🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 114 (from laksa050)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa114.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/","crawl_time":1776729452,"first_indexed_time":1713001050,"http_code":200,"src_unparsed":"com,theburntbuttertable!www,\/the-best-creamy-chicken-pasta-recipe\/ s443","src_root_hash":"1446072380239928914","history_drop_reason":null,"meta_title":"The Best Creamy Chicken Pasta Recipe - The Burnt Butter Table","meta_descriptions":["A dependable, 20 minute creamy chicken pasta with golden pan-fried chicken and a garlic parmesan sauce brightened with lemon. So comforting."],"attrs_boilerpipe_text":"Published:\n13 Apr, 2024\n| Modified on:\n4 Mar, 2026\n|  By\nEmilie Pullar\nJump to Recipe\n-\nLeave a Review\n5\nfrom\n63\nvotes\nThis\nCreamy Chicken Pasta recipe\nis so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it!\nWhen I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified.\nI love that I am harping on about tradition, but hello? I put butter in my all my\nCacio e Pepe\nsauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new\nChicken and Mushroom pasta\n!) For a version with no cream head to my\nGarlic Parmesan Pasta with Chicken\n.\nMain Ingredients\nBoneless Skinless\nChicken breasts -\nI use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either.\nGarlic -\nFresh garlic cloves always if you can!\nCream\n-I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick.\nParmesan cheese\n- Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well.\nFresh herbs\n- I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage.\nLemon Juice\n- I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly.\nAdditions:\nI wanted to keep this as a really simple base but it is crying out to be added to! Try any of these:\nToasted sliced mushrooms\nAny fresh vegetables like broccoli, zucchini or green beans.\nA big handful of fresh spinach\nSome cooked crispy bacon pieces.\nHow to make this recipe\nThe full recipe, ingredient list and a short tutorial video are in the recipe card below.\nHow to perfectly pan-fry a chicken breast\nONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board!\nTWO: For best results, flatten it to about 1 - 1.5cm thick for best results.\nWould you like to save this?\nWe'll email this link to you, so you can come back to it later!\nTHREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).\nFOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.\nMaking the sauce\nONE:  Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula.\nTWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between.\nTHREE: Add ¼ cup of pasta water.\nFOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken.\nFIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes.\nSIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish.\nExpert tips\nFor a juicy chicken breast\n, flatten it into an even layer. Ensures even and perfect cooking.\nThe cream sauce should never be boiling\n just a really nice gentle simmer on a medium or even medium-low heat.\nIf using dried pasta, undercook it by a minute\n so it can bubble away \nin\n the sauce for a minute or two at end and still be al dente.\nAlways reserve a mug of the starchy pasta water\n before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a\nspider strainer\nfor this.\nHow much salt to put in pasta water\nIf you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series \nSalt, Fat, Acid, Heat\n.\nFor two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons.\nExperiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.\nAnother week night must!\nMy delicious creamy pesto gnocchi is my fallback lazy dinner!\nRecipe FAQs\nCan I use chicken thighs instead of breast?\nYes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my\nChicken and Mushroom Pasta\n.\nWhat pasta shape is best with this sauce?\nAnything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand.\nCan I store leftovers?\nCreamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce.\nWhat cream is best for creamy pasta?\nI prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick.\nDid you make this recipe?\nI would LOVE it if you could leave a review and star rating down below. Also please tag me on\nInstagram\nif you share a photo of the dish!\nRecipe\nThis Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness.\nWould you like to save this?\nWe'll email this link to you, so you can come back to it later!\n200\ngrams\ndried pasta or 300 grams fresh pasta\n1\ntablespoon\nolive oil\n1\nx chicken breast\n(see notes)\n1\ntablespoon\nflour\n1\ntablespoon\nbutter\n3\ngarlic cloves\nfinely chopped\n1\ntablespoon\nfresh rosemary leaves\nroughly chopped\n¾\ncup\ncream\n1\nteaspoon\nblack pepper\n1\ntablespoon\nlemon juice\n50\ngrams\nparmesan\nvery finely grated\nLemon zest and extra rosemary to finish\nCook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.\nFlatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.\nSeason the breast well with salt and pepper on each side then dust with the flour.\nHeat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).\nLightly wrap in foil and set aside.\nHeat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all. \nAdd the rosemary and cook for a further 30 seconds.\nPour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).\nAdd the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.\nAdd the pepper and lemon juice and mix in quickly.\nAdd\n¼ cup\nof pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.\nAdd the cooked pasta, toss and let it gently bubble away for a minute or two.\nSlice the chicken then serve the pasta with the chicken pieces on top or tossed through.\nI like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.\nPasta - \nI used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio.\nSauce factor\n- It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect!\nChicken\n- Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through.\nA non cream version\n- Please check out my\nGarlic Parmesan Pasta with Chicken\n. It is seriously delicious.\nAuthor:\nEmilie Pullar\nPrep Time:\n10\nminutes\nCook Time:\n15\nminutes\nTotal Time:\n25\nminutes\nCourse:\nMeat Sauces\nCuisine:\nAmerican\nKeyword:\nchicken alfredo, creamy chicken pasta, pasta\nTag\n@burntbuttertable\non Instagram so we can see! Also please leave a review down below, it means the world!\nReader Interactions","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#genesis-sidebar-primary)\n\n- [Home](https:\/\/www.theburntbuttertable.com\/)\n- [Winter Recipes](https:\/\/www.theburntbuttertable.com\/category\/winter-recipes\/)\n- [Recipe Index](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [About](https:\/\/www.theburntbuttertable.com\/about\/)\n- [Online Classes](https:\/\/www.theburntbuttertable.com\/courses\/learn-to-make-fresh-handmade-pasta-at-home\/)\n- [Contact](https:\/\/www.theburntbuttertable.com\/contact\/)\n\n[The Burnt Butter Table](https:\/\/www.theburntbuttertable.com\/)\n\n[![go to homepage](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/09\/BBT_Logo_Black.svg)](https:\/\/www.theburntbuttertable.com\/)\n\n- [Home](https:\/\/www.theburntbuttertable.com\/)\n- [Winter Recipes](https:\/\/www.theburntbuttertable.com\/category\/winter-recipes\/)\n- [Recipe Index](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [About](https:\/\/www.theburntbuttertable.com\/about\/)\n- [Online Classes](https:\/\/www.theburntbuttertable.com\/courses\/learn-to-make-fresh-handmade-pasta-at-home\/)\n- [Contact](https:\/\/www.theburntbuttertable.com\/contact\/)\n\n[![Homepage link](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/09\/BBT_Logo_Black.svg)](https:\/\/www.theburntbuttertable.com\/)\n\n- [Home](https:\/\/www.theburntbuttertable.com\/)\n- [Winter Recipes](https:\/\/www.theburntbuttertable.com\/category\/winter-recipes\/)\n- [Recipe Index](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [About](https:\/\/www.theburntbuttertable.com\/about\/)\n- [Online Classes](https:\/\/www.theburntbuttertable.com\/courses\/learn-to-make-fresh-handmade-pasta-at-home\/)\n- [Contact](https:\/\/www.theburntbuttertable.com\/contact\/)\n\n[×](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/)\n\n# The Best Creamy Chicken Pasta Recipe\nPublished: 13 Apr, 2024 \\| Modified on: 4 Mar, 2026 \\| By [Emilie Pullar](https:\/\/www.theburntbuttertable.com\/about)\n\n[Home](https:\/\/www.theburntbuttertable.com\/) \/ [Recipes](https:\/\/www.theburntbuttertable.com\/recipes\/) \/ [Chicken Pasta Recipes](https:\/\/www.theburntbuttertable.com\/category\/chicken\/)\n\nPublished: 13 Apr, 2024 \\| Modified on: 4 Mar, 2026 \\| By [Emilie Pullar](https:\/\/www.theburntbuttertable.com\/about)\n\n[Jump to Recipe](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#recipe) - [Leave a Review](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#commentform)\n\n5 from 63 votes\n\nThis **Creamy Chicken Pasta recipe** is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it\\!\n\n![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-2.jpg)\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/11\/Burnt-Butter1703-1-scaled.jpg)\n\nWhen I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified.\n\nI love that I am harping on about tradition, but hello? I put butter in my all my [Cacio e Pepe](https:\/\/www.theburntbuttertable.com\/cacio-e-pepe\/) sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new [Chicken and Mushroom pasta](https:\/\/www.theburntbuttertable.com\/easy-chicken-and-mushroom-pasta\/)!) For a version with no cream head to my [Garlic Parmesan Pasta with Chicken](https:\/\/www.theburntbuttertable.com\/garlic-parmesan-pasta-with-chicken-no-cream\/).