Imagine twirling a forkful of tender chicken swimming in a luscious, cheesy sauce that clings to perfectly cooked pasta—that’s exactly what this Creamy Chicken Parmesan Pasta Recipe delivers. It's the kind of dish that feels like a warm hug at the end of a busy day and somehow makes cooking feel like pure joy.
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Why You'll Love This Recipe
From the moment you start prepping, this recipe invites you into a simple yet rewarding cooking experience. I can’t get enough of how the chicken stays juicy while the Parmesan sauce brings everything together beautifully—plus, it’s surprisingly easy to make!
- Perfectly Balanced Flavors: The combo of garlic, herbs, and a creamy Parmesan sauce creates a rich taste without being overwhelming.
- Quick and Satisfying: It comes together in about 40 minutes, making it great for weeknight dinners or casual entertaining.
- Comfort Food with a Fancy Twist: You get that classic Chicken Parmesan feel with no frying, and it’s all in one skillet with pasta!
- Versatile and Customizable: Whether you want it spicier, lighter, or packed with more veggies, this recipe adapts beautifully.
Ingredients & Why They Work
Every ingredient plays a key role in turning simple pantry staples into something memorable. Choosing good quality Parmesan makes a huge difference, and using half-and-half keeps the sauce creamy without heaviness. Let’s break down why these ingredients shine together.
- Chicken breasts: Tender and lean, slicing them into thin cutlets ensures even cooking and juicy bites.
- Spices (salt, pepper, onion & garlic powder, paprika): These build a savory, comforting base flavor that seasons the chicken perfectly.
- Olive oil: Adds richness and helps create a wonderful sear on the chicken.
- Penne pasta: Its tube shape catches the creamy sauce, giving you bursts of flavor with every bite.
- Shallot: Milder than onions, it softens nicely and layers subtle sweetness into the sauce.
- Garlic: The garlic aroma wakes up the whole dish and deepens savory notes.
- Red pepper flakes: A little kick that balances the richness without overpowering it.
- Flour: The secret to a smooth, thick sauce that clings gloriously to pasta and chicken.
- Chicken broth and bouillon: Bring depth and umami, creating complexity in the sauce.
- Half and half: Keeps the sauce rich but silky, lighter than heavy cream but still indulgent.
- Dried herbs (parsley, basil, oregano): Earthy, fragrant, and classic Italian flavors that brighten the sauce.
- Parmesan cheese: Freshly grated is key—it melts beautifully and adds sharp, nutty flavor.
- Fresh parsley and lemon juice (optional): Add brightness and freshness, cutting through richness for balance.
Make It Your Way
One of the things I love about this Creamy Chicken Parmesan Pasta Recipe is how easy it is to tweak. I often swap out penne for rigatoni or even fusilli just to change the texture. Don’t be shy about adjusting the spice level or tossing in extra veggies—you can really make it yours!
- Variation: Sometimes I add sun-dried tomatoes or mushrooms for a deeper flavor profile, and it never disappoints!
- Vegetarian tweak: Skip the chicken and use sautéed zucchini and eggplant with extra Parmesan—delicious and just as creamy.
- Make it lighter: Use milk with cornstarch instead of half and half, and reduce the butter, for a lighter sauce that still feels indulgent.
Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe
Step 1: Prep & Tenderize the Chicken
Start by slicing the chicken breasts horizontally into cutlets—this helps them cook quickly and evenly without drying out. I like to cover them with plastic wrap and gently pound them with a meat mallet or even the side of a can. This tenderizes the meat beautifully without turning it to mush. It’s a little step that pays off big time in juicy chicken!
Step 2: Season and Sear
Mix together salt, pepper, garlic powder, onion powder, and paprika. Pat the chicken dry to get that nice sear, drizzle with olive oil, and rub your spice blend on both sides. Heat a good amount of olive oil in a large pan until shimmering and cook the chicken cutlets for 4 to 5 minutes per side, until golden and cooked through (160°F internal temp is your target). Rest the chicken on a cutting board—this lets juices redistribute for moist, tender bites.
Step 3: Sauté Aromatics & Build the Sauce
In the same skillet, melt butter in the leftover chicken drippings—this is flavor gold! Add chopped shallots and sauté until soft and fragrant, around 3-4 minutes, scraping up those delicious browned bits. Toss in minced garlic and red pepper flakes, cooking another 30 seconds to wake up the flavors. Sprinkle in the flour and stir constantly for about a minute until it thickens a bit—that’s the base that will thicken your sauce perfectly.
Step 4: Whisk in Liquids and Simmer
Slowly whisk in chicken broth and half-and-half, lowering the heat so it doesn’t clump. Add chicken bouillon powder and herbs, then bring the mixture to a gentle simmer, stirring often so it thickens evenly. This step creates a velvety, savory sauce that’s rich but not heavy—trust me, it’s the magic moment when everything comes together.
Step 5: Melt in Parmesan and Combine
Turn the heat to low, then slowly stir in freshly grated Parmesan cheese a handful at a time, letting it melt smoothly into the sauce. Once combined, add your cooked pasta and sliced chicken back into the skillet. If the sauce feels too thick, stir in a splash of reserved pasta water until it reaches your ideal consistency. Taste, then adjust salt and pepper. I love finishing with a squeeze of fresh lemon juice—it brightens things right up.
Top Tip
Making this Creamy Chicken Parmesan Pasta Recipe over time has taught me a few things that really boost flavor and texture. Here are my go-to tips so you’ll get gorgeous results every time.
- Proper Chicken Prep: Don’t skip pounding the chicken! It cooks evenly and stays tender, especially important since it’s sliced thin.
- Don’t Wipe the Pan: Leaving those brown bits from cooking the chicken in the pan adds incredible depth to the sauce.
