Deluxe Chicken Pasta

Okay so, imagine this: you’re standing by the stove, the air smells faintly buttery with something deeper tucked behind it – like warm garlic and a hint of basil wilted just slightly. The pan sizzles as cream hits it, mingling with golden bits of seared chicken. You stir slowly, not in a rush… just wanting the sauce to thicken a tiny bit more. Sometimes you want a meal like that – one that feels both creamy and cozy but doesn’t ask too much of your time or energy. This deluxe chicken pasta really does that. It’s rich, savory, a little luxurious – but in that quiet-magic weekday-dinner kind of way.

Why You’ll Crave It

• You can make it in under 20 minutes – no exaggeration, truly start to finish
• The cream and cheese meld into the dreamiest, silkiest sauce
• It works with any pasta shape, so you can just use whatever’s already in the pantry
• The golden pan-seared chicken gives a bit of texture and that satisfying savoriness
• It feels indulgent enough for guests… but also perfect for quiet nights alone

The first time I made this, I was actually trying to use up leftover cream and a half-full box of penne… and now it’s in the regular rotation.

What You’ll Need

• 300g chicken breast: cut into small-ish chunks (bite-sized, really). Try to go for fresh and not too thick so it cooks nicely.
• 200g pasta: any shape you enjoy, though I love fusilli because it holds onto the sauce so well
• 150g cherry tomatoes: halved, and if you can get the slightly sweet, ripe ones – even better
• 100ml cooking cream: I use full-fat, it makes the sauce fuller and more velvety
• 50g grated cheese: Parmesan works beautifully, but a mix of Parm and mozzarella gives a stretchier texture
• 2 tablespoons olive oil: for cooking the chicken and a bit for flavor
• Salt and pepper: to your taste (don’t go timid though, it makes a difference)
• Fresh basil: a few leaves torn over the top just before serving – don’t skip this, promise

Easy How-To

Boil the Pasta

Bring a big pot of salted water to a boil (think: ocean salty). Add your pasta and cook it till just al dente – a little bite left is nice because it’ll cook a bit more with the sauce. Drain and keep a splash of that pasta water, just in case.

Cook the Chicken

While the pasta’s bubbling away, heat olive oil in a large skillet over medium heat. Add the chicken pieces, sprinkle with salt and pepper, and don’t move them around too soon – let one side get golden before stirring. It’ll need around 6-8 minutes total. You want it cooked through but not dry.

Add Tomatoes

Once the chicken looks golden and happy, toss in the halved cherry tomatoes. They’ll blister a little and soften – this brings that little burst of sweetness to the sauce. Stir it all together gently.

Pour in the Cream

Lower the heat and add the cooking cream. Stir to coat the chicken and tomatoes, then let it heat just until it starts to gently bubble. Don’t let it boil hard – the cream can separate if you’re not careful.

Mix Pasta and Cheese

Now, add in the cooked pasta and stir until it’s covered in sauce. Toss in your grated cheese. Stir again. It should melt into this dreamy, glossy kind of finish. Add that splash of pasta water if you need to loosen the sauce a touch.

Season and Finish

Taste everything. Adjust salt or pepper if needed. Then, take it off the heat and tear a few basil leaves over the top. Serve right away – it’s best hot, with a little extra sprinkle of cheese if you feel like it.

Good to Know

• If the sauce splits or looks too thick? A spoonful of the pasta water usually brings it right back
• Sometimes I add a pinch of chili flakes just for a tiny hum of heat… entirely optional
• Leftovers are actually delicious cold straight from the fridge (I speak from experience…)

Serving Ideas

• Serve with a peppery arugula salad and some warm crusty bread to catch the sauce

Top Tricks

• For more flavor, you can marinate the chicken in olive oil, garlic, and lemon for 30 minutes beforehand – small step, big payoff

Frequently Asked Questions

Can I use milk instead of cream?

You can, but it won’t be quite as rich or smooth. If you’re using milk, adding a teaspoon of flour to help thicken the sauce might be worth trying.

What’s the best pasta shape for this?

Any short pasta works well, but fusilli or penne are especially good because they grab onto the sauce. Even tagliatelle works nicely if you’re in the mood for something ribbon-y.

Can I freeze this?

You technically can, but the sauce may change texture a bit after thawing. I’d recommend keeping it in the fridge for up to 3 days instead – easier and it usually tastes even better the next day.

How can I make it spicier?

A pinch of red pepper flakes or a splash of hot sauce toward the end works beautifully – just taste and adjust as you go.

What’s the best way to reheat it?

Add a splash of water or cream to a pan and gently warm the pasta over low heat. Stir often so the sauce comes back together without drying out.