\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/09\/Em-Signature-1.svg)\n\nFor some similar creamy style sauces, try:\n\n- [Creamy Bacon Pasta](https:\/\/www.theburntbuttertable.com\/creamy-bacon-pasta-sauce\/)\n- [Delicious Creamy Salmon Pasta](https:\/\/www.theburntbuttertable.com\/creamy-salmon-pasta\/)\n- [Creamy Pesto Chicken Pasta](https:\/\/www.theburntbuttertable.com\/best-creamy-chicken-pesto-pasta\/)\n\n## Main Ingredients\n**Boneless Skinless** **Chicken breasts -** I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either.\n\n**Garlic -** Fresh garlic cloves always if you can\\!\n\n**Cream** -I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick.\n\n**Parmesan cheese** - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well.\n\n**Fresh herbs** - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage.\n\n**Lemon Juice** - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly.\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Ingredients-Template-1080-x-1350-1.png)\n\n## Additions:\nI wanted to keep this as a really simple base but it is crying out to be added to! Try any of these:\n\n- Toasted sliced mushrooms\n- Any fresh vegetables like broccoli, zucchini or green beans.\n- A big handful of fresh spinach\n- Some cooked crispy bacon pieces.\n## How to make this recipe\nThe full recipe, ingredient list and a short tutorial video are in the recipe card below.\n\n### How to perfectly pan-fry a chicken breast\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-2.jpg)\n\nONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board\\!\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-3.jpg)\n\nTWO: For best results, flatten it to about 1 - 1.5cm thick for best results.\n\n### Would you like to save this?\nWe'll email this link to you, so you can come back to it later\\!\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-4.jpg)\n\nTHREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-5.jpg)\n\nFOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.\n\n### Making the sauce\n![Garlic and rosemary sizzling in a stainless steel pan.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-6.jpg)\n\nONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula.\n\n![Cream added and a hand sprinkling parmesan cheese into it.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-7.jpg)\n\nTWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between.\n\n![A measuring cup of pasta water being poured into creamy mixture.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-2-2.jpg)\n\nTHREE: Add ¼ cup of pasta water.\n\n![Cream sauce simmering.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-8.jpg)\n\nFOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken.\n\n![Cooked pasta simmering in the cream sauce.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-9.jpg)\n\nFIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes.\n\n![Chicken slices on top of the creamy pasta.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-10.jpg)\n\nSIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish.\n\n## Expert tips\n- **For a juicy chicken breast**, flatten it into an even layer. Ensures even and perfect cooking.\n- **The cream sauce should never be boiling** just a really nice gentle simmer on a medium or even medium-low heat.\n- **If using dried pasta, undercook it by a minute** so it can bubble away ***in*** the sauce for a minute or two at end and still be al dente.\n- **Always reserve a mug of the starchy pasta water** before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a [spider strainer](https:\/\/amzn.to\/49mcUyZ) for this.\n\n## How much salt to put in pasta water\nIf you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series [Salt, Fat, Acid, Heat](https:\/\/www.saltfatacidheat.com\/).\n\nFor two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons.\n\nExperiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.\n\n![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta.jpg)\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/05\/Gnocchi-Pesto-1-819x1024.jpg)\n\n### Another week night must\\!\nMy delicious creamy pesto gnocchi is my fallback lazy dinner\\!\n\n[Get the recipe](https:\/\/www.theburntbuttertable.com\/easy-gnocchi-with-pesto-sauce\/)\n\n## Recipe FAQs\n**Can I use chicken thighs instead of breast?**\n\nYes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my [Chicken and Mushroom Pasta](https:\/\/www.theburntbuttertable.com\/easy-chicken-and-mushroom-pasta\/).\n\n**What pasta shape is best with this sauce?**\n\nAnything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand.\n\n**Can I store leftovers?**\n\nCreamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce.\n\n**What cream is best for creamy pasta?**\n\nI prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick.\n\n## Want some other pasta dishes to try?\nLoved this Creamy Chicken Pasta? I have load of pasta recipes from simple sauces for busy weeknights to more intricate handmade shapes. You have to make my [Easy Three Ingredient Alfredo Sauce](https:\/\/www.theburntbuttertable.com\/easy-pasta-alfredo-recipe-3-ingredients\/), it a staple for me! For another creamy concoction try my [Spring Pasta Primavera](https:\/\/www.theburntbuttertable.com\/easy-pasta-primavera-recipe\/), like this, perfect any night of the week. For a cheesy sauce my [Easy Cheese Sauce with Bacon and Thyme](https:\/\/www.theburntbuttertable.com\/easy-cheese-sauce-with-thyme-and-pancetta\/) is crazy good.\n\n[![Fettuccine in an alfredo sauce on a white plate. Freshly grated parmesan on top and a fork with noodles twirled around.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Pasta-Alfredo-1-3-819x1024.jpg)](https:\/\/www.theburntbuttertable.com\/easy-pasta-alfredo-recipe-3-ingredients\/)\n\nEasy Alfredo Recipe\n\n[![White plate with linguine in a creamy primavera sauce. Zucchini, broccoli and beans are mixed through with peas, pine nuts and lemon zest on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/03\/Pasta-Primavera-1-3-819x1024.jpg)](https:\/\/www.theburntbuttertable.com\/easy-pasta-primavera-recipe\/)\n\nPasta Primavera\n\n[![Gnocchi in a cheesy sauce with crisp bacon pieces on top and fresh thyme.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2023\/12\/Cheese-Pasta-Sauce-2-819x1024.jpg)](https:\/\/www.theburntbuttertable.com\/easy-cheese-sauce-with-thyme-and-pancetta\/)\n\nCheese Sauce with Bacon\n\n### Did you make this recipe?\nI would LOVE it if you could leave a review and star rating down below. Also please tag me on [Instagram](https:\/\/www.instagram.com\/burntbuttertable\/?hl=en) if you share a photo of the dish\\!\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/08\/CTA-Blog.jpg)\n## Recipe\n![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-2.jpg)\n\n## The Best Creamy Chicken Pasta Recipe\n***\n5 from 63 votes\n\nAuthor: Emilie Pullar\n\nTotal Time: 25 minutes minutes\n\nPrep time:10 minutes minutes\n\nCook Time:15 minutes minutes\n\nServings: 2 people\n\n[Print Recipe](https:\/\/www.theburntbuttertable.com\/wprm_print\/the-best-creamy-chicken-pasta-recipe)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.theburntbuttertable.com%2Fthe-best-creamy-chicken-pasta-recipe%2F&media=https%3A%2F%2Fwww.theburntbuttertable.com%2Fwp-content%2Fuploads%2F2024%2F04%2FCreamy-Chicken-Pasta-2.jpg&description=The+Best+Creamy+Chicken+Pasta+Recipe&is_video=false)\n\n[Rate](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#commentform)\n\nThis Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness.\n***\n### Would you like to save this?\nWe'll email this link to you, so you can come back to it later\\!\n\n### Ingredients\n- 200 grams dried pasta or 300 grams fresh pasta\n- 1 tablespoon olive oil\n- 1 x chicken breast (see notes)\n- 1 tablespoon flour\n- 1 tablespoon butter\n- 3 garlic cloves finely chopped\n- 1 tablespoon fresh rosemary leaves roughly chopped\n- ¾ cup cream\n- 1 teaspoon black pepper\n- 1 tablespoon lemon juice\n- 50 grams parmesan very finely grated\n- Lemon zest and extra rosemary to finish\n\n### Instructions\n- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.\n- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.\n- Season the breast well with salt and pepper on each side then dust with the flour.\n- Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).\n- Lightly wrap in foil and set aside.\n- Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.\n- Add the rosemary and cook for a further 30 seconds.\n- Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).\n- Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.\n- Add the pepper and lemon juice and mix in quickly.\n- Add **¼ cup** of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.\n- Add the cooked pasta, toss and let it gently bubble away for a minute or two.\n- Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.\n- I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.\n### Video\n\n### Notes\n**Pasta -** I used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio.\n\n**Sauce factor** - It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect\\!\n\n**Chicken** - Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through.\n\n**A non cream version** - Please check out my [Garlic Parmesan Pasta with Chicken](https:\/\/www.theburntbuttertable.com\/garlic-parmesan-pasta-with-chicken-no-cream\/). It is seriously delicious.\n\nAuthor: Emilie Pullar\n\nPrep Time: 10 minutes minutes\n\nCook Time: 15 minutes minutes\n\nTotal Time: 25 minutes minutes\n\nCourse: Meat Sauces\n\nCuisine: American\n\nKeyword: chicken alfredo, creamy chicken pasta, pasta\n\nDid you make this recipe?Tag [@burntbuttertable](https:\/\/www.instagram.com\/burntbuttertable) on Instagram so we can see! Also please leave a review down below, it means the world\\!