a clean plate and set aside to rest; the juices will redistribute for tender slices later.
5. Reduce the heat to medium and add 4 cloves minced garlic to the same skillet, sautéing for 1 minute until fragrant but not browned.
6. Stir in 1/2 cup chopped sun-dried tomatoes and cook for 1 more minute to soften them slightly.
7. Pour in 2 cups chicken broth and 1 cup heavy cream, scraping the bottom of the skillet with a wooden spoon to lift any browned bits for extra flavor.
8. Add 8 oz penne pasta directly to the skillet, stirring to submerge it in the liquid.
9. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 12–15 minutes, stirring halfway through, until the pasta is al dente and has absorbed most of the liquid.
10. Tip: Check the pasta at 12 minutes to avoid overcooking; it should be tender but still firm to the bite.
11. Slice the rested chicken into 1/2-inch thick strips and return them to the skillet.
12. Stir in 2 cups fresh spinach and 1/2 cup grated Parmesan cheese until the spinach wilts and the cheese melts into the sauce, about 2–3 minutes.
13. Tip: For a smoother sauce, let the dish sit off the heat for 2 minutes before serving to allow the flavors to meld.
14. Taste and adjust seasoning only if needed, as the salt from the broth and Parmesan usually suffices.

One bite reveals the silkiness of the cream sauce clinging to each noodle, punctuated by the sweet-tart bursts of sun-dried tomatoes. The spinach adds a subtle freshness that balances the richness, making it perfect served in shallow bowls with a sprinkle of extra Parmesan. Leftovers taste even better the next day, as the pasta continues to soak up the savory notes.

Lemon Herb Creamy Chicken Linguine

Vividly golden evenings call for meals that wrap you in comfort, and this creamy chicken linguine answers with its gentle lemon notes and herb-kissed sauce. There’s something quietly satisfying about stirring together ingredients that feel both familiar and just a little special. It’s the kind of dish that turns an ordinary Tuesday into something softly memorable.

Ingredients

– 8 ounces linguine
– 1 pound boneless, skinless chicken breasts
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– 1/2 teaspoon lemon zest

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 10-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides evenly with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Place chicken in the hot skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 45-60 seconds until fragrant but not browned.
8. Pour heavy cream and chicken broth into the skillet, stirring constantly with a wooden spoon to incorporate any browned bits from the bottom.
9. Simmer the sauce for 3-4 minutes until slightly thickened, stirring frequently to prevent scorching.
10. Whisk in grated Parmesan cheese until completely melted and the sauce is smooth.
11. Stir in fresh lemon juice, chopped parsley, thyme, and lemon zest.
12. Drain cooked linguine, reserving 1/4 cup of pasta water.
13. Slice rested chicken diagonally into 1/2-inch thick pieces.
14. Add drained linguine and sliced chicken to the sauce, tossing gently to coat everything evenly.
15. If the sauce seems too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.

Delicate ribbons of linguine cradle tender chicken in a sauce that’s both rich and bright, with the Parmesan adding subtle nuttiness against the lemon’s clean acidity. The fresh herbs lend an earthy fragrance that makes each bite feel like a quiet celebration. For a lovely presentation, garnish with extra thyme sprigs and serve alongside roasted asparagus or a simple arugula salad.

Broccoli and Cheese Creamy Chicken Penne

Unfolding the evening with quiet comfort, this creamy pasta dish feels like wrapping yourself in a soft blanket after a long day. There’s something deeply soothing about the way tender chicken and broccoli mingle in a rich, cheesy sauce, each bite a gentle reminder to slow down and savor. Let the gentle simmer and familiar aromas fill your kitchen, turning simple ingredients into a warm, heartfelt meal.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz penne pasta
– 2 cups broccoli florets
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 lb boneless, skinless chicken breasts dry with paper towels and cut into 1-inch cubes.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken cubes to the skillet in a single layer and cook for 6-7 minutes, turning pieces until golden brown on all sides and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
7. Reduce skillet heat to medium and add 2 cloves minced garlic, sautéing for 1 minute until fragrant but not browned.
8. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Add 2 cups broccoli florets to the cream sauce, cover skillet, and simmer for 4 minutes until broccoli is bright green and tender-crisp.
10. Stir in 1 cup shredded cheddar cheese and 1/2 cup grated Parmesan cheese until completely melted and sauce is smooth.
11. Drain cooked penne pasta and add it to the skillet along with the reserved cooked chicken.
12. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the mixture, then gently toss everything together until evenly coated in sauce.
13. Cook for 2 more minutes over low heat, stirring constantly, until heated through.

