20 Delicious Creamy Chicken Recipes for Comforting Dinners

Ready to transform your dinner routine with some mouthwatering, creamy chicken dishes? Whether you’re craving something quick for a weeknight or a hearty meal to cozy up with, our roundup of 20 delicious recipes has got you covered. From classic favorites to innovative twists, each dish promises to deliver comfort and flavor in every bite. Let’s dive into these creamy delights that are sure to become your new go-to dinners!

Creamy Garlic Parmesan Chicken

Perhaps there’s no dish quite as comforting as the one that brings together the creamy, the garlicky, and the unmistakably cheesy in a symphony of flavors that feel like a warm hug on a chilly evening.

Ingredients

• a couple of boneless, skinless chicken breasts
• a splash of olive oil
• a pat of butter
• a handful of minced garlic
• a cup of heavy cream
• a generous sprinkle of grated Parmesan cheese
• a pinch of salt and pepper
• a dash of Italian seasoning

Instructions

1. Heat a splash of olive oil and a pat of butter in a large skillet over medium heat until the butter is melted and bubbling.
2. Add the chicken breasts to the skillet, seasoning them with a pinch of salt and pepper. Cook for about 6-7 minutes on each side, or until they’re golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Remove the chicken from the skillet and set it aside on a plate, covering it loosely with foil to keep warm.
4. In the same skillet, add a handful of minced garlic, cooking it for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in a cup of heavy cream, stirring constantly, and let it simmer for 2 minutes to thicken slightly.
6. Stir in a generous sprinkle of grated Parmesan cheese and a dash of Italian seasoning, continuing to stir until the cheese is fully melted and the sauce is smooth. Tip: For an extra creamy sauce, let it simmer on low for an additional minute.
7. Return the chicken to the skillet, spooning the sauce over the top, and let everything heat together for another 2 minutes.

Kindly savor the creamy texture that clings to each bite of chicken, with the garlic and Parmesan melding into a rich, velvety sauce. Consider serving it over a bed of steamed vegetables or alongside a crisp salad for a meal that’s as balanced as it is indulgent.

Slow Cooker Creamy Chicken and Mushrooms

Nestled in the quiet of the evening, the slow cooker becomes a vessel of comfort, transforming simple ingredients into a creamy, dreamy dish that feels like a hug in a bowl. This recipe, with its tender chicken and earthy mushrooms, is a testament to the magic of patience and the beauty of slow cooking.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of sliced mushrooms
• A splash of olive oil
• 1 cup of chicken broth
• 1/2 cup of heavy cream
• A pinch of salt and pepper
• 1 tbsp of minced garlic
• A sprinkle of thyme

Instructions

1. Heat a splash of olive oil in a pan over medium heat and sear the chicken breasts until golden, about 3 minutes per side. Tip: Don’t rush the searing; it locks in the juices.
2. Transfer the chicken to the slow cooker and scatter the sliced mushrooms and minced garlic around it.
3. Pour in the chicken broth, then sprinkle with salt, pepper, and thyme. Tip: The broth should just cover the chicken for maximum flavor.
4. Cover and cook on low for 6 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Once done, remove the chicken and stir in the heavy cream until the sauce is smooth and creamy.
6. Return the chicken to the slow cooker, coating it in the sauce, and let it warm through for about 10 minutes.

Velvety and rich, the sauce clings to the chicken and mushrooms, creating a dish that’s both comforting and elegant. Serve it over a bed of fluffy mashed potatoes or alongside crusty bread to soak up every last drop.

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Perhaps there’s no better way to welcome the evening than with a dish that feels like a warm embrace, a creamy Tuscan chicken that marries the earthy tones of spinach with the sweet tang of sun-dried tomatoes.