\n\n## More Chicken Pasta Recipes\n- [![Chicken and chorizo pasta on a white plate with a fork resting in. Sliced chicken sitting on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/12\/Chicken-Chorizo-Pasta-cover-2-720x960.jpg)Creamy Chicken and Chorizo Pasta](https:\/\/www.theburntbuttertable.com\/creamy-chicken-and-chorizo-pasta\/)\n- [![Bench top with a plate of spicy chicken pasta and the fry pan above with remaining pasta and serving spoon.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/12\/Tomato-Chicken-Pasta-cover-720x960.jpg)Spicy Tomato Chicken Pasta](https:\/\/www.theburntbuttertable.com\/tomato-chicken-pasta\/)\n- [![A white porcelain dish with a chicken pasta bake. A spoon is digging in to show the creamy tomato sauce mixed in to pasta. Golden cheese on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/10\/Chicken-bake-feature-720x960.jpg)Chicken Pasta Bake (Creamy Tomato Style)](https:\/\/www.theburntbuttertable.com\/chicken-pasta-bake\/)\n- [![White plate with fettuccine pasta in a creamy chicken bacon sauce. Fork resting into pasta.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/09\/Chicken-and-bacon-pasta-cover-720x960.jpg)Best Creamy Chicken and Bacon Pasta](https:\/\/www.theburntbuttertable.com\/creamy-chicken-and-bacon-pasta\/)\n## Reader Interactions\n### Comments\n1. Isaac Hanna says\n   \n   April 06, 2026 at 4:16 pm\n   \n   ![5 stars](https:\/\/www.theburntbuttertable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Delicious! Added this one to my recipe book. My wife loved it too\\!\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5675)\n   - Emilie Pullar says\n     \n     April 06, 2026 at 6:27 pm\n     \n     This is so great to hear Isaac! Thank you so much for making and coming back to review 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5676)\n2. Tamy says\n   \n   April 06, 2026 at 11:20 am\n   \n   ![5 stars](https:\/\/www.theburntbuttertable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I doubled the recipe for 4 people and it was sooooo…. Good! There wasn’t a noodle left! Thank you\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5674)\n   - Emilie Pullar says\n     \n     April 06, 2026 at 6:27 pm\n     \n     Yay so glad to hear Tamy! So appreciate you taking the time to let me know 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5677)\n3. Oscar Perez says\n   \n   March 30, 2026 at 4:10 pm\n   \n   ![5 stars](https:\/\/www.theburntbuttertable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Loved recipe my boys love it\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5615)\n   - Emilie Pullar says\n     \n     March 30, 2026 at 4:26 pm\n     \n     Thanks so much Oscar, really appreciate you coming back to review. Happy to hear it was a success 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5617)\n4. Ava says\n   \n   March 29, 2026 at 7:46 am\n   \n   ![5 stars](https:\/\/www.theburntbuttertable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    10\/10! I made mine with rigatoni and it was one of the best white sauces I've had. I also did it with chicken cutlets and I swear it was perfect!\\!\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5607)\n   - Emilie Pullar says\n     \n     March 29, 2026 at 5:39 pm\n     \n     Thank you for such a lovely review Ava! So happy you enjoyed it 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5609)\n5. Jacy says\n   \n   March 26, 2026 at 8:15 am\n   \n   ![5 stars](https:\/\/www.theburntbuttertable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    The best pasta I have ever made, really tasty and everyone loved it! I will definitely cook it again 🙂  \n    Thanks for sharing such a practical, easy to make and delicious receipt\\!\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5581)\n   - Emilie Pullar says\n     \n     March 26, 2026 at 9:48 am\n     \n     Thank you for such a lovely review Jacy! So happy you enjoyed it 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5585)\n6. Kellie B. says\n   \n   February 25, 2026 at 1:38 pm\n   \n   ![5 stars](https:\/\/www.theburntbuttertable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    My family raved over this recipe! The lemon juice made the sauce. I didn't have rosemary so I substituted thyme and it was great. This is a keeper!\\!\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5437)\n   - Emilie Pullar says\n     \n     February 25, 2026 at 1:53 pm\n     \n     Hi Kellie, so glad you enjoyed it! Thyme is equally fab in this recipe! Thank you so much for taking the time to write a review, appreciate it so much 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5438)\n7. ed A says\n   \n   January 23, 2026 at 3:35 am\n   \n   lovely dish- edwired\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5240)\n8. Kate Punturiero says\n   \n   December 18, 2025 at 6:03 pm\n   \n   Another banger of a recipe, simple and perfect every time. The family adores this.\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5009)\n   - Emilie Pullar says\n     \n     December 18, 2025 at 6:40 pm\n     \n     Thanks so much Kate! So happy the family loves it 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-5013)\n9. Robert says\n   \n   December 18, 2025 at 11:32 am\n   \n   The recipe says reserve a cup of pasta water and then add ¼ cup of pasta water. Is the remaining three quarters of a cup of pasta water used for anything?\n   \n   [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-4991)\n   - Emilie Pullar says\n     \n     December 18, 2025 at 12:32 pm\n     \n     Hi Robert, sorry if this is confusing! I just think it is good to get in the habit of reserving a whole cup so you have extra to use if you need to loosen the sauce further 🙂\n     \n     [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-4992)\n     - Robert says\n       \n       December 21, 2025 at 6:25 pm\n       \n       Thank you for your reply! I am a somewhat neurotic cook\\!\n10. R Mulcahy says\n    \n    December 18, 2025 at 3:31 am\n    \n    ![5 stars](https:\/\/www.theburntbuttertable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Sounds amazing. Can't wait to try. 5 ? because you just know it is\\!\n    \n    [Reply](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#comment-4990)\n\n[« Older Comments](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/comment-page-4\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/08\/ABOUT-ME-2.jpg)\n\n**Hi, I'm Emilie**\n\nWelcome to the Burnt Butter Table! I am here to teach you everything from delicious pasta shapes from scratch to quick weeknight sauces. My recipes are easy to follow with the best tips and tricks to have you mastering pasta at home. If you have any questions or want to connect, I'd love to hear from you\\!\n\n[More about me](https:\/\/www.theburntbuttertable.com\/about)\n\n- [Instagram](https:\/\/www.instagram.com\/burntbuttertable)\n- [Pinterest](https:\/\/www.pinterest.com\/)\n### Fall Pasta Recipes\n- [![Linguine in a butter parmesan sauce in a white bowl with a fork resting in. Crisp sage leaves on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/12\/butter-parmesan-pasta-cover-720x960.jpg)Butter Parmesan Pasta](https:\/\/www.theburntbuttertable.com\/butter-parmesan-pasta\/)\n- [![A plate with french onion mac and cheese and the casserole dish above with remaining pasta and serving spoon.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/11\/French-onion-mac-and-cheese-cover-720x960.jpg)French Onion Mac and Cheese with Bacon](https:\/\/www.theburntbuttertable.com\/french-onion-mac-and-cheese-with-bacon\/)\n- [![White plate with spaghetti in an aglio e olio sauce. Fork resting in and chopped parsley on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/10\/Aglio-e-Olio-cover-720x960.jpg)Foolproof Aglio e Olio (classic garlic and olive oil pasta)](https:\/\/www.theburntbuttertable.com\/foolproof-aglio-e-olio\/)\n- [![White plate with rigatoni pasta in a creamy chorizo sauce. Fork resting in.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/10\/Creamy-Chorizo-Pasta-cover-720x960.jpg)Quick Creamy Chorizo Pasta](https:\/\/www.theburntbuttertable.com\/quick-creamy-chorizo-pasta\/)\n- [![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/09\/Broccoli-Pasta-cover-final-720x960.jpg)Broccoli Pasta with Garlic, Olive Oil and Lemon](https:\/\/www.theburntbuttertable.com\/delicious-broccoli-pasta-recipe\/)\n- [![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/01\/Cheese-ravioli-cover-720x960.jpg)Delicious Homemade Four Cheese Ravioli](https:\/\/www.theburntbuttertable.com\/delicious-homemade-four-cheese-ravioli\/)\n### Popular Recipes\n- [![White plate with rigatoni pasta in a glossy creamy tomato sauce. Grated parmesan cheese on top and a fork resting in to pasta.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2022\/05\/Creamy-Tomato-Pasta-cover-720x960.jpg)Creamy Tomato Pasta Sauce (easy and delicious!)](https:\/\/www.theburntbuttertable.com\/creamy-tomato-pasta-sauce\/)\n- [![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2022\/04\/rolling-guide-cover-720x960.jpg)How to Make Easy Homemade Pasta Dough](https:\/\/www.theburntbuttertable.com\/easy-homemade-pasta-dough\/)\n- [![Pappardelle in a white pork ragu with a fork resting into the noodles. Lemon zest on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2022\/06\/whiteragu1-720x960.jpg)Pork Ragu (My Signature Silky White Ragu)](https:\/\/www.theburntbuttertable.com\/white-pork-ragu\/)\n- [![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2023\/01\/Spaghetti-bolognese-cover-720x960.jpg)Best Bolognese Recipe (Rich & Authentic)](https:\/\/www.theburntbuttertable.com\/best-bolognese-sauce\/)\n\n## Footer\n### Recipes\n- [Pasta](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [Sauces](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [Dessert](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [Baking](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [Dinner](https:\/\/www.theburntbuttertable.com\/recipes\/)\n- [Savoury](https:\/\/www.theburntbuttertable.com\/recipes\/)\n\n### About\n- [Subscribe](https:\/\/www.theburntbuttertable.com\/subscribe\/)\n- [FAQs](https:\/\/www.theburntbuttertable.com\/faqs\/)\n- [Meet Em](https:\/\/www.theburntbuttertable.com\/about\/)\n- [Contact](https:\/\/www.theburntbuttertable.com\/contact\/)\n- [Privacy Policy](https:\/\/www.theburntbuttertable.com\/privacy-policy\/)\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/10\/PastaGirl.png)\n\n### Follow\n- [Instagram](https:\/\/www.instagram.com\/burntbuttertable)\n- [Pinterest](https:\/\/www.pinterest.com\/)\n\nSign up to my fortnightly newsletter for brand new recipes and news\\!