Pappardelle Pasta Recipe With Chicken: Wide Ribbons With Herb-Infused Cream Sauce

There’s something inherently elegant about wide pappardelle ribbons coated in a herb-infused cream sauce that clings perfectly to each strand. This dish transforms simple ingredients into a restaurant-worthy meal that feels special without being complicated.

The chicken is seared until golden brown and finished in the same pan as the sauce, allowing it to absorb all those rich, savory flavors. Meanwhile, the pasta cooks in 10 minutes—just long enough to achieve that ideal al dente texture that holds up to the creamy sauce.

What emerges is a harmonious plate where tender chicken, silky sauce, and broad pasta ribbons come together in every bite. The herbs add brightness that cuts through the richness, making it satisfying without feeling heavy.

Perfect for date night or impressing guests, this recipe delivers professional results with straightforward techniques. Here’s how to make it at home.

Ingredients for Pappardelle Pasta Recipe with Chicken

Wide pappardelle ribbons, tender chicken, and a silky herb-infused cream sauce come together beautifully here.

The pasta makes this dish—De Cecco or Barilla pappardelle hold up best to the rich sauce. For the chicken, air-chilled breasts from Whole Foods or Trader Joe’s stay juicier than water-chilled varieties. The herbs should be fresh; look for vibrant green thyme and rosemary with no wilting. Parmigiano-Reggiano is non-negotiable for the cheese—BelGioioso makes a reliable domestic version if imports aren’t available.

No white wine? Substitute additional chicken stock with 1 tbsp lemon juice. Fresh herbs can be swapped for dried at one-third the amount (thyme works better than rosemary here). Heavy cream is essential for the sauce’s texture, but half-and-half works in a pinch—just reduce it longer. For a lighter option, whole milk with 2 tbsp cornstarch mimics the thickness, though the flavor won’t be as rich.

The sauce keeps 3 days refrigerated in an airtight container, but it’s best made fresh. Cooked chicken stays good for 4 days. Uncooked pappardelle has a 2-year shelf life in a cool, dry place. Reheat the dish gently with a splash of stock to restore the sauce’s silky texture.

Step-by-Step Instructions for Pappardelle Pasta With Chicken

Master the technique for tender chicken and silky herb-infused cream sauce paired with wide pasta ribbons.

Step 1: Prepare and Sear the Chicken

Pat the 1.5 lb Boneless Skinless Chicken Breasts dry and season both sides with 1 tsp Kosher Salt and ½ tsp Freshly Ground Black Pepper. Heat 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering.

Add the chicken and sear undisturbed for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should release easily from the pan when ready to flip. Transfer to a plate and tent with foil to retain warmth.

Step 2: Build the Aromatic Base

In the same skillet, reduce heat to medium and add 2 tbsp Unsalted Butter. Once melted, add the finely diced Shallot and sauté for 2-3 minutes until translucent. Stir in the 4 cloves minced Garlic Cloves, 2 tbsp Fresh Thyme Leaves, and 1 tbsp Fresh Rosemary, cooking for 30 seconds until fragrant.

Pour in the ½ cup Dry White Wine to deglaze, scraping up browned bits from the pan. Simmer for 2-3 minutes until the liquid reduces by half. This step develops the deep, savory foundation for the sauce.

Step 3: Create the Cream Sauce

Sprinkle 2 tbsp All-Purpose Flour over the aromatics and stir for 1 minute to cook off the raw flour taste. Gradually whisk in the 1 cup Chicken Stock and 1.5 cups Heavy Cream, ensuring no lumps form. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Stir in the remaining ½ tsp Kosher Salt and ½ tsp Freshly Ground Black Pepper. Reduce heat to low and let the sauce gently simmer while you cook the pasta.

Step 4: Cook the Pasta and Finish the Dish

Bring a large pot of salted water to a rolling boil. Add the 12 oz Pappardelle Pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve ½ cup of pasta water before draining.

Slice the chicken into strips and return it to the sauce, warming through for 2 minutes. Add the drained pasta and ½ cup Parmesan Cheese, tossing vigorously. If needed, add reserved pasta water 1 tablespoon at a time to reach a silky consistency. The sauce should cling beautifully to the wide ribbons.

Essential Equipment for This Recipe

Essential Cookware

Invest in a 12-inch stainless steel skillet—I swear by my All-Clad D3 for even heat distribution when searing chicken and building the sauce. A heavy bottom prevents hot spots that could burn your shallots or garlic. 🔥

Pasta Pot

A 5-6 quart pot with a fitted lid gives your pappardelle enough room to cook without sticking. I use a Calphalon Simply with a strainer lid for easy draining. Fill it at least ¾ full with water to prevent temperature drops when adding pasta.

Wooden Spoon

For stirring the sauce and scraping up browned bits, a flat-edged wooden spoon won’t scratch your skillet. Look for one with a long handle to keep your hands away from the heat. I keep a 12-inch Oxo spoon in my utensil crock.

Chef’s Knife

A sharp 8-inch chef’s knife makes quick work of dicing shallots and mincing garlic. I’ve had my Wusthof Classic for over a decade—it still glides through chicken breasts like butter. Keep it honed for safety and precision.

Microplane Grater

For the Parmesan cheese, a Microplane Premium creates those fine, fluffy shreds that melt beautifully into the sauce. It also zests citrus perfectly if you want to add lemon brightness to your dish. 💡

Instant Read Thermometer

Don’t guess with chicken—use a ThermoWorks Thermapen to check for 165°F internal temperature. It gives accurate readings in 2-3 seconds so you never overcook your poultry. This is my most-used kitchen tool.

Frequently Asked Questions