Parmesan Chicken Pasta
A quick and easy dinner featuring tender chicken, pasta, and a creamy parmesan sauce, perfect for busy weeknights.
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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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of milk or broth.