\n\n© Copyright 2025 - The Burnt Butter Table Ltd - Website by [Gray Media](http:\/\/www.graymedialtd.com\/)\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/10\/BURNTBUTTERTABLE-longcropped-white.svg)\n\nLearn to make handmade pasta from scratch \\>\n\n[Join Now](https:\/\/www.theburntbuttertable.com\/courses\/learn-to-make-fresh-handmade-pasta-at-home\/)\n\nX\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Published: 13 Apr, 2024 \\| Modified on: 4 Mar, 2026 \\| By [Emilie Pullar](https:\/\/www.theburntbuttertable.com\/about)\n\n[Jump to Recipe](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#recipe) - [Leave a Review](https:\/\/www.theburntbuttertable.com\/the-best-creamy-chicken-pasta-recipe\/#commentform)\n\n5 from 63 votes\n\nThis **Creamy Chicken Pasta recipe** is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it\\!\n\n![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-2.jpg)\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/11\/Burnt-Butter1703-1-scaled.jpg)\n\nWhen I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified.\n\nI love that I am harping on about tradition, but hello? I put butter in my all my [Cacio e Pepe](https:\/\/www.theburntbuttertable.com\/cacio-e-pepe\/) sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new [Chicken and Mushroom pasta](https:\/\/www.theburntbuttertable.com\/easy-chicken-and-mushroom-pasta\/)!) For a version with no cream head to my [Garlic Parmesan Pasta with Chicken](https:\/\/www.theburntbuttertable.com\/garlic-parmesan-pasta-with-chicken-no-cream\/).\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/09\/Em-Signature-1.svg)\n\n## Main Ingredients\n**Boneless Skinless** **Chicken breasts -** I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either.\n\n**Garlic -** Fresh garlic cloves always if you can\\!\n\n**Cream** -I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick.\n\n**Parmesan cheese** - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well.\n\n**Fresh herbs** - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage.\n\n**Lemon Juice** - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly.\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Ingredients-Template-1080-x-1350-1.png)\n\n## Additions:\nI wanted to keep this as a really simple base but it is crying out to be added to! Try any of these:\n\n- Toasted sliced mushrooms\n- Any fresh vegetables like broccoli, zucchini or green beans.\n- A big handful of fresh spinach\n- Some cooked crispy bacon pieces.\n## How to make this recipe\nThe full recipe, ingredient list and a short tutorial video are in the recipe card below.\n\n### How to perfectly pan-fry a chicken breast\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-2.jpg)\n\nONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board\\!\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-3.jpg)\n\nTWO: For best results, flatten it to about 1 - 1.5cm thick for best results.\n\n### Would you like to save this?\nWe'll email this link to you, so you can come back to it later\\!\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-4.jpg)\n\nTHREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish).\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-5.jpg)\n\nFOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce.\n\n### Making the sauce\n![Garlic and rosemary sizzling in a stainless steel pan.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-6.jpg)\n\nONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula.\n\n![Cream added and a hand sprinkling parmesan cheese into it.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-7.jpg)\n\nTWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between.\n\n![A measuring cup of pasta water being poured into creamy mixture.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-2-2.jpg)\n\nTHREE: Add ¼ cup of pasta water.\n\n![Cream sauce simmering.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-8.jpg)\n\nFOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken.\n\n![Cooked pasta simmering in the cream sauce.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-9.jpg)\n\nFIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes.\n\n![Chicken slices on top of the creamy pasta.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-process-10.jpg)\n\nSIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish.\n\n## Expert tips\n- **For a juicy chicken breast**, flatten it into an even layer. Ensures even and perfect cooking.\n- **The cream sauce should never be boiling** just a really nice gentle simmer on a medium or even medium-low heat.\n- **If using dried pasta, undercook it by a minute** so it can bubble away ***in*** the sauce for a minute or two at end and still be al dente.\n- **Always reserve a mug of the starchy pasta water** before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a [spider strainer](https:\/\/amzn.to\/49mcUyZ) for this.\n\n## How much salt to put in pasta water\nIf you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series [Salt, Fat, Acid, Heat](https:\/\/www.saltfatacidheat.com\/).\n\nFor two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons.\n\nExperiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta.\n\n![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta.jpg)\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2025\/05\/Gnocchi-Pesto-1-819x1024.jpg)\n\n### Another week night must\\!\nMy delicious creamy pesto gnocchi is my fallback lazy dinner\\!\n\n## Recipe FAQs\n**Can I use chicken thighs instead of breast?**\n\nYes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my [Chicken and Mushroom Pasta](https:\/\/www.theburntbuttertable.com\/easy-chicken-and-mushroom-pasta\/).\n\n**What pasta shape is best with this sauce?**\n\nAnything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand.\n\n**Can I store leftovers?**\n\nCreamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce.\n\n**What cream is best for creamy pasta?**\n\nI prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick.\n\n### Did you make this recipe?\nI would LOVE it if you could leave a review and star rating down below. Also please tag me on [Instagram](https:\/\/www.instagram.com\/burntbuttertable\/?hl=en) if you share a photo of the dish\\!\n\n![](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/08\/CTA-Blog.jpg)\n## Recipe\n![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https:\/\/www.theburntbuttertable.com\/wp-content\/uploads\/2024\/04\/Creamy-Chicken-Pasta-2.jpg)\n\nThis Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness.\n***\n### Would you like to save this?\nWe'll email this link to you, so you can come back to it later\\!\n\n- 200 grams dried pasta or 300 grams fresh pasta\n- 1 tablespoon olive oil\n- 1 x chicken breast (see notes)\n- 1 tablespoon flour\n- 1 tablespoon butter\n- 3 garlic cloves finely chopped\n- 1 tablespoon fresh rosemary leaves roughly chopped\n- ¾ cup cream\n- 1 teaspoon black pepper\n- 1 tablespoon lemon juice\n- 50 grams parmesan very finely grated\n- Lemon zest and extra rosemary to finish\n\n- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.\n- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin.\n- Season the breast well with salt and pepper on each side then dust with the flour.\n- Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker).\n- Lightly wrap in foil and set aside.\n- Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.\n- Add the rosemary and cook for a further 30 seconds.\n- Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling).\n- Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.\n- Add the pepper and lemon juice and mix in quickly.\n- Add **¼ cup** of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly.\n- Add the cooked pasta, toss and let it gently bubble away for a minute or two.\n- Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.\n- I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish.\n\n**Pasta -** I used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio.\n\n**Sauce factor** - It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect\\!\n\n**Chicken** - Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through.\n\n**A non cream version** - Please check out my [Garlic Parmesan Pasta with Chicken](https:\/\/www.theburntbuttertable.com\/garlic-parmesan-pasta-with-chicken-no-cream\/). It is seriously delicious.\n\nAuthor: Emilie Pullar\n\nPrep Time: 10 minutes\n\nCook Time: 15 minutes\n\nTotal Time: 25 minutes\n\nCourse: Meat Sauces\n\nCuisine: American\n\nKeyword: chicken alfredo, creamy chicken pasta, pasta\n\nTag [@burntbuttertable](https:\/\/www.instagram.com\/burntbuttertable) on Instagram so we can see! Also please leave a review down below, it means the world\\!\n## Reader Interactions","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

1 day ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/
Last Crawled	2026-04-20 23:57:32 (1 day ago)
First Indexed	2024-04-13 09:37:30 (2 years ago)
HTTP Status Code	200
Meta Title	The Best Creamy Chicken Pasta Recipe - The Burnt Butter Table
Meta Description	A dependable, 20 minute creamy chicken pasta with golden pan-fried chicken and a garlic parmesan sauce brightened with lemon. So comforting.
