Parmesan Chicken Pasta
Tender, juicy chicken strips meet a luscious parmesan cream sauce in this dreamy Creamy Parmesan Chicken Pasta. Tossed with pasta that catches every bit of sauce in its crevices, and topped with golden, buttery panko crumbs for crunch, this is the kind of dinner that feels like a hug in a bowl. Ready in just 25 minutes, it’s the perfect weeknight meal that’s big on flavor, simple to make, and a guaranteed family favorite. Whether you’re looking for great easy dinner ideas or a cozy pasta pasta recipe, this one will become a regular in your rotation.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 5 mins | 20 mins | 25 mins | 4 | Easy | Modern Italian | All year round |
Why You’ll Love This Recipe
- Quick & Weeknight-Friendly – From start to finish, you’ll have dinner on the table in under 30 minutes, making it perfect for busy evenings.
- Rich & Creamy Flavor – The parmesan cream sauce is velvety, savory, and indulgent without being heavy.
- Satisfying Texture – The crispy panko breadcrumb topping adds the perfect crunch to contrast the silky sauce.
- Family Favorite – Mild flavors with an optional kick of chili make it appealing to kids and adults alike.
- Customizable – Swap the pasta shape, adjust the spice level, or add extra veggies for your own twist.
Creamy Parmesan Chicken Pasta – The Ultimate Comfort Dinner
- Total Time: 25 mins
- Yield: 4 1x
Description
Tender chicken strips tossed in creamy parmesan sauce with pasta, topped with golden panko crumbs for the ultimate comfort dinner.
Ingredients
CRISPY BREADCRUMBS (OPTIONAL)
2 tbsp unsalted butter
1 cup (60 g) panko breadcrumbs
¼ tsp sea salt flakes
CHICKEN
2 large boneless, skinless chicken breasts (500 g / 1 lb 2 oz)
1 tsp sea salt flakes
1 tbsp Italian mixed herbs (Italian seasoning)
¼ cup (60 ml) olive oil
PASTA
400 g (14 oz) dried short pasta (mafalde, farfalle, rigatoni)
1 tbsp unsalted butter
1 small brown onion
1 tbsp freshly minced garlic
1 tbsp Italian mixed herbs
¼ tsp chili flakes (optional)
1 tbsp plain flour
1 cup (250 ml) chicken stock
1½ cups (375 ml) thickened (heavy) cream
120 g (4 oz) baby spinach
1½ cups (150 g) freshly grated parmesan, plus extra to serve
½ tsp sea salt flakes, or to taste
¼ tsp cracked black pepper, or to taste
Instructions
1. Make crispy breadcrumbs: Melt butter in pan, stir in panko and salt, toast 2–3 min until golden, set aside.
2. Prep chicken: Season with salt, herbs, and olive oil, coat evenly.
3. Cook pasta: Boil 1–2 min less than package instructions, reserve ½ cup pasta water, drain.
4. Cook chicken: Sear 2–3 min each side until cooked through, rest, then slice into strips.
5. Make sauce: In same pan, sauté onion in butter 2–3 min, add garlic, herbs, chili, then stir in flour. Whisk in stock and cream, simmer until thick.
6. Combine: Add spinach, pasta, chicken (with juices), and half pasta water, toss. Stir in parmesan, season to taste, add more pasta water if needed.
7. Serve: Divide pasta into bowls, top with breadcrumbs and extra parmesan.
Notes
Reserve pasta water before draining to adjust sauce consistency.
Marinate chicken up to 3 days ahead for easy prep.
Not suitable for freezing due to cream sauce separation.
Breadcrumbs will soften when reheated but remain tasty.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Chicken, Pasta, Quick and Easy
- Method: Sautéing, Boiling
- Cuisine: Modern Italian
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
Ingredients
Crispy Breadcrumbs (Optional)
- 2 tbsp unsalted butter
- 1 cup (60 g) panko breadcrumbs
- ¼ tsp sea salt flakes
Chicken
- 2 large boneless, skinless chicken breasts (about 500 g / 1 lb 2 oz)
- 1 tsp sea salt flakes
- 1 tbsp Italian mixed herbs (Italian seasoning)
- ¼ cup (60 ml) olive oil
Pasta
- 400 g (14 oz) dried short pasta (mafalde, farfalle, rigatoni, etc.)
