🍝 The Best Creamy Chicken Pasta – Ready in 30 Minutes

Introduction

This creamy chicken pasta starts with chicken coated in a little cornflour and seasoning, then fried before the sauce is made right in the same pan. I like doing it this way because you don’t lose what’s already in the pan when you cook the chicken.

The sauce is a mixture of tomato paste, spring onion, paprika, cream and cheese. Once the pasta goes in, mix everything together, and it’s ready to serve.

It’s quite a rich pasta, so I usually keep the rest simple. A little rosemary on top and some salad on the side is enough for me.

💛 Why You’ll Love This Pasta

• Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights or when you need a comforting meal fast.
• Creamy & Comforting: Silky sauce with cheese and cream that hugs every bite of pasta beautifully.
• Kid-Approved: Mild, flavorful, and satisfying—your family will ask for it again and again.
• Customizable: Add mushrooms, spinach, or a spicy twist—this recipe plays well with your favorites.
• One-Pan Wonder: Minimal cleanup and maximum flavor all in one cozy bowl!

Ingredients for Creamy Chicken Pasta

• 290–295g pasta
• 300–340g chicken fillet, cut into pieces
• 1 tbsp cornflour
• ½ Oxo cube
• Salt, to taste
• ¼ cup oil
• 1 tbsp tomato paste
• Spring onions, chopped
• Paprika, to taste
• 150–300g single cream
• Grated cheese, as needed
• Water, a small splash if needed

For the Side Salad

• Lettuce
• Red onion, thinly sliced
• Small tomatoes, halved

Cook the Pasta

Bring a large saucepan of salted water to the boil and add the pasta.

Cook according to the packet instructions until it’s done to your liking. Give it a stir now and then, especially at the beginning, to stop the pasta from sticking together.

Drain and set aside while you prepare the chicken and sauce.

Season the Chicken

Put the chicken pieces into a bowl and add a little cornflour, salt and half a crumbled Oxo cube.

Mix with your hands or a spoon until the seasoning and cornflour are spread evenly over the chicken.

You only need a light coating of cornflour here.

Fry the Chicken

Heat a little oil in a frying pan over medium heat.

Add the chicken and spread the pieces around the pan rather than piling them on top of each other.

Cook until the chicken has some colour on the outside and is completely cooked through.

There’s no need to take it out of the pan because we’re going to make the sauce with the chicken still in there.

Add the Tomato Paste

Turn the heat down slightly and add the tomato paste.

If you want to add a little more seasoning at this stage, go ahead and season it to your taste.

Stir the tomato paste through the chicken and let it cook for about 2–3 minutes, stirring occasionally so it doesn’t catch on the bottom of the pan.

Add the Spring Onion and Paprika

Add the chopped spring onion and paprika.

Mix them through the chicken and tomato paste and cook for another 2 minutes.

The spring onion will soften slightly, but there’s no need to cook it for too long.

Pour in the Cream

Pour in the cream and stir until it’s mixed with the tomato paste and everything in the pan.

Keep the heat low and allow the sauce to simmer gently.

If it becomes thicker than you want, add a small splash of water and stir again. Taste the sauce before adding any more salt because the Oxo cube and cheese will already add seasoning.

Add the Cheese and Pasta

Add the grated cheese and stir until it has melted into the sauce.

Then add your drained pasta.

Turn the pasta through the sauce until it’s evenly coated and everything is hot. If you need to loosen the sauce again at this point, add another small splash of water.

Serve

Spoon the creamy chicken pasta into your serving bowls or plates.

I finish mine with a little rosemary and serve some salad alongside it. Because the pasta itself is creamy and quite filling, the fresh salad works nicely on the side.

Serve it while it’s still warm.

💡 Tips for Making Creamy Chicken Pasta

• Don’t use too much cornflour: You only need a light coating on the chicken. Too much can make the coating heavy once the sauce is added.
• Give the chicken some space: Avoid overcrowding the pan. If needed, cook the chicken in batches so it gets some colour instead of releasing too much water.
• Cook the tomato paste first: Let the tomato paste cook with the chicken for about 2–3 minutes before adding the cream.
• Lower the heat before adding the cream: Once the cream goes in, keep the sauce at a gentle simmer rather than boiling it heavily.
• Taste before adding more salt: The Oxo cube and cheese already contain salt, so taste the sauce first and add more seasoning only if you think it needs it.
• If the sauce gets too thick: Add a small splash of water and stir. Add a little at a time so you don’t make the sauce too thin.
• Add the cheese gradually: Start with a handful, let it melt into the sauce, then add more if you want it cheesier.
• Keep the salad fresh: Prepare the lettuce, red onion and small tomatoes separately and add them to the plate when you’re ready to serve.
• Serve while warm: Creamy pasta naturally thickens as it sits, so this one is best served soon after everything has been mixed together.

❓ Frequently Asked Questions

Can I use a different type of pasta?

Yes. Use whatever pasta you have at home. Penne, fusilli and spaghetti all work well with the creamy sauce.

Why do you coat the chicken in cornflour?

I use a small amount of cornflour to give the chicken a light coating before frying. You don’t need much — about one tablespoon is enough for this recipe.

Can I use less cream?

Yes. I use around 150–300g depending on how much sauce I want. Start with a smaller amount and add more if you prefer your pasta creamier.

What can I do if my sauce becomes too thick?

Add a small splash of water and stir it through. Add the water gradually until the sauce is the consistency you want.

Do I have to use an Oxo cube?

No. I use half an Oxo cube to season the chicken, but you can leave it out or use another seasoning that you normally cook with.

When should I add extra seasoning?

Taste the sauce as you’re cooking. If you want more seasoning after adding the tomato paste, go ahead and add a little at that stage. Remember that the Oxo cube and cheese also add salt.

What do you serve with creamy chicken pasta?

I serve mine with a simple side salad made with lettuce, thinly sliced red onion and small tomatoes. You can also serve the pasta on its own.

Can I reheat the pasta?

Yes. The sauce will become thicker once it cools, so add a small splash of water or milk when reheating and stir until the sauce loosens again. Make sure the chicken is reheated thoroughly before serving.

🍝 Craving more creamy comfort? Don’t miss our Creamy Chicken Salad with Rice — it’s the perfect chilled twist to go with your pasta cravings.

💡 Want more dinner ideas? Explore our Main Dishes collection — it’s packed with family-friendly, quick recipes just like this one.