Meta Canonical	null
Boilerpipe Text	Published: 13 Apr, 2024 \| Modified on: 4 Mar, 2026 \| By Emilie Pullar Jump to Recipe - Leave a Review 5 from 63 votes This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it! When I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified. I love that I am harping on about tradition, but hello? I put butter in my all my Cacio e Pepe sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new Chicken and Mushroom pasta !) For a version with no cream head to my Garlic Parmesan Pasta with Chicken . Main Ingredients Boneless Skinless Chicken breasts - I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either. Garlic - Fresh garlic cloves always if you can! Cream -I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick. Parmesan cheese - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well. Fresh herbs - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage. Lemon Juice - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly. Additions: I wanted to keep this as a really simple base but it is crying out to be added to! Try any of these: Toasted sliced mushrooms Any fresh vegetables like broccoli, zucchini or green beans. A big handful of fresh spinach Some cooked crispy bacon pieces. How to make this recipe The full recipe, ingredient list and a short tutorial video are in the recipe card below. How to perfectly pan-fry a chicken breast ONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board! TWO: For best results, flatten it to about 1 - 1.5cm thick for best results. Would you like to save this? We'll email this link to you, so you can come back to it later! THREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish). FOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce. Making the sauce ONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula. TWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between. THREE: Add ¼ cup of pasta water. FOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken. FIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes. SIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish. Expert tips For a juicy chicken breast , flatten it into an even layer. Ensures even and perfect cooking. The cream sauce should never be boiling just a really nice gentle simmer on a medium or even medium-low heat. If using dried pasta, undercook it by a minute so it can bubble away in the sauce for a minute or two at end and still be al dente. Always reserve a mug of the starchy pasta water before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a spider strainer for this. How much salt to put in pasta water If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series Salt, Fat, Acid, Heat . For two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons. Experiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta. Another week night must! My delicious creamy pesto gnocchi is my fallback lazy dinner! Recipe FAQs Can I use chicken thighs instead of breast? Yes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my Chicken and Mushroom Pasta . What pasta shape is best with this sauce? Anything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand. Can I store leftovers? Creamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce. What cream is best for creamy pasta? I prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick. Did you make this recipe? I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish! Recipe This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. Would you like to save this? We'll email this link to you, so you can come back to it later! 200 grams dried pasta or 300 grams fresh pasta 1 tablespoon olive oil 1 x chicken breast (see notes) 1 tablespoon flour 1 tablespoon butter 3 garlic cloves finely chopped 1 tablespoon fresh rosemary leaves roughly chopped ¾ cup cream 1 teaspoon black pepper 1 tablespoon lemon juice 50 grams parmesan very finely grated Lemon zest and extra rosemary to finish Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining. Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin. Season the breast well with salt and pepper on each side then dust with the flour. Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker). Lightly wrap in foil and set aside. Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all. Add the rosemary and cook for a further 30 seconds. Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling). Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition. Add the pepper and lemon juice and mix in quickly. Add ¼ cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly. Add the cooked pasta, toss and let it gently bubble away for a minute or two. Slice the chicken then serve the pasta with the chicken pieces on top or tossed through. I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish. Pasta - I used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio. Sauce factor - It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect! Chicken - Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through. A non cream version - Please check out my Garlic Parmesan Pasta with Chicken . It is seriously delicious. Author: Emilie Pullar Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Course: Meat Sauces Cuisine: American Keyword: chicken alfredo, creamy chicken pasta, pasta Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world! Reader Interactions
Markdown	- [Skip to primary navigation](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#genesis-nav-primary) - [Skip to main content](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#genesis-content) - [Skip to primary sidebar](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#genesis-sidebar-primary) - [Home](https://www.theburntbuttertable.com/) - [Winter Recipes](https://www.theburntbuttertable.com/category/winter-recipes/) - [Recipe Index](https://www.theburntbuttertable.com/recipes/) - [About](https://www.theburntbuttertable.com/about/) - [Online Classes](https://www.theburntbuttertable.com/courses/learn-to-make-fresh-handmade-pasta-at-home/) - [Contact](https://www.theburntbuttertable.com/contact/) [The Burnt Butter Table](https://www.theburntbuttertable.com/) [![go to homepage](https://www.theburntbuttertable.com/wp-content/uploads/2025/09/BBT_Logo_Black.svg)](https://www.theburntbuttertable.com/) - [Home](https://www.theburntbuttertable.com/) - [Winter Recipes](https://www.theburntbuttertable.com/category/winter-recipes/) - [Recipe Index](https://www.theburntbuttertable.com/recipes/) - [About](https://www.theburntbuttertable.com/about/) - [Online Classes](https://www.theburntbuttertable.com/courses/learn-to-make-fresh-handmade-pasta-at-home/) - [Contact](https://www.theburntbuttertable.com/contact/) [![Homepage link](https://www.theburntbuttertable.com/wp-content/uploads/2025/09/BBT_Logo_Black.svg)](https://www.theburntbuttertable.com/) - [Home](https://www.theburntbuttertable.com/) - [Winter Recipes](https://www.theburntbuttertable.com/category/winter-recipes/) - [Recipe Index](https://www.theburntbuttertable.com/recipes/) - [About](https://www.theburntbuttertable.com/about/) - [Online Classes](https://www.theburntbuttertable.com/courses/learn-to-make-fresh-handmade-pasta-at-home/) - [Contact](https://www.theburntbuttertable.com/contact/) [×](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/) # The Best Creamy Chicken Pasta Recipe Published: 13 Apr, 2024 \\| Modified on: 4 Mar, 2026 \\| By [Emilie Pullar](https://www.theburntbuttertable.com/about) [Home](https://www.theburntbuttertable.com/) / [Recipes](https://www.theburntbuttertable.com/recipes/) / [Chicken Pasta Recipes](https://www.theburntbuttertable.com/category/chicken/) Published: 13 Apr, 2024 \\| Modified on: 4 Mar, 2026 \\| By [Emilie Pullar](https://www.theburntbuttertable.com/about) [Jump to Recipe](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#recipe) - [Leave a Review](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#commentform) 5 from 63 votes This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it\! ![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-2.jpg) ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/11/Burnt-Butter1703-1-scaled.jpg) When I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified. I love that I am harping on about tradition, but hello? I put butter in my all my [Cacio e Pepe](https://www.theburntbuttertable.com/cacio-e-pepe/) sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new [Chicken and Mushroom pasta](https://www.theburntbuttertable.com/easy-chicken-and-mushroom-pasta/)!) For a version with no cream head to my [Garlic Parmesan Pasta with Chicken](https://www.theburntbuttertable.com/garlic-parmesan-pasta-with-chicken-no-cream/). ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/09/Em-Signature-1.svg) For some similar creamy style sauces, try: - [Creamy Bacon Pasta](https://www.theburntbuttertable.com/creamy-bacon-pasta-sauce/) - [Delicious Creamy Salmon Pasta](https://www.theburntbuttertable.com/creamy-salmon-pasta/) - [Creamy Pesto Chicken Pasta](https://www.theburntbuttertable.com/best-creamy-chicken-pesto-pasta/) ## Main Ingredients Boneless Skinless Chicken breasts - I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either. Garlic - Fresh garlic cloves always if you can\! Cream -I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick. Parmesan cheese - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well. Fresh herbs - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage. Lemon Juice - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly. ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Ingredients-Template-1080-x-1350-1.png) ## Additions: I wanted to keep this as a really simple base but it is crying out to be added to! Try any of these: - Toasted sliced mushrooms - Any fresh vegetables like broccoli, zucchini or green beans. - A big handful of fresh spinach - Some cooked crispy bacon pieces. ## How to make this recipe The full recipe, ingredient list and a short tutorial video are in the recipe card below. ### How to perfectly pan-fry a chicken breast ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-2.jpg) ONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board\! ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-3.jpg) TWO: For best results, flatten it to about 1 - 1.5cm thick for best results. ### Would you like to save this? We'll email this link to you, so you can come back to it later\! ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-4.jpg) THREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish). ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-5.jpg) FOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce. ### Making the sauce ![Garlic and rosemary sizzling in a stainless steel pan.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-6.jpg) ONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula. ![Cream added and a hand sprinkling parmesan cheese into it.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-7.jpg) TWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between. ![A measuring cup of pasta water being poured into creamy mixture.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-2-2.jpg) THREE: Add ¼ cup of pasta water. ![Cream sauce simmering.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-8.jpg) FOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken. ![Cooked pasta simmering in the cream sauce.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-9.jpg) FIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes. ![Chicken slices on top of the creamy pasta.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-10.jpg) SIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish. ## Expert tips - For a juicy chicken breast, flatten it into an even layer. Ensures even and perfect cooking. - The cream sauce should never be boiling just a really nice gentle simmer on a medium or even medium-low heat. - If using dried pasta, undercook it by a minute so it can bubble away *in* the sauce for a minute or two at end and still be al dente. - Always reserve a mug of the starchy pasta water before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a [spider strainer](https://amzn.to/49mcUyZ) for this. ## How much salt to put in pasta water If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series [Salt, Fat, Acid, Heat](https://www.saltfatacidheat.com/). For two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons. Experiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta. ![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta.jpg) ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/05/Gnocchi-Pesto-1-819x1024.jpg) ### Another week night must\! My delicious creamy pesto gnocchi is my fallback lazy dinner\! [Get the recipe](https://www.theburntbuttertable.com/easy-gnocchi-with-pesto-sauce/) ## Recipe FAQs Can I use chicken thighs instead of breast? Yes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my [Chicken and Mushroom Pasta](https://www.theburntbuttertable.com/easy-chicken-and-mushroom-pasta/). What pasta shape is best with this sauce? Anything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand. Can I store leftovers? Creamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce. What cream is best for creamy pasta? I prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick. ## Want some other pasta dishes to try? Loved this Creamy Chicken Pasta? I have load of pasta recipes from simple sauces for busy weeknights to more intricate handmade shapes. You have to make my [Easy Three Ingredient Alfredo Sauce](https://www.theburntbuttertable.com/easy-pasta-alfredo-recipe-3-ingredients/), it a staple for me! For another creamy concoction try my [Spring Pasta Primavera](https://www.theburntbuttertable.com/easy-pasta-primavera-recipe/), like this, perfect any night of the week. For a cheesy sauce my [Easy Cheese Sauce with Bacon and Thyme](https://www.theburntbuttertable.com/easy-cheese-sauce-with-thyme-and-pancetta/) is crazy good. [![Fettuccine in an alfredo sauce on a white plate. Freshly grated parmesan on top and a fork with noodles twirled around.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Pasta-Alfredo-1-3-819x1024.jpg)](https://www.theburntbuttertable.com/easy-pasta-alfredo-recipe-3-ingredients/) Easy Alfredo Recipe [![White plate with linguine in a creamy primavera sauce. Zucchini, broccoli and beans are mixed through with peas, pine nuts and lemon zest on top.](https://www.theburntbuttertable.com/wp-content/uploads/2024/03/Pasta-Primavera-1-3-819x1024.jpg)](https://www.theburntbuttertable.com/easy-pasta-primavera-recipe/) Pasta Primavera [![Gnocchi in a cheesy sauce with crisp bacon pieces on top and fresh thyme.](https://www.theburntbuttertable.com/wp-content/uploads/2023/12/Cheese-Pasta-Sauce-2-819x1024.jpg)](https://www.theburntbuttertable.com/easy-cheese-sauce-with-thyme-and-pancetta/) Cheese Sauce with Bacon ### Did you make this recipe? I would LOVE it if you could leave a review and star rating down below. Also please tag me on [Instagram](https://www.instagram.com/burntbuttertable/?hl=en) if you share a photo of the dish\! ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/08/CTA-Blog.jpg) ## Recipe ![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-2.jpg) ## The Best Creamy Chicken Pasta Recipe * 5 from 63 votes Author: Emilie Pullar Total Time: 25 minutes minutes Prep time:10 minutes minutes Cook Time:15 minutes minutes Servings: 2 people [Print Recipe](https://www.theburntbuttertable.com/wprm_print/the-best-creamy-chicken-pasta-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.theburntbuttertable.com%2Fthe-best-creamy-chicken-pasta-recipe%2F&media=https%3A%2F%2Fwww.theburntbuttertable.com%2Fwp-content%2Fuploads%2F2024%2F04%2FCreamy-Chicken-Pasta-2.jpg&description=The+Best+Creamy+Chicken+Pasta+Recipe&is_video=false) [Rate](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#commentform) This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. * ### Would you like to save this? We'll email this link to you, so you can come back to it later\! ### Ingredients - 200 grams dried pasta or 300 grams fresh pasta - 1 tablespoon olive oil - 1 x chicken breast (see notes) - 1 tablespoon flour - 1 tablespoon butter - 3 garlic cloves finely chopped - 1 tablespoon fresh rosemary leaves roughly chopped - ¾ cup cream - 1 teaspoon black pepper - 1 tablespoon lemon juice - 50 grams parmesan very finely grated - Lemon zest and extra rosemary to finish ### Instructions - Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining. - Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin. - Season the breast well with salt and pepper on each side then dust with the flour. - Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker). - Lightly wrap in foil and set aside. - Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all. - Add the rosemary and cook for a further 30 seconds. - Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling). - Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition. - Add the pepper and lemon juice and mix in quickly. - Add ¼ cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly. - Add the cooked pasta, toss and let it gently bubble away for a minute or two. - Slice the chicken then serve the pasta with the chicken pieces on top or tossed through. - I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish. ### Video ### Notes Pasta - I used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio. Sauce factor - It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect\! Chicken - Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through. A non cream version - Please check out my [Garlic Parmesan Pasta with Chicken](https://www.theburntbuttertable.com/garlic-parmesan-pasta-with-chicken-no-cream/). It is seriously delicious. Author: Emilie Pullar Prep Time: 10 minutes minutes Cook Time: 15 minutes minutes Total Time: 25 minutes minutes Course: Meat Sauces Cuisine: American Keyword: chicken alfredo, creamy chicken pasta, pasta Did you make this recipe?Tag [@burntbuttertable](https://www.instagram.com/burntbuttertable) on Instagram so we can see! Also please leave a review down below, it means the world\! ## More Chicken Pasta Recipes - [![Chicken and chorizo pasta on a white plate with a fork resting in. Sliced chicken sitting on top.](https://www.theburntbuttertable.com/wp-content/uploads/2025/12/Chicken-Chorizo-Pasta-cover-2-720x960.jpg)Creamy Chicken and Chorizo Pasta](https://www.theburntbuttertable.com/creamy-chicken-and-chorizo-pasta/) - [![Bench top with a plate of spicy chicken pasta and the fry pan above with remaining pasta and serving spoon.](https://www.theburntbuttertable.com/wp-content/uploads/2025/12/Tomato-Chicken-Pasta-cover-720x960.jpg)Spicy Tomato Chicken Pasta](https://www.theburntbuttertable.com/tomato-chicken-pasta/) - [![A white porcelain dish with a chicken pasta bake. A spoon is digging in to show the creamy tomato sauce mixed in to pasta. Golden cheese on top.](https://www.theburntbuttertable.com/wp-content/uploads/2025/10/Chicken-bake-feature-720x960.jpg)Chicken Pasta Bake (Creamy Tomato Style)](https://www.theburntbuttertable.com/chicken-pasta-bake/) - [![White