Luxuriously creamy with just the right resistance from al dente penne, each forkful balances tender chicken with vibrant broccoli in a cheese sauce that clings perfectly. The sharp Parmesan cuts through the richness while melted cheddar provides that familiar comfort, making this equally wonderful served straight from the skillet or packed for tomorrow’s lunch.

Bacon Ranch Creamy Chicken Fettuccine

A quiet evening like this calls for something comforting, something that wraps around you like a warm blanket and fills the kitchen with the gentle, savory aroma of home. This creamy pasta dish, with its tender chicken and rich sauce, is exactly that kind of meal, a simple pleasure to be savored slowly after a long day.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 6 slices bacon
– 8 oz fettuccine
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup milk
– 1 oz packet ranch seasoning mix
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Season 1 lb of chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
3. Place the seasoned chicken in the hot skillet and cook for 6-7 minutes without moving it to develop a golden-brown crust.
4. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a clean plate to rest; this allows the juices to redistribute for maximum tenderness.
6. In the same skillet, cook 6 slices of bacon over medium heat for 8-10 minutes, flipping occasionally, until crisp.
7. Transfer the bacon to a paper towel-lined plate, leaving 1 tbsp of bacon drippings in the skillet.
8. While the bacon cooks, bring a large pot of salted water to a rolling boil and cook 8 oz of fettuccine for 10-12 minutes until al dente.
9. Drain the pasta, reserving 1/2 cup of the starchy pasta water to help adjust the sauce consistency later.
10. Reduce the skillet heat to medium and sauté 2 minced garlic cloves in the bacon drippings for 1 minute until fragrant.
11. Pour 1 cup of heavy cream and 1/2 cup of milk into the skillet, stirring to combine.
12. Whisk in 1 packet of ranch seasoning until fully dissolved and the sauce begins to simmer gently.
13. Stir in 1/2 cup of grated Parmesan cheese until the sauce is smooth and slightly thickened.
14. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until it reaches a creamy, coating consistency.
15. Chop the rested chicken and crumble the cooked bacon into bite-sized pieces.
16. Add the cooked fettuccine, chopped chicken, and crumbled bacon to the sauce, tossing gently to coat everything evenly.
17. Garnish with 2 tbsp of chopped fresh parsley just before serving for a burst of color and freshness.

The tender fettuccine cloaked in that velvety, herb-kissed sauce makes each forkful a perfect balance of creamy and savory. This dish feels wonderfully indulgent yet familiar, like a favorite comfort food made just for tonight. Try serving it in shallow bowls with a simple side salad to cut through the richness, making a complete, satisfying meal.

Pesto Creamy Chicken and Spinach Pasta

Beneath the soft glow of the kitchen light, there’s something quietly comforting about stirring together a meal that feels like a warm embrace, a simple pasta dish that brings together creamy pesto, tender chicken, and fresh spinach in a way that feels both nourishing and deeply satisfying.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 12 oz pasta
– 1 cup heavy cream
– 1/2 cup basil pesto
– 4 cups fresh spinach
– 1/2 cup grated Parmesan cheese

Instructions

1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place chicken in the skillet and cook for 6–7 minutes per side until the internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let it rest for 5 minutes to retain juices.
6. While chicken rests, cook pasta in a large pot of salted boiling water according to package directions until al dente.
7. Drain pasta, reserving 1/2 cup of pasta water to adjust sauce consistency later if needed.
8. Slice the rested chicken into 1/2-inch thick strips.
9. In the same skillet, reduce heat to medium and pour in heavy cream.
10. Stir in basil pesto until fully incorporated and the mixture begins to simmer gently.
11. Add fresh spinach and cook for 2–3 minutes, stirring constantly until wilted.
12. Fold in cooked pasta and chicken strips, tossing to coat evenly in the sauce.
13. Sprinkle grated Parmesan cheese over the pasta and stir until the cheese melts and the sauce clings to the noodles.
14. Serve immediately. A velvety creaminess clings to each strand of pasta, while the pesto offers a bright, herbal contrast to the savory chicken. For a cozy twist, top with extra Parmesan and serve alongside garlic bread to soak up every last drop of the rich sauce.

