Parmesan Chicken Pasta is a simple, comforting dish that combines tender pieces of chicken with creamy pasta coated in a cheesy parmesan sauce. It’s a meal that feels like a warm hug on a plate, with just the right balance of flavors and a smooth, satisfying texture.
I love making this dish when I want something quick but still special. The secret is using freshly grated parmesan cheese and seasoning the chicken well before cooking—it makes all the difference. I usually toss in some garlic and a little bit of cream to get that rich, silky sauce that sticks to every strand of pasta.
My favorite way to serve Parmesan Chicken Pasta is with a side of steamed broccoli or a simple green salad. It’s an easy meal that comes together in less than 30 minutes, perfect for busy weeknights or casual dinners with family. Whenever I make it, everyone ends up asking for seconds, which says a lot about how tasty and comforting this pasta really is.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken works best for quick cooking and tender bites. You can substitute with chicken thighs for a juicier, more flavorful option.
Rotini or fusilli pasta: These shapes hold the sauce well thanks to their twists. Penne or farfalle are good alternatives if you don’t have these.
Parmesan cheese: Freshly grated parmesan adds a sharp, nutty flavor and melts beautifully in the sauce. Avoid pre-grated cheese, as it doesn’t melt as smoothly. Pecorino Romano can be a sharper substitute.
Heavy cream or half-and-half: Heavy cream gives a richer sauce, but half-and-half lightens it up. For a dairy-free option, try canned coconut milk, but the flavor will change slightly.
Chicken broth: Adds depth to the sauce. If unavailable, vegetable broth or even water with a pinch of salt works in a pinch.
How Do I Get the Chicken Nice and Golden Without Overcooking?
Cooking chicken perfectly is key to this dish. Here’s what I do:
- Pat the chicken dry with paper towels before seasoning. Moisture creates steam and stops browning.
- Heat your pan and oil until shimmering but not smoking before adding chicken.
- Cook on medium-high heat without moving the chicken too soon; let a crust form, about 4-5 minutes per side depending on thickness.
- Once golden and cooked through (internal temp 165°F/74°C), remove from heat and rest a few minutes before slicing. Resting helps juices redistribute for juicy chicken.
Equipment You’ll Need
- Large pot – I use this to cook the pasta because it’s easy to stir and drain.
- Large skillet or frying pan – perfect for cooking the chicken and making the sauce in one pan.
- Wooden spoon or spatula – I like using a spatula for stirring the sauce so it doesn’t scratch the skillet.
- Measuring cups and spoons – simple tools to keep ingredients just right.
- Grater – essential for freshly grated parmesan that melts smoothly into the sauce.
Flavor Variations & Add-Ins
- Protein swaps: Use cooked shrimp or sliced sausage instead of chicken for a different twist.
- Cheese options: Mix in mozzarella or fontina cheese for extra creaminess and flavor.
- Veggie extras: Add sautéed spinach, cherry tomatoes, or roasted bell peppers to brighten and bulk up the dish.
- Spice it up: Sprinkle in some crushed red pepper flakes or a dash of smoked paprika for extra heat and smoky flavor.
How to Make Parmesan Chicken Pasta?
Ingredients You’ll Need:
- 12 oz rotini or fusilli pasta
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- 2 tbsp unsalted butter
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making it a quick and delicious meal in around 25 minutes total.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
2. Prepare and Cook the Chicken:
While the pasta cooks, slice the chicken breasts into ½-inch thick strips. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 4-5 minutes on each side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. Make the Sauce and Combine:
In the same skillet, lower the heat to medium. Add the butter and minced garlic, sautéing the garlic for about a minute until it’s fragrant but not browned. Pour in the chicken broth and heavy cream, stirring well. Let it simmer gently for 3-4 minutes until slightly reduced. Stir in the grated Parmesan cheese until the sauce becomes creamy and thickened. If you like a little heat, add the crushed red pepper flakes now.
Add the cooked pasta back into the skillet and toss it with the sauce to coat every piece. Slice the cooked chicken strips and lay them on top of the pasta. Garnish with extra Parmesan and chopped parsley for a fresh finish.
Serve immediately and enjoy your creamy, cheesy Parmesan Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and better texture.
Can I Make Parmesan Chicken Pasta Ahead of Time?
Absolutely! You can prepare the pasta and sauce separately and store them in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth if the sauce has thickened too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it over low heat on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Substitute the Pasta or Cheese?
Yes! You can swap rotini with penne, farfalle, or any pasta shape you prefer. For cheese, Pecorino Romano or a blend of mozzarella and Parmesan work well for a different flavor and texture.