plate with fettuccine pasta in a creamy chicken bacon sauce. Fork resting into pasta.](https://www.theburntbuttertable.com/wp-content/uploads/2025/09/Chicken-and-bacon-pasta-cover-720x960.jpg)Best Creamy Chicken and Bacon Pasta](https://www.theburntbuttertable.com/creamy-chicken-and-bacon-pasta/) ## Reader Interactions ### Comments 1. Isaac Hanna says April 06, 2026 at 4:16 pm ![5 stars](https://www.theburntbuttertable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Delicious! Added this one to my recipe book. My wife loved it too\! [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5675) - Emilie Pullar says April 06, 2026 at 6:27 pm This is so great to hear Isaac! Thank you so much for making and coming back to review 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5676) 2. Tamy says April 06, 2026 at 11:20 am ![5 stars](https://www.theburntbuttertable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I doubled the recipe for 4 people and it was sooooo…. Good! There wasn’t a noodle left! Thank you [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5674) - Emilie Pullar says April 06, 2026 at 6:27 pm Yay so glad to hear Tamy! So appreciate you taking the time to let me know 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5677) 3. Oscar Perez says March 30, 2026 at 4:10 pm ![5 stars](https://www.theburntbuttertable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Loved recipe my boys love it [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5615) - Emilie Pullar says March 30, 2026 at 4:26 pm Thanks so much Oscar, really appreciate you coming back to review. Happy to hear it was a success 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5617) 4. Ava says March 29, 2026 at 7:46 am ![5 stars](https://www.theburntbuttertable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) 10/10! I made mine with rigatoni and it was one of the best white sauces I've had. I also did it with chicken cutlets and I swear it was perfect!\! [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5607) - Emilie Pullar says March 29, 2026 at 5:39 pm Thank you for such a lovely review Ava! So happy you enjoyed it 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5609) 5. Jacy says March 26, 2026 at 8:15 am ![5 stars](https://www.theburntbuttertable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) The best pasta I have ever made, really tasty and everyone loved it! I will definitely cook it again 🙂 Thanks for sharing such a practical, easy to make and delicious receipt\! [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5581) - Emilie Pullar says March 26, 2026 at 9:48 am Thank you for such a lovely review Jacy! So happy you enjoyed it 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5585) 6. Kellie B. says February 25, 2026 at 1:38 pm ![5 stars](https://www.theburntbuttertable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My family raved over this recipe! The lemon juice made the sauce. I didn't have rosemary so I substituted thyme and it was great. This is a keeper!\! [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5437) - Emilie Pullar says February 25, 2026 at 1:53 pm Hi Kellie, so glad you enjoyed it! Thyme is equally fab in this recipe! Thank you so much for taking the time to write a review, appreciate it so much 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5438) 7. ed A says January 23, 2026 at 3:35 am lovely dish- edwired [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5240) 8. Kate Punturiero says December 18, 2025 at 6:03 pm Another banger of a recipe, simple and perfect every time. The family adores this. [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5009) - Emilie Pullar says December 18, 2025 at 6:40 pm Thanks so much Kate! So happy the family loves it 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-5013) 9. Robert says December 18, 2025 at 11:32 am The recipe says reserve a cup of pasta water and then add ¼ cup of pasta water. Is the remaining three quarters of a cup of pasta water used for anything? [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-4991) - Emilie Pullar says December 18, 2025 at 12:32 pm Hi Robert, sorry if this is confusing! I just think it is good to get in the habit of reserving a whole cup so you have extra to use if you need to loosen the sauce further 🙂 [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-4992) - Robert says December 21, 2025 at 6:25 pm Thank you for your reply! I am a somewhat neurotic cook\! 10. R Mulcahy says December 18, 2025 at 3:31 am ![5 stars](https://www.theburntbuttertable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Sounds amazing. Can't wait to try. 5 ? because you just know it is\! [Reply](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#comment-4990) [« Older Comments](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/comment-page-4/#comments) ## Primary Sidebar ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/08/ABOUT-ME-2.jpg) Hi, I'm Emilie Welcome to the Burnt Butter Table! I am here to teach you everything from delicious pasta shapes from scratch to quick weeknight sauces. My recipes are easy to follow with the best tips and tricks to have you mastering pasta at home. If you have any questions or want to connect, I'd love to hear from you\! [More about me](https://www.theburntbuttertable.com/about) - [Instagram](https://www.instagram.com/burntbuttertable) - [Pinterest](https://www.pinterest.com/) ### Fall Pasta Recipes - [![Linguine in a butter parmesan sauce in a white bowl with a fork resting in. Crisp sage leaves on top.](https://www.theburntbuttertable.com/wp-content/uploads/2025/12/butter-parmesan-pasta-cover-720x960.jpg)Butter Parmesan Pasta](https://www.theburntbuttertable.com/butter-parmesan-pasta/) - [![A plate with french onion mac and cheese and the casserole dish above with remaining pasta and serving spoon.](https://www.theburntbuttertable.com/wp-content/uploads/2025/11/French-onion-mac-and-cheese-cover-720x960.jpg)French Onion Mac and Cheese with Bacon](https://www.theburntbuttertable.com/french-onion-mac-and-cheese-with-bacon/) - [![White plate with spaghetti in an aglio e olio sauce. Fork resting in and chopped parsley on top.](https://www.theburntbuttertable.com/wp-content/uploads/2025/10/Aglio-e-Olio-cover-720x960.jpg)Foolproof Aglio e Olio (classic garlic and olive oil pasta)](https://www.theburntbuttertable.com/foolproof-aglio-e-olio/) - [![White plate with rigatoni pasta in a creamy chorizo sauce. Fork resting in.](https://www.theburntbuttertable.com/wp-content/uploads/2025/10/Creamy-Chorizo-Pasta-cover-720x960.jpg)Quick Creamy Chorizo Pasta](https://www.theburntbuttertable.com/quick-creamy-chorizo-pasta/) - [![](https://www.theburntbuttertable.com/wp-content/uploads/2025/09/Broccoli-Pasta-cover-final-720x960.jpg)Broccoli Pasta with Garlic, Olive Oil and Lemon](https://www.theburntbuttertable.com/delicious-broccoli-pasta-recipe/) - [![](https://www.theburntbuttertable.com/wp-content/uploads/2025/01/Cheese-ravioli-cover-720x960.jpg)Delicious Homemade Four Cheese Ravioli](https://www.theburntbuttertable.com/delicious-homemade-four-cheese-ravioli/) ### Popular Recipes - [![White plate with rigatoni pasta in a glossy creamy tomato sauce. Grated parmesan cheese on top and a fork resting in to pasta.](https://www.theburntbuttertable.com/wp-content/uploads/2022/05/Creamy-Tomato-Pasta-cover-720x960.jpg)Creamy Tomato Pasta Sauce (easy and delicious!)](https://www.theburntbuttertable.com/creamy-tomato-pasta-sauce/) - [![](https://www.theburntbuttertable.com/wp-content/uploads/2022/04/rolling-guide-cover-720x960.jpg)How to Make Easy Homemade Pasta Dough](https://www.theburntbuttertable.com/easy-homemade-pasta-dough/) - [![Pappardelle in a white pork ragu with a fork resting into the noodles. Lemon zest on top.](https://www.theburntbuttertable.com/wp-content/uploads/2022/06/whiteragu1-720x960.jpg)Pork Ragu (My Signature Silky White Ragu)](https://www.theburntbuttertable.com/white-pork-ragu/) - [![](https://www.theburntbuttertable.com/wp-content/uploads/2023/01/Spaghetti-bolognese-cover-720x960.jpg)Best Bolognese Recipe (Rich & Authentic)](https://www.theburntbuttertable.com/best-bolognese-sauce/) ## Footer ### Recipes - [Pasta](https://www.theburntbuttertable.com/recipes/) - [Sauces](https://www.theburntbuttertable.com/recipes/) - [Dessert](https://www.theburntbuttertable.com/recipes/) - [Baking](https://www.theburntbuttertable.com/recipes/) - [Dinner](https://www.theburntbuttertable.com/recipes/) - [Savoury](https://www.theburntbuttertable.com/recipes/) ### About - [Subscribe](https://www.theburntbuttertable.com/subscribe/) - [FAQs](https://www.theburntbuttertable.com/faqs/) - [Meet Em](https://www.theburntbuttertable.com/about/) - [Contact](https://www.theburntbuttertable.com/contact/) - [Privacy Policy](https://www.theburntbuttertable.com/privacy-policy/) ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/10/PastaGirl.png) ### Follow - [Instagram](https://www.instagram.com/burntbuttertable) - [Pinterest](https://www.pinterest.com/) Sign up to my fortnightly newsletter for brand new recipes and news\! © Copyright 2025 - The Burnt Butter Table Ltd - Website by [Gray Media](http://www.graymedialtd.com/) ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/10/BURNTBUTTERTABLE-longcropped-white.svg) Learn to make handmade pasta from scratch \> [Join Now](https://www.theburntbuttertable.com/courses/learn-to-make-fresh-handmade-pasta-at-home/) X ## Rate This Recipe ## Recipe Ratings without Comment Something went wrong. Please try again.
