There’s something so comforting about a bowl of pasta coated in a silky sauce and studded with tender pieces of chicken and bright, fresh herbs. This Creamy Dill Chicken Pasta Recipe is exactly that: homey, satisfying, and quick enough for a weeknight dinner yet pretty enough for company. The lemony brightness of dill cuts through a rich, Parmesan-infused cream sauce, and the simple pantry ingredients come together in about 30 minutes. The balance of herb, cheese, and a touch of garlic makes this one of those recipes you’ll return to again and again.

Before we dive into the step-by-step method, a quick note about ingredients: the list below uses easy-to-find items and keeps quantities precise so you can skip extra measuring and get straight to cooking. The instructions are rewritten into clear, sequential steps that follow the exact order from the original recipe, with amounts preserved. Let’s get started.

Ingredients

6 oz. dried linguine pasta
1 garlic clove, minced
5 to 6 chicken tenderloins or 2 breast halves of 1 large breast
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup all-purpose flour
2 cup milk (I used 2%)
2 tablespoons cornstarch
1 tablespoon fresh dill, chopped
½ cup grated Parmesan cheese

What you’ll need

Large pot for boiling pasta
Large skillet or sauté pan
Mixing bowl
Wooden spoon or spatula
Tongs or fork for handling chicken
Measuring cups and spoons

Taste and texture

This Creamy Dill Chicken Pasta Recipe balances a silky, slightly thickened sauce with al dente linguine and lightly seared chicken. The Parmesan adds nutty umami while fresh dill brightens every bite. The garlic is present but not overpowering, and the cornstarch helps the sauce cling to the pasta without being gluey. It’s an elegant flavor profile that feels indulgent but is straightforward to prepare.

Step-by-step Directions

The following steps rewrite the original directions into clear, actionable tasks while preserving the ingredient amounts and the intended sequence. Read through all the steps before beginning so you can move confidently from one step to the next.

Prepare the pasta: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water. Add 6 oz. dried linguine pasta and cook according to package instructions until al dente (usually 8–10 minutes). Reserve about ½ cup of the pasta cooking water, then drain the pasta and set it aside.
Prep the chicken: If using 2 breast halves from one large breast, slice them into even strips roughly the size of the 5 to 6 chicken tenderloins. Pat the chicken pieces dry with paper towels. Season all sides with 1 teaspoon salt and ¼ teaspoon ground black pepper.
Coat the chicken with flour: Place ¼ cup all-purpose flour on a plate or shallow dish. Lightly dredge each chicken piece in the flour, shaking off any excess. This thin coating will help the chicken develop a light crust and will protect it during quick cooking.
Cook the chicken: Heat a large skillet over medium heat. Add a small amount of neutral oil to the pan (about 1–2 tablespoons). When the oil shimmers, add the floured chicken pieces in a single layer—do not crowd the pan; work in batches if necessary. Cook until golden brown on the first side, about 3–4 minutes, then flip and cook the other side until cooked through, another 2–3 minutes depending on thickness. Internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
Sauté the garlic: Reduce the skillet heat to low. If the pan looks dry, add a little more oil or a knob of butter. Add 1 minced garlic clove and cook, stirring constantly, until fragrant and just beginning to turn golden, about 30–45 seconds. Be careful not to burn the garlic.
Make the sauce base: In a medium bowl, whisk together 2 tablespoons cornstarch and 2 cup milk until the cornstarch is fully dissolved and the mixture is smooth. Pour this milk mixture into the skillet with the garlic, stirring continuously to incorporate any brown bits from the bottom of the pan.
Simmer and thicken: Turn the heat to medium-low and bring the milk mixture to a gentle simmer. Continue to stir frequently; as the mixture heats, the cornstarch will activate and the sauce will begin to thicken. Allow the sauce to cook for 2–3 minutes, stirring, until it reaches a silky, slightly thick consistency that will coat the back of a spoon.
Finish the sauce with cheese and dill: Remove the skillet from the heat and stir in ½ cup grated Parmesan cheese until melted and fully incorporated. Then add 1 tablespoon fresh dill, chopped, stirring to distribute it evenly through the sauce. Taste and adjust seasoning if necessary, adding a pinch more salt or a crack of black pepper to balance flavors.
Toss pasta with sauce: Add the drained linguine to the skillet with the creamy dill sauce. Toss gently to combine so the pasta is coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water and toss again until the sauce reaches your desired consistency.
Add the chicken: Slice or leave whole the cooked chicken pieces, then nestle them into the pasta and sauce. Gently toss once more to warm the chicken and allow the sauce to coat the pieces. Cook together for an additional 1–2 minutes over low heat so everything is hot and well combined.
Serve: Portion the Creamy Dill Chicken Pasta Recipe onto plates or into shallow bowls. Garnish with an extra sprinkle of grated Parmesan and a few small sprigs of fresh dill if desired. Serve immediately while hot.

Tips for success

Do not overcook the linguine. Al dente pasta holds up better when tossed with a creamy sauce.
When dredging chicken in the ¼ cup flour, shake off excess. Too much flour will create a gummy texture in the pan.
Whisk the cornstarch into the milk thoroughly so no lumps remain; this ensures a smooth, glossy sauce.
Use freshly grated Parmesan for the best texture and flavor. Pre-grated cheese has anti-caking agents that can affect melt-in-sauce quality.
Reserve pasta water before draining. Its starchiness is ideal for loosening and binding the sauce if it becomes too thick.

Variations and add-ins

This Creamy Dill Chicken Pasta Recipe is a fantastic base for personalization. Here are a few ideas that keep the recipe simple while adding texture and flavor:

Add a handful of baby spinach or arugula at the end and toss until just wilted for extra color and nutrients.
Stir in a squeeze of fresh lemon juice (about 1 teaspoon) for an extra bright lift that complements the dill.
Toss in halved cherry tomatoes just before serving for a sweet pop and contrast to the cream.
For a touch of heat, add a pinch of red pepper flakes when you sauté the garlic.

Make-ahead and storage

If you need to prepare this dish in advance, store the pasta and sauce separately from the chicken in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or reserved pasta water to restore creaminess. If stored as a combined dish, you may find the sauce firms up; stirring in a little liquid while reheating will help bring it back to the right consistency.

Nutrition snapshot

This Creamy Dill Chicken Pasta Recipe is a balanced, protein-forward meal thanks to the chicken and dairy. Using 2% milk keeps the sauce creamy without being overly heavy. To lighten it further, you can substitute a lower-fat milk, but be aware the sauce will be slightly less rich.

Final thoughts

This Creamy Dill Chicken Pasta Recipe is one of those dinners that feels elevated without fuss. It’s quick, adaptable, and reliable—perfect for busy weeknights or an easy dinner with friends. The fresh dill gives a distinctive, bright herbaceous note that elevates the Parmesan-rich sauce, making each forkful flavorful and satisfying. Keep the ingredients on hand and you’ll have a go-to pasta that’s ready whenever you want something both comforting and a little special.

Happy cooking, and enjoy every creamy, dill-scented bite.