Chicken and Walnut Pasta

Why You’ll Love This Recipe

This dish is perfect for those who crave a creamy, comforting pasta with a bit of a twist. The toasted walnuts add an unexpected crunch and rich, nutty flavor that complements the savory chicken beautifully. It’s easy enough for weeknight dinners but sophisticated enough to serve for guests. Plus, it’s customizable with various add-ins like spinach, mushrooms, or herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (such as penne, rigatoni, or fettuccine)
chicken breast
walnuts
olive oil
butter
garlic
heavy cream
Parmesan cheese
salt
black pepper
fresh parsley (optional for garnish)

Directions

1. Cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. While the pasta cooks, toast the walnuts in a dry skillet over medium heat until fragrant, about 2–3 minutes. Set aside.
3. In the same skillet, heat olive oil and butter over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
4. Lower the heat to medium, add more butter if needed, then sauté the minced garlic until fragrant (about 30 seconds).
5. Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until melted and the sauce thickens.
6. Return the cooked chicken and toasted walnuts to the skillet and stir to coat with the sauce.
7. Add the cooked pasta to the skillet and toss everything together, adding a splash of reserved pasta water if the sauce is too thick.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Garnish with chopped parsley and additional Parmesan if desired. Serve warm.

Servings and timing

This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add spinach or arugula for a pop of green and extra nutrients.
• Use chicken thighs instead of breast for a more tender texture.
• Swap out heavy cream for half-and-half or a non-dairy alternative.
• Add a splash of white wine to the sauce for more depth.
• Incorporate mushrooms or sun-dried tomatoes for additional flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pasta in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. Stir until warmed through. You can also microwave it in short intervals, stirring between each.

FAQs

Can I make this recipe with leftover chicken?

Yes, cooked leftover chicken works great. Just add it in step 6 when combining with the sauce.

Do I need to toast the walnuts?

Toasting the walnuts enhances their flavor and adds a crunchier texture. It’s recommended, but you can skip it if short on time.

Can I make this pasta without cream?

Yes, you can substitute cream with half-and-half, milk thickened with a bit of flour, or a non-dairy alternative.

What type of pasta works best?

Short pastas like penne, rigatoni, or farfalle hold the sauce well, but long pastas like fettuccine or linguine also work beautifully.

How do I prevent the sauce from getting too thick?

Reserve some pasta water and add a little at a time to loosen the sauce to your preferred consistency.

Is this recipe freezer-friendly?

This dish is best enjoyed fresh. While you can freeze it, the cream sauce may separate when reheated.

Can I add vegetables?

Absolutely. Try adding spinach, kale, peas, or mushrooms for extra flavor and nutrients.

What can I use instead of walnuts?

Pecans or pine nuts are great alternatives. You can also omit nuts entirely if preferred.

How do I make it spicy?

Add red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

Can I make this vegetarian?

Yes, omit the chicken and add vegetables or a meat substitute to make it vegetarian-friendly.

Conclusion

Chicken and Walnut Pasta is a flavorful, creamy dish that’s easy to prepare and full of satisfying textures. The combination of savory chicken, rich walnuts, and a smooth garlic-Parmesan cream sauce makes this recipe a standout for any pasta lover. Perfect for busy weeknights or cozy dinners at home, it’s a dish you’ll want to make again and again.

Chicken and Walnut Pasta

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Chicken and Walnut Pasta is a creamy, satisfying dish featuring tender chicken, toasted walnuts, and a savory garlic-Parmesan cream sauce tossed with pasta — perfect for weeknights or dinner parties.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 8 oz pasta (penne, rigatoni, or fettuccine)
• 2 chicken breasts, cut into bite-sized pieces
• 1/2 cup walnuts
• 1 tbsp olive oil
• 2 tbsp butter (divided)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (optional for garnish)

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Instructions

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a dry skillet over medium heat, toast the walnuts until fragrant, about 2–3 minutes. Remove and set aside.
3. In the same skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
4. Lower the heat to medium and add the remaining butter. Sauté the minced garlic until fragrant, about 30 seconds.
5. Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and stir until melted and the sauce thickens.
6. Return the cooked chicken and toasted walnuts to the skillet, stirring to coat in the sauce.
7. Add the cooked pasta to the skillet and toss to combine. Use reserved pasta water to loosen the sauce if needed.
8. Taste and adjust seasoning with salt and pepper.
9. Garnish with chopped parsley and additional Parmesan if desired. Serve warm.

Notes

• Use leftover cooked chicken to save time.
• For a lighter option, use half-and-half instead of heavy cream.
• Swap walnuts with pecans or pine nuts as a substitute.
• Add spinach or mushrooms for more texture and nutrition.
• Use pasta water to thin out the sauce if it thickens too much.

Nutrition

• Serving Size: 1 plate (approx. 1/4 of recipe)
• Calories: 550
• Sugar: 2g
• Sodium: 480mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 105mg