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Ultimate Homemade Chicken Pasta: Fresh Scratch-Made Comfort Food

This homemade chicken pasta recipe combines fresh scratch-made pasta with tender chicken in a creamy sauce for a comforting family meal. The dish features restaurant-quality pasta that's both hearty and elegant, perfect for impressing guests or enjoying as a cozy dinner.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
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, cubed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chicken broth
  • 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 dough forms.
  3. Knead the dough for 8-10 minutes until smooth and elastic. If too dry, add water 1 tablespoon at a time.
  4. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
  5. Divide dough into quarters and roll through pasta machine or roll thinly with rolling pin.
  6. Cut into desired pasta shape (fettuccine works beautifully).
  7. Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until golden brown, about 6-8 minutes.
  8. Add minced garlic and cook for 1 minute until fragrant.
  9. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  10. Reduce heat to medium and add heavy cream, Parmesan cheese, and Italian seasoning.
  11. Simmer gently for 5-7 minutes until sauce thickens slightly.
  12. Season with salt and pepper to taste.
  13. Bring a large pot of salted water to boil. Cook fresh pasta for 2-3 minutes until al dente.
  14. Drain pasta, reserving 1/4 cup pasta water.
  15. Add cooked pasta to the chicken sauce, tossing to coat. If needed, add reserved pasta water to loosen the sauce.
  16. Garnish with fresh parsley and extra Parmesan cheese.
  17. Serve immediately while warm and creamy.

Notes

Rest the dough for easier rolling, use pasta within hours for best texture, sauce thickens as it cools so serve immediately, starchy pasta water helps sauce cling to noodles