Easy Parmesan Chicken Pasta is a simple and satisfying dish that brings together tender chicken, creamy Parmesan sauce, and perfectly cooked pasta. It’s the kind of meal that feels special but doesn’t require a lot of effort or fancy ingredients. The Parmesan cheese adds a gentle richness that makes every bite comforting and tasty.
I love making this dish on busy weeknights when I want something quick but still delicious. The best part is how the sauce clings to the pasta and chicken, making sure each forkful is full of flavor. I usually toss in some garlic and a little butter to give it that extra cozy touch. It’s one of those recipes that’s easy to customize with whatever veggies you have on hand, too.
For serving, I like to sprinkle a bit more Parmesan on top and add a handful of chopped fresh parsley or basil to brighten things up. It goes perfectly with a simple green salad or steamed veggies on the side. Whenever I make this, it feels like a little celebration of classic, hearty flavors that everyone at the table will enjoy.
Key Ingredients & Substitutions
Chicken breasts: These give us tender, juicy meat. If you want faster cooking, try thin-cut chicken or even pre-cooked rotisserie chicken for convenience.
Parmesan cheese: Freshly grated Parmesan shines best and melts smoothly in the sauce. You can swap with Pecorino Romano or Asiago for a sharp twist.
Heavy cream: This makes the sauce rich and creamy. For a lighter option, use half-and-half or a mix of milk and cream cheese, but the sauce will be less thick.
Pasta: Fettuccine or linguine work great here because their flat shape holds the sauce well. Penne or rigatoni are nice alternatives if you prefer tube-shaped pasta.
How Do You Get Perfectly Cooked Chicken with a Golden Crust?
Cooking chicken just right is key for this dish. Here’s how to get a golden crust and juicy inside:
- Pat the chicken dry before seasoning to help it brown better.
- Use medium heat and heat the oil until shimmering.
- Don’t move the chicken too soon—let it cook 5-7 minutes per side without flipping often.
- Once cooked, let the chicken rest for a few minutes before slicing. This keeps it juicy.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Pot for boiling pasta – you’ll want a big pot to cook pasta without sticking.
- Colander – handy for draining pasta quickly and easily.
- Wooden spoon or spatula – helps stir sauce without scratching your skillet.
- Chef’s knife – makes slicing chicken and chopping garlic quick and safe.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a quicker cook time and a tasty seafood twist.
- Add spinach or kale to the sauce for a boost of green and extra nutrients.
- Stir in sun-dried tomatoes for a tangy, chewy surprise.
- Mix in red pepper flakes if you like a little heat with your creamy pasta.
How to Make Easy Parmesan Chicken Pasta?
Ingredients You’ll Need:
For The Chicken and Sauce:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped, for garnish
For The Pasta:
- 8 ounces fettuccine or linguine pasta
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and cooking the chicken and sauce, and another 10-12 minutes cooking the pasta and combining everything. It’s a quick weeknight meal that’s creamy and satisfying!
Step-by-Step Instructions:
1. Cook the Chicken:
Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side, until golden and cooked through. Take the chicken out and let it rest while you prepare the sauce.
2. Make the Sauce:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes until softened. Pour in the heavy cream, then add butter, Italian seasoning, and Parmesan cheese. Stir constantly until the cheese melts and the sauce thickens. If it’s too thick, add a little reserved pasta water to loosen it up.
3. Cook and Combine Pasta:
Cook the pasta according to package directions until al dente. Save ½ cup of pasta water before draining. Toss the pasta in the sauce until well coated. Slice the rested chicken into strips and place it on top of the pasta. Garnish with extra Parmesan and chopped parsley. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before cooking. This ensures even cooking and a juicy result.
Can I Substitute Heavy Cream?
Absolutely! For a lighter option, use half-and-half or a combination of milk and cream cheese. Keep in mind the sauce will be less rich and creamy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk or cream to refresh the sauce if needed.
What Pasta Works Best for This Dish?
Fettuccine or linguine work best as their flat shape holds the creamy sauce well, but penne or rigatoni are good alternatives if you prefer tube-shaped pasta.
