Creamy Salmon Pasta

A close-up of creamy fettuccine pasta mixed with chunks of salmon and garnished with chopped parsley, served in a white skillet.

This Creamy Salmon Pasta is a quick and comforting meal that feels fancy without the fuss. Tender, baked salmon is combined with a garlic-parmesan cream sauce and tossed with pasta for a dish that’s rich, flavorful, and ready in just 30 minutes!

Course Main Course

Cuisine American

Keyword creamy salmon pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 522

Author Gayle

Equipment

Ingredients

2 (6-8 ounce) salmon filets
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and black pepper, to taste
10 ounces dry linguine or spaghetti

Cream Sauce:

¾ cup low-sodium chicken broth
¾ cup heavy whipping cream
¾ cup grated parmesan cheese
2 teaspoons garlic powder
1½ teaspoons Italian seasoning
½ teaspoon smoked paprika (regular paprika will also work)
¼ teaspoon dried thyme
Salt and black pepper, to taste

Instructions

Preheat oven to 400℉. Line a medium baking sheet with parchment paper. Place salmon onto pan.
Brush each salmon filet with 1 tablespoon of oil olive and season with salt, pepper, and garlic powder.
Bake for 20 minutes, or until it flakes easily with a fork and reaches 145℉. Cut each filet into bite-sized chunks and set aside.
While salmon is cooking, cook pasta according to package directions until al dente. Drain and set aside. Tip: Toss cooked pasta with a splash of olive oil to prevent noodles from sticking together.
To make the cream sauce, in a large skillet, add chicken broth, heavy cream, parmesan cheese, garlic powder, Italian seasoning, paprika, thyme, salt, and pepper. Stir well to combine. Bring mixture to a boil, then reduce heat to low and simmer for 2-3 minutes, or until slightly thickened.
Add cooked pasta to the sauce and toss to combine (cream sauce will thicken as it sits). Add salmon chunks to the pasta and gently toss. Garnish with additional grated Parmesan cheese (if desired). Serve immediately.

Notes

Leftovers will keep in an airtight container in the refrigerator for up to two days.
If you want more flavor: add a squeeze of fresh lemon juice and some lemon zest to the cream sauce or over the pasta just before serving.
See my tips and tricks for making this Creamy Salmon Pasta above the recipe box.

Nutrition