Ingredients

• A couple of boneless, skinless chicken breasts
• A splash of olive oil
• A handful of sun-dried tomatoes, chopped
• A couple of cups of fresh spinach
• A cup of heavy cream
• A tablespoon of minced garlic
• A teaspoon of Italian seasoning
• A half cup of grated Parmesan cheese
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Throw in the sun-dried tomatoes and spinach, cooking until the spinach wilts, about 2 minutes. Tip: Fresh spinach cooks quickly, so keep an eye on it to avoid overcooking.
5. Pour in the heavy cream, Italian seasoning, and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Tip: If the sauce is too thick, a splash of chicken broth can thin it out.
6. Return the chicken to the skillet, spooning the sauce over the top. Let everything simmer together for another 2-3 minutes to meld the flavors.

Now, this dish offers a luxurious creaminess balanced by the vibrant pop of sun-dried tomatoes and the freshness of spinach. Serve it over a bed of al dente pasta or with a slice of crusty bread to soak up every last drop of that glorious sauce.

Creamy Lemon Butter Chicken

Kindly imagine the warmth of a summer evening, the kind that calls for a meal that’s both comforting and bright. This dish, with its creamy lemon butter sauce, wraps around tender chicken like a gentle hug, offering a balance of richness and zest that feels just right for the season.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of chicken broth (about 1/2 cup)
• 1 cup of heavy cream
• The juice and zest of 1 lemon
• A handful of fresh parsley, chopped
• 2 tablespoons of butter
• Salt and pepper, just enough to season

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken to the skillet, cooking for about 5-6 minutes on each side until golden and cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic, sautéing for about 30 seconds until fragrant.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
7. Stir in the heavy cream, lemon juice, and zest, bringing the mixture to a gentle simmer.
8. Add the butter, stirring until melted and the sauce is slightly thickened, about 2-3 minutes. Tip: Keep the heat medium to prevent the sauce from breaking.
9. Return the chicken to the skillet, spooning the sauce over it, and let it warm through for a couple of minutes.
10. Sprinkle with chopped parsley before serving.

Gently, the creamy lemon butter sauce clings to each piece of chicken, offering a velvety texture that contrasts beautifully with the bright, citrusy notes. Serve it over a bed of steamed asparagus or alongside a crisp salad for a meal that feels both indulgent and refreshingly light.

Creamy Cajun Chicken Pasta

On a quiet evening like this, there’s something deeply comforting about stirring together a dish that wraps you in warmth and spice, a meal that feels like a gentle embrace. Creamy Cajun chicken pasta is just that—a harmonious blend of tender chicken, vibrant vegetables, and a sauce that’s rich with flavor yet light enough to keep you coming back for another bite.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• A couple of tablespoons of olive oil
• A splash of heavy cream
• 1 cup of chicken broth
• 2 cloves of garlic, minced
• 1 bell pepper, thinly sliced
• 1 small onion, diced
• A handful of penne pasta
• A sprinkle of Cajun seasoning
• A pinch of salt and pepper
• A handful of grated Parmesan cheese

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Season the chicken strips with Cajun seasoning, salt, and pepper, then add them to the skillet. Cook for about 5-7 minutes until golden and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Remove the chicken and set aside. In the same skillet, add the garlic, bell pepper, and onion. Sauté for about 3 minutes until they start to soften.
4. Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 5 minutes to thicken slightly. Tip: If the sauce seems too thick, a little more broth can loosen it up.
5. Meanwhile, cook the penne pasta according to package instructions until al dente, then drain.
6. Return the chicken to the skillet, add the cooked pasta, and toss everything together. Sprinkle with Parmesan cheese and let it melt into the sauce. Tip: Freshly grated Parmesan melts more evenly than pre-shredded.

With each forkful, you’ll notice the pasta’s perfect al dente bite, the chicken’s juicy tenderness, and the sauce’s creamy, spicy depth. Serve it with a crisp green salad or a slice of garlic bread to round out the meal.

Creamy Chicken Alfredo Bake

Comfort comes in many forms, but tonight, it’s the warm, inviting aroma of a creamy chicken Alfredo bake that fills the kitchen, promising a cozy end to the day.

