I used to be a die-hard tomato sauce pasta person. Marinara, arrabbiata, you name it, I devoured it. But then, one fateful night, a friend introduced me to this one-pan wonder – Chicken Cream Pasta. Let me tell you, folks, it was a revelation. The creamy sauce, bursting with chickeny goodness, clung to the fettuccine noodles in the most delightful way. Each bite was an explosion of flavor, and I knew right then and there that my days of tomato sauce dominance were over.
The best part? This recipe is ridiculously easy. We’re talking one-pan, minimal cleanup, perfect-for-a-weeknight kind of easy. Plus, it utilizes the chicken drippings to create a depth of flavor in the sauce that bottled just can’t compete with. So, ditch the delivery menus and the takeout containers, because this Chicken Cream Pasta is about to become your new favorite comfort food obsession.
Most DELICIOUS Chicken Cream Pasta You’ll Ever Have
This one-pan Alfredo pasta boasts a deep, savory flavor that will have you raving about it being the best chicken cream pasta you’ve ever had. The secret lies in perfectly marinated chicken that infuses the sauce with umami richness. Plus, it’s incredibly easy to make, requiring just one pan for minimal cleanup!
Ingredients
For the Chicken:
- 1 boneless, skinless chicken breast (about 168g)
- 1.5g (1/2 teaspoon) salt
- Black pepper to taste
- 10g (1 tablespoon) wheat flour
- 8g (1 tablespoon) olive oil
- 1g (1 teaspoon) crushed red pepper flakes (optional)
For the Pasta:
- 160g fettuccine (or any other pasta you prefer)
- 3g (1 teaspoon) salt
- 16g (2 tablespoons) cooking oil
- 20g unsalted butter80g o
- nion, thinly sliced
- 25g garlic, minced
- 400ml water
- 150g milk
- 150g heavy cream
- 80g button mushrooms, sliced (optional)
For Garnish (optional):
- Fresh parsley, chopped
- Crushed red pepper flakes
Instructions
- Marinate the Chicken: Cut the chicken breast in half and thinly slice it. Season generously with salt, black pepper, and crushed red pepper flakes (if using). In a bowl, toss the chicken with wheat flour and olive oil. Cover and marinate for at least 30 minutes, allowing the flavors to meld.
- Cook the Chicken: Heat cooking oil in a large pan or skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a plate.
- Sauté the Aromatics: Add the unsalted butter to the same pan used to cook the chicken. Once melted, add the sliced onions and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Simmer and Build the Sauce: Pour in the water and bring to a boil. Add the fettuccine pasta and cook according to package instructions, about 5 minutes. Since the pasta is cooking in the chicken drippings, it will absorb the delicious flavors, creating a more flavorful sauce.
- Enrich the Sauce: Once the water level has reduced slightly, add the milk and heavy cream. Stir to combine and bring to a simmer. Season with salt to taste.
- Finish the Dish: If using, add the sliced mushrooms and cook for an additional 3-4 minutes, or until the pasta is cooked through and the sauce has thickened slightly. Turn off the heat.
- Serve and Enjoy: Return the cooked chicken to the pan and toss it with the pasta and creamy sauce. Gently stir in chopped fresh parsley for a pop of color and freshness (optional). Plate your delicious chicken cream pasta and garnish with a sprinkle of crushed red pepper flakes (optional) for an extra kick.
Tips
- If your sauce seems too thin, you can create a simple slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water. Add the slurry to the simmering sauce, a little at a time, until it reaches your desired consistency.
- This recipe is easily adaptable. Feel free to add other vegetables you enjoy, such as broccoli florets, chopped spinach, or sliced bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed to thin out the sauce.
