Easy Parmesan Chicken Pasta is a simple, satisfying dish that brings together juicy pieces of chicken with a creamy, cheesy Parmesan sauce and tender pasta. It’s the kind of meal that feels like a warm hug in a bowl, with just the right amount of cheesy goodness to make everyone smile.
I love making this recipe when I want something quick but still flavorful. The best part is how the Parmesan sauce lightly coats every strand of pasta and piece of chicken, making every bite taste rich without being too heavy. A little sprinkle of fresh parsley on top makes it look as good as it tastes!
My favorite way to serve this pasta is with a side of garlic bread and a simple green salad. It’s a perfect weeknight dinner that feels comforting but doesn’t need hours of cooking. Plus, it’s always a crowd-pleaser whenever I make it for friends or family.
Key Ingredients & Substitutions
Penne Pasta: Penne is great because it holds the sauce well in its tubes. You can swap it with rigatoni, fusilli, or even spaghetti if you like a different bite.
Chicken: Boneless, skinless chicken breasts cook quickly and stay tender. If you prefer, thighs add more flavor and stay juicy, especially if you’re worried about drying out the chicken.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and melts smoothly. Pre-grated cheese can work but avoid powdered Parmesan as it won’t melt well.
Heavy Cream: This creates the creamy sauce. For a lighter option, you can use half-and-half or whole milk, but the sauce will be less thick and rich.
Chicken Broth: Adds savory depth and helps thin the sauce if needed. Vegetable broth is a good vegetarian alternative in case you want to skip meat.
How Can I Get Perfectly Cooked Chicken Every Time?
Cooking chicken just right can be tough. Here’s how to get juicy, golden bites every time:
- Cut chicken into similar-sized pieces for even cooking.
- Season with salt and pepper before cooking to enhance flavor.
- Heat the skillet and olive oil until hot before adding chicken. This helps get a nice sear.
- Don’t overcrowd the pan—cook in batches if needed so chicken browns instead of steams.
- Cook without moving the pieces too much until they develop a golden crust, about 3-4 minutes per side.
- Use a meat thermometer if unsure; chicken is done at 165°F (74°C).
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the sauce all in one pan.
- Large pot – use this to boil the pasta without crowding it.
- Colander – makes draining pasta quick and easy.
- Wooden spoon or silicone spatula – great for stirring sauce without scratching your pan.
- Whisk – helps blend the Parmesan cheese smoothly into the sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a seafood twist; cooks quickly and pairs well with creamy sauce.
- Add spinach or kale for a pop of green and extra nutrients.
- Mix in sun-dried tomatoes or roasted red peppers for a slightly sweet and tangy flavor.
- Try using Asiago or Pecorino cheese instead of Parmesan for a sharper, nutty taste.
Easy Parmesan Chicken Pasta
Ingredients You’ll Need:
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes or sun-dried tomatoes for added flavor
How Much Time Will You Need?
This recipe takes about 25-30 minutes in total. It includes about 10 minutes to prep and cook the chicken, 10-12 minutes to boil the pasta, and 5-7 minutes to prepare the creamy Parmesan sauce and combine everything. Perfect for a quick, hearty dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta is boiling, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set it aside.
3. Make the Parmesan Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, then stir in the Italian seasoning. Bring the sauce to a simmer, then gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce becomes too thick, add a little more chicken broth to reach your desired consistency.
4. Combine Pasta, Chicken & Sauce:
Add the cooked pasta and chicken pieces back into the skillet with the sauce. Toss everything together gently, making sure the pasta and chicken are evenly coated in the creamy Parmesan sauce. Cook for another 2 minutes to heat through.
5. Serve & Garnish:
Plate your delicious Parmesan chicken pasta, and garnish with extra Parmesan cheese and chopped fresh parsley. If you like a little heat or extra flavor, sprinkle some crushed red pepper flakes or add pieces of sun-dried tomatoes on top. Enjoy warm!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for a quicker thaw. Pat the chicken dry to avoid extra moisture in the pan.
Can I Make This Pasta Ahead of Time?
Absolutely. You can prepare the sauce and cook the chicken in advance, then store them separately in the fridge for up to 2 days. When ready, reheat gently on the stove, add cooked pasta, and toss together to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, stirring occasionally to ensure the sauce stays creamy and doesn’t separate.
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 and rich. If using milk, consider adding a small amount of flour or cornstarch to thicken the sauce.