Ingredients

• 2 cups of heavy cream, because richness is key
• A couple of garlic cloves, minced, for that gentle kick
• A splash of olive oil, just enough to coat the pan
• 1 pound of chicken breast, diced into bite-sized pieces
• Salt and pepper, to lightly season
• 8 ounces of fettuccine, because tradition matters
• 1 cup of grated Parmesan, for that perfect cheesy finish
• A handful of fresh parsley, chopped, for a pop of color

Instructions

1. Preheat your oven to 375°F, letting it warm up while you prepare the ingredients.
2. In a large pan over medium heat, drizzle a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute.
3. Add the diced chicken to the pan, seasoning lightly with salt and pepper, and cook until no longer pink, roughly 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Meanwhile, cook the fettuccine according to package instructions until al dente, then drain and set aside.
5. Pour the heavy cream into the pan with the chicken, stirring gently to combine, and let it simmer for 2 minutes to thicken slightly.
6. Stir in the grated Parmesan until the sauce is smooth and creamy. Tip: Add the cheese off the heat to prevent clumping.
7. Combine the cooked fettuccine with the creamy chicken mixture, tossing until evenly coated.
8. Transfer everything to a baking dish, sprinkle with chopped parsley, and bake for 15 minutes until bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Here it is, the creamy chicken Alfredo bake, with its velvety sauce clinging to every strand of pasta and tender chunks of chicken. Serve it straight from the oven, maybe with a side of garlic bread to scoop up every last bit of that delicious sauce.

Creamy Chicken Marsala

How quietly the evening settles in, the perfect time to stir together something comforting yet elegant. Creamy Chicken Marsala, with its tender slices of chicken and mushrooms bathed in a rich, velvety sauce, feels like a hug in a dish, especially on a day like today.

Ingredients

• a couple of boneless, skinless chicken breasts
• a splash of olive oil
• a handful of sliced mushrooms
• a glug of Marsala wine
• a cup of heavy cream
• a sprinkle of salt and pepper
• a pat of butter
• a dusting of flour

Instructions

1. Start by pounding the chicken breasts to an even thickness, about 1/2 inch, for uniform cooking.
2. Lightly dust the chicken with flour, shaking off any excess to avoid a gummy sauce later.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken.
4. Cook the chicken for about 4 minutes on each side, until golden and just cooked through, then set aside on a plate.
5. In the same skillet, add a pat of butter and the sliced mushrooms, sautéing until they’re golden and have released their moisture, about 5 minutes.
6. Pour in a glug of Marsala wine, scraping up any browned bits from the pan, and let it reduce by half, about 3 minutes.
7. Stir in a cup of heavy cream, bringing the mixture to a gentle simmer until it thickens slightly, about 2 minutes.
8. Return the chicken to the skillet, spooning the sauce over it, and let everything heat through for another minute.
9. Finish with a sprinkle of salt and pepper to taste, adjusting as needed.

Every bite of this dish offers a luxurious blend of creamy and earthy flavors, with the chicken remaining wonderfully tender. Serve it over a bed of fluffy mashed potatoes or alongside some crisp green beans for a meal that feels both indulgent and balanced.

Creamy Bacon and Mushroom Chicken

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that wraps you in warmth from the first bite. This creamy bacon and mushroom chicken is just that—a hug in a bowl, with each ingredient playing its part to perfection.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 slices of bacon, chopped
• A cup of sliced mushrooms
• A couple of garlic cloves, minced
• A splash of heavy cream
• A tablespoon of olive oil
• Half a teaspoon of salt
• A quarter teaspoon of black pepper
• A sprinkle of fresh parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chopped bacon to the skillet and cook until crispy, stirring occasionally, for about 5 minutes. Remove the bacon and set aside, leaving the drippings in the skillet.
3. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are soft and golden, about 4 minutes, stirring occasionally.
5. Pour in the heavy cream, stirring gently to combine with the mushrooms and garlic. Let it simmer for 2 minutes until slightly thickened.
6. Return the chicken and bacon to the skillet, spooning the creamy mushroom sauce over the chicken. Heat through for another 2 minutes.
7. Garnish with fresh parsley before serving.

Kindly let the creamy sauce cling to each piece of chicken, creating a dish that’s rich in flavor and velvety in texture. Serve it over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that feels both indulgent and comforting.

