cream of chicken pasta recipe
The Best cream of chicken pasta recipe
Oh, this Cream of Chicken Pasta—it’s one of those recipes that feels like a hug for my soul. There’s something about the way the creamy sauce coats the al dente pasta, the tender chicken melting into it, and the little bursts of garlic and herbs that make your mouth water just thinking about it. It’s not just a meal; it’s a comfort that hits all the right notes—rich but not heavy, satisfying but not overly indulgent. I’ve been making this since before my kids were old enough to ask for leftovers, and honestly, they’re still begging for it. My little ones will eat it straight from the bowl, my husband devours it with a side salad, and my husband’s always the first to say, “Can we make this again?” because it’s that good.
This dish is perfect for so many reasons. It’s a crowd-pleaser whether you’re feeding a family, hosting a small dinner party, or just making a quick weeknight meal. The creaminess is comforting, but the chicken adds protein, and the veggies in the sauce—like peas or carrots—give it a little extra nutrition without taking away from the flavor. I like to keep it simple with just a few ingredients, but you can always tweak it: swap in spinach for more greens, add a sprinkle of Parmesan for extra depth, or even stir in a little bit of cream cheese for a richer twist. It’s versatile enough to be a daily staple or a showstopper for a special occasion—like when the kids have a big game or when I want something hearty but easy to serve. Plus, it’s got that little something that makes you feel like you’re treating yourself, even if it’s just for dinner. My kids have grown up eating this, and now they’re the ones who remind me to make it when they’re feeling under the weather—it’s like a warm, nourishing hug for the body.
Cream of Chicken Pasta
A comforting and creamy pasta dish featuring tender chicken in a rich tomato-based sauce, paired with al dente pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 cups (480ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (240ml) milk
- 1 cup (240ml) shredded cheddar cheese
- 8 oz (225g) pasta (such as fettuccine or penne)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup (240ml) tomato sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken with salt and pepper. Cut into bite-sized pieces.
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2 In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft (3-4 mins). Add tomato sauce, thyme, oregano, and red pepper flakes. Simmer for 5 mins.
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3 In a separate pot, bring chicken broth to a boil. Add chicken pieces and cook until fully cooked (6-8 mins). Remove chicken, shred with forks, and set aside.
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4 In the same skillet, reduce heat to medium-low. Add butter and flour, stirring to make a roux (1 min). Gradually whisk in heavy cream and milk, then add shredded chicken and tomato sauce. Simmer for 5 mins.
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5 While sauce simmers, cook pasta according to package instructions until al dente. Drain and set aside.
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6 In a blender, combine sauce, shredded cheese, and half of the cooked pasta. Blend until smooth. Return mixture to the skillet and heat through.
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7 Mix cooked pasta into the sauce. Adjust seasoning with salt and pepper if needed. Serve hot.
🔧Equipment
- Large skillet or pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Pasta cooker or large pot
- Blender or immersion blender
- Wooden spoon
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cream of Chicken Pasta Works
This Cream of Chicken Pasta is always a crowd-pleaser because it’s hearty, comforting, and simple enough to make without stressing over perfection. Whether you’re feeding a big family dinner or just craving a cozy weeknight meal, this recipe delivers rich flavor and smooth texture every time, making it the perfect go-to for casual gatherings or special occasions. No fancy skills required—just a few basic steps and it comes together beautifully, so everyone feels welcomed and satisfied.
❓ Frequently Asked Questions About Cream of Chicken Pasta
What is the best way to prevent the chicken from getting dry while cooking the cream of chicken pasta?
To keep the chicken moist, avoid overcooking it. Cook it in a small amount of water or broth until it reaches an internal temperature of 165°F (74°C), then remove it from the pot and set aside. Stir in the cream sauce while the chicken is still warm, and avoid overcooking the pasta in the sauce to prevent drying.
Can I substitute any ingredients in the Cream of Chicken Pasta recipe?
Yes, you can make some substitutions: – Cream: Use a lighter cream like half-and-half or coconut milk for a lower-fat option. – Milk: Whole milk or almond milk can work, though the texture might slightly differ. – Butter: Swap butter for olive oil or a vegan butter alternative. – Cheese: Add shredded cheddar or Parmesan at the end for extra flavor, or use a dairy-free cheese if needed. – Pasta: Use any pasta shape like penne, fusilli, or even spaghetti.
How long should I cook the pasta in the sauce for the Cream of Chicken Pasta?
Cook the pasta al dente (about 1 minute less than package instructions) in the sauce. Stir frequently to ensure even cooking and prevent sticking. The sauce should coat the pasta well but not overcook it, as excess moisture can make it mushy.
What if I don’t have a heavy cream substitute, and I want to keep the dish creamy?
If you don’t have heavy cream, you can still make a rich sauce by mixing whole milk or half-and-half with a little cornstarch or flour to thicken it. Alternatively, blend avocado, Greek yogurt, or silken tofu into the sauce for a creamy texture without dairy.
Why does my Cream of Chicken Pasta taste bland, even after adding extra cheese or seasoning?
A few possible reasons for blandness: – Overcooked chicken: Ensure it’s cooked just until tender (not mushy). – Under-seasoned sauce: Add a pinch of salt, pepper, and a splash of Worcestershire sauce or hot sauce. – Pasta cooking time: If the pasta is overcooked, it absorbs too much liquid, diluting flavors. – Cheese not melted properly: Stir cheese into the sauce until fully melted for better integration. Try adding a splash of lemon juice or a dash of garlic powder for extra depth.
