If there’s one dish that perfectly embodies the spirit of a cozy, satisfying weeknight meal, it’s this Parmesan Chicken Pasta. Imagine tender, golden-brown chicken bites nestled in a creamy, velvety Parmesan sauce, clinging to every curve of perfectly cooked pasta. It’s the kind of meal that feels indulgent and restaurant-worthy, yet comes together in under 30 minutes with ingredients you likely already have on hand. This isn’t just another pasta dish; it’s your new go-to for busy evenings, a guaranteed crowd-pleaser that will have everyone asking for seconds. Let’s get cooking!
Why You’ll Love This Parmesan Chicken Pasta
This recipe is a keeper for so many reasons. It’s simple, fast, and packed with flavor that the whole family will adore. Here’s why it will become a staple in your kitchen:
- Quick & Easy: From start to finish, you can have this incredible meal on the table in about 30 minutes, making it perfect for hectic weeknights.
- Simple Ingredients: No fancy or hard-to-find items here! This recipe relies on pantry staples like pasta, chicken, garlic, and Parmesan cheese.
- One-Pan Sauce: The chicken is cooked and the sauce is built in the very same skillet, which means deeper flavor and less cleanup. Win-win!
- Incredibly Creamy: We’ll use a simple technique with flour, broth, and cream to create a luxuriously smooth sauce that never feels heavy.
- Versatile & Customizable: Feel free to toss in some spinach, mushrooms, or sun-dried tomatoes to make it your own.
Ingredients & Equipment
Gather these simple components and tools, and you’re well on your way to pasta perfection. For best results, I always recommend prepping and measuring your ingredients before you start cooking (a little mise en place goes a long way!).
Ingredients
- Pasta: 12 oz (340g) of your favorite short pasta, such as penne, rotini, or fusilli.
- Chicken: 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes.
- Olive Oil: 2 tablespoons, for searing the chicken.
- Garlic: 4 cloves, minced. The heart and soul of the flavor!
- All-Purpose Flour: 2 tablespoons. This is our thickening agent for the sauce.
- Chicken Broth: 1 ½ cups. Use low-sodium so you can control the salt level.
- Heavy Cream: 1 cup. This creates that rich, velvety texture. You can substitute with half-and-half for a lighter version.
- Parmesan Cheese: 1 cup, freshly grated. Please, do not use the pre-shredded kind in a bag! It contains anti-caking agents that can make the sauce grainy.
- Seasoning: 1 teaspoon each of dried oregano and onion powder, plus salt and black pepper to taste.
- Fresh Parsley: 2 tablespoons, chopped, for garnish (optional but recommended).
Equipment
- Large pot or Dutch oven (for cooking pasta)
- Colander
- Large skillet or braiser (at least 12 inches)
- Tongs
- Whisk
- Measuring cups and spoons
- Cutting board and sharp knife
Step-by-Step Instructions
Follow these simple steps to create a flawless Parmesan Chicken Pasta. Remember to read through all the steps once before you begin!
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- Prepare and Sear the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel. Season them generously with salt, pepper, oregano, and onion powder. Heat the olive oil in your large skillet over medium-high heat. Once shimmering, add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Build the Sauce Base: Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant, scraping up any browned bits (fond) from the bottom of the pan. Sprinkle the flour over the garlic and whisk constantly for about 1 minute to cook out the raw flour taste.
- Create the Creamy Sauce: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once smooth, pour in the heavy cream and bring the mixture to a gentle simmer. Let it bubble gently for 2-3 minutes, until it has thickened slightly.
- Add the Magic Ingredient (Cheese!): Remove the skillet from the heat. This is a crucial step to prevent the cheese from clumping! Gradually stir in the freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth and luscious. Season with additional salt and pepper to your liking.
- Combine and Serve: Return the cooked chicken and the drained pasta to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated in that glorious sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Garnish with fresh parsley and serve immediately.
Pro Tips for the Perfect Pasta
Want to take your dish from great to absolutely unforgettable? Keep these tips in your back pocket.
- Grate Your Own Cheese: I can’t stress this enough! Pre-shredded cheese contains starches that prevent it from melting smoothly. A block of Parmesan and a grater are your best friends for a silky, non-grainy sauce.
- Don’t Overcook the Pasta: Cook it just until al dente (with a slight bite), as it will continue to cook a little more when you toss it in the hot sauce.
- The Power of Pasta Water: That starchy, salty water is liquid gold! It helps the sauce emulsify and cling to the pasta, creating a more cohesive and flavorful dish. Never pour it all down the drain before you’re done.
- Scrape the Browned Bits: The “fond” at the bottom of the pan after searing the chicken is pure, concentrated flavor. Make sure you scrape it all up when you add your liquids to incorporate it into the sauce.
- Remove from Heat for Cheese: Adding cheese to a boiling sauce can cause it to break or become oily. Taking the skillet off the heat allows the cheese to melt gently into the sauce for the creamiest result.
Storing Leftovers
While this dish is best enjoyed fresh, leftovers are still incredibly delicious! Here’s how to store and reheat them properly.
To Store: Allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
To Reheat: Cream-based sauces can thicken and separate when chilled. The best way to reheat this pasta is in a skillet over low-medium heat. Add a splash of milk, cream, or chicken broth to the pan to help loosen the sauce and bring back its original creamy consistency. Stir gently until warmed through. I recommend avoiding the microwave, as it can make the chicken tough and the sauce oily.
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Creamy Parmesan Chicken Pasta So Good, It’s Ridiculous
- Total Time: 35 minutes
- Yield: 4 servings
Description
A creamy and savory pasta dish featuring tender chicken, garlic, and a rich Parmesan cheese sauce.
Ingredients
12 oz pasta (penne or fettuccine work well)
2 tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper to taste
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 5–7 minutes. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth. Bring to a simmer.
5. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes if using. Simmer until sauce thickens slightly, about 3–5 minutes.
6. Return the cooked chicken to the skillet and stir to coat in the sauce.
7. Add the cooked pasta and toss everything together until well combined and heated through.
8. Serve warm, garnished with chopped parsley and extra Parmesan if desired.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
You can add vegetables like spinach or sun-dried tomatoes for extra flavor and color.
Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American