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Ultimate Homemade Chicken Pasta Recipe - Creamy Family Favorite Dinner

This ultimate homemade chicken pasta recipe combines fresh pasta made from scratch with tender chicken in a rich, creamy sauce for a restaurant-quality meal. The dish is versatile and can be customized with favorite vegetables, making it perfect for both weeknight dinners and special occasions.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons water (if needed)
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste

Method
 

Instructions
  1. Create a well with the flour on a clean work surface. Crack the eggs into the center, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
  2. Divide the dough into quarters. Using a pasta machine or rolling pin, roll each section to your desired thickness (about 1/8 inch for fettuccine). Cut into strips and dust with flour to prevent sticking.
  3. While the pasta dough rests, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  4. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream, Italian seasoning, and red pepper flakes if using. Simmer for 2-3 minutes until slightly thickened.
  5. Return the chicken to the skillet and stir in Parmesan cheese until melted and creamy.
  6. Bring a large pot of salted water to boil. Cook the fresh pasta for 2-3 minutes until al dente. Drain well, reserving 1/2 cup of pasta water.
  7. Add the cooked pasta to the skillet with the chicken sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water.
  8. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot.

Notes

Don't skip the resting time for the pasta dough - it allows the gluten to relax, making it easier to roll out. For tender chicken, don't overcrowd the pan and cook in batches if necessary. The sauce thickens as it cools, so add a splash of cream or broth when reheating leftovers.