There’s something deeply satisfying about a dish that's both comforting and full of bold flavors, and that’s exactly what this Creamy Chicken Parmesan Pasta Recipe delivers. Imagine tender chicken cutlets nestled in a luscious parmesan sauce with perfectly cooked penne—pure magic on your plate!

The dish shows a white pan filled mostly with creamy, light beige penne pasta covered in a smooth sauce flecked with small green herbs and bits of black pepper, creating a slightly speckled texture. On the right side of the pan, there are several pieces of golden-brown grilled chicken strips arranged close together, topped with a light sprinkling of grated cheese and chopped green parsley. The pasta looks soft and coated well with sauce, while the chicken pieces have a firm, slightly crispy outside. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe
Top Tip
How to Serve Creamy Chicken Parmesan Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Parmesan Pasta Recipe

Why You'll Love This Recipe

I’ve made this Creamy Chicken Parmesan Pasta Recipe more times than I can count because it hits all the right notes: creamy, cheesy, savory, and just the right bit of spice. It feels like a restaurant dish but comes together with home-cook ease.

Flavor-Packed: The spices and parmesan blend create layers of taste that keep you coming back for more.
Rich and Creamy: The sauce is silky smooth but not too heavy, thanks to the combo of half and half and chicken broth.
Easy Weeknight Dinner: You can have this on the table in about 40 minutes, even on busy nights.
Customizable: Whether you want a kick of heat or a lemony brightness, you can easily tweak it to your tastes.

A round white pan filled with creamy off-white pasta shaped like ridged tubes, coated in a thick sauce with visible black pepper flakes and sprinkled with small green herb bits. On top, two pieces of golden-brown grilled chicken are sliced into strips, showing a slightly juicy interior with a crisp outside, garnished with grated cheese and chopped green herbs. A large spoon rests inside the pan with sauce dripping slightly. The pan sits on a white marbled surface with soft natural light illuminating the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role. The chicken gets a savory rub that caramelizes beautifully, while the parmesan cheese melts into a dreamy sauce that coats every penne noodle perfectly. Grab quality parmesan and fresh garlic for the best results!

Flat lay of two medium raw chicken breasts with smooth pale skin, a small mound of mixed fine spices (salt, black pepper, onion powder, garlic powder, paprika) sprinkled neatly beside them, a small white ceramic bowl filled with golden olive oil, a generous pile of uncooked penne pasta with its hollow ridged tubes, two tablespoons of unsalted butter in a white bowl, one large shallot peeled and chopped into roughly half-inch pieces on a white plate, four to six fresh garlic cloves with papery skins intact arranged beside minced garlic in a small white bowl, a pinch of bright red crushed red pepper flakes in a tiny white bowl, a small mound of pale all-purpose flour on the side, a white ceramic bowl holding light golden low-sodium chicken broth, another white bowl containing creamy half and half, a tiny heap of powdered chicken bouillon, a small pile of mixed dried parsley, basil, and oregano herbs on a white plate, a neat heap of finely grated fresh Parmesan cheese, a few sprigs of fresh leafy parsley, and one fresh lemon cut in half showing bright yellow juicy flesh—all ingredients vivid and natural in color, perfectly arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Tender chicken that you’ll pound thin for even cooking and juicy bites.
Salt and pepper, spices (onion powder, garlic powder, paprika): This simple seasoning mix amps up flavor without overpowering.
Olive oil: Used for searing the chicken and adding richness to the sauce.
Penne pasta: Its tube shape holds the sauce beautifully—perfect pasta for this dish.
Unsalted butter: Adds creaminess and depth to the sauce when sautéing shallots.
Shallots: Milder and sweeter than onions, they add subtle complexity.
Garlic: Essential for that warm, fragrant backbone.
Red pepper flakes: Just enough heat to make your taste buds wake up.
Flour: Thickens the sauce to just the right consistency.
Chicken broth: Adds savory umami and balances the cream.
Half and half: Creates the velvety base for the sauce without being too heavy.
Chicken bouillon: An extra boost of chicken flavor (use low sodium to control saltiness).
Dried herbs (parsley, basil, oregano): Bring Italian flavors that round everything out.
Parmesan cheese (freshly grated): The star cheese—freshly grated for melty, nutty goodness that just can’t be faked.
Fresh parsley and lemon juice (optional): For garnish and a fresh pop of brightness if you like a little zing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this creamy chicken parmesan pasta recipe is how flexible it is. I like to tweak it depending on the season, what’s in my pantry, or my mood—there’s room to make it yours!

Variation: Sometimes I swap the penne for rigatoni or farfalle—that change in pasta shape amps up the texture and keeps things exciting.
Dairy swap: To lighten it up, I've successfully used milk thickened with cornstarch instead of half and half. Still creamy but a bit lighter.
Add veggies: Tossing in some baby spinach or sun-dried tomatoes adds freshness and color that brighten the dish nicely.
Heat it up: If you're feeling bold, a few extra red pepper flakes or a dash of hot sauce adds some serious kick.

Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe

Step 1: Prep and Pound the Chicken

I slice the chicken breasts horizontally so I get four nice fillets. Then, I cover them with plastic wrap and gently pound them out until they’re an even thickness—this helps them cook evenly and stay juicy. Don’t rush this step; tender chicken is worth the extra effort!

Step 2: Season and Sear the Chicken

Mixing salt, pepper, onion and garlic powders, plus paprika, gives the chicken a solid flavor foundation. I pat the fillets dry (key for a nice sear!), drizzle olive oil lightly, and rub the seasoning all over. Then, get your skillet nice and hot before adding the chicken. You want a golden crust, not steamed meat, so give each side about 4-5 minutes until it hits 160°F inside. Rest the chicken before slicing to lock in the juices.

Step 3: Sauté Shallots, Garlic & Build the Sauce

Using the flavorful drippings from the chicken, I melt butter in the same skillet and add finely chopped shallots, cooking them gently until tender and aromatic. Then comes garlic and red pepper flakes for heat. After just 30 seconds, sprinkle in the flour and keep stirring for a minute to make a roux—that’s the magic that thickens our sauce.

Step 4: Add Liquids and Simmer

Lower the heat and slowly whisk in the chicken broth and half and half, smoothing out any lumps. Toss in the chicken bouillon and dried herbs, then crank the heat just enough to let it simmer and thicken. Keep stirring—it will transform into a rich, decadent sauce ready for the star ingredient: Parmesan cheese.

Step 5: Melt In Parmesan and Combine

Reduce the heat to low and add the freshly grated parmesan a handful at a time, stirring until it melts smoothly into the sauce. Then stir in your pasta and slices of rested chicken. If the sauce feels too thick, gradually add reserved pasta water until it’s just right—creamy but not gloopy. Taste and adjust salt and pepper. A squeeze of fresh lemon juice over the top brightens the whole dish beautifully.

Top Tip

From my many attempts perfecting this Creamy Chicken Parmesan Pasta Recipe, these tips made all the difference—trust me on these!

Don’t skip resting the chicken: I learned the hard way—cutting too soon makes the juices run everywhere, and the chicken dries out.
Use freshly grated Parmesan: Pre-grated can be convenient but just doesn’t melt as nicely or taste as fresh.
Reserve pasta water: It’s a game changer to loosen sauce and help it cling to noodles without watering it down.
Control heat when simmering: Too hot and the sauce separates—low and slow is the key.

How to Serve Creamy Chicken Parmesan Pasta Recipe

Creamy Chicken Parmesan - Serving Suggestion

Garnishes

I love to finish this pasta with a sprinkle of fresh parsley for a pop of color and a squeeze of lemon juice for brightness—the lemon really lifts the creaminess and adds balance.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed with a simple vinaigrette and some crunchy garlic bread to soak up every last bit of sauce—trust me, you won’t want to waste a drop.

Creative Ways to Present

For a dinner party, try serving the pasta in small, individual cast iron skillets or layered in a beautiful casserole dish topped with extra parmesan and fresh basil leaves. It’s a showstopper that feels special but is super easy to prepare ahead.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens, so add a splash of milk or broth when reheating to bring back that creamy texture.

Freezing

This pasta freezes well, although the texture changes slightly. I freeze it in portion-sized containers and thaw overnight in the fridge. Add extra liquid when reheating to keep it luscious.

Reheating

Reheat gently on the stove over low heat or in the microwave with a splash of broth or milk, stirring halfway through. Avoid high heat which can cause the sauce to separate.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and richer flavor. Just adjust cooking time slightly as thighs tend to cook faster.

What can I substitute for half and half?

You can use milk thickened with cornstarch or evaporated milk mixed with cornstarch for a similar creamy texture without the extra fat. Just whisk well before adding to the sauce.

How do I keep the sauce from becoming too thick?

Reserve some pasta cooking water and add it little by little to loosen the sauce until it’s the consistency you love. Avoid boiling the sauce at high heat which can make it seize up.

Can I make this dish vegan or vegetarian?

This recipe relies on chicken and dairy for flavor and texture, but you can swap the chicken for roasted mushrooms or tofu and use plant-based cream alternatives along with nutritional yeast instead of Parmesan for a vegetarian or vegan version.

Final Thoughts

This Creamy Chicken Parmesan Pasta Recipe has become one of my go-to dishes when I want something that feels indulgent but doesn’t require hours in the kitchen. It’s cozy and elegant all at once—and sharing it with friends and family never fails to bring a smile. I can’t wait for you to try it and make it your own little culinary treasure!