Ultimate Homemade Chicken Pasta Recipe – Fresh & Creamy Scratch-Made Dinner
Ultimate Homemade Chicken Pasta Recipe – Fresh & Creamy Scratch-Made Dinner
There’s something magical about creating homemade pasta from scratch, especially when paired with tender chicken in a rich, creamy sauce. This ultimate homemade chicken pasta recipe combines the satisfaction of making your own fresh pasta with the comforting flavors of a hearty family dinner. Whether you’re looking for a comforting weeknight meal or a special weekend treat, this dish delivers restaurant-quality results right in your own kitchen.
Making pasta from scratch might sound intimidating, but our simplified method ensures success even for first-timers. The aroma of fresh pasta dough mingling with sautéed chicken and aromatic herbs will fill your kitchen with warmth and anticipation. Ready to create a memorable meal that will become a family favorite?
Ingredients
For the Fresh Pasta:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 tablespoons water (if needed)
For the Chicken and Sauce:
- 1 lb boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Make the Pasta Dough
Create a well with the flour on a clean surface. Crack the eggs into the center, add olive oil and salt. Gradually incorporate the flour into the wet ingredients using a fork, then knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
Step 2: Roll and Cut the Pasta
Divide the dough into quarters. Roll each piece through a pasta machine or with a rolling pin until thin. Cut into fettuccine or tagliatelle strips. Dust with flour to prevent sticking.
Step 3: Cook the Chicken
Season chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
Step 4: Prepare the Sauce
In the same skillet, sauté onion and garlic until fragrant. Add chicken broth to deglaze the pan, then stir in heavy cream and Italian seasoning. Simmer until slightly thickened.
Step 5: Cook the Pasta
Bring a large pot of salted water to boil. Cook fresh pasta for 2-3 minutes until al dente. Reserve 1/4 cup pasta water before draining.
Step 6: Combine and Serve
Return chicken to the sauce, add Parmesan cheese, and stir until melted. Toss with drained pasta, adding pasta water if needed to thin the sauce. Garnish with fresh parsley and extra Parmesan.
Expert Tips for Perfect Homemade Chicken Pasta
- Pasta Resting Time: Don’t skip the 30-minute rest for the dough – it allows gluten to relax for easier rolling
- Chicken Temperature: Bring chicken to room temperature before cooking for even browning
- Fresh Herbs: Add fresh basil or thyme at the end for maximum flavor
- Pasta Water: The starchy pasta water helps the sauce cling beautifully to the noodles
- Make Ahead: Pasta dough can be made a day ahead and refrigerated
Frequently Asked Questions
Can I use store-bought pasta instead?
Absolutely! While homemade pasta adds special texture, quality dried fettuccine works perfectly. Adjust cooking time according to package directions.
How can I make this dish healthier?
Substitute whole wheat flour for the pasta, use Greek yogurt instead of heavy cream, and increase vegetables like spinach or mushrooms.
Can I freeze homemade pasta?
Yes! Freeze uncooked pasta on a baking sheet, then transfer to airtight bags. Cook directly from frozen, adding 1-2 minutes to cooking time.
What’s the best way to reheat leftovers?
Reheat gently in a skillet with a splash of broth or cream to refresh the sauce. Avoid microwave reheating which can make pasta gummy.
Ultimate Homemade Chicken Pasta Recipe – Fresh & Creamy Scratch-Made Dinner
Ingredients
Method
- Create a well with the flour on a clean surface. Crack the eggs into the center, add olive oil and salt. Gradually incorporate the flour into the wet ingredients using a fork, then knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
- Divide the dough into quarters. Roll each piece through a pasta machine or with a rolling pin until thin. Cut into fettuccine or tagliatelle strips. Dust with flour to prevent sticking.
- Season chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant. Add chicken broth to deglaze the pan, then stir in heavy cream and Italian seasoning. Simmer until slightly thickened.
- Bring a large pot of salted water to boil. Cook fresh pasta for 2-3 minutes until al dente. Reserve 1/4 cup pasta water before draining.
- Return chicken to the sauce, add Parmesan cheese, and stir until melted. Toss with drained pasta, adding pasta water if needed to thin the sauce. Garnish with fresh parsley and extra Parmesan.
