Parmesan Chicken Pasta is a simple and comforting dish that brings together tender chicken, creamy parmesan cheese, and perfectly cooked pasta. The chicken is seasoned and pan-seared to a golden brown, then tossed with a rich and cheesy sauce that clings to every strand of pasta. It’s a warm dish that feels like a hug in a bowl.
I love making this meal on busy weeknights because it comes together quickly but still feels special. One little trick I use is to sprinkle extra parmesan on top right before serving, which adds a nice sharp flavor and a bit of texture. It’s the kind of recipe that everyone always asks for seconds of, and I never hesitate to make a bigger batch for leftovers.
My favorite way to enjoy Parmesan Chicken Pasta is with a side of steamed veggies or a fresh green salad. It balances the richness of the dish perfectly and makes the meal feel complete. It’s a surefire way to get everyone happy around the dinner table, whether it’s a casual weeknight or a cozy weekend meal.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless works best for quick, even cooking. If you prefer dark meat, thighs are a tasty alternative but may need slightly more cooking time.
Parmesan cheese: This is the star for that nutty, salty flavor. Use freshly grated if possible—it melts better than pre-grated. If needed, Pecorino Romano can be a sharper substitute.
Pasta: Penne or rigatoni hold creamy sauces well because of their shape. You can swap for fusilli or farfalle if those are what you have on hand.
Heavy cream: It makes the sauce rich and smooth. For a lighter option, try half-and-half or even whole milk, but the sauce won’t be quite as creamy.
Garlic and seasonings: Fresh garlic really adds aroma and depth. If unavailable, garlic powder works but add a bit less to avoid overdoing it.
How Do You Get Chicken Perfectly Seared and Juicy Every Time?
Achieving a golden-brown crust on chicken while keeping it juicy inside is key here.
- Pat the chicken dry with paper towels before seasoning to ensure better browning.
- Use medium-high heat and a heavy skillet to get a nice sear.
- Don’t move the chicken around once it’s in the pan; let it cook undisturbed for 6-7 minutes.
- Flip carefully and cook the other side until the internal temperature hits 165°F (75°C).
- Let it rest a few minutes after cooking to keep juices locked in before slicing.
Equipment You’ll Need
- Large skillet – I like a heavy-bottomed one for even heat and a good sear on the chicken.
- Pot for boiling pasta – a big enough one to cook your pasta without spilling.
- Salad tongs or a slotted spoon – to toss the pasta in the sauce easily.
- Knife and cutting board – for slicing the cooked chicken and chopping parsley.
- Measuring cups and spoons – to keep ingredients accurate and the process smooth.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sautéed mushrooms for a different protein or earthy flavor.
- Mix in peas, spinach, or roasted cherry tomatoes for fresh, colorful bites.
- Use different cheeses like mozzarella or Pecorino Romano for varied taste profiles.
- Add a pinch of red pepper flakes or smoked paprika to spice things up a bit.
How to Make Parmesan Chicken Pasta
Ingredients You’ll Need:
- 12 oz pasta (penne or rigatoni)
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- Cherry tomatoes, halved (optional, for garnish)
Time Needed
This delicious Parmesan Chicken Pasta takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the pasta, about 15-20 minutes cooking the chicken and making the sauce. It’s a quick and satisfying meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente (tender but still a little firm). Drain the pasta and set aside while you cook the chicken and make the sauce.
2. Cook the Chicken:
While the pasta is cooking, season both sides of the chicken breasts with salt, pepper, Italian seasoning, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, until it’s golden brown and cooked through. Remove the chicken and let it rest for a few minutes, then slice it into strips.
3. Make the Creamy Parmesan Sauce:
Using the same skillet, lower the heat to medium and add butter. Once melted, sauté the minced garlic for about 1 minute until fragrant. Pour in the chicken broth and scrape up any tasty browned bits from the pan. Let the broth simmer for 2 minutes. Slowly add the heavy cream, stirring gently to combine. Then gradually stir in the grated Parmesan cheese. Keep stirring until the sauce is smooth and creamy. Season with salt and pepper to your taste.
4. Combine and Serve:
Add the cooked pasta to the sauce and toss everything together so each piece is coated with the creamy goodness. Plate the pasta, then top with the sliced chicken breasts. Garnish with freshly chopped parsley and cherry tomatoes if you like. For a final touch, sprinkle extra Parmesan cheese over the top.
Enjoy your rich, cheesy, and comforting Parmesan Chicken Pasta! It’s sure to be a favorite dinner for your whole family.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The best way is to thaw it in the fridge overnight. Avoid cooking frozen chicken directly as it won’t brown properly and may cook unevenly.
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter option, you can use half-and-half or whole milk, but keep in mind the sauce will be less rich and creamy. For a dairy-free alternative, coconut cream can work, though it will change the flavor slightly.
How Do I Store Leftovers?
Store any leftover Parmesan Chicken Pasta in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of milk or cream if the sauce has thickened too much.
Can I Add Vegetables to This Dish?
Yes! Adding steamed broccoli, spinach, or roasted cherry tomatoes can be a great way to boost the nutrition and color. Stir them in when you combine the pasta with the sauce for best results.