Cajun Spiced Creamy Chicken Pasta

Cajun spices whisper through my kitchen today, their earthy warmth mingling with the gentle simmer of cream, a quiet comfort on this October afternoon. This creamy chicken pasta feels like a slow, deliberate embrace after a long day, each ingredient adding its own soft story to the pot. I love how the bold spices soften into something deeply soothing, a reminder that even the most vibrant flavors can settle into calm.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 2 tbsp Cajun seasoning
– 1 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 cup heavy cream
– 1/2 cup chicken broth
– 8 oz penne pasta
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes.
2. Toss chicken cubes with 2 tbsp Cajun seasoning until evenly coated.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add seasoned chicken to the hot skillet in a single layer.
5. Cook chicken for 6-7 minutes, turning occasionally, until browned and internal temperature reaches 165°F.
6. While chicken cooks, bring a large pot of salted water to a rolling boil.
7. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
8. Add 8 oz penne pasta to the boiling water and cook for 11 minutes until al dente.
9. Meanwhile, dice 1 medium yellow onion and mince 3 cloves garlic.
10. Reduce skillet heat to medium and add diced onion to the pan drippings.
11. Sauté onion for 4-5 minutes until translucent and slightly golden.
12. Add minced garlic and cook for 1 minute until fragrant but not browned.
13. Pour 1 cup heavy cream and 1/2 cup chicken broth into the skillet.
14. Bring sauce to a gentle simmer, stirring occasionally, for 3-4 minutes until slightly thickened.
15. Drain cooked pasta, reserving 1/4 cup pasta water.
16. Return chicken to the skillet with the simmering sauce.
17. Add drained pasta and 1/4 cup grated Parmesan cheese to the skillet.
18. Stir everything together for 2 minutes until well combined and heated through.
19. If sauce seems too thick, gradually add reserved pasta water until desired consistency is reached.
20. Remove from heat and stir in 2 tbsp chopped fresh parsley.
My favorite part is how the creamy sauce clings to every ridge of the penne, while the Cajun seasoning leaves just enough warmth on the palate without overwhelming. The tender chicken pieces nestle between pasta curls, creating a dish that feels both comforting and quietly sophisticated. Sometimes I serve it in shallow bowls with extra parsley scattered over the top, letting the steam carry those earthy aromas right to the table.

Avocado and Lime Creamy Chicken Tortellini

Nestled between the golden hours of afternoon and evening, I found myself craving something that felt both comforting and bright, a dish that could bridge the gap between the day’s warmth and the coming cool of night. This creamy chicken tortellini, with its surprising notes of avocado and lime, was just that—a quiet discovery made in the stillness of my kitchen.

Ingredients

– 1 package (20 oz) cheese tortellini
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 ripe avocados, pitted and peeled
– 1/2 cup heavy cream
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for 7-9 minutes, stirring occasionally, until they float to the surface and are tender.
3. While the tortellini cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the chicken pieces to the skillet in a single layer, seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Cook the chicken for 6-8 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
6. Reduce the skillet heat to low and add the minced garlic, stirring for 30 seconds until fragrant.
7. In a blender, combine the avocados, 1/2 cup heavy cream, and 1/4 cup fresh lime juice, blending on high speed for 45 seconds until completely smooth and pale green.
8. Drain the cooked tortellini thoroughly and return it to the empty pot off the heat.
9. Pour the avocado-lime cream sauce over the tortellini, then add the cooked chicken and garlic from the skillet.
10. Gently fold everything together until the tortellini and chicken are evenly coated in the creamy sauce.
11. Stir in 1/4 cup chopped fresh cilantro just before serving.
What makes this dish so special is the way the cool, velvety avocado cream clings to each tender tortellini pocket, while the bright lime cuts through the richness of the chicken. For a beautiful presentation, try serving it in shallow bowls garnished with extra cilantro leaves and thin lime slices—the colors alone feel like a quiet celebration.

Roasted Red Pepper Creamy Chicken Rotini

Remembering how the autumn light falls differently in October, I find myself craving meals that hold both warmth and memory, the kind that fills the kitchen with a scent that lingers like a quiet conversation. This roasted red pepper creamy chicken rotini is one of those dishes for me, simple in its parts but deeply comforting when they come together. It’s a recipe that asks for little more than patience and rewards you with a rich, velvety sauce clinging to every curve of the pasta.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 12 oz rotini pasta
– 1 cup jarred roasted red peppers, drained
– 3 cloves garlic
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh basil, chopped

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a golden sear.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain its juices.
6. While the chicken rests, bring a large pot of salted water to a rolling boil.
7. Add 12 ounces of rotini pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
8. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
9. In a blender, combine 1 cup of roasted red peppers, 3 cloves of garlic, and 1/2 cup of heavy cream until completely smooth.
10. Pour the red pepper sauce into the same skillet used for the chicken over medium heat.
11. Stir in 1/4 cup of grated Parmesan cheese until the sauce is velvety and slightly thickened.
12. Thinly slice the rested chicken against the grain for tender bites.
13. Add the sliced chicken and drained pasta to the skillet, tossing to coat evenly.
14. If the sauce is too thick, gradually add the reserved pasta water 2 tablespoons at a time until it reaches your desired consistency.
15. Remove from heat and stir in 2 tablespoons of fresh basil just before serving.

