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Ultimate Homemade Chicken Pasta: Creamy Scratch-Made Dinner Recipe

This ultimate chicken pasta recipe combines tender chicken with fresh, scratch-made pasta in a creamy sauce that delivers restaurant-quality results. Perfect for weeknight dinners or special occasions, this dish features homemade pasta with satisfying chewiness and a sauce that clings beautifully to every strand.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2-3 tablespoons water (as needed)
  • 1 pound 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 black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Create a well with the flour on a clean surface. Crack the eggs into the center, add olive oil and salt. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
  2. While the dough rests, season chicken cubes with salt, pepper, and Italian seasoning. 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.
  3. In the same skillet, sauté onion until translucent, then add garlic and cook for 30 seconds. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
  4. Divide dough into quarters. Roll each piece through a pasta machine or roll thinly with a rolling pin. Cut into fettuccine or tagliatelle shapes. Cook in boiling salted water for 2-3 minutes until al dente.
  5. Drain pasta and add directly to the sauce along with the cooked chicken. Toss gently to coat everything in the creamy sauce. Garnish with fresh parsley and additional Parmesan before serving.

Notes

Pasta dough should feel like your earlobe – firm but pliable. For extra tender chicken, brine the cubes in salted water for 30 minutes before cooking. Don't boil the cream sauce vigorously – a gentle simmer prevents curdling. Fresh pasta cooks much faster than dried – watch it carefully for perfect al dente texture.