Creamy Chicken Pasta

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned
chicken and noodles tossed in an easy, creamy pan sauce.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 6 FAQ ON MAKING CREAMY CHICKEN PASTA
3. MORE 30-MINUTE PASTA RECIPES

I’ve been making versions of this meal for longer than I can remember! When
I’m staring at a package of chicken breasts (or a pork tenderloin) and not
sure what else to do, I check the fridge for whipping cream and grab a package
of noodles!

I love that this recipe uses NO CREAMED SOUP and
NO SOUR CREAM because I get a little bored with creamy recipes that
rely too much on those ingredients. Don’t get me wrong, I cook plenty that do!
It’s just nice to get a break from them and make something that’s 100% from
scratch.

I typically use either chicken or pork tenderloin, season it very generously,
pan-fry it then deglaze the pan and finish the sauce with cream. I cook
whatever pasta I have laying around, et voila! Supper is ready!

I decided to finally write a recipe for it today and actually took notes on
quantities and amounts of ingredients so I could share it with you.

I wrote this recipe for four servings, but it can easily be modified to make
more. You’ll just combine everything in a large serving bowl or use a very big
skillet!

Check out the FAQ below for variations you may enjoy. I didn’t include it
below but if you’d like to use pork tenderloin, simply cut one tenderloin into
medallions then cook the same way as the chicken cutlets.

6 FAQ ON MAKING CREAMY CHICKEN PASTA

1. Should I use regular whipping cream or heavy?  This recipe uses regular whipping cream but either can be used. Heavy
cream has a higher fat content and is typically used for whipped recipes
(frosting, pies, etc.), whereas regular whipping cream is usually used for
sauces. If using heavy cream, consider adding 2 tablespoons more hot pasta
broth when making the recipe.

2. How do you cut whole chicken breasts into cutlets?  Keep in
mind that you’re reducing the thickness by half, not the length or width.
Press the breast flat with one hand, angling the thicker end toward the hand
you’ll be cutting with. Start cutting the breast on the thicker end
(mid-height) with a sharp knife, keeping the knife horizontal with the cutting
surface. Continue the cut all the way through the breast.

3. Can I just cut the chicken into bite-sized pieces before cooking?  Technically, yes but the chicken will brown better (yielding a tastier
sauce) and be much juicier if cooked in whole pieces then allowed to cool/rest
before cutting.

4. Then why are we cutting the chicken into cutlets?  It takes
a long time to cook a whole, thick chicken breast in an open skillet.
By reducing the thickness of the breasts, they will cook all the way through
much quicker and not be at risk of burning on the outside from the time it
would take to cook all the way through.

5. Can I add mushrooms, onions and/or peppers?  Heck yeah!
Sauté in the pan after then chicken has been removed. You can leave the
veggies in the pan while the sauce is made or you can remove them to add back
with the chicken (I’d recommend the latter). 

6. Can I use a prepared spice blend (cajun, blackening, Italian, etc.) instead
of the recipe listed here? 
Maybe. The only way to ensure the dish isn’t too salty (or not salty enough)
is to use the blend I have listed here. It would be hard to predict how much
of another seasoning blend to use to properly season the dish.

A FEW RECIPE NOTES WORTH READING

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it’s removed from the pan – it will
  have plenty of time to rest before it is cut and added to the dish – so
  don’t overcook it.
• This recipe has major Cajun vibes. If you’d like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while
  cooking. So long as you stir occasionally and keep the pot covered, they
  will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.

MORE 30-MINUTE PASTA RECIPES FOR DINNER

STEAK FAJITA PASTA
– A stove-top recipe for perfectly cooked flank steak, peppers and onions
tossed with penne pasta and a simple creamy pan sauce that’s ready in 30
minutes! 

EASY SHRIMP WITH PASTA
– An easy pasta recipe with seasoned sauteed shrimp, your favorite pasta sauce
and fresh parmesan that’s ready in 30 minutes! 

SPICY SAUSAGE & KALE RIGATONI
– A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple
but unbelievably delicious sauce.

HELPFUL HAMBURGER STROGANOFF
– A family-size recipe for ground beef stroganoff like homemade Hamburger
Helper that’s quick, easy and surprisingly delicious! 

CHICKEN LAZONE
– An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden
in butter finished with a creamy, flavor-packed pan sauce.

Recipe for How to Cook Creamy Chicken Pasta

Creamy Chicken Pasta

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Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy creamy pan sauce.

Ingredients

Creamy Chicken Pasta:

• 2 large chicken breasts
• Spice Blend (see below)
• 3 tablespoons olive oil
• 4 heaping cups egg noodles (uncooked)
• 4 cups chicken broth
• 1 pint whipping cream
• 1/4 cup chopped fresh parsley (optional)

Spice Blend:

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme

Instructions

1. Cut chicken breasts into 4 cutlets (see FAQ above for tips) then season both sides with half of spice blend; reserving the other half to add to the sauce later. 2 chicken breasts, Half of Spice Blend
2. Bring chicken broth to a boil in a wide pot. Add noodles, cover, then cook per manufacturer’s instructions for al dente preparation, stirring occasionally. Before draining, reserve 1/2 cup hot pasta broth. 4 c each broth and noodles
3. While noodles are cooking, heat oil in a large skillet over medium-high heat until shimmering. Cook chicken cutlets on one side until nicely browned. Reduce heat to medium, flip cutlets then continue cooking until both sides are browned. Remove chicken to a cutting board. 3 Tbsp oil
4. Add 1/2 cup hot pasta broth to skillet to deglaze the pan. Cook and stir over high heat until liquid is reduced by half.
5. Stir in whipping cream and reserved half of spice blend. Once boiling, reduce heat to maintain a constant bubbling simmer, then continue cooking 8-10 minutes or until sauce is thickened (until it coats the back of a spoon but not thick like gravy). 1 pint cream, Half of Spice Blend
6. Meanwhile, cut chicken into bite-sized pieces and chop parsley if using.
7. When sauce is ready, set aside 1/2 cup sauce, then stir cooked noodles into pan with remaining sauce. Top sauced noodles with chicken then spoon reserved 1/2 cup sauce over chicken. Garnish with chopped parsley then serve immediately. 1/4 c chopped parsley

Notes

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it’s removed from the pan – it will have plenty of time to rest before it is cut and added to the dish – so don’t overcook it.
• This recipe has major Cajun vibes. If you’d like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while cooking. So long as you stir occasionally and keep the pot covered, they will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.
• Other questions have likely been answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/05/creamy-chicken-pasta.html

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