Creamy Chicken Pasta comes together in 15 minutes from start to finish, and every bite is amazing. You’ll love the tender chicken, sun-dried tomatoes, fresh basil, and luscious cream sauce.

Creamy chicken pasta on a black and white platter.

Recipe ingredients:

Labeled creamy chicken pasta ingredients in various bowls.

Ingredient notes:

  • Fresh fettuccine: Refrigerated fresh pasta is delicious and cooks in minutes. Or substitute 8 ounces regular dried pasta (cook according to package directions).
  • Sun-dried tomatoes: Find dry sun-dried tomatoes in bags in the produce area at the grocery store or online (Culinary Hill may earn money if you buy through this link). To substitute oil-packed sun-dried tomatoes, rinse the tomatoes under cool water and blot dry with paper towels before using (they may tint the color of your sauce).
  • Chicken breast: Or substitute boneless, skinless chicken thighs.
  • White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.

Step-by-step instructions:

  1. Boil a big pot of salted water for cooking the pasta. Fresh pasta usually takes 2-3 minutes to become al dente, but double-check the label on the package, just to be sure. Meanwhile, heat the olive oil over medium-high heat. Add the chunks of chicken and minced shallot and sauté until the chicken is almost completely cooked through, about 5 minutes (stir occasionally to prevent the shallots from scorching).
    Cooked chicken in a black skillet.
  2. Turn the heat down to medium and stir in the white wine and cream. Cook until thickened, about 2 to 3 minutes. If you haven’t done so already, you can use this time to drain the pasta and add it to a serving bowl or platter.
    Cream being added to cooked chicken in a black skillet.
  3. Add the tomatoes, basil, grated Parmesan, and some salt and pepper. Stir until heated through.
    Creamy chicken pasta ingredients being mixed together in a black skillet.
  4. To serve, pour the chicken with sauce over the cooked pasta. Garnish with extra basil and Parmesan.
    Creamy chicken pasta on a black and white platter.

More quick dinners:

Creamy chicken pasta on a black and white platter.

Creamy Chicken Pasta

Creamy Chicken Pasta comes together in 15 minutes from start to finish, and every bite is amazing. You'll love the tender chicken, sun-dried tomatoes, fresh basil, and luscious cream sauce.
5 from 6 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings
Course Main Course
Cuisine American
Calories 301

Ingredients 

  • Salt and freshly ground black pepper
  • 1 (9 ounce) package fresh fettuccine or linguine (see note 1)
  • 1 tablespoon olive oil
  • 1/4 cup sun-dried tomatoes (see note 2)
  • 1 pound boneless, skinless, chicken breasts trimmed and cut into 1-inch pieces (see note 3)
  • 1 large shallot finely chopped
  • 1/2 cup dry white wine (see note 4)
  • 1/3 cup heavy whipping cream
  • 1/4 cup minced fresh basil plus more for garnish
  • 1/4 cup shredded Parmesan cheese plus more for garnish

Instructions 

  • Bring four quarts water and 1 tablespoon salt to boil; add pasta and cook according to package directions, about 2 to 3 minutes. Drain well and transfer to a serving bowl.
  • Meanwhile, in a large non-stick skillet over medium-high heat, heat olive oil until shimmering. Add chicken and shallots and cook until the chicken is mostly cooked through and the shallots have softened, about 5 minutes.
  • Reduce heat to medium and stir in wine and cream. Cook, stirring frequently, until sauce begins to thicken, about 3 minutes. Stir in tomatoes, basil, Parmesan cheese, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper.)
  • Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and fresh basil and serve.

Recipe Video

Notes

  • Fresh fettuccine: Refrigerated fresh pasta is delicious and cooks in minutes. Or substitute 8 ounces regular dried pasta (cook according to package directions). 
  • Sun-dried tomatoes: Find dry sun-dried tomatoes in bags in the produce area at the grocery store or online (Culinary Hill may earn money if you buy through this link). To substitute oil-packed sun-dried tomatoes, rinse the tomatoes under cool water and blot dry with paper towels before using (they may tint the color of your sauce). 
  • Chicken breast: Or substitute boneless, skinless chicken thighs.
  • White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.

Nutrition

Calories: 301kcalCarbohydrates: 7gProtein: 28gFat: 16gSaturated Fat: 7gCholesterol: 104mgSodium: 259mgPotassium: 712mgFiber: 1gSugar: 3gVitamin A: 514IUVitamin C: 5mgCalcium: 105mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. Outstanding recipe!!! The whole family loved this one. The fresh basil adds great flavor!!! This is a keeper for sure!!

  2. I’m all about those 10-second, 3-minute recipes, Meggan, so bring ’em on!

    I can’t imagine anyone not liking this one, really, but I bet the wine takes it to another level. Great idea to buy the mini bottles for cooking!5 stars

  3. Sun-dried tomatoes are my favorite fast way to add flavor, but I’ve always used ones packed in oil. I’m going to keep my eyes open for dry-packed ones now.  I always think of cream sauces as being time intensive and hard so I’m so excited how easy this is!5 stars

  4. Looks great, Meggan! Love these kinds of easy dishes, especially when they have cream in. Wonderful!5 stars