Parmesan Chicken Pasta is a simple and tasty dish that brings together tender chicken, creamy sauce, and perfectly cooked pasta all in one bowl. The Parmesan cheese adds a nice salty, cheesy flavor that makes every bite satisfying. It’s a great meal when you want something filling but easy to make.
I love making this pasta when I need a quick dinner that still feels special. The chicken stays juicy, and the sauce is creamy without being too heavy. One tip I have is to use freshly grated Parmesan if you can—it really makes a difference in the taste and texture of the sauce.
This dish is perfect for serving with a side of steamed veggies or a fresh green salad to brighten up the plate. It’s a meal that the whole family usually enjoys, and it’s easy enough to whip up on busy weeknights but tasty enough to impress guests on weekends.
Key Ingredients & Substitutions
Penne Pasta: Penne’s tube shape holds the creamy sauce nicely. If you don’t have penne, try rigatoni, ziti, or even penne rigate for extra sauce grip.
Chicken Breasts: Boneless, skinless breasts stay tender and cook quickly. You can use thighs if you want more flavor and juiciness.
Parmesan Cheese: Freshly grated Parmesan is best for a smooth, rich sauce. Pre-grated works in a pinch, but it might not melt as well. Pecorino Romano is a sharper substitute.
Heavy Cream: This adds creaminess and body to the sauce. For a lighter version, use half-and-half, but the sauce won’t be as thick or rich.
Sun-Dried Tomatoes (optional): Adds a tangy pop and color. You can skip them or swap with roasted red peppers or even fresh cherry tomatoes.
How Do You Get the Chicken Juicy and Well-Seared?
Getting a golden crust on your chicken while keeping it juicy is key. Here’s what I do:
- Pat chicken dry with paper towels; dry skin means better browning.
- Season with salt, pepper, garlic powder, and paprika for flavor and color.
- Preheat your skillet to medium-high and add olive oil before adding chicken.
- Don’t move the chicken once it hits the pan; let it cook at least 5-6 minutes per side to get a nice crust.
- Once cooked, let the chicken rest for a few minutes before slicing to keep juices inside.
Equipment You’ll Need
- Large pot – for boiling pasta until al dente, making pasta cooking easy and efficient.
- Large skillet or frying pan – perfect for cooking the chicken and making the creamy sauce in one pan.
- Cooking spoon or spatula – to stir and toss ingredients smoothly.
- Knife and cutting board – for slicing the cooked chicken and chopping sun-dried tomatoes or parsley.
- Measuring cups and spoons – for precise amounts of cream, broth, and cheese.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey slices for different proteins.
- Mix in sautéed spinach or kale for some greens and added nutrients.
- Use mozzarella or fontina cheese instead of Parmesan for a milder, stretchy cheese pull.
- Add a pinch of red pepper flakes for a touch of heat, great if you like a little spice.
Parmesan Chicken Pasta
Ingredients You’ll Need:
Pasta & Chicken:
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
Sauce & Toppings:
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped (optional)
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
Time Needed
This dish takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a delicious, creamy Parmesan chicken pasta ready in approximately 30 minutes total.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook according to package directions until al dente (firm to the bite). Once cooked, drain the pasta and set it aside for later.
2. Prepare and Cook the Chicken:
While the pasta cooks, season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes on each side until golden brown and fully cooked. Remove from the pan and let it rest a few minutes before slicing into strips.
3. Make the Creamy Sauce:
Reduce the heat to medium in the same skillet. Add butter and minced garlic, cooking until fragrant, about 1 minute. Pour in the chicken broth and heavy cream, stirring well. Let the sauce simmer gently for a couple of minutes, then stir in the Parmesan cheese. Keep stirring until the cheese melts and the sauce thickens slightly.
4. Combine Pasta and Sauce:
Add the drained pasta and chopped sun-dried tomatoes (if using) to the sauce. Toss everything together so the pasta is fully coated with the creamy sauce.
5. Serve:
Plate the creamy pasta and top each serving with the sliced Parmesan chicken. Sprinkle with freshly chopped parsley and some extra Parmesan cheese if you like. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat it dry before seasoning to help it sear nicely.
Can I Swap Penne for Another Pasta?
Absolutely! Any short pasta like rigatoni, ziti, or fusilli works well to hold the creamy sauce. Just adjust the cooking time based on the pasta type.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or microwave, adding a splash of cream or broth if the sauce has thickened too much.
Is There a Lighter Alternative to Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be as thick or rich. To help thicken, try adding a teaspoon of cornstarch mixed with a little cold water before simmering the sauce.
