This post may contain affiliate links. For more information, please see our affiliate policy.
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.
This ridiculously easy, shamefully delicious pasta recipe is from my sister Erin (she also shared her fruity tropical sangria, and you should probably make that to go along with this pasta).
For lightning-fast results, get the refrigerated pasta that cooks in about 3 minutes. And, look for bright red sun-dried tomatoes (as opposed to the brown ones). It makes such a difference in the presentation.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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
- 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 tips and variations
- Yield: This recipe makes 4 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: If using dried pasta (instead of the refrigerated fettuccine), you can boil it, drain it, and store it in the refrigerator 3 days in advance. Rinse in very hot water and drain well before tossing with the sauce and chicken.
- Mushroom alternative: For a delicious vegetarian entrée, substitute 1 pound sliced button mushrooms and cook with the shallots until they have released most of their water, about 10 minutes. Proceed with the recipe as written.
- Mix up your mix-ins: Try fresh tomatoes instead of sun-dried or sliced scallions instead of basil.
Recipe FAQs
Yes, put your leftover rotisserie chicken (or any poultry) to work in this recipe. Omit the raw chicken from the skillet with the shallots (so just sauté the shallots in oil). Finish the sauce, then toss shredded or cubed leftover chicken in the skillet as if you had just cooked it.
How to Make Rotisserie Chicken
Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!
View Recipe
More quick dinners with chicken
Soup and Stew Recipes
Chicken Ramen
Chicken and Turkey Recipes
Chicken à la King
30 Minute Meals
Chicken Stroganoff
30 Minute Meals
Balsamic Chicken and Tomatoes
Creamy Chicken Pasta
Ingredients
- Salt and freshly ground black pepper
- 1 (9 ounce) package fresh fettuccine or linguine (see note 1)
- 1 tablespoon olive oil
- 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 sun-dried tomatoes (see note 2)
- 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.
- Yield: This recipe makes 4 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: If using dried pasta (instead of the refrigerated fettuccine), you can boil it, drain it, and store it in the refrigerator 3 days in advance. Rinse in very hot water and drain well before tossing with the sauce and chicken.
Nutrition
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
So good!
Thanks Caroline! – Meggan
Outstanding recipe!!! The whole family loved this one. The fresh basil adds great flavor!!! This is a keeper for sure!!
What great recipes! So glad I found your website…
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!
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!
Looks great, Meggan! Love these kinds of easy dishes, especially when they have cream in. Wonderful!
Looks so yum, thanks for sharing. Will need to make it soon, new dinner recipe!
I really love sun dried tomatoes and I can only imagine the flavor they add. Yum :)