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Chicken pasta with creamy sauce sprinkled with fresh herbs
Juicy chicken pasta with creamy Parmesan sauce

Creamy chicken pasta with Parmesan

Author: Flavelo
Recipes Main Courses
This creamy chicken pasta is a weekday saviour, but technically follows professional Italian kitchen principles. The magic word is 'mantecatura', the creaming process: the starch in the pasta water, meeting cheese and cream, creates that velvety sauce that clings to the pasta instead of running off to the bottom of the plate.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 710 kcal
🌍 Cuisine Italian, International

Ingredients

Equipment Needed

  • Large pot (for boiling pasta)
  • Wide, high-sided frying pan
  • Colander
  • Grater

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Put water on to boil, salt generously. When boiling, add pasta. Meanwhile, dice the chicken breast into approx. 2x2 cm pieces.

Tip: The water should be as salty as the sea, because this is the only time the pasta can absorb flavour.
2 ✓

In a large pan, heat the oil and fry the chicken breast cubes until golden brown.

Tip: Don't overcrowd the pan! If there is too much meat, the oil cools down and the meat steams instead of frying [Maillard reaction].
3 ✓

When the meat is browned, add crushed garlic, fry for 30 seconds, then pour in the cream. Simmer slightly until it begins to thicken.

Tip: Evaporating the water content of the cream concentrates flavours and results in a thicker texture [Reduction].
4 ✓

Drain the pasta 1 minute before it is fully cooked (al dente minus 1 minute), but save a mug of cooking water!

Tip: The pasta will finish cooking in the hot sauce, absorbing its flavour.
5 ✓

Tip the pasta into the creamy chicken, add a little cooking water and sprinkle with grated cheese. Stir energetically for 1-2 minutes over the heat.

Tip: The starchy water, cheese fat, and cream form a stable, creamy emulsion under vigorous stirring.
6 ✓

Serve immediately, sprinkled with fresh pepper.

Tip: This dish cannot wait for the guest; the sauce thickens rapidly as it cools.

Recipe FAQ

Why do I need the cooking water?
Pasta water is full of released starch. This acts as a natural 'glue' binding the fat (cream, cheese) and water into a unified cream.
The cheese clumped up. What did I do wrong?
The sauce was too hot when you added the cheese. Remove from heat and stir it in slowly.

Ingredients

  • 400 g Penne or Fusilli pasta (durum)
  • 500 g Chicken breast fillet
  • 300 ml Single cream (min. 20%)
  • 80 g Parmigiano Reggiano or Grana Padano (grated)
  • 3 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Freshly ground black pepper
  • 1 dl Pasta cooking water (reserved)