Why You'll Love It
- - Creamy sauce that coats every strand of pasta
- - Tender chicken pieces that stay juicy
- - Quick one‑pot preparation saves time
- - Classic Italian flavors with a modern twist
*"I tried this one‑pan wonder and it warmed my whole family; the sauce clings perfectly to every noodle!"*
Essential Ingredient Guide
- Chicken breast: Choose skinless, boneless pieces; pat dry to get a nice sear.
- Pasta (penne or fusilli): Al dente pasta holds the sauce better; you can also use whole‑wheat for extra bite.
- Parmesan cheese: Freshly grated adds depth and a gentle nuttiness.
- Garlic and shallots: Sauté until fragrant; they build the aromatic base.
- White broth (chicken or vegetable): Use low‑sodium broth to control saltiness.
- Heavy cream: A splash gives the sauce its silkiness; you can substitute half‑and‑half.
Complete Cooking Process
-
Ingredient Readiness:
Dice the chicken, grate Parmesan, and have the broth simmered and ready.
-
Flavor Development:
Sauté garlic and shallots, then brown the chicken to develop a golden crust.
-
Texture Control:
Add pasta and broth, letting the noodles absorb liquid while stirring gently.
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Finishing Touches:
Swirl in cream and cheese, then let the sauce thicken to a velvety finish.
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Serving Timing:
Plate while steaming hot, garnish with a sprinkle of parsley and extra Parmesan.
- Use room‑temperature chicken to avoid cooling the pan.
- Reserve a cup of pasta water; it helps bind the sauce.
- Taste and adjust salt after adding the cheese.
- Let the dish rest a minute before serving to let flavors settle.
Pro Tips
Well, I’ve found that a tiny pause before plating makes all the difference. The sauce settles, the aroma becomes richer, and you get that comforting sigh of relief when you finally sit down. It’s those quiet moments, the gentle clink of the spoon against the bowl, that turn a simple dinner into a memory.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don’t overcook the pasta; it keeps the sauce from turning grainy.
- Stir often to prevent sticking.
- Add cheese off the heat to keep it from curdling.
Frequently Asked Questions
→ Can I use a different type of pasta?
Absolutely, spaghetti, farfalle, or even gluten‑free shapes work just as well.
→ What if I don’t have heavy cream?
You can substitute with half‑and‑half or a mixture of milk and a splash of butter.
→ How do I keep the chicken juicy?
Pat it dry, season well, and sear quickly over medium‑high heat before adding liquid.
→ Can I make this ahead of time?
Yes, prepare the sauce and store separately; reheat gently and combine with freshly cooked pasta.
→ Is this recipe gluten‑free?
Swap the pasta for a gluten‑free variety and ensure your broth is gluten‑free.
→ How long will leftovers keep?
Store in an airtight container in the fridge for up to 3 days; reheat with a splash of broth.
Chef's Tips
If the sauce becomes too thick, add a splash of reserved pasta water.,For extra depth, a pinch of nutmeg works beautifully with the cream.,Feel free to add wilted spinach for a pop of color and nutrition.
Nutrition Facts
per serving
420
Calories
30g
Protein
35g
Carbs
22g
Fat
Taste Profile
Rich, buttery Parmesan with gentle chicken flavor.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust cooking time for tofu – press well and brown lightly.
Pecorino is sharper; you may reduce the amount slightly.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of red pepper flakes and a dash of hot sauce for a gentle kick.
Mediterranean Style
Stir in sun‑dried tomatoes, olives, and a crumble of feta for a tangy twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pan, which steams rather than sears the chicken.
- Adding pasta too early, causing it to become mushy.
- Boiling the cream, which can cause the sauce to split.
Meal Prep & Storage
Make Ahead Tips
You can marinate the chicken in a little olive oil, garlic, and pepper up to 24 hours ahead; store refrigerated.
Leftover Ideas
Reheat gently in a skillet with a splash of broth, stirring until the sauce re‑emulsifies.
Perfect Pairings
Serve this with...
Cooking Timeline
Prepare all ingredients – dice chicken, mince garlic, chop shallot, grate cheese.
Sear chicken until golden; set aside.
Sauté garlic and shallot, then deglaze with broth.
Add pasta; cook until al dente, stirring occasionally.
Stir in cream, cheese, and chicken; finish sauce.
Italian Chicken Pasta in Creamy White Broth Parmesan Sauce
A warm bowl of easy chicken pasta swirled in a silky white broth, brightened by fresh parmesan. It’s comforting, quick, and perfect for a relaxed evening.
Timing
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 lb chicken breast, cut into bite‑size pieces
- 02 12 oz pasta (penne or fusilli)
- 03 2 tbsp olive oil
- 04 3 cloves garlic, minced
- 05 1 shallot, finely chopped
- 06 2 cups low‑sodium chicken broth
- 07 1 cup heavy cream
- 08 ¾ cup freshly grated Parmesan cheese
- 09 Salt and freshly ground black pepper to taste
- 10 Fresh parsley, chopped for garnish
Instructions
Heat olive oil in a large skillet over medium‑high heat. Add the chicken pieces, season with salt and pepper, and sear until golden brown, about 4‑5 minutes. Remove and set aside.
In the same pan, add garlic and shallot; sauté until fragrant and translucent, about 2 minutes.
Pour in the broth, bring to a gentle boil, then add the pasta. Cook, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed, roughly 10 minutes.
Stir in the cream and return the chicken to the pan. Reduce heat to low, sprinkle Parmesan, and toss until the sauce thickens and coats everything in a silky veil.
Finish with a sprinkle of chopped parsley, adjust seasoning, and serve immediately.
Notes & Tips
- 1 If the sauce becomes too thick, add a splash of reserved pasta water.
- 2 For extra depth, a pinch of nutmeg works beautifully with the cream.
- 3 Feel free to add wilted spinach for a pop of color and nutrition.
Tools You'll Need
-
Large skillet or sauté pan
-
Wooden spoon
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Chef's knife
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Cutting board
-
Measuring cups
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Grater
Must-Know Tips
- Don't overcrowd the pan, cook the chicken in batches if needed.
- Let the chicken rest for a minute before mixing back in.
- Taste as you go, adjust salt and pepper gradually.
Professional Secrets
- Room temperature chicken ensures even cooking.
- Deglaze with a splash of broth to capture browned bits.
- Add Parmesan off the heat to keep the sauce smooth.
Recipe by
Lucas BennettChef Lucas Bennett specializes in rich and hearty beef dishes inspired by traditional steakhouse cooking. He is passionate about slow-cooked stews, ju ...
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