15-Minute Creamy Chicken Pasta: Easy Dinner Hero -

Name: 15-Minute Creamy Chicken Pasta: Easy Dinner Hero
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 oz pasta; 1 lb chicken breast, diced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried basil

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You know those nights when you’re staring into the fridge at 6pm, totally drained, and just need dinner to magically appear? That’s exactly why I created this 15-Minute Creamy Chicken Pasta – my weeknight superhero recipe. It’s faster than takeout, uses pantry staples, and tastes like you spent hours cooking. The secret? A silky sauce made with just cream, garlic, and Parmesan that clings to every noodle. My kids go crazy for it (even the picky one), and I love that I can throw it together between soccer practice and homework. Trust me, this creamy chicken pasta will become your new go-to when time’s tight but you still want something seriously delicious.

Table of Contents

Why You’ll Love This 15-Minute Creamy Chicken Pasta

This recipe is my weeknight MVP for so many reasons – let me count the ways you’ll adore it:

Crazy fast: From fridge to table in 15 minutes flat (I timed it while chasing my toddler)
Pantry magic: Uses ingredients you probably have right now (no last-minute grocery runs)
Creamy dreamy: That luscious sauce coats every bite without being heavy
Kid-approved: My picky eaters gobble it up – and yours will too
One-pan wonder: Minimal cleanup means more time to relax after dinner

Seriously, this creamy chicken pasta is the dinner hero you’ve been waiting for.

Ingredients for 15-Minute Creamy Chicken Pasta

Here’s everything you’ll need to make this dreamy dish – I promise it’s all simple stuff (And yes, I’ve made it enough times to know these measurements by heart):

Pasta base: 8 oz pasta (I use fettuccine, but penne works great too)
Protein power: 1 lb chicken breast, diced into bite-sized pieces
Creamy magic: 1 cup heavy cream (see my notes below for lighter options)
Cheese please: 1/2 cup freshly grated Parmesan (the powdery stuff won’t melt as nicely)
Flavor boosters: 2 cloves garlic, minced (trust me, fresh makes a difference)
Pantry staples: 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil

That’s it, No fancy ingredients, just good old-fashioned comfort food at its simplest and best.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this creamy chicken pasta. Just grab:

A large pot for boiling pasta
A trusty skillet (I use my 12-inch nonstick)
Tongs for easy pasta tossing
A microplane or box grater for fresh Parmesan

That’s seriously it – see? I told you this recipe keeps things simple.

How to Make 15-Minute Creamy Chicken Pasta

Step 1: Cook the Pasta

First things first – get that pasta going. Bring a big pot of salted water to a rolling boil (it should taste like the ocean). Drop in your pasta and set a timer for 1 minute less than the package says – we want it al dente with just a tiny bite. Pro tip: Before draining, scoop out about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting sauce consistency later.

Step 2: Sauté the Chicken

While the pasta cooks, heat olive oil in your skillet over medium-high. Add the diced chicken in a single layer – don’t crowd the pan or it’ll steam instead of getting those pretty golden edges. Let it cook undisturbed for 2 minutes (resist the urge to poke), then flip and cook another 2-3 minutes until no pink remains. This is when your kitchen starts smelling amazing.

Step 3: Make the Creamy Sauce

Push the chicken to one side and add minced garlic – it only needs about 30 seconds to become fragrant (any longer and it’ll burn). Now pour in the heavy cream while stirring constantly. Let it bubble gently for 2 minutes until it thickens enough to coat the back of a spoon. Remove from heat before stirring in the Parmesan – this prevents the sauce from getting grainy. The residual heat will melt the cheese into silky perfection.

Step 4: Combine and Serve

Drain your pasta (don’t rinse it) and add it straight to the skillet. Toss everything together with tongs – if the sauce seems too thick, splash in some reserved pasta water a tablespoon at a time. Serve immediately with extra Parmesan on top and maybe some red pepper flakes if you like a kick. Watch how fast it disappears from plates.

Tips for Perfect 15-Minute Creamy Chicken Pasta

After making this creamy chicken pasta roughly 742 times (okay, maybe a few less), here are my foolproof tips:

Chicken timing: Cut it small so it cooks fast without drying out – no hockey puck chicken here.
Garlic gold: Freshly minced makes all the difference (that jarred stuff just can’t compare)
Sauce safety: Keep stirring when adding cheese to prevent clumping – patience pays off
Taste as you go: Parmesan varies in saltiness, so adjust seasoning at the end
Pasta power: Undercook noodles slightly – they’ll keep cooking in the hot sauce

Follow these simple tricks and you’ll have restaurant-worthy creamy pasta every single time.

Ingredient Substitutions & Variations

One of the best things about this creamy chicken pasta is how easily you can tweak it to fit what you’ve got on hand. Here are my favorite swaps and add-ins:

Lighter option: Swap heavy cream for half-and-half or whole milk (just simmer a bit longer to thicken)
Gluten-free: Use your favorite GF pasta – the sauce works with any shape
Veggie boost: Toss in a handful of spinach or sliced mushrooms with the chicken
Cheese change-up: Try Pecorino Romano for a sharper flavor or Asiago for extra richness
Protein swap: Shrimp works beautifully (just cook 1-2 minutes per side) or leave it meatless.

The beauty of this recipe? It’s practically foolproof no matter how you mix it up.

Serving Suggestions for 15-Minute Creamy Chicken Pasta

This creamy chicken pasta shines all on its own, but here’s how I love to serve it for maximum wow factor. Pile it high in shallow bowls with extra Parmesan snowing down on top. A crisp green salad with lemon vinaigrette cuts through the richness perfectly. And honestly? No one’s ever mad at garlic bread on the side – I bake mine extra crispy for scooping up every last drop of sauce. For weeknight dinners, I sometimes just grab a fork and eat it straight from the skillet (no judgment here).

Storage & Reheating

Leftovers? No problem. Store your creamy chicken pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk while warming on low – it brings back that silky texture perfectly. Just a heads up – this one doesn’t freeze well (the sauce gets grainy). But let’s be real… leftovers rarely last that long in my house anyway.

Nutritional Information

Here’s the scoop on what’s in this creamy chicken pasta (but remember – estimates vary based on your exact ingredients):

Calories: About 450 per serving
Protein: 28g (thanks to all that chicken)
Carbs: 35g (mostly from the pasta)
Fat: 22g (that’s where the creamy magic happens)

I’m no nutritionist, but I can tell you this – it’s way more balanced than takeout, and every bite is worth it.

FAQs About 15-Minute Creamy Chicken Pasta

Got questions about this creamy chicken pasta? I’ve got answers. Here are the ones I get asked most often:

Can I use milk instead of cream?

Absolutely, Whole milk works in a pinch – just simmer it longer to thicken. Half-and-half gives you that perfect creamy texture without being too heavy. Trust me, I’ve tried every variation.

How do I make it spicier?

Easy, Add red pepper flakes with the garlic or stir in some cayenne at the end. My husband loves it with a dash of hot sauce – gives it just the right kick, Spicy foods can be a great way to add excitement to meals.

Can I make this ahead?

You bet, Cook everything separately, then combine when ready to serve. The sauce thickens as it sits, so add a splash of pasta water to loosen it up. Works like a charm.

What pasta shapes work best?

Short pastas like penne hold the sauce beautifully, but my kids love fettuccine for that classic creamy chicken pasta feel. Really, any shape you’ve got will do.

Try this recipe tonight and leave a comment – I’d love to hear how it turns out for you.

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