Creamy Dijon Chicken with Herbs

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of the week. This dish, with its creamy embrace and herbaceous whispers, is a gentle reminder of the joy found in slow cooking.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of white wine (about 1/4 cup)
• 1 cup of heavy cream
• 2 tablespoons of Dijon mustard
• A handful of fresh thyme
• A small bunch of parsley, chopped
• Salt and freshly ground black pepper, just enough to season

Instructions

1. Preheat your oven to 375°F, letting it warm up while you prepare the chicken.
2. Season the chicken breasts generously with salt and pepper on both sides.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Add the chicken breasts, searing until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan to ensure a perfect sear.
5. Remove the chicken from the skillet and set aside on a plate.
6. Lower the heat to medium and pour in a splash of white wine, scraping up any browned bits from the bottom of the pan.
7. Stir in the heavy cream and Dijon mustard, whisking until smooth and slightly thickened, about 2 minutes. Tip: The sauce should coat the back of a spoon.
8. Return the chicken to the skillet, nestling it into the sauce.
9. Toss in a handful of fresh thyme and transfer the skillet to the oven.
10. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
11. Garnish with chopped parsley before serving.

Oh, the chicken emerges tender, bathed in a sauce that’s both bold and comforting. Serve it over a bed of wild rice or with crusty bread to soak up every last drop of that creamy Dijon goodness.

Creamy Coconut Curry Chicken

Sometimes, the simplest dishes carry the most comfort, like this creamy coconut curry chicken that wraps you in warmth with every bite. It’s a dish that whispers of lazy Sundays and the kind of meals that simmer slowly, filling the kitchen with irresistible aromas.

Ingredients

• A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• 1 can (13.5 oz) of coconut milk
• 2 tbsp of red curry paste
• A handful of fresh basil leaves
• 1 cup of jasmine rice
• A pinch of salt

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chicken pieces to the skillet, seasoning them with a pinch of salt. Cook until they’re golden brown on all sides, about 5 minutes per side.
3. Stir in the red curry paste, coating the chicken evenly, and let it cook for another minute to release its flavors.
4. Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 minutes, stirring occasionally.
5. While the curry simmers, cook the jasmine rice according to the package instructions. Tip: Rinse the rice under cold water before cooking to remove excess starch for fluffier grains.
6. Tear the basil leaves and stir them into the curry just before serving. Tip: Adding the basil at the end preserves its vibrant color and fresh flavor.
7. Serve the creamy coconut curry chicken over the fluffy jasmine rice. Tip: For an extra touch of luxury, garnish with a few whole basil leaves and a drizzle of coconut milk.

Comforting and rich, this dish balances the heat of the curry with the sweetness of coconut milk, creating a harmony of flavors. The chicken is tender, enveloped in a sauce that’s both velvety and vibrant, perfect for spooning over rice or sopping up with a piece of crusty bread.

Creamy Chicken Piccata

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Creamy Chicken Piccata, with its tender slices of chicken bathed in a velvety, lemony sauce, is just that kind of meal—simple yet elegant, familiar yet special.

Ingredients

• A couple of boneless, skinless chicken breasts
• Half a cup of all-purpose flour
• A pinch of salt and freshly ground black pepper
• A splash of olive oil
• A tablespoon of butter
• A cup of chicken broth
• Half a cup of heavy cream
• A couple of tablespoons of capers, drained
• The juice of one lemon
• A handful of fresh parsley, chopped

Instructions

1. Slice the chicken breasts horizontally into thin cutlets, about half an inch thick.
2. Season the flour with salt and pepper, then dredge each chicken cutlet in the flour mixture, shaking off any excess.
3. Heat a splash of olive oil and a tablespoon of butter in a large skillet over medium-high heat until the butter is melted and bubbling.
4. Add the chicken cutlets to the skillet, cooking for about 3 minutes on each side, or until golden brown and cooked through. Remove and set aside on a plate.
5. In the same skillet, pour in the chicken broth, scraping up any browned bits from the bottom of the pan—this is where all the flavor is!
6. Stir in the heavy cream, capers, and lemon juice, bringing the mixture to a gentle simmer. Let it cook for about 2 minutes, or until the sauce starts to thicken slightly.
7. Return the chicken to the skillet, spooning the sauce over the cutlets, and let everything warm through for another minute.
8. Sprinkle with chopped parsley before serving.

