This Creamy Chicken Pasta Recipe is the kind of dinner that makes everyone go quiet the moment they take the first bite. Juicy spiced chicken breast seared until deeply golden, colorful bell peppers, sweet cherry tomatoes, and garlic — all coming together with pasta in the most luscious, cheesy cream sauce you have ever tasted. The Parmesan melts right into that cream and pasta water sauce and creates something so silky, so rich, and so deeply satisfying that my family requests this every single week without fail. It is ready in under an hour and made entirely in one pan. This is the weeknight dinner recipe you have been looking for.

Recipe by ikosun_kitchen

Try More Chicken and Pasta Recipes:

Jump to Recipe

Why You Will Love This Creamy Chicken Pasta Recipe

One Pan, Zero Fuss: The chicken, vegetables, and sauce all come together in one pan. Cook the pasta on the side, then toss it straight in. Minimal cleanup and maximum flavor — this is exactly what a weeknight dinner should look like.
That Sauce is Everything: Heavy cream, pasta water, tomato paste, and a generous handful of Parmesan and mozzarella melt together into the most velvety, deeply flavored cream sauce. The starchy pasta water is the secret that makes the sauce cling to every single strand of pasta perfectly.
Three Colors of Bell Pepper: Red, yellow, and green bell peppers together are not just beautiful — they bring three different flavor profiles. Red is sweet, yellow is mild, green is slightly bitter. Together they create a perfectly balanced, colorful dish that looks stunning on the plate.
The Chicken Marinade Makes the Dish: Paprika, chili, garlic powder, dried parsley, and olive oil on the chicken for 30 minutes before cooking is what gives you those deeply golden, incredibly flavorful pieces of chicken throughout the pasta. Every bite of chicken is perfectly seasoned from the inside out.
On the Table in Under an Hour: Including the 30-minute marinade this entire dish is ready in under an hour. The actual cooking time is only about 25 minutes. This is comfort food that does not ask much of you.

Ingredients

Here is everything you need, and why each ingredient matters:

For the Chicken Marinade:

400g chicken breast — cut into even cubes so every piece sears and cooks at the same rate
Paprika powder — gives the chicken its gorgeous golden-red color and warm smoky flavor
Chili flakes or chili powder — a gentle heat that runs throughout the whole dish
Dried parsley — adds a subtle herby freshness to the marinade
Garlic powder — seasons the chicken deeply from the inside rather than just on the surface
Black pepper and 2 tablespoons olive oil — rounds out the marinade and helps everything adhere to the chicken

For the Pasta and Sauce:

300g pasta — penne, rigatoni, or fettuccine all work beautifully; the sauce clings to every shape
1/2 red, yellow, and green bell pepper each — three colors, three flavor profiles, one gorgeous dish
1 onion, diced — the sweet aromatic base of the sauce
3 garlic cloves, minced — garlic is non-negotiable in a creamy pasta sauce this good
10 to 15 cherry tomatoes, quartered — they burst into the sauce as they cook, adding bursts of fresh acidity that cut through the richness of the cream
1 tablespoon tomato paste — deepens the color and adds a concentrated savory richness
300ml heavy cream — the heart of the sauce; use full-fat for the best result
1.5 ladles pasta water — the most underestimated ingredient in pasta cooking; the starch makes the sauce silky and helps it cling perfectly
A generous handful of Parmesan and a little mozzarella — Parmesan for deep savory flavor, mozzarella for stretch and creaminess

Step by Step

Marinate the Chicken: Cut the chicken breast into even cubes. In a bowl, combine with paprika powder, chili flakes, dried parsley, garlic powder, black pepper, and olive oil. Toss well until every piece is fully coated. Let marinate for about 30 minutes this is what gives the chicken its incredible depth of flavor and those gorgeous golden edges in the pan.
Prep the Vegetables: Dice all three bell peppers and the onion into even pieces. Mince the garlic cloves. Quarter the cherry tomatoes. Having everything prepped and ready before you start cooking makes this dish come together effortlessly.
Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package instructions. Before draining, reserve 1.5 ladles of pasta water this starchy water is what makes the sauce truly extraordinary. Drain and set aside.
Sear the Chicken: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the marinated chicken and sear without touching for 2 to 3 minutes to build a deep golden crust. Toss and cook for another 3 to 4 minutes until golden brown all over and cooked through.
Cook the Vegetables: Add the diced onion, bell peppers, and minced garlic directly to the pan with the chicken. Stir and cook together for about 4 to 5 minutes until the vegetables are slightly softened but still have a wonderful bite.
Add the Tomato Paste and Tomatoes: Stir in the tomato paste and cook for about 1 minute until it caramelizes slightly. Add the quartered cherry tomatoes and season with paprika powder, dried basil, black pepper, salt, and a little thyme. Cook for another 2 minutes until the tomatoes begin to burst and release their juices.
Make the Creamy Sauce: Pour in the heavy cream and the reserved pasta water. Stir well to combine everything. Simmer gently over low heat for 3 to 4 minutes, stirring occasionally, until the sauce thickens into something absolutely gorgeous.
Add the Pasta and Cheese: Add the cooked pasta directly into the sauce and toss well to coat every strand. Stir in the grated Parmesan and a little mozzarella and mix until both cheeses have melted completely and the sauce is irresistibly creamy. Taste and adjust seasoning if needed.
Serve: Plate immediately while the sauce is at its silkiest and creamiest. Finish with an extra grating of Parmesan and a pinch of chili flakes if desired.

