Go Back
+ servings
Two plates of creamy chicken pasta.

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 301kcal


  • 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


  • 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.



  • 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.


Calories: 301kcal | Carbohydrates: 7g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 259mg | Potassium: 712mg | Fiber: 1g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 1mg