Oh, the creamy sauce clings to each piece of chicken, offering a perfect balance of tangy and rich flavors. Serve it over a bed of fluffy mashed potatoes or alongside some al dente pasta for a meal that feels both indulgent and comforting.

Creamy Chicken Enchiladas

Sometimes, the simplest dishes carry the most comfort, like these creamy chicken enchiladas that wrap you in warmth with every bite. It’s a dish that feels like a quiet evening at home, where the flavors meld together in a soothing symphony.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of sour cream
• A splash of heavy cream
• 1 cup of shredded Monterey Jack cheese
• A couple of tablespoons of butter
• 1/2 cup of diced onions
• 1 can (10 oz) of green enchilada sauce
• 6-8 flour tortillas
• A pinch of salt
• A dash of ground cumin

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a skillet over medium heat, melt the butter and sauté the onions until they’re just soft, about 3 minutes.
3. Tip: Don’t let the onions brown; you want them sweet and translucent.
4. Add the shredded chicken, sour cream, heavy cream, salt, and cumin to the skillet. Stir gently until everything is well combined and heated through.
5. Tip: The mixture should be creamy but not runny; adjust with a bit more sour cream if needed.
6. Warm the tortillas for about 10 seconds in the microwave to make them pliable.
7. Spoon the chicken mixture evenly down the center of each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
8. Pour the enchilada sauce over the top and sprinkle with the shredded cheese.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Tip: Let the enchiladas sit for 5 minutes after baking; they’ll hold together better when serving.

Perfectly creamy with a subtle kick, these enchiladas are a hug in dish form. Serve them with a crisp salad or a side of black beans for a meal that’s as satisfying as it is simple.

Creamy Chicken and Broccoli Casserole

There’s something deeply comforting about a dish that wraps you in warmth, much like a quiet evening at home. This creamy chicken and broccoli casserole is just that—a hug in a dish, perfect for those nights when you crave simplicity and flavor in equal measure.

Ingredients

• 2 cups of shredded cooked chicken
• a couple of cups of fresh broccoli florets
• a can (10.5 oz) of cream of chicken soup
• a splash of milk
• 1 cup of shredded cheddar cheese
• half a cup of mayonnaise
• a teaspoon of garlic powder
• a pinch of salt and pepper
• a cup of crushed crackers for topping

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish.
2. In a large bowl, mix the shredded chicken, broccoli florets, cream of chicken soup, milk, cheddar cheese, mayonnaise, garlic powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Sprinkle the crushed crackers over the top for a bit of crunch.
5. Bake in the preheated oven for about 25 minutes, or until the edges are bubbly and the top is golden brown.
6. Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Golden and inviting, this casserole boasts a creamy interior with just the right amount of crunch from the cracker topping. Serve it alongside a crisp green salad or over a bed of steamed rice for a meal that feels both nourishing and indulgent.

Creamy Pesto Chicken Skillet

Venturing into the kitchen tonight feels like a gentle embrace, the kind that whispers of comfort and simplicity. This dish, with its creamy pesto and tender chicken, is a quiet celebration of flavors that come together effortlessly in a single skillet.

Ingredients

• A couple of boneless, skinless chicken breasts, sliced into strips
• A splash of olive oil
• A cup of heavy cream
• Half a cup of homemade or store-bought pesto
• A handful of cherry tomatoes, halved
• A sprinkle of grated Parmesan cheese
• A pinch of salt and freshly ground black pepper

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken strips to the skillet, seasoning them with a pinch of salt and pepper. Cook until they’re golden brown on all sides, about 5 minutes per side. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
3. Pour in the heavy cream and pesto, stirring gently to combine. Let the mixture simmer for about 3 minutes, allowing the flavors to meld.
4. Toss in the cherry tomatoes, cooking for another 2 minutes until they just start to soften. Tip: The tomatoes add a fresh burst of flavor and color, so don’t skip them.
5. Sprinkle the grated Parmesan cheese over the top, then cover the skillet for a final minute to let the cheese melt slightly. Tip: Covering helps the cheese melt evenly without drying out the sauce.