- 1 tbsp unsalted butter
- 1 small brown onion
- 1 tbsp freshly minced garlic
- 1 tbsp Italian mixed herbs
- ¼ tsp chili flakes (optional)
- 1 tbsp plain (all-purpose) flour
- 1 cup (250 ml) chicken stock
- 1½ cups (375 ml) thickened (heavy) cream
- 120 g (4 oz) baby spinach
- 1½ cups (150 g) freshly grated parmesan, plus extra to serve
- ½ tsp sea salt flakes, or to taste
- ¼ tsp cracked black pepper, or to taste
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Panko breadcrumbs | Toast until golden for maximum crunch – watch closely as they brown fast. |
| Chicken breasts | Slice lengthways for even cooking and tender results. |
| Olive oil | Helps the seasoning stick and keeps chicken juicy. |
| Short pasta | Choose shapes with ridges or curves to trap more sauce. |
| Garlic | Freshly minced gives a sweeter, richer flavor than jarred. |
| Heavy cream | Use full-fat for the creamiest texture – lighter cream may thin out. |
| Parmesan | Grate from a block for best melt and flavor. |
| Baby spinach | Add just before serving so it stays bright and tender. |
Step-by-Step Instructions
- Make Crispy Breadcrumbs – In a large frying pan over medium heat, melt butter and stir in panko and salt. Cook 2–3 minutes, stirring constantly, until golden. Remove and set aside.
- Prep the Chicken – Season chicken with salt and Italian herbs, drizzle with olive oil, and coat evenly with tongs.
- Cook Pasta – Boil pasta 1–2 minutes shy of package instructions. Reserve ½ cup pasta water, then drain.
- Cook the Chicken – In the same frying pan, cook chicken 2–3 minutes per side until golden and cooked through. Rest 5 minutes, then slice into strips.
- Build the Sauce – In the same pan, melt butter and sauté onion 2–3 minutes. Add garlic, herbs, and chili flakes. Stir in flour, then gradually whisk in chicken stock and cream. Simmer until thickened.
- Combine – Stir in spinach until just wilted, then add pasta, chicken (with juices), and half the pasta water. Toss well. Add parmesan, season to taste, and adjust with more pasta water if desired.
- Serve – Divide into bowls, top with breadcrumbs and extra parmesan.
Helpful Tips
- Reserve pasta water before draining – it’s key for adjusting sauce consistency.
- Slice chicken after resting to lock in juices.
- Toast breadcrumbs in butter for richer flavor.
- Use freshly grated parmesan for best melting.
Expert Tips for the Best Results
- Don’t Overcook Pasta – Let it finish cooking in the sauce for better flavor absorption.
- Layer Seasoning – Season chicken, sauce, and final dish for balanced taste.
- High Heat Sear – Gives chicken a golden crust without drying out.
- Rest Chicken – Essential for keeping it moist and tender.
Recipe Variations
- Garlic Mushroom Version – Add sautéed mushrooms with the onion for earthy depth.
- Lemon Herb Twist – Stir in lemon zest and juice for brightness.
- Extra Veggie Boost – Add zucchini, peas, or bell peppers for color and nutrition.
- Bacon Lover’s Version – Stir in crispy bacon pieces for a smoky, savory kick.
Make Ahead & Freezer Tips
- Breadcrumbs – Store toasted crumbs in an airtight container up to 3 days.
- Chicken – Marinate up to 3 days ahead, refrigerated.
- Freezing – Not ideal due to cream sauce separation, but cooked chicken can be frozen separately.
Serving Suggestions
Serve in shallow bowls so the sauce pools beautifully around the pasta. Garnish with a sprinkle of parmesan, extra panko, and fresh basil for a pop of green. A side salad or garlic bread makes it a complete meal.
Pairing Ideas
Pair with a crisp Pinot Grigio or sparkling water with lemon. For sides, think roasted asparagus, Caesar salad, or crusty bread to soak up the sauce.
Storage and Reheating Tips
Refrigerate in an airtight container up to 3 days. Reheat gently on the stove with a splash of water or milk to loosen sauce. Microwave in short bursts, stirring between, to avoid overcooking.
Frequently Asked Questions (FAQs)
1. Can I use pre-cooked chicken?
Yes, but add it at the end to avoid overcooking.
2. What pasta works best?
Short, ridged pasta holds sauce best, like rigatoni or farfalle.
3. Can I make it without cream?
Yes, try half milk and half stock with extra parmesan for creaminess.
4. How do I make it spicier?
Increase chili flakes or add a pinch of cayenne.
5. Can I make it gluten-free?
Yes, use GF pasta and breadcrumbs, and swap flour for cornstarch.
6. Why add pasta water?
It helps emulsify sauce and gives a silky texture.
7. Can I skip the breadcrumbs?
Yes, but they add crunch – toasted nuts could be a fun swap.
Nutrition Info (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 645 | 32g | 58g | 30g | 4g | 5g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Creamy Parmesan Chicken Pasta is proof that easy dinner ideas don’t have to be boring. With its rich sauce, tender chicken, and crunchy topping, it’s comfort food made simple – and perfect for any night of the week.