This creamy, smoky chicken pasta—think buttery garlic sauce with a friendly kick of cayenne—is the kind of weeknight dinner that tastes like you spent hours on it. It’s rich, fast to pull together, and sits perfectly between comfort food and something you’d serve guests. If you love bold flavors without fuss, this one delivers.
I used to make a lighter version for busy weeknights, and it quickly became our pantry staple; for a slightly different take, check this full Cowboy Butter Chicken Pasta recipe that inspired my tweaks.
Why you’ll love this dish
This recipe hits a few notes at once: quick protein, simple pantry spices, and a luxurious cream-and-Parmesan sauce that clings to every strand of pasta. It’s perfect for nights when you want something impressive with minimal prep. Family-friendly enough for kids (reduce the cayenne) and flexible enough for hosting.
"Big flavor, no drama—this became my go-to for last-minute guests. The sauce is silky and the smoked paprika gives it a backyard-grill vibe." — home cook review
This dish works for:
- Busy weeknights when you want a one-skillet dinner with pasta.
- Casual dinner parties where you want a comforting, elevated plate.
- Meal-prep when portioned into containers for quick reheats.
How this recipe comes together
In short: season and sear the chicken, make a quick pan sauce from browned bits, cream, broth and Parmesan, then toss with cooked pasta. The whole process is about layering flavor—first with spices on the chicken, then with those fond bits when you deglaze the pan. Expect about 25–30 minutes from start to finish.
High-level steps:
- Season and brown bite-sized chicken pieces.
- Sauté garlic in butter, deglaze with chicken broth.
- Add cream, melt in Parmesan for a smooth sauce.
- Recombine chicken, lemon and parsley; toss with pasta.
What you’ll need
- 500 g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 340 g (12 oz) fettuccine or pasta of choice
- Juice of half a lemon
Substitutions/notes:
- Use penne or rigatoni if you prefer tube pasta—the sauce sticks well to both shapes.
- For a lighter sauce, substitute half-and-half and simmer longer to reduce; you may need a teaspoon of cornstarch or flour slurry to thicken.
- If you don’t have fresh Parmesan, use a good-quality pre-grated one, but add it slowly to prevent clumping.
Step-by-step instructions
- Bring a large pot of salted water to a boil for the pasta.
- Season the chicken pieces generously with salt, pepper, smoked paprika, garlic powder, onion powder and cayenne. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 6–8 minutes. Work in batches if needed to avoid crowding. Remove chicken to a plate and set aside.
- Reduce heat to medium and add the butter to the same skillet. When it melts, add the minced garlic and sauté until fragrant, about 1 minute—don’t let it brown.
- Pour in the chicken broth, bring to a simmer, and scrape up any browned bits from the bottom of the pan (that’s flavor).
- Stir in the heavy cream and simmer gently for 2–3 minutes to marry flavors.
- Gradually add the grated Parmesan, stirring constantly until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper.
- Return the cooked chicken to the skillet, toss to coat with sauce. Stir in the lemon juice and chopped parsley.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving a small cup of pasta water.
- Add the pasta to the skillet and toss to coat. If the sauce seems too thick, loosen with a splash of reserved pasta water. Cook another 2–3 minutes so everything melds together.
- Serve immediately garnished with extra Parmesan and parsley.
How to plate and pair
- Serve on warm plates for best texture; the sauce will cling better.
- Pair with a simple green salad dressed with lemon vinaigrette or roasted vegetables (asparagus or broccoli are great).
- For wine: a crisp Sauvignon Blanc or a light-bodied Chardonnay complements the cream and lemon.
- For extra crunch, finish with toasted breadcrumbs or chopped toasted almonds on top.
For another quick, spicy chicken idea to rotate through weeknight menus, try this popular air fryer bang bang chicken that pairs well with simple sides.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for 3–4 days. Cool to room temperature (no more than 2 hours out) before refrigerating.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Note: cream-based sauces can change texture after freezing; thaw overnight and reheat gently.
- Reheating: Reheat on the stovetop over low heat with a splash of milk or broth to restore sauce creaminess. Microwave on medium power in short bursts, stirring between intervals to ensure even heat.
- Safety tip: Reheat to an internal temperature of 165°F (74°C) to ensure food safety.
Helpful cooking tips
- Don’t skip seasoning the chicken—those spices form the foundation of the dish.
- Brown the chicken well; the fond left in the pan is crucial for a flavorful sauce.
- Add Parmesan slowly off heat if possible to avoid graininess; constant stirring helps it incorporate.
- Reserve pasta water—it’s the secret for silky sauce that clings to noodles.
- Use freshly grated Parmesan when you can; pre-grated often contains anti-caking agents that affect melting.
Creative twists
- Tex-Mex: Stir in a small can of diced green chilies and top with chopped cilantro and lime instead of lemon.
- Mushroom & Spinach: Add sautéed mushrooms and baby spinach with the chicken for more veggie heft.
- Keto: Serve over zucchini noodles and skip the pasta; reduce broth slightly and keep the cream for richness.
- Low-fat: Use Greek yogurt mixed with a bit of milk (off the heat) to replace some cream—temper yogurt to avoid curdling.
- Smokier BBQ: Finish with a drizzle of good-quality smoky BBQ sauce for a sweet-savory twist.
Common questions
Q: How long does this take to make?
A: Active time is about 20–25 minutes; total time around 25–30 minutes including pasta.
Q: Can I use pre-cooked rotisserie chicken?
A: Yes—add it at the end to warm through for a quicker version. Reduce initial searing step and focus on building the sauce.
Q: My sauce split—how do I fix it?
A: Remove from heat and whisk in a tablespoon of cold cream or a small pat of butter to re-emulsify. If too far gone, blend briefly with an immersion blender while adding a splash of broth.
Q: Is this freezer-friendly?
A: You can freeze it, but cream-based sauces may separate slightly on thawing. Thaw overnight and reheat gently with a splash of milk.
Q: What if I don’t have heavy cream?
A: Use half-and-half plus a teaspoon of flour or cornstarch mixed with a little water to help thicken, or temper Greek yogurt into warm sauce off heat.
Q: Can I make this dairy-free?
A: Yes—use a dairy-free butter, unsweetened non-dairy milk (like oat or almond) thickened with a cornstarch slurry, and a plant-based Parmesan alternative.
If you have other questions about ingredient swaps, timing, or plating, ask and I’ll help tailor it to your pantry and schedule.
Creamy Smoky Chicken Pasta
Ingredients
Main Ingredients
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces Use chicken thighs for more flavor, if desired.
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper Adjust to taste
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 340 g fettuccine or pasta of choice Penne or rigatoni can also be used.
- 1/2 each lemon, juiced
Instructions
Preparation
- Bring a large pot of salted water to a boil for the pasta.
- Season the chicken pieces generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 6–8 minutes. Work in batches if needed to avoid crowding. Remove chicken to a plate and set aside.
Sauce Preparation
- Reduce heat to medium and add the butter to the same skillet. When it melts, add the minced garlic and sauté until fragrant, about 1 minute—don’t let it brown.
- Pour in the chicken broth, bring to a simmer, and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and simmer gently for 2–3 minutes to marry flavors.
- Gradually add the grated Parmesan, stirring constantly until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper.
Combine and Serve
- Return the cooked chicken to the skillet, toss to coat with sauce. Stir in the lemon juice and chopped parsley.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving a small cup of pasta water.
- Add the pasta to the skillet and toss to coat. If the sauce seems too thick, loosen with a splash of reserved pasta water. Cook another 2–3 minutes so everything melds together.
- Serve immediately garnished with extra Parmesan and parsley.