Pasta with Chicken and Cream Sauce
Chicken breast, a quick garlic cream sauce and a handful of parmesan are all it takes to make pasta with chicken and cream sauce. The chicken is fried until golden, the cream is simmered with garlic and cheese until it coats a spoon, and the pasta finishes in the pan so every piece comes out glossy. It takes 25 minutes and feeds four.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 780kcal
Keeping pasta with chicken and cream sauce juicy
Small, evenly cut pieces of chicken cook quickly and stay tender, so cutting the breast to about 2cm matters more than any seasoning. Pat the pieces dry first so they brown rather than steam, and fry them in a single layer if your pan allows it.
Double cream is the right choice here. It is thick enough to coat the pasta and stays smooth when it is heated, whereas single cream can split.
The method for pasta with chicken and cream sauce
Tap a time to start a timer.
- Cook the pasta Bring a large pan of lightly salted water to the boil and cook the pasta for , or as the packet says. Scoop out a mugful of the cooking water, then drain the pasta.
- Fry the chicken While the pasta cooks, pat the chicken dry with kitchen paper and season with the salt and pepper. Heat the oil in a large deep frying pan over a medium-high heat and fry the chicken for , stirring now and then, until golden. Cut open the largest piece to check that it is white all the way through, with no pink.
- Add the garlic Stir in the garlic and cook for , until fragrant but not browned.
- Make the sauce Turn the heat down to medium-low and pour in the cream. Simmer gently for , until it thickens enough to coat the back of a spoon. Take the pan off the heat and stir in the parmesan until it melts into the sauce.
- Combine Tip the pasta into the pan and toss over a low heat for . Add 2–3 tbsp of the reserved water if the sauce is too thick. Taste, add a squeeze of lemon if you like, and serve with extra parmesan and black pepper.
Variations and what to serve
Stir in a couple of handfuls of baby spinach at the end, or try pasta with chicken and spinach for a version that makes the greens part of the sauce. Frying sliced mushrooms with the chicken adds an earthier flavour. Another good creamy dinner is pasta with salmon and cream sauce.
A green salad or steamed broccoli on the side balances the richness.
Common problems and fixes for pasta with Chicken and Cream Sauce
- The chicken is dry.
- The pieces were too large or fried too long. Cut them to about 2cm, take them off the heat as soon as they are white throughout, and use boneless thighs if you prefer a juicier result.
- The cheese goes stringy or grainy in the sauce.
- The sauce was too hot when the cheese went in. Take the pan off the heat first, and grate the parmesan yourself, because ready-grated cheese often contains anti-caking agents that stop it melting smoothly.
- The sauce is too thick or sinks into the pasta.
- Pasta soaks up sauce as it sits. Keep back some of the cooking water and stir in a splash at a time until the sauce is glossy again.
Frequently asked questions about pasta with Chicken and Cream Sauce
Can you use chicken thighs for pasta with chicken and cream sauce?
Yes. Use 500g boneless, skinless thighs cut into bite-sized pieces and fry them for 8–9 minutes. They stay juicier than breast and are harder to overcook.
Can you make a lighter version?
Yes, replace the double cream with half-fat crème fraîche, stirred in off the heat so it does not split. The sauce will be tangier and a little thinner.
How do you store and reheat leftovers?
Cool within 2 hours and keep in the fridge for up to 2 days. Reheat once in a pan with a splash of milk until steaming hot all the way through. Do not freeze it, as the cream sauce can split.
How did you like the recipe?
4.8 / 5 · 43 ratings