Rich and velvety, the sauce clings to the chicken in the most delightful way, with the pesto lending a herby brightness that’s balanced by the cream. Serve it over a bed of al dente pasta or with a slice of crusty bread to soak up every last drop.

Creamy Chicken Tortellini Soup

Zipping through the pages of my culinary journal, I find myself pausing at the memory of a dish that wraps comfort in every bite, a creamy chicken tortellini soup that feels like a hug on a chilly evening.

Ingredients

• a couple of tablespoons of olive oil
• one medium onion, finely chopped
• two cloves of garlic, minced
• a pound of boneless, skinless chicken breasts, cut into bite-sized pieces
• a splash of white wine (optional, but oh so good)
• four cups of chicken broth
• a cup of heavy cream
• a 9-ounce package of cheese tortellini
• a handful of fresh spinach
• salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the onion and garlic, sautéing until they’re soft and fragrant, roughly 5 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the chicken pieces, cooking until they’re no longer pink on the outside, about 5 minutes. Tip: Stir occasionally to ensure even cooking.
4. Pour in the white wine, letting it simmer for a minute to cook off the alcohol, then add the chicken broth.
5. Bring the mixture to a gentle boil, then reduce the heat to low, simmering for 10 minutes to let the flavors meld.
6. Stir in the heavy cream and tortellini, cooking according to the pasta package’s instructions, usually about 7-9 minutes. Tip: The soup should thicken slightly as the tortellini cooks.
7. Fold in the spinach just before serving, allowing it to wilt for about a minute.
8. Season with salt and pepper, then ladle into bowls.

Warm and inviting, this soup boasts a velvety texture with pockets of tender tortellini and chicken. Serve it with a crusty bread for dipping, or sprinkle with grated Parmesan for an extra layer of flavor.

Creamy Chicken and Corn Chowder

Evenings like these call for something comforting, a bowl of warmth that hugs you from the inside. This creamy chicken and corn chowder is just that, a gentle blend of flavors that feels like a quiet moment at home.

Ingredients

• 2 cups of diced chicken breast
• 3 cups of corn kernels, fresh or frozen
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 3 cups of chicken broth
• 1 cup of heavy cream
• 2 tablespoons of butter
• A splash of olive oil
• A couple of potatoes, peeled and diced
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil and the butter in a large pot over medium heat until the butter melts.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the diced chicken, cooking until it’s no longer pink, around 7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Stir in the corn and diced potatoes, then pour in the chicken broth. Bring to a boil, then reduce to a simmer for 15 minutes, or until the potatoes are tender.
5. Lower the heat and add the heavy cream, stirring gently to combine. Let it simmer for another 5 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
6. Season with salt and pepper to your liking. Tip: Taste as you go to adjust the seasoning perfectly.

Gently ladle the chowder into bowls, noticing how the creaminess wraps around each spoonful. The sweet corn and tender chicken create a harmony of flavors, perfect with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Creamy Sun-Dried Tomato Chicken Pasta

Falling into the rhythm of a quiet evening, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This creamy sun-dried tomato chicken pasta is just that—a melody of flavors that sings of cozy dinners and soft laughter.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz of your favorite pasta
• A generous splash of olive oil
• 3 cloves of garlic, minced
• A handful of sun-dried tomatoes, chopped
• 1 cup of heavy cream
• A couple of tablespoons of grated Parmesan cheese
• A pinch of salt and freshly ground black pepper
• A small bunch of fresh basil, torn

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Tip: Reserve a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with a pinch of salt and pepper, and cook until golden and no longer pink inside, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic and sun-dried tomatoes for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream, stirring to combine with the garlic and tomatoes. Let it simmer gently for 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan until melted, then add the cooked chicken and drained pasta, tossing everything together. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Tip: The starch in the pasta water helps the sauce cling to the noodles beautifully.
6. Finish by scattering torn basil leaves over the top before serving.

