Italian Chicken Pasta (Creamy Homemade Comfort Recipe)

If you’re looking for a rich, satisfying, and family-friendly dinner, this Italian Chicken Pasta is exactly what you need. It combines tender, golden-browned chicken cutlets with perfectly cooked spaghetti and a silky, creamy Parmesan sauce infused with garlic and Italian herbs.

This dish tastes like something you would order at an Italian restaurant, yet it’s simple enough to prepare in your own kitchen. Whether you’re cooking for a busy weeknight, a cozy Sunday dinner, or even a small gathering, this recipe delivers comfort and flavor in every bite.

Why You’ll Love This Recipe

Easy to prepare with simple pantry ingredients
Creamy, flavorful, and perfectly seasoned
Customizable with vegetables or extra spices
Great for meal prep and leftovers
Kid-friendly and crowd-pleasing

Ingredients

5 boneless, skinless chicken breast cutlets
12 oz spaghetti noodles
½ cup all-purpose flour
3 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Chicken

Start by patting the chicken cutlets dry using paper towels. This helps the flour stick better and creates a crispier texture when cooked.

Season both sides generously with salt, black pepper, paprika, and Italian seasoning.

Place the flour in a shallow dish and lightly dredge each chicken cutlet in the flour. Shake off any excess flour. The coating should be thin — not heavy. This light coating will help create a golden crust while also slightly thickening the sauce later.

Step 2: Cook the Spaghetti

Bring a large pot of water to a boil and add a generous amount of salt. The water should taste slightly salty, as this is your only chance to season the pasta itself.

Add the spaghetti noodles and cook according to package instructions until al dente (firm but tender).

Before draining, reserve about ½ cup of pasta water. This starchy water can be used later to loosen the sauce if needed. Drain the pasta and set it aside.

Step 3: Sear the Chicken

In a large skillet, heat olive oil and butter over medium heat. Once hot and slightly shimmering, carefully add the floured chicken cutlets.

Cook for about 4–5 minutes on each side, depending on thickness, until the chicken develops a golden-brown crust and reaches an internal temperature of 165°F (75°C).

Avoid overcrowding the pan — cook in batches if necessary.

Once fully cooked, remove the chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm.

Step 4: Make the Creamy Italian Sauce

Using the same skillet (without cleaning it), add the minced garlic. Sauté for about 30 seconds until fragrant — be careful not to burn it.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. These bits add incredible flavor to the sauce. Let it simmer for 2–3 minutes to slightly reduce.

Next, add the heavy cream and stir well. Bring the mixture to a gentle simmer, not a rapid boil.

Gradually stir in the grated Parmesan cheese until fully melted and smooth. The sauce should become creamy and slightly thick.

If the sauce seems too thick, add a small amount of the reserved pasta water until you reach your desired consistency.

Step 5: Combine Everything

Slice the cooked chicken into strips.

Add the drained spaghetti directly into the skillet with the sauce. Toss gently to coat the pasta evenly.

Return the sliced chicken to the pan and mix carefully so everything is covered in the creamy sauce.

Allow the pasta and chicken to simmer together for 2–3 minutes so the flavors fully combine.

Garnish and Serving Suggestions

Sprinkle freshly chopped parsley over the top for color and freshness. Add extra grated Parmesan if desired.

Serve immediately while hot with:

Garlic bread
Caesar salad
Roasted vegetables
A glass of sparkling water or fresh lemonade

Tips for the Best Italian Chicken Pasta

Pound chicken evenly for uniform cooking
Use freshly grated Parmesan instead of pre-packaged cheese
Do not overcook the pasta
Adjust seasoning at the end for perfect flavor balance
Add a pinch of red pepper flakes for slight heat

Optional Add-Ins

This recipe is very versatile. You can easily customize it by adding:

Sautéed mushrooms
Fresh spinach
Sun-dried tomatoes
Cherry tomatoes
Broccoli florets
Mozzarella cheese for extra richness

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a skillet over low heat and add a splash of milk or cream to restore the sauce’s creamy texture. Stir gently until heated through.

Frequently Asked Questions

Can I use a different pasta shape?
Yes, fettuccine, penne, or linguine work perfectly.

Can I make this recipe lighter?
You can substitute half-and-half for heavy cream or reduce the amount of butter.

Can I freeze it?
Cream-based sauces may separate after freezing, but it can be frozen for up to 1 month. Reheat slowly while stirring.

Final Thoughts

This Italian Chicken Pasta is creamy, comforting, and packed with flavor. It’s a perfect balance of tender chicken, silky sauce, and satisfying pasta. Once you make it, it may quickly become one of your go-to dinner recipes.