Parmesan Chicken Pasta is a quick and easy dinner that brings together tender chicken, pasta, and a creamy parmesan sauce. It’s rich, filling, and perfect for a busy weeknight. You don’t need any special skills — just basic ingredients and simple steps for a meal that tastes homemade and comforting.
Why We Love This Parmesan Chicken Pasta Recipe
There’s something special about a recipe that feels both indulgent and approachable, and this Parmesan Chicken Pasta delivers exactly that. You’ll love the way the creamy sauce clings to every ridge and corner of the pasta, making each bite bursting with flavor. The chicken is seasoned with Italian herbs and seared until golden, adding a savory base to the dish.
What truly sets it apart is the optional topping of golden, crispy panko breadcrumbs. They add a satisfying crunch that contrasts beautifully with the soft pasta and creamy sauce. And then there’s the parmesan — not just a sprinkle on top, but melted into the sauce to give it a rich, deep flavor that defines the entire dish.
It’s also flexible. Want to skip the breadcrumbs? You can. Need to use up spinach in your fridge? Toss it in. This recipe adapts to your needs and never disappoints. Plus, it’s easy enough to make on a weeknight but tasty enough to serve to guests. That’s the magic of this dish.
Ingredients about Parmesan Chicken Pasta
For the Crispy Breadcrumbs (optional):
- 2 tablespoons unsalted butter
- 1 cup (60 g) panko breadcrumbs
- ¼ teaspoon sea salt flakes
For the Chicken:
- 2 large boneless, skinless chicken breasts (approx. 500 g / 1 lb 2 oz), sliced into 4 thin steaks
- 1 teaspoon sea salt flakes
- 1 tablespoon Italian seasoning
- ¼ cup (60 ml) olive oil
For the Pasta and Sauce:
- 400 g (14 oz) dried short pasta (rigatoni, farfalle, mafalde, or similar)
- 1 tablespoon unsalted butter
- 1 small brown onion, finely diced
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon all-purpose flour
- 1 cup (250 ml) chicken stock
- 1½ cups (375 ml) heavy cream
- 120 g (4 oz) baby spinach
- 1½ cups (150 g) freshly grated parmesan cheese, plus extra for serving
- ½ teaspoon sea salt flakes, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
How to Make Parmesan Chicken Pasta Directions
You’re going to love how easily this recipe comes together. With just one large pan and a pot for pasta, you’ll spend more time enjoying the meal than cleaning up afterward. The key is to prep your ingredients before you begin cooking so everything moves smoothly from step to step.
Start with the crispy breadcrumbs if you’re using them. Melt butter in a pan and add panko breadcrumbs with a pinch of salt. Stir them gently until golden brown — be careful, as they can brown fast. Once they’re golden and crunchy, take them off the heat and set them aside to cool. This step adds texture and is completely optional but worth the extra couple of minutes.
Next, season your chicken with salt and Italian herbs, then drizzle it with olive oil. Let it marinate briefly while you prepare the pasta. Bring a pot of salted water to a boil and cook your chosen pasta about 1–2 minutes less than the package directions. You want it al dente since it will finish cooking in the sauce. Remember to reserve about ½ cup of the pasta water before draining.
Now, cook the chicken in a hot skillet. Sear for 2–3 minutes on each side until it’s golden and cooked through. Set the chicken aside to rest before slicing it into strips — this keeps the juices in and the chicken tender.
Using the same pan (don’t clean it — the flavor from the chicken stays), melt butter and sauté the onion until soft. Add garlic, Italian seasoning, and chili flakes if you want a slight kick. After about 30 seconds, stir in the flour. This helps thicken the sauce later.
Pour in the chicken stock and cream while stirring continuously. Bring it to a gentle simmer for 2–3 minutes until it thickens slightly. Then add your spinach and let it wilt.
Now it’s time to bring everything together. Add the cooked pasta, sliced chicken, and a splash of that reserved pasta water. Stir it all to combine, and simmer for another few minutes. The sauce should coat everything well. Finally, add grated parmesan cheese and season with salt and pepper to taste. Stir until the cheese melts completely into the sauce.
The consistency of the sauce is up to you. If you like it a bit looser, add the remaining pasta water. If you prefer it thick and creamy, let it cook a bit longer.
To serve, divide the pasta between plates or bowls, sprinkle with the crispy breadcrumbs, and finish with extra parmesan if you’d like. It’s ready to enjoy!
How to Serve Parmesan Chicken Pasta
You can serve this dish as a complete meal just the way it is. It already includes your protein, carbs, and a bit of green from the spinach. But if you want to build it into a bigger dinner, there are some great pairings.
A crisp green salad on the side adds a refreshing contrast to the creamy pasta. You can also serve it with roasted or steamed vegetables like broccoli, green beans, or zucchini. For something more filling, garlic bread or a warm dinner roll would make a great companion.
When plating, use a shallow bowl to show off the sauce and those beautiful chicken strips on top. Don’t forget the crispy breadcrumbs — they’re the finishing touch that takes this from good to great. Sprinkle on a bit of extra parmesan and black pepper for that restaurant-style look.