- Scoop Fresh Parmesan: Using a micro grater to freshly grate the cheese helps it melt seamlessly without clumping.
- Adjust the Sauce Consistency: Add pasta water a little at a time to fix thickness rather than making the sauce watery from the start.
How to Serve Creamy Chicken Parmesan Pasta Recipe
Garnishes
I always sprinkle fresh parsley over this pasta for that pop of color and herby brightness. A little extra grated Parmesan on top never hurts either. If I’m feeling fancy, a tiny drizzle of high-quality olive oil or a little lemon zest adds just the right finishing touch!
Side Dishes
To keep the meal balanced, I like serving this with simple sides like roasted asparagus, garlic bread, or a crisp green salad tossed with vinaigrette. The freshness cuts through the creamy pasta lovely and keeps things feeling light and fresh.
Creative Ways to Present
For a dinner party, I sometimes plate this in individual shallow bowls garnished with a sprig of parsley and a lemon wedge on the side. It looks elegant but stay comfy—you can always dig in family style right from the skillet!
Make Ahead and Storage
Storing Leftovers
Leftovers are a delight with this dish because the flavors actually deepen overnight. I store them in an airtight container in the fridge for up to 3 days. Just be sure to cool it completely before refrigerating to keep the sauce from separating.
Freezing
Freezing Creamy Chicken Parmesan Pasta isn’t my first pick — the sauce can sometimes separate when thawed — but if you want to, freeze in a sealed container and thaw overnight in the fridge. Reheat gently while stirring.
Reheating
When reheating, use a low heat on the stove with a splash of water or broth to revive the sauce’s creaminess. Microwave works too, but stir halfway through reheating to avoid cold spots.
Frequently Asked Questions:
Absolutely! While penne is great for catching the sauce, rigatoni, fusilli, or even farfalle work perfectly and can add a fun twist to texture.
Yes, you can substitute half and half with whole milk thickened with a tablespoon of cornstarch for a lighter sauce, or use heavy cream for an even richer flavor.
No worries. You can use extra chicken broth or add a bit of soy sauce or a pinch of salt to boost umami flavor if you don’t have chicken bouillon on hand.
Pounding the chicken to an even thickness helps it cook evenly and prevents drying out. Also, letting the chicken rest after cooking locks in those juices. Avoid overcooking by using a thermometer or cutting into the thickest part to check.
Final Thoughts
This Creamy Chicken Parmesan Pasta Recipe is truly one of my go-to dishes when I want something both comforting and impressive without spending hours in the kitchen. It’s the kind of meal that invites you to slow down, savor every bite, and maybe even share a laugh around the table. You’ll enjoy the rich, familiar flavors with a fresh, homemade touch that makes all the difference. Give it a try—you might just find your new favorite weeknight dinner!
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Creamy Chicken Parmesan Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
This Chicken Garlic Parmesan Pasta is a flavorful and comforting dish featuring tender, well-seasoned chicken breasts cooked to perfection and tossed with al dente penne pasta in a creamy garlic Parmesan sauce. The sauce is enriched with shallots, garlic, butter, and a blend of herbs, creating a rich and velvety texture that hugs every bite of pasta. Finished with a sprinkle of fresh parsley and an optional squeeze of lemon, this recipe offers a delicious and satisfying meal perfect for any occasion.
Ingredients
Chicken and Seasoning
- 2 medium chicken breasts (approx. 20 ounces)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Olive oil for drizzling
Pasta
- 16 ounces penne pasta
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about ½ to ¾ cup)
- 4-6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ cup flour
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons cornstarch)
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups (100g) freshly grated Parmesan cheese, packed (use micro grater)
- Fresh parsley for garnish (optional)
- Fresh lemon juice (optional)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta water. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four fillets total. Place the fillets between two sheets of plastic wrap and gently pound them to tenderize using a meat mallet or the side of a can.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken fillets dry with paper towels, lightly drizzle with olive oil, and evenly coat both sides with the seasoning mix. Let the chicken rest while you prepare other ingredients.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4 to 5 minutes on each side until golden brown and cooked through to an internal temperature of 160°F. Transfer the cooked chicken to a cutting board and let rest for at least 5 minutes. Do not wipe out the pan.
- Sauté Aromatics: Reduce heat to medium and melt 2 tablespoons of butter in the same skillet using the chicken drippings. Add the chopped shallots and sauté for 3 to 4 minutes until tender, scraping up any brown bits from the bottom. Add the minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the aromatics and cook, stirring constantly, for 1 minute to form a thick paste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and half and half, stirring continuously until smooth. Add the chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat to medium-high and simmer the sauce, stirring frequently until it thickens.
- Add Parmesan Cheese: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese a handful at a time, stirring until fully melted and creamy.
- Toss Pasta and Chicken: Stir the cooked pasta into the sauce. Slice or chop the rested chicken and add it to the pasta mixture (or place the chicken on top if preferred). If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Add a squeeze of fresh lemon juice over the chicken if desired and sprinkle with fresh parsley. Serve immediately and enjoy your comforting Chicken Garlic Parmesan Pasta.
Notes
- For a lighter sauce, you can substitute half and half with whole milk thickened with cornstarch or evaporated milk mixed with cornstarch.
- Do not overcook the chicken; cooking to 160°F ensures a juicy texture.
- Reserve pasta water as it helps loosen the sauce and brings the dish together perfectly.
- Use freshly grated Parmesan cheese for the best flavor and smooth melting.
- Optional red pepper flakes add a subtle heat which can be adjusted to your preference.
- Fresh lemon juice adds a bright, fresh contrast to the rich sauce and is highly recommended.
- Make sure to drain the pasta but leave it slightly wet to help the sauce cling better.
- You can substitute penne with other pasta shapes like rigatoni or fusilli for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
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