Recipe Tips for the Best Creamy Chicken Pasta

Never Skip the Pasta Water: This is the most important tip in the whole recipe. The starch in pasta water acts as a natural emulsifier that helps the cream and cheese come together into a perfectly smooth, glossy sauce that clings to every strand instead of pooling at the bottom of the bowl.
Cook the Pasta Al Dente: The pasta will continue cooking slightly when you toss it in the hot sauce. Starting al dente means it finishes perfectly. Fully cooked pasta will become mushy in the sauce.
Sear the Chicken in Batches if Needed: Do not overcrowd the pan. If your pan is not large enough for all the chicken at once, cook in two batches. Overcrowding causes steaming instead of searing and you lose that beautiful golden crust.
Add the Cheese Over Low Heat: High heat causes cheese to become stringy and grainy instead of silky. Reduce the heat to its lowest setting or take the pan off the heat entirely before stirring in the Parmesan and mozzarella.
Serve Immediately: Creamy pasta is always best the moment it is made. The sauce continues to thicken as it sits and the pasta absorbs more liquid. If it thickens too much add a splash more pasta water or cream and stir gently over low heat.
Marinate the Chicken the Night Before: If you want to make this even faster on a weeknight, marinate the chicken overnight in the fridge. The flavor will be even deeper and dinner will be on the table in 20 minutes.

What To Serve With Creamy Chicken Pasta

This Creamy Chicken Pasta Recipe is a complete, satisfying meal on its own. It is absolutely wonderful with a simple green salad dressed with lemon and olive oil to cut through the richness of the cream sauce. A side of warm garlic bread to mop up every last drop of that incredible sauce is also highly recommended. For a bigger Italian-inspired spread, pair it with Ina Garten Chicken Marsala Recipe as the centerpiece or start with a bowl of Pioneer Woman Cowboy Soup for a hearty, warming dinner.

How To Store Creamy Chicken Pasta

Refrigerator: Allow the pasta to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The sauce will thicken significantly as it sits — this is completely normal and easily fixed when reheating.

Freezer: I do not recommend freezing creamy pasta — the cream sauce tends to separate after thawing and the pasta loses its texture. This dish is best made fresh or eaten within 3 days.

How To Reheat Creamy Chicken Pasta

Stovetop (best method): Add the pasta to a pan over low heat with a generous splash of water, milk, or cream. Stir gently and heat for 3 to 5 minutes until the sauce loosens and becomes creamy again. Do not use high heat — it will make the sauce greasy.

Microwave: Place in a microwave-safe bowl with a splash of water or milk. Cover loosely and heat in 1-minute intervals, stirring in between, until heated through.

FAQs

What type of pasta works best?
Penne, rigatoni, or fusilli are the best choices their ridges and tubes capture the creamy sauce beautifully. Fettuccine and tagliatelle also work wonderfully. Thin pasta like spaghetti tends to get lost in this chunky, creamy sauce.

Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless skinless chicken thighs are actually even juicier than breast and work beautifully in this recipe. They are also harder to overcook. Just dice them the same size as the breast and follow the same method.

Can I use half and half instead of heavy cream?
Yes, but the sauce will be thinner and less rich. To compensate, let it simmer a little longer to reduce, or stir in a tablespoon of cream cheese to add body.

My sauce is too thin how do I fix it?
Simmer it uncovered over low heat for a few more minutes, stirring frequently. The cream will reduce and thicken naturally. Adding more Parmesan also helps thicken the sauce beautifully.

Can I add other vegetables?
Yes. Spinach, mushrooms, sun-dried tomatoes, or zucchini all work wonderfully. Add spinach at the very end it wilts in under 1 minute. Add mushrooms with the onions and peppers.

Can I make this without cream?
Yes. Replace the heavy cream with full-fat coconut milk for a dairy-free version — the flavor will be slightly different but still incredibly delicious. You can also use cream cheese thinned with pasta water for a lighter but still rich sauce.

Nutrition Facts

Per serving, serves 4

Calories: ~580 kcal
Total Fat: 24g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 520mg
Total Carbohydrates: 52g
Dietary Fiber: 4g
Sugars: 7g
Protein: 38g