Velvety and robust, the sauce clings to the rotini’s spirals, each bite offering the sweet smokiness of peppers balanced by the savory chicken. For a brighter finish, sprinkle with extra basil or a squeeze of lemon, or serve it alongside a simple arugula salad to cut through the richness.

Creamy Chicken Pesto Gnocchi

Perhaps there’s something quietly comforting about the way soft potato dumplings cradle creamy pesto and tender chicken, a dish that asks for nothing more than a quiet evening and a willing fork. Preparing this meal feels less like cooking and more like a gentle meditation, each step unfolding slowly like pages in a well-loved book. The rich aromas of basil and garlic begin to fill the kitchen, promising the kind of warmth that settles deep in your bones.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound potato gnocchi
• ½ cup heavy cream
• ½ cup basil pesto
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken evenly with 1 teaspoon salt and ½ teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the skillet and cook for 6 minutes without moving to develop a deep golden-brown crust.
5. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
7. While the chicken rests, bring a large pot of salted water to a rolling boil.
8. Add 1 pound potato gnocchi to the boiling water and cook for exactly 3 minutes, or until they float to the surface.
9. Drain the gnocchi thoroughly, reserving ¼ cup of the starchy pasta water for later use.
10. Reduce the skillet heat to medium and sauté 2 cloves minced garlic for 1 minute until fragrant but not browned.
11. Pour in ½ cup heavy cream and ½ cup basil pesto, stirring constantly until the sauce is smooth and uniformly green.
12. Add the drained gnocchi to the sauce, tossing gently to coat each piece evenly.
13. If the sauce appears too thick, gradually add the reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency.
14. Slice the rested chicken against the grain into ½-inch thick pieces.
15. Gently fold the chicken slices into the gnocchi mixture, taking care not to break the tender pieces.
16. Sprinkle ¼ cup grated Parmesan cheese over the top and serve immediately.

The gnocchi remain delightfully pillowy against the rich, herbaceous sauce, while the chicken adds satisfying substance to each bite. For a beautiful presentation, garnish with extra basil leaves and a drizzle of olive oil just before serving. This dish pairs wonderfully with a simple arugula salad to cut through the creaminess, creating a complete meal that feels both indulgent and balanced.

Buffalo-Style Creamy Chicken Macaroni

Mellow evenings call for comfort foods that wrap you in warmth, and this creamy, tangy pasta dish feels like a gentle embrace after a long day. There’s something quietly satisfying about the way the spicy buffalo sauce melds with the rich cheese sauce, creating a meal that comforts without overwhelming the senses.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup shredded sharp cheddar cheese
– 1/2 cup buffalo sauce
– 1/2 cup sour cream

Instructions

1. Preheat oven to 375°F.
2. Pat 1 lb boneless, skinless chicken breasts completely dry with paper towels.
3. Rub chicken with 2 tbsp olive oil, then season both sides evenly with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Bake chicken for 25 minutes or until internal temperature reaches 165°F and juices run clear.
5. While chicken bakes, bring a large pot of salted water to a rolling boil.
6. Add 1 lb elbow macaroni to boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
7. Drain pasta thoroughly in a colander, then return to the warm pot off heat.
8. Let baked chicken rest for 5 minutes before shredding with two forks.
9. Melt 4 tbsp unsalted butter in a saucepan over medium heat.
10. Whisk in 1/4 cup all-purpose flour and cook for 1 minute until golden and fragrant.
11. Gradually pour in 2 cups whole milk while whisking constantly to prevent lumps.
12. Continue whisking sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
13. Remove sauce from heat and stir in 1 cup shredded sharp cheddar cheese until fully melted.
14. Fold in 1/2 cup buffalo sauce and 1/2 cup sour cream until sauce is smooth and uniformly orange.
15. Combine cheese sauce, shredded chicken, and cooked pasta in the large pot, stirring gently until everything is evenly coated.
16. Let pasta sit for 2 minutes off heat to allow flavors to meld before serving. Last bites reveal the beautiful balance between creamy comfort and gentle heat, with the pasta retaining just enough bite to contrast the velvety sauce. Leftovers taste even better the next day when the flavors have deepened, or try serving it scooped into crisp lettuce cups for a refreshing twist.