Readable Markdown	Published: 13 Apr, 2024 \\| Modified on: 4 Mar, 2026 \\| By [Emilie Pullar](https://www.theburntbuttertable.com/about) [Jump to Recipe](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#recipe) - [Leave a Review](https://www.theburntbuttertable.com/the-best-creamy-chicken-pasta-recipe/#commentform) 5 from 63 votes This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. I know the whole family will love it\! ![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-2.jpg) ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/11/Burnt-Butter1703-1-scaled.jpg) When I started writing recipes I always swore I would never write a chicken pasta! Want to know why? It really is so un-Italian. BUT the further I have gone on in this pasta journey the less I care about tradition. I'm not Italian and although I love authentic recipes there is a time and a place for a cozy dish like this. Comfort food personified. I love that I am harping on about tradition, but hello? I put butter in my all my [Cacio e Pepe](https://www.theburntbuttertable.com/cacio-e-pepe/) sauces so who am I to talk? This creamy sauce is a go-to and is such an amazing base to add anything you like. Feel free to leave the chicken out or add some vegetables (check out my new [Chicken and Mushroom pasta](https://www.theburntbuttertable.com/easy-chicken-and-mushroom-pasta/)!) For a version with no cream head to my [Garlic Parmesan Pasta with Chicken](https://www.theburntbuttertable.com/garlic-parmesan-pasta-with-chicken-no-cream/). ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/09/Em-Signature-1.svg) ## Main Ingredients Boneless Skinless Chicken breasts - I use one for two people but use two if you like. Using a rolling pin (to hit it!) I flatten the breast down to an even thickness so it cooks quickly and evenly. I do personally prefer the flavor of chicken thighs so use either. Garlic - Fresh garlic cloves always if you can\! Cream -I like to use single or light cream because the Parmesan thickens the sauce beautifully as it simmers. If you’re in the U.S. and using heavy cream, that works perfectly too as you can thin it with a splash of pasta water at the end if the sauce gets too thick. Parmesan cheese - Freshly grated with a microplane or star side of a box grater. Pre grated parmesan is often full of additives and won't melt into a sauce as well. Fresh herbs - I think rosemary brings a lovely flavour to this dish, substitute for thyme or sage. Lemon Juice - I add fresh lemon juice to 99% of my creamy pasta sauces, it cuts through the richness perfectly. ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Ingredients-Template-1080-x-1350-1.png) ## Additions: I wanted to keep this as a really simple base but it is crying out to be added to! Try any of these: - Toasted sliced mushrooms - Any fresh vegetables like broccoli, zucchini or green beans. - A big handful of fresh spinach - Some cooked crispy bacon pieces. ## How to make this recipe The full recipe, ingredient list and a short tutorial video are in the recipe card below. ### How to perfectly pan-fry a chicken breast ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-2.jpg) ONE: Flatten the chicken breast down so it is all the same thickness. I get out some frustration by hitting it with a rolling pin on a cutting board\! ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-3.jpg) TWO: For best results, flatten it to about 1 - 1.5cm thick for best results. ### Would you like to save this? We'll email this link to you, so you can come back to it later\! ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-4.jpg) THREE: Season each side well with salt and black pepper. Dust with flour (optional but it adds a lovely golden crisp finish). ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-5.jpg) FOUR: Pan fry over a medium-high heat for 2 minutes each side until golden brown (or longer if your piece is thicker). Wrap lightly in foil and make the sauce. ### Making the sauce ![Garlic and rosemary sizzling in a stainless steel pan.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-6.jpg) ONE: Using the same skillet fry the garlic in butter over medium heat. Add the rosemary scraping all the browned bits of chicken with a spatula. ![Cream added and a hand sprinkling parmesan cheese into it.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-7.jpg) TWO: Add the cream and bring to a very gentle simmer. Add the parmesan in 2 - 3 separate lots, letting it melt in between. ![A measuring cup of pasta water being poured into creamy mixture.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-2-2.jpg) THREE: Add ¼ cup of pasta water. ![Cream sauce simmering.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-8.jpg) FOUR: Add the black pepper and lemon juice and mix in quickly. Let it simmer for a couple of minutes to thicken. ![Cooked pasta simmering in the cream sauce.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-9.jpg) FIVE: Add your cooked pasta in and toss well. Let it gently bubble away in the sauce for 1 - 2 minutes. ![Chicken slices on top of the creamy pasta.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-process-10.jpg) SIX: Slice the chicken breast and serve with extra fresh rosemary and lemon zest. Some red pepper flakes would also be delish. ## Expert tips - For a juicy chicken breast, flatten it into an even layer. Ensures even and perfect cooking. - The cream sauce should never be boiling just a really nice gentle simmer on a medium or even medium-low heat. - If using dried pasta, undercook it by a minute so it can bubble away *in* the sauce for a minute or two at end and still be al dente. - Always reserve a mug of the starchy pasta water before draining. I like to try and time the pasta cooking and sauce so I can transfer the cooked pasta straight into the sauce. I use a [spider strainer](https://amzn.to/49mcUyZ) for this. ## How much salt to put in pasta water If you can stomach a mouthful of your pasta water, you probably haven't salted it enough! I have learnt a lot about salting water from Samin Nosrat and her book and series [Salt, Fat, Acid, Heat](https://www.saltfatacidheat.com/). For two people I generally use about 1.75L of boiling water and I use about ¾ tablespoon of table salt. Personally, I don't want to waste fancy salt in water. Table salt is generally the saltiest of all salts so if you use something like Diamond Crystal Kosher salt or Maldon, you might need to go closer to 2 tablespoons. Experiment with what works for your tastes. I can't stress the importance of salting your pasta water enough. It makes a HUGE difference. Remember, pasta has zero salt in it so seasoning your water is the one chance you have to add some flavour INTO the pasta. ![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta.jpg) ![](https://www.theburntbuttertable.com/wp-content/uploads/2025/05/Gnocchi-Pesto-1-819x1024.jpg) ### Another week night must\! My delicious creamy pesto gnocchi is my fallback lazy dinner\! ## Recipe FAQs Can I use chicken thighs instead of breast? Yes, chicken thighs stay juicier and work beautifully in this pasta. Just cook them a little longer so they’re fully done before slicing. If you want to see how I pan-fry thighs for another creamy pasta, check out my [Chicken and Mushroom Pasta](https://www.theburntbuttertable.com/easy-chicken-and-mushroom-pasta/). What pasta shape is best with this sauce? Anything you love works. I often use fettuccine because it gives classic chicken Alfredo vibes, but rigatoni, or linguine are great too. Use whatever you have on hand. Can I store leftovers? Creamy sauces never reheat quite the same, but if you must, store leftovers in an airtight container for 2–3 days. Reheat with a splash of water or cream to loosen the sauce. What cream is best for creamy pasta? I prefer single or light cream, it thickens beautifully without getting too heavy. If you’re in the U.S. using heavy cream, that works too as you can thin the sauce with a splash of pasta water if it becomes too thick. ### Did you make this recipe? I would LOVE it if you could leave a review and star rating down below. Also please tag me on [Instagram](https://www.instagram.com/burntbuttertable/?hl=en) if you share a photo of the dish\! ![](https://www.theburntbuttertable.com/wp-content/uploads/2024/08/CTA-Blog.jpg) ## Recipe ![Fettuccine in a creamy sauce with golden brown sliced chicken on top. Fresh rosemary leaves and lemon zest sprinkled on top.](https://www.theburntbuttertable.com/wp-content/uploads/2024/04/Creamy-Chicken-Pasta-2.jpg) This Creamy Chicken Pasta recipe is so dependable, it's one of those staple weeknight dinners that we all need in our repertoire. It is comforting, insanely delicious and comes together in about 20 minutes. A creamy sauce loaded with garlic and parmesan cheese but freshened up with lemon to cut through the richness. * ### Would you like to save this? We'll email this link to you, so you can come back to it later\! - 200 grams dried pasta or 300 grams fresh pasta - 1 tablespoon olive oil - 1 x chicken breast (see notes) - 1 tablespoon flour - 1 tablespoon butter - 3 garlic cloves finely chopped - 1 tablespoon fresh rosemary leaves roughly chopped - ¾ cup cream - 1 teaspoon black pepper - 1 tablespoon lemon juice - 50 grams parmesan very finely grated - Lemon zest and extra rosemary to finish - Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining. - Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin. - Season the breast well with salt and pepper on each side then dust with the flour. - Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side (or until cooked through if yours is thicker). - Lightly wrap in foil and set aside. - Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all. - Add the rosemary and cook for a further 30 seconds. - Pour in the cream and bring to a very gentle simmer (lower the heat if you need, it shouldn't be boiling). - Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition. - Add the pepper and lemon juice and mix in quickly. - Add ¼ cup of pasta water and let it gently simmer for a 2 - 3 minutes to thicken slightly. - Add the cooked pasta, toss and let it gently bubble away for a minute or two. - Slice the chicken then serve the pasta with the chicken pieces on top or tossed through. - I like to top with some extra rosemary leaves, freshly grated lemon zest and some more parmesan if you wish. Pasta - I used fettuccine but use whatever shape you like. I like to weigh the pasta portions, it's a one minute job and ensures the perfect sauce to pasta ratio. Sauce factor - It will seem way too 'saucy' when you add the cooked pasta to the cream but trust me, cream sauces dry up so quick. By the time you have simmered it all together for a min or two then serve it, it will be perfect\! Chicken - Feel free to use chicken thighs instead of breast (they have way more flavour). Also use two breasts if you want a bit more chicken. Up to you! Also please feel free to cook the chicken any way you personally prefer. You could slice it up into pieces then dust in the flour and pan fry until cooked through. A non cream version** - Please check out my [Garlic Parmesan Pasta with Chicken](https://www.theburntbuttertable.com/garlic-parmesan-pasta-with-chicken-no-cream/). It is seriously delicious. Author: Emilie Pullar Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Course: Meat Sauces Cuisine: American Keyword: chicken alfredo, creamy chicken pasta, pasta Tag [@burntbuttertable](https://www.instagram.com/burntbuttertable) on Instagram so we can see! Also please leave a review down below, it means the world\! ## Reader Interactions
Shard	114 (laksa)
Root Hash	1446072380239928914
Unparsed URL	com,theburntbuttertable!www,/the-best-creamy-chicken-pasta-recipe/ s443