Easy Parmesan Chicken Pasta is a super simple and tasty dish that combines tender chicken pieces with creamy parmesan cheese and perfectly cooked pasta. The parmesan adds a rich, cheesy flavor that makes every bite satisfying without being too heavy. It’s just the kind of meal that feels like a warm hug on a plate.
I love making this recipe when I want something quick but still special. The best part is how easy it is to throw together on a busy weeknight — just cook the chicken, toss it with pasta and parmesan, and you’re done! Sometimes I add a little garlic or some fresh herbs to kick it up, but it’s delicious even on its own.
My favorite way to serve this pasta is with a simple green salad or steamed veggies on the side to keep things balanced. It’s always a hit with family and friends, and there’s usually extra for lunch the next day, which makes me happy. If you’re looking for a fuss-free dinner that feels a bit fancy, this Parmesan Chicken Pasta is a great pick!
Key Ingredients & Substitutions
Pasta: Penne or cavatappi hold the sauce well. If you don’t have them, try rotini or fusilli—they also catch the creamy sauce nicely.
Chicken: Boneless, skinless breasts are easy to cook evenly. You can substitute with thighs for juicier meat or even cooked rotisserie chicken for a shortcut.
Parmesan Cheese: Freshly grated Parmesan melts best and gives the richest flavor. Avoid pre-grated options if possible—they don’t melt as smoothly. For a substitute, Pecorino Romano is a great alternative.
Heavy Cream: This makes the sauce creamy and smooth. If you want a lighter version, use half-and-half or whole milk but remember the sauce will be thinner.
How Can I Get Tender, Juicy Chicken with a Perfectly Creamy Sauce?
Cooking the chicken well without drying it out is key. Here’s how:
- Cut chicken into similar-sized pieces for even cooking.
- Pat chicken dry before seasoning so it browns better.
- Cook chicken on medium-high heat until it gets a golden crust, about 5-7 minutes per side.
- After removing chicken, use the same pan for your sauce—this keeps the flavor from the browned bits.
- Simmer cream and broth gently, then stir in Parmesan slowly to avoid clumps.
- Toss pasta in the sauce off heat to keep it creamy without curdling.
Following these steps ensures juicy chicken and smooth, cheesy sauce every time!
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Pot for boiling pasta – you’ll cook the pasta easily and drain it before adding to the sauce.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Grater – to freshly grate the Parmesan cheese for the best flavor and melt.
- Colander – helps you drain the pasta quickly and easily.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or salmon for a seafood twist that cooks just as fast.
- Add sautéed spinach or sun-dried tomatoes for extra color and a fresh burst of flavor.
- Use mozzarella or fontina cheese in place of Parmesan for a milder, creamier sauce.
- Stir in red pepper flakes or a pinch of smoked paprika to add a little spicy kick.
How to Make Easy Parmesan Chicken Pasta?
Ingredients You’ll Need:
For The Pasta and Chicken:
- 8 oz pasta (penne or cavatappi recommended)
- 2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
For The Sauce:
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend about 10-15 minutes preparing and cooking the chicken and sauce, and about 10 minutes boiling your pasta. It’s a quick meal perfect for busy days!
Step-by-Step Instructions:
1. Cook the Pasta:
Boil pasta in salted water following the package directions until al dente. Once cooked, drain and set aside.
2. Cook the Chicken:
While the pasta cooks, warm olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and half of your Italian seasoning. Add chicken to the skillet and cook for about 5-7 minutes per side, until golden and cooked through. Remove chicken from skillet and set aside.
3. Make the Sauce and Combine:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to mix. Bring this to a gentle simmer. Next, stir in the Parmesan cheese until the sauce is smooth and creamy.
Add your cooked pasta back into the skillet, tossing to coat it well in the parmesan cream sauce. Return the chicken on top and let everything warm together for 1-2 minutes.
4. Serve and Garnish:
Sprinkle additional Parmesan cheese and freshly chopped parsley over the dish. Serve immediately while warm and creamy. Enjoy your comforting Parmesan Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove any excess moisture so it browns nicely.
Can I Substitute the Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but the texture will be less creamy. To keep it richer without heavy cream, try mixing milk with a little cornstarch to help thicken.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
Can I Add Vegetables to This Pasta?
Absolutely! Spinach, sun-dried tomatoes, or peas work great. Add them when you simmer the sauce so they cook just right without losing their color or texture.