Creamy Pasta with Chicken Skillet Meal
There’s a special kind of satisfaction that comes from a bowl of truly great pasta. Not just any pasta, but one where a luscious, savoury sauce clings to every single piece, and tender bites of chicken and bursts of fresh tomato make you close your eyes for just a moment. This Creamy Pasta With Chicken is exactly that dish. It’s rich without being heavy, deeply flavourful, and has a wonderful balance of textures that we turn to time and time again in my kitchen. This was inspired by a dish I had at a little restaurant in Spain, and I’ve spent ages getting the sauce just right.
What makes this recipe stand out is the depth of flavour we build in a relatively short amount of time. We’re not just using cream; we’re creating a base with sun-dried tomato paste, garlic, and a good quality chicken stock. This combination creates a sauce that’s both velvety and vibrant. The chicken is cooked until golden, the cherry tomatoes soften just enough to release their sweet juice, and a handful of fresh spinach wilts into the background, adding colour and goodness.
It’s the kind of meal that works beautifully for a busy weeknight when you want something substantial and satisfying, but it’s also special enough to serve when you have friends over. The process is straightforward, and the results are consistently brilliant. It’s a recipe that always gets compliments and has become a core part of our family’s meal rotation.
Recipe Overview
This recipe brings together tender chicken breast and pasta in a luxurious, tomato-infused cream sauce. The flavour is rich and savoury from the sun-dried tomato paste and garlic, with bright notes from fresh cherry tomatoes and basil. I’ve tested this with both single and double cream, and I find that double cream creates a much richer, more stable sauce that is less likely to split when simmering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Pasta With Chicken
- Rich, Balanced Flavour: The sauce isn’t just creamy; it’s layered with the deep, sweet taste of sun-dried tomato paste, fragrant garlic, and a savoury chicken stock base that makes it incredibly moreish.
- Ready in About 30 Minutes: From start to finish, this dish comes together efficiently, making it an ideal choice for those evenings when you need a delicious meal without spending hours in the kitchen.
- Flexible Recipe: You can easily adapt this. Add a sliced courgette along with the onion for extra veg, or swap the chicken for king prawns (just add them nearer the end of cooking). If you enjoy other pasta dishes, you might also like our Garlic Parmesan Chicken Pasta Recipe.
- Great for Weeknight Dinners: It’s a complete, satisfying meal in one bowl that feels a bit special, turning a regular Tuesday into something to look forward to.
- Family Tested: My whole family adores this one. The sauce is so flavourful that even the kids happily eat the wilted spinach without a second thought!
Ingredients You’ll Need
For this recipe, using good quality ingredients really makes a difference, especially with the sun-dried tomato paste and Parmesan. I often use Saclà sun-dried tomato paste as it has a really concentrated, authentic flavour that forms the backbone of the sauce.
- 400g dried penne or rigatoni pasta
- 2 tbsp olive oil
- 2 large chicken breasts (about 500g), diced into 2-3 cm pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp sun-dried tomato paste
- 100ml chicken stock
- 250ml double cream
- 200g cherry tomatoes, halved
- 100g fresh baby spinach
- 50g Parmesan cheese, finely grated, plus extra for serving
- A small bunch of fresh basil, leaves torn
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Sara’s Tip: Don’t forget to reserve a cup of the starchy pasta water before you drain the pasta. It’s the secret ingredient for creating a silky, glossy sauce that perfectly coats every piece.
How to Make Creamy Pasta With Chicken
The process for this dish is all about building layers of flavour in one pan while the pasta cooks separately. It’s a smooth workflow that brings everything together right at the end.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a large mugful) of the starchy cooking water. Drain the pasta in a colander.
- Sear the Chicken: While the pasta is cooking, heat 1 tbsp of olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Season the diced chicken with salt and pepper. Add the chicken to the hot pan in a single layer (work in batches if needed) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan with a slotted spoon and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same pan. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
- Build the Sauce Base: Stir in the sun-dried tomato paste and cook for 1-2 minutes, allowing it to toast slightly and deepen in colour. This step really intensifies the tomato flavour.
- Deglaze and Simmer: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is pure flavour! Let it bubble for a minute before stirring in the double cream. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, until it has thickened slightly. What works best for me is keeping the heat low to prevent the cream from splitting.
- Combine Everything: Return the cooked chicken to the pan. Add the halved cherry tomatoes and the fresh spinach. Stir gently until the spinach has wilted completely, which should only take a minute or two.
- Finish the Dish: Add the drained pasta to the pan with the sauce. Pour in about 100ml of the reserved pasta water and stir everything together vigorously. The starch in the water will help the sauce emulsify and cling to the pasta beautifully. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
- Add Cheese and Basil: Turn off the heat. Stir in the grated Parmesan cheese and the torn fresh basil leaves. Season with a final pinch of salt and a generous amount of freshly ground black pepper. Serve immediately, with extra Parmesan cheese on top.