This meal works well for both casual dinners and special occasions. Serve it family-style for a relaxed evening or plate it individually to impress your guests. Either way, it’s a dish that always looks and tastes like you put in extra effort — even if you didn’t.
Expert Tips: Parmesan Chicken Pasta
- Use freshly grated parmesan: The pre-shredded kind doesn’t melt as smoothly and can make the sauce grainy. Grating your own gives a creamier texture.
- Choose pasta with edges or ridges: Shapes like rigatoni, farfalle, or mafalde hold onto the sauce better, making each bite flavorful.
- Don’t overcook the pasta: Since it finishes cooking in the sauce, undercook it slightly in the water to avoid mushy noodles.
- Let the chicken rest: Give it 5 minutes after cooking before slicing. This keeps it juicy and prevents it from drying out.
- Adjust the thickness of the sauce: Use the reserved pasta water to make it thinner or let it simmer longer for a thicker result.
- Add vegetables if you like: Mushrooms, cherry tomatoes, or even peas mix well into this dish without changing the core flavors.
How to Store Parmesan Chicken Pasta
If you’ve got leftovers, you’re in luck — this dish stores well and makes a great next-day lunch. Let it cool completely before transferring it to an airtight container.
You can keep it in the fridge for up to 3 days. Reheat gently on the stove over medium heat or in the microwave. If the sauce has thickened too much, add a splash of milk or broth to loosen it up.
It’s not ideal for freezing because the cream-based sauce can separate, but if you must freeze it, keep it airtight and thaw it in the fridge before reheating. Fresh is always best with creamy sauces, though.
Variation of Parmesan Chicken Pasta
Want to switch things up while keeping the creamy goodness? Here are a few easy twists:
- Add mushrooms: Sauté sliced mushrooms with the onions for extra flavor and texture.
- Make it spicy: Increase the red pepper flakes or add a chopped chili pepper to the sauce.
- Swap the protein: Use grilled tofu or sautéed shrimp instead of chicken for a different take.
- Use different greens: Try kale or arugula in place of spinach for a slightly different bite.
- Go gluten-free: Use your favorite gluten-free pasta and skip the breadcrumbs or use gluten-free panko.
- Lighter version: Swap cream for half-and-half or a mix of milk and cream to reduce the richness a bit.
This recipe is flexible, and it welcomes your creativity. Don’t be afraid to experiment — it’ll still turn out delicious.
FAQ About Parmesan Chicken Pasta
Can I make Parmesan Chicken Pasta ahead of time?
Yes, you can make it a few hours ahead and reheat gently before serving. Just add a splash of liquid when reheating to bring the sauce back to life.
What’s the best pasta to use for Parmesan Chicken Pasta?
Choose short pasta with ridges like rigatoni, farfalle, or mafalde. These shapes hold onto the creamy sauce better.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich. If using milk, consider adding a little extra cheese to thicken the sauce.
How do I keep the chicken from drying out?
Let it rest after cooking and slice it just before adding it back into the sauce. This keeps it juicy and tender.
Is Parmesan Chicken Pasta spicy?
Not unless you add the chili flakes. You can leave them out for a mild version.
What can I use instead of panko breadcrumbs?
You can skip them altogether or use crushed crackers or homemade toasted breadcrumbs as an alternative.
Parmesan Chicken Pasta
Ingredients
- 2 tablespoons unsalted butter (for breadcrumbs)
- 1 cup panko breadcrumbs
- 1/4 teaspoon sea salt flakes
- 2 large boneless, skinless chicken breasts (sliced into 4 thin steaks)
- 1 teaspoon sea salt flakes
- 1 tablespoon Italian seasoning
- 1/4 cup olive oil
- 400 g dried short pasta (like rigatoni, farfalle, or mafalde)
- 1 tablespoon unsalted butter (for sauce)
- 1 small brown onion (finely diced)
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 1 1/2 cups heavy cream
- 120 g baby spinach
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 teaspoon sea salt flakes (or to taste)
- 1/4 teaspoon freshly cracked black pepper (or to taste)
Instructions
- For crispy breadcrumbs, melt butter in a pan, add panko breadcrumbs and sea salt, and cook until golden brown. Set aside.
- Season chicken with sea salt and Italian seasoning, drizzle with olive oil, and let marinate briefly.
- Cook pasta in salted water until al dente, reserving ½ cup of pasta water before draining.
- In a hot skillet, sear chicken for 2–3 minutes on each side until golden. Set aside to rest, then slice.
- In the same pan, melt butter and sauté onion until soft. Add garlic, Italian seasoning, and red pepper flakes.
- Stir in flour, then add chicken stock and cream. Simmer for 2–3 minutes until thickened. Add spinach to wilt.
- Combine cooked pasta, sliced chicken, and reserved pasta water. Stir in parmesan cheese until melted. Adjust sauce consistency as desired.
- Serve topped with crispy breadcrumbs and extra parmesan if desired.
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