Just like that, you’ve got a dish where the creamy sauce clings to every strand of pasta, punctuated by the sweet tang of sun-dried tomatoes and the freshness of basil. Try serving it with a crisp green salad and a glass of white wine for a meal that feels like a hug.

Creamy Chicken and Asparagus Risotto

Lately, I’ve found myself craving the kind of meal that feels like a warm hug, something creamy and comforting yet bright with the freshness of spring. That’s how this creamy chicken and asparagus risotto came to be, a dish that’s as nourishing to make as it is to eat.

Ingredients

• 1 cup of Arborio rice
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A bunch of asparagus, trimmed and cut into 1-inch pieces
• 4 cups of chicken broth, kept warm
• A splash of white wine
• 1 small onion, finely chopped
• A couple of garlic cloves, minced
• 1/2 cup of grated Parmesan cheese
• 2 tbsp of butter
• A drizzle of olive oil
• Salt and freshly ground black pepper, to your liking

Instructions

1. In a large pan, heat a drizzle of olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper, and cook until they’re golden and just cooked through, about 5-7 minutes. Remove and set aside.
2. In the same pan, melt 1 tbsp of butter. Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
3. Stir in the Arborio rice, toasting it slightly for about 2 minutes until it’s translucent around the edges.
4. Pour in a splash of white wine, stirring until it’s mostly absorbed.
5. Begin adding the warm chicken broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the broth, stir in the asparagus pieces.
7. Once the rice is creamy and al dente, stir in the cooked chicken, remaining tbsp of butter, and Parmesan cheese. Season with salt and pepper if needed.
8. Remove from heat and let it sit for a couple of minutes before serving.

Now, the risotto should be luxuriously creamy, with the asparagus adding a crisp contrast and the chicken bringing heartiness. For a finishing touch, a little extra Parmesan on top never hurts, or perhaps a sprinkle of fresh herbs if you’re feeling fancy.

Creamy Buffalo Chicken Dip

Yesterday, I found myself craving something that could blend the comfort of creamy textures with the bold kick of buffalo sauce. It led me to whip up this Creamy Buffalo Chicken Dip, a dish that’s as forgiving as it is flavorful, perfect for those moments when you need a little warmth.

Ingredients

• 2 cups of shredded cooked chicken (leftovers work great here)
• 8 oz of cream cheese, softened to room temperature
• 1/2 cup of sour cream
• 1/2 cup of buffalo sauce (go for your favorite brand)
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of crumbled blue cheese (optional, but highly recommended)
• A couple of green onions, thinly sliced
• A splash of ranch dressing (for drizzling)
• Tortilla chips or celery sticks, for serving

Instructions

1. Preheat your oven to 350°F (175°C) and grab a medium-sized baking dish.
2. In a large bowl, mix the shredded chicken, softened cream cheese, sour cream, and buffalo sauce until everything is well combined. Tip: If the cream cheese is too firm, microwave it for 15 seconds to soften.
3. Spread the mixture evenly into your baking dish.
4. Sprinkle the shredded cheddar and blue cheese on top. Tip: For extra crispiness, broil for the last 2 minutes of baking.
5. Bake for 20 minutes, or until the edges are bubbly and the top is lightly golden.
6. Let it sit for 5 minutes before garnishing with green onions and a drizzle of ranch dressing. Tip: Letting it rest helps the flavors meld together beautifully.

Zesty and rich, this dip strikes the perfect balance between creamy and spicy. Serve it straight from the oven with a side of crisp celery sticks for a refreshing contrast, or dive in with tortilla chips for that satisfying crunch.

Summary

Unquestionably, this roundup of 20 Delicious Creamy Chicken Recipes is your ticket to comforting dinners that delight. Whether you’re craving something classic or adventurous, there’s a dish here to warm your heart and home. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.