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Ultimate Homemade Chicken Pasta - Creamy Scratch-Made Dinner Recipe

This restaurant-quality homemade chicken pasta features tender scratch-made pasta paired with perfectly cooked chicken in a rich, creamy sauce. It's a complete from-scratch meal that delivers both impressive flavor and home-cooked comfort.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 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
  • 2-3 tablespoons water (as needed)
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 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

Method
 

Instructions
  1. On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well and add olive oil and salt.
  2. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
  3. Knead the dough for 8-10 minutes until smooth and elastic. Add water if too dry.
  4. Wrap in plastic and let rest for 30 minutes.
  5. Roll out the dough to your desired thickness and cut into fettuccine or tagliatelle strips.
  6. Cook in boiling salted water for 2-3 minutes until al dente.
  7. Season chicken pieces with salt, pepper, and half the Italian seasoning.
  8. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 6-7 minutes.
  9. Add minced garlic and cook for 1 minute until fragrant.
  10. Pour in chicken broth and scrape up any browned bits from the pan.
  11. Reduce heat to medium and add heavy cream, remaining Italian seasoning, and Parmesan cheese.
  12. Simmer for 5-7 minutes until sauce thickens slightly.
  13. Add cooked homemade pasta to the skillet and toss to coat evenly.
  14. Garnish with fresh parsley and additional Parmesan cheese.

Notes

Salt pasta water well - it should taste like the sea. Don't overcook homemade pasta as it cooks faster than dried. Can make pasta dough up to 24 hours in advance. Reheat leftovers with a splash of cream or broth to refresh sauce.