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!
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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.
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!
- 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.
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
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:
Absolutely! Chicken thighs add extra juiciness and richer flavor. Just adjust cooking time slightly as thighs tend to cook faster.
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.
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.
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!
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Creamy Chicken Parmesan Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Chicken Garlic Parmesan Pasta is a flavorful and creamy dish featuring tender chicken breasts cooked to perfection and served over al dente penne pasta, all smothered in a rich garlic Parmesan sauce with hints of herbs and a subtle spice kick.
Ingredients
Chicken
- 2 medium chicken breasts (approx. 20 ounces)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Olive oil for drizzling
Pasta
- 16 ounces penne pasta
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about ½-3/4 cup)
- 4-6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ cup flour
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons cornstarch)
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups (100g) freshly grated Parmesan cheese, packed
- Fresh parsley for garnish (optional)
- Fresh lemon juice (optional)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta water. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice the chicken breasts horizontally to create four fillets. Place the fillets between two sheets of plastic wrap and gently pound using a meat mallet or the side of a can to tenderize.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and evenly coat both sides of the chicken with the seasoning mixture. Let rest while preparing other ingredients like grating Parmesan.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until very hot. Add the chicken and cook for 4-5 minutes on each side or until golden brown and cooked to an internal temperature of 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes before slicing or chopping. Do not wipe out the skillet.
- Sauté Aromatics: Reduce heat to medium and melt 2 tablespoons of unsalted butter in the chicken drippings in the same skillet. Add the chopped shallots and sauté for 3-4 minutes until tender, scraping up any browned bits from the bottom. Add minced garlic and red pepper flakes and cook for an additional 30 seconds.
- Make Roux: Sprinkle the flour over the aromatics and cook while stirring constantly for 1 minute until the mixture thickens and is fragrant.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and half and half to the roux, stirring continuously until the sauce is smooth. Stir in chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer the sauce until thickened, stirring often.
- Add Parmesan: Reduce heat to low. Gradually stir in the freshly grated Parmesan cheese, adding a handful at a time, until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Stir the drained pasta into the sauce. Slice or chop the rested chicken and either stir it into the pasta mixture or layer on top. Add reserved pasta water gradually to adjust the consistency of the sauce as needed. Taste and adjust seasoning with additional salt and freshly cracked pepper.
- Garnish and Serve: Optionally, add a squeeze of fresh lemon juice over the chicken for brightness. Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan cheese for the best melting texture and flavor; pre-grated cheese contains additives that can affect sauce consistency.
- If using milk instead of half and half, whisk in cornstarch to help thicken the sauce.
- Resting the chicken after cooking helps retain its juices for tender slices.
- Reserve pasta water before draining to help loosen the sauce if it becomes too thick.
- Adjust red pepper flakes amount according to preferred spice level or omit for milder taste.
- This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg

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