Easy Homemade CHICKEN PASTA | Village-Style Delicious Pasta
Easy homemade chicken pasta recipe with creamy sauce, tender chicken, and fresh herbs. Ready in 50 minutes—perfect for weeknight dinners.
Ingredients
- 1.25 pounds boneless, skinless chicken breasts
- 1 pound dried pasta (penne, fettuccine, or spaghetti)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 cup heavy cream or whole milk
- 0.75 cups freshly grated Parmesan cheese
- 1 teaspoon kosher salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper
- 1 can (14 ounces) crushed tomatoes or 2 cups fresh tomatoes, chopped
- 0.75 cup low-sodium chicken broth
- 2 teaspoons dried Italian seasoning (or 1 teaspoon each dried oregano and basil)
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 0.25 teaspoon red pepper flakes
- 0.25 cup fresh basil or parsley, chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels and season generously on both sides with salt and black pepper.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 3
Place the seasoned chicken breasts in the hot skillet and sear until golden brown, about 6-7 minutes per side, then transfer to a cutting board.
- 4
Slice or cube the cooked chicken into bite-sized pieces and set aside.
- 5
Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally to prevent sticking.
- 6
Cook the pasta until just al dente (still slightly firm to the bite), following package directions, then drain and reserve 1 cup of the starchy pasta water.
- 7
In the same skillet used for the chicken, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
- 8
Add the diced onion to the skillet and sauté until softened and translucent, about 4-5 minutes, stirring frequently.
- 9
Stir in the minced garlic and cook until fragrant, approximately 1 minute, being careful not to burn it.
- 10
Pour in the crushed tomatoes and chicken broth, then sprinkle in the Italian seasoning and red pepper flakes.
- 11
Simmer the sauce for 5-7 minutes, allowing the flavors to deepen and meld together, stirring occasionally.
- 12
Stir in the heavy cream and bring the mixture back to a gentle simmer, cooking for 2-3 minutes until slightly thickened.
- 13
Add the sliced chicken back to the skillet and stir gently to coat with the sauce, heating through for 2-3 minutes.
- 14
Toss in the cooked pasta and mix thoroughly, adding pasta water gradually (start with 0.5 cup) until you reach a creamy but not heavy consistency.
- 15
Sprinkle the grated Parmesan cheese over the pasta and stir until melted and incorporated, then drizzle with fresh lemon juice.
- 16
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 17
Divide among serving bowls and garnish generously with fresh basil or parsley before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Greek yogurt or sour cream | Reduces saturated fat and calories while maintaining creamy texture; adds probiotics for gut health |
| Whole pasta | Whole wheat or legume-based pasta (chickpea or lentil) | Increases fiber and protein content, moderates blood sugar impact, and provides sustained energy |
| Unsalted butter | Olive oil or ghee | Olive oil adds anti-inflammatory benefits; ghee contains clarified butter without lactose |
| Canned crushed tomatoes | Fresh cherry tomatoes, halved, or no-salt-added canned tomatoes | Reduces sodium intake and provides fresh, vibrant flavors with more antioxidants |
| Parmesan cheese | Pecorino Romano or nutritional yeast | Pecorino offers similar umami with slightly different mineral profile; nutritional yeast is vegan with B vitamins |
| Boneless chicken breasts | Bone-in, skin-on chicken thighs | Thighs contain more collagen and healthy fats, staying moister; provides gelatin beneficial for gut lining |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 658 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 98mg |
| Sodium | 745mg |
| Carbohydrates | 72g |
| Fiber | 9g |
| Sugar | 4g |
| Protein | 51g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 658 | 485 | 720 | 520 |
| Protein | 51g | 38g | 42g | 48g |
| Carbs | 72g | 32g | 58g | 58g |
| Fat | 18g | 18g | 32g | 12g |
| Fiber | 9g | 12g | 2.5g | 8g |
| Sugar | 4g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 8/10 |
| Blood Sugar | 6/10 | 9/10 | 6/10 | 9/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