Tips From My Kitchen
- Temperature Control is Key: When you add the double cream, make sure the heat is on low-medium. A furious boil can cause the cream to separate or “split”. A gentle simmer is all you need to thicken the sauce perfectly.
- The Secret Step: Don’t skip deglazing the pan with chicken stock after sautéing the aromatics. All those little brown bits (called ‘fond’) stuck to the bottom of the pan are packed with concentrated flavour from the chicken. Lifting them into the sauce makes a huge difference.
- Make-Ahead Prep: To save time, you can chop the onion, mince the garlic, and dice the chicken in the morning or the day before. Store them in separate airtight containers in the fridge. This makes the evening cooking process feel much faster. For another great prep-ahead option, check out these Sticky Chicken Rice Bowls.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or chicken stock in a pan over a low heat to loosen the sauce and bring back its creamy consistency.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander
- Large, deep frying pan or sauté pan
- Wooden spoon or spatula
- Tongs or pasta fork for serving
Common Mistakes to Avoid
- Overcrowding the pan: When searing the chicken, make sure it’s in a single layer. If the pan is too crowded, the chicken will steam instead of browning, and you’ll miss out on that lovely golden crust and deep flavour. Cook it in two batches if your pan isn’t big enough.
- Boiling the cream sauce: A common mistake is letting the cream sauce boil rapidly. This can cause it to split, resulting in a grainy texture. Keep it at a gentle, confident simmer to allow it to thicken smoothly.
- Forgetting the pasta water: Draining all the pasta water down the sink is a missed opportunity. That starchy, salty water is liquid gold for emulsifying your sauce, ensuring it’s silky and clings to the pasta rather than pooling at the bottom of the bowl.
Delicious Variations to Try
This recipe is a fantastic canvas for customisation. Once you’ve mastered the base, feel free to experiment with these delicious twists.
- Spicy Version: Add 1/2 teaspoon of red chilli flakes along with the garlic for a gentle, warming heat that cuts through the richness of the cream.
- Vegetarian Option: Omit the chicken and use 250g of sliced chestnut mushrooms instead. Sauté them until golden brown before adding the onion and garlic. A sliced courgette or a handful of frozen peas would also be lovely additions.
- Different Protein: This sauce works wonderfully with other proteins. Try it with cooked king prawns, stirring them in with the spinach to just heat through. Or, for a heartier dish, use crumbled Italian sausage, browned at the beginning instead of the chicken.
What to Serve With Creamy Pasta With Chicken
This is very much a complete meal in a bowl, but if you want to stretch it further or add some fresh contrast, here are a few ideas that work beautifully.
- Simple Green Salad: A crisp green salad with a sharp lemon vinaigrette is a perfect companion. The acidity cuts through the richness of the creamy pasta sauce and cleanses the palate.
- Garlic Bread: A few slices of warm, crusty garlic bread are ideal for mopping up every last bit of that delicious sauce from the bottom of your bowl.
- Wine Pairing: A dry, crisp white wine like a Pinot Grigio or Sauvignon Blanc complements the creamy, tomato-based sauce without overpowering it.
Frequently Asked Questions
Creamy Pasta With Chicken
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a large mugful) of the starchy cooking water. Drain the pasta in a colander.
- Sear the Chicken: While the pasta is cooking, heat 1 tbsp of olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Season the diced chicken with salt and pepper. Add the chicken to the hot pan in a single layer (work in batches if needed) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan with a slotted spoon and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same pan. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
- Build the Sauce Base: Stir in the sun-dried tomato paste and cook for 1-2 minutes, allowing it to toast slightly and deepen in colour. This step really intensifies the tomato flavour.
- Deglaze and Simmer: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is pure flavour! Let it bubble for a minute before stirring in the double cream. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, until it has thickened slightly. What works best for me is keeping the heat low to prevent the cream from splitting.
- Combine Everything: Return the cooked chicken to the pan. Add the halved cherry tomatoes and the fresh spinach. Stir gently until the spinach has wilted completely, which should only take a minute or two.
- Finish the Dish: Add the drained pasta to the pan with the sauce. Pour in about 100ml of the reserved pasta water and stir everything together vigorously. The starch in the water will help the sauce emulsify and cling to the pasta beautifully. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
- Add Cheese and Basil: Turn off the heat. Stir in the grated Parmesan cheese and the torn fresh basil leaves. Season with a final pinch of salt and a generous amount of freshly ground black pepper. Serve immediately, with extra Parmesan cheese on top.
Notes
I really hope you enjoy making this Creamy Pasta With Chicken as much as we do. It’s a wonderfully satisfying dish that brings so much flavour to the table with minimal fuss. If you give it a try, I’d love to know how it turned out for you. Please leave a comment below and let me know!
– Sara
