Parmesan Chicken Pasta is an easy and satisfying dish that brings together tender chicken, perfectly cooked pasta, and a generous amount of cheesy Parmesan. The creamy sauce coats every bite, making it both comforting and full of flavor. It’s one of those meals that feels like a warm hug on a plate.
I love making this dish when I want something quick but still special. The best part? You can use whatever pasta you have on hand, and it still turns out great. Plus, adding a sprinkle of fresh parsley or extra Parmesan right before serving makes it feel a bit fancy, even if it’s a weeknight dinner.
One of my favorite ways to eat Parmesan Chicken Pasta is with a simple side salad and some crusty bread to soak up all the yummy sauce. It’s a meal that everyone seems to enjoy, and I find it’s perfect for sharing with family or friends when you want to keep things casual but tasty. This recipe always feels like a reliable favorite in my kitchen.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts cook quickly and stay tender. You can swap for thighs if you want juicier meat or even use pre-cooked rotisserie chicken to save time.
Parmesan Cheese: Freshly grated Parmesan gives the best rich flavor and creamy texture. Avoid pre-grated powders if possible. If unavailable, Pecorino Romano is a good substitute but a bit saltier.
Heavy Cream: This makes the sauce nice and creamy. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce will be less rich.
Rotini Pasta: Twisted pasta holds onto sauce well. If you don’t have rotini, other short pasta like fusilli, penne, or farfalle all work great.
How Do I Get Tender, Juicy Chicken with a Golden Crust?
Cooking chicken just right can be tricky. Here’s how I do it:
- Pat chicken dry before seasoning to help get a good sear.
- Cook over medium-high heat to brown the outside without drying the inside.
- Don’t move the chicken too much; let it develop a crust before flipping.
- Check doneness by cutting into the thickest part – juices should run clear.
- Rest chicken a few minutes after cooking to keep it juicy.
Equipment You’ll Need
- Large pot – I find it easy to cook the pasta in a big pot so it doesn’t boil over and cooks evenly.
- Skillet or large frying pan – perfect for cooking the chicken and making the sauce all in one pan.
- Wooden spoon or spatula – helps stir the sauce without scratching your pan.
- Measuring cups and spoons – keep the ingredients just right for the best flavor and consistency.
- Grater – for freshly shredding Parmesan cheese, which makes a big difference!
- Cutting board and knife – for preparing the chicken and parsley.
Flavor Variations & Add-Ins
- Use cooked shrimp or scallops instead of chicken for seafood lovers.
- Add sautéed mushrooms or spinach to boost vegetables and flavor.
- Mix in crispy bacon or pancetta for extra savory bites.
- Replace Parmesan with Pecorino Romano or Asiago for different cheesy tangs.
- Spice it up with red pepper flakes or a dash of hot sauce for some heat.
Parmesan Chicken Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 oz rotini pasta (or any twisted pasta)
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
For the Sauce:
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- 2 tbsp unsalted butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, totaling around 25 minutes for a delicious, creamy pasta dish perfect for weeknight dinners.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente (firm but cooked through). Drain the pasta and set it aside.
2. Prepare and Cook the Chicken:
While the pasta cooks, slice the chicken breasts into strips. Season both sides with salt, pepper, and half of the Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 5-7 minutes on each side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
3. Make the Creamy Parmesan Sauce:
Reduce the heat to medium in the same skillet. Add the butter and minced garlic, sautéing for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the Parmesan cheese, stirring often until the sauce is smooth and thickened. Season with the remaining Italian seasoning, salt, and pepper to your taste.
4. Combine Pasta and Sauce:
Add the drained pasta into the skillet with the sauce. Toss everything together gently to coat the pasta evenly with the creamy sauce.
5. Serve:
Slice the cooked chicken if it’s not already in strips and arrange on top of the pasta. Garnish with extra Parmesan cheese and chopped fresh parsley. Serve right away, and enjoy your creamy, cheesy Parmesan Chicken Pasta!
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 leave it in the fridge overnight or use the defrost setting on your microwave. Pat it dry before seasoning and cooking for the best sear.
Can I Make Parmesan Chicken Pasta Ahead of Time?
Absolutely! Prepare the chicken and sauce in advance and store them separately in the fridge for up to 2 days. When ready to eat, reheat gently on the stove and toss with freshly cooked pasta for the best texture.
What’s the Best Way to Store Leftovers?
Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or milk if the sauce has thickened too much.
Can I Substitute the Pasta or Cheese?
Feel free to swap rotini with other pasta shapes like penne or fusilli. For cheese, Pecorino Romano is a tasty alternative, but freshly grated Parmesan gives the best flavor and creaminess.
