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Creamy chicken pasta on a black and white platter.

Creamy Chicken Pasta Recipe

Forget your local Ristorante. The most delicious Creamy Chicken Pasta comes together with sun-dried tomatoes and a rich cream sauce in just 15 minutes!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 394kcal


  • Salt and freshly ground black pepper
  • 1 (9 ounce) package fresh fettuccine or linguine
  • 1 tablespoon olive oil
  • 1/4 cup sun-dried tomatoes (dry, NOT packed in oil)
  • 1 pound boneless skinless chicken breast trimmed and cut into 1-inch pieces
  • 1 large shallot finely chopped
  • 1/2 cup dry white wine
  • 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


  • 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 1/2 teaspoon salt and 1/4 teaspoon pepper.)
  • Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and fresh basil and serve.



8 ounces of dried pasta may be substituted for the fresh.
Soft, dry-packed tomatoes are ideal, but oil-packed tomatoes may be used in a pinch. Place them in a fine-mesh sieve and rinse with water. Blot dry with paper towels.


Calories: 394kcal