Tomato Basil Creamy Chicken Spaghetti

Wandering through the kitchen this evening, I found myself drawn to the comforting ritual of preparing a meal that feels like a warm embrace. There’s something quietly magical about how simple ingredients can weave together into a dish that soothes the soul and fills the home with the gentle perfume of basil and simmering tomatoes. This creamy chicken spaghetti is one of those recipes that unfolds slowly, inviting you to savor each step as much as the final bite.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 lb spaghetti
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1/2 cup fresh basil leaves
– 1/2 cup grated Parmesan cheese

Instructions

1. Pat 1 lb boneless, skinless chicken breasts completely dry with paper towels.
2. Season both sides of the chicken evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
4. Place chicken in the hot oil and cook undisturbed for 6 minutes until a golden-brown crust forms.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean cutting board and let rest for 5 minutes to retain juices.
7. While chicken rests, dice 1 medium yellow onion and mince 3 cloves garlic.
8. In the same pot, sauté onion over medium heat for 4 minutes until translucent.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in 1 (28 oz) can crushed tomatoes, scraping the bottom to incorporate any browned bits.
11. Bring tomato mixture to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes.
12. Meanwhile, bring a large pot of salted water to a rolling boil and cook 1 lb spaghetti according to package directions until al dente.
13. Shred the rested chicken into bite-sized pieces using two forks.
14. Stir 1 cup heavy cream into the tomato sauce until fully incorporated.
15. Add shredded chicken to the sauce and simmer for 3 minutes to warm through.
16. Chop 1/2 cup fresh basil leaves, reserving a few whole leaves for garnish.
17. Drain cooked spaghetti and add directly to the sauce pot.
18. Toss spaghetti with sauce until every strand is coated evenly.
19. Stir in chopped basil and 1/2 cup grated Parmesan cheese until cheese melts into the sauce.
20. Remove from heat and let stand for 2 minutes to allow flavors to meld.
Zestful and velvety, the sauce clings to each strand of pasta while tender chicken pieces offer satisfying bites. The fresh basil brightens every forkful with its herbal notes, cutting through the rich creaminess. For a lovely presentation, twirl portions into shallow bowls and top with extra Parmesan and those reserved whole basil leaves.

Spinach Artichoke Creamy Chicken Ziti

Vaguely, as the afternoon light softens against the kitchen window, I find myself drawn to the quiet comfort of preparing something warm and enveloping, a dish that feels like a gentle exhale at the end of a long day. It’s a simple pasta bake, rich with creamy sauce, tender chicken, and earthy greens, the kind of meal that fills the house with a promising, savory aroma. This is the food that asks for nothing but a quiet moment to be enjoyed.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cubed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 8 oz ziti pasta
• 1 (8 oz) block cream cheese, softened
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the ziti pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, but do not rinse it; the starchy surface helps the sauce cling.
5. While the pasta cooks, heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
6. Add the cubed chicken breast to the hot skillet in a single layer, seasoning it with 1/2 tsp salt and 1/4 tsp black pepper.
7. Cook the chicken for 6-7 minutes, turning pieces occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
8. Transfer the cooked chicken to a clean plate, leaving any drippings in the skillet.
9. Reduce the skillet heat to medium and add the minced garlic, sautéing for 1 minute until fragrant but not browned.
10. Add the squeezed-dry spinach and chopped artichoke hearts to the skillet, stirring to combine and warm through, about 2 minutes.
11. Cut the softened cream cheese into chunks and add it to the skillet along with the heavy cream, stirring continuously until the cream cheese is fully melted and the sauce is smooth.
12. Stir in the grated Parmesan cheese until incorporated.
13. Return the cooked chicken and the drained ziti pasta to the skillet, gently folding everything together until evenly coated in the sauce.
14. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
15. Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the cheese is melted, bubbly, and lightly spotted with gold.

Knowing how the creamy sauce clings to each tube of pasta makes every forkful a small delight, with the tender chicken and slight tang from the artichokes creating a deeply satisfying balance. For a lovely contrast, try serving it alongside a simple arugula salad dressed lightly with lemon vinaigrette, letting the peppery greens cut through the richness. It’s a meal that holds warmth long after the plates are cleared, settling into the evening like a soft, comfortable silence.

Conclusion

Perfect for busy weeknights or cozy weekends, these 25 creamy chicken pasta recipes offer endless dinner inspiration. We hope you found some new family favorites! Give one a try this week and let us know which recipe you loved most in the comments below. Don’t forget to share this collection with fellow pasta lovers by pinning it to your Pinterest boards!