Parmesan Chicken Pasta is a simple and satisfying dish that brings together tender chicken, creamy sauce, and perfectly cooked pasta. The star ingredient here is the Parmesan cheese, which adds a lovely, cheesy flavor that coats every bite. It’s a meal that feels both comforting and special but comes together without much fuss.
I love making this for busy weeknights when I want something tasty but don’t want to spend hours in the kitchen. The chicken stays juicy, and the sauce is just the right balance of creamy and cheesy. Sometimes, I toss in a handful of fresh spinach or cherry tomatoes to add a little color and freshness, which makes it feel even more homemade.
One of my favorite things about Parmesan Chicken Pasta is how versatile it is. You can serve it straight from the pan for a quick dinner or pair it with a simple salad and some garlic bread to make it a bit more special when friends come over. Either way, it’s always a hit and reminds me of those cozy nights with good food and good company.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps things lean and easy to cut into pieces. If you want juicier chicken, try thighs instead—they stay tender and add more flavor.
Pasta: Casarecce is great because its twisted shape holds the sauce well. You can swap it for penne, fusilli, or rigatoni if you don’t have casarecce on hand.
Parmesan Cheese: Freshly grated Parmesan makes a big difference in flavor and smooth melting. Pre-grated cheese can work, but it might not melt as creamy. You can also try Pecorino Romano for a sharper taste.
Heavy Cream: It creates the rich, creamy sauce. For a lighter dinner, you can use half-and-half, but the sauce won’t be quite as thick or creamy.
Cherry Tomatoes and Herbs: These add freshness and color. If you don’t have cherry tomatoes, diced regular tomatoes or sun-dried tomatoes work well. Fresh basil or parsley lifts the whole dish nicely.
How Do I Get Perfectly Cooked Chicken with a Nice Golden Crust?
Cooking chicken pieces so they’re juicy inside and golden brown outside is key for this dish.
- Heat your skillet and oil until shimmering before adding chicken—this helps prevent sticking.
- Don’t crowd the pan; cook in batches if needed. This lets the chicken brown instead of steaming.
- Resist the urge to move the chicken around right away. Let it cook undisturbed for 3-4 minutes to form a crust.
- Turn and cook the other sides until fully cooked. Check for an internal temperature of 165°F (75°C) or cut a piece to check if no pink remains.
- Remove chicken once cooked to avoid drying it out while you make the sauce.
Equipment You’ll Need
- Large pot – I recommend using a big pot to cook the pasta easily without overflowing.
- Skillet or frying pan – A roomy skillet allows you to cook the chicken and make the sauce in one pan, saving time and dishes.
- Wooden spoon or spatula – Perfect for stirring the sauce and tossing the pasta so everything mixes well.
- Measuring cups and spoons – To keep your ingredients just right and ensure your sauce turns out creamy.
- Grater – For freshly grating Parmesan cheese, which gives the best flavor and texture.
Flavor Variations & Add-Ins
- Switch out chicken for cooked shrimp or diced ham for a different protein option that cooks quickly.
- Stir in sautéed spinach or kale for added greens and nutrients—best when added right before serving.
- Mix in roasted bell peppers or sautéed mushrooms for extra flavor and texture.
- Use different cheeses like Pecorino Romano or mozzarella for a new cheesy twist.
Parmesan Chicken Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz casarecce pasta (or any pasta you prefer)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 tsp black pepper
- 1/2 tsp salt, or to taste
- 1/2 tsp dried Italian herbs (optional)
- 1 cup cherry tomatoes, halved
- Handful of fresh basil or parsley, chopped
- Extra Parmesan cheese for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 10 minutes preparing the chicken and pasta, and another 15-20 minutes making the creamy Parmesan sauce and combining everything. It’s a perfect option for a quick yet delicious dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook it following the package directions until it’s tender but still firm (al dente). Drain the pasta and set it aside while you prepare the rest.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian herbs if you’re using them. Add the chicken to the hot pan and cook, turning occasionally, until it’s golden brown and cooked through, about 5 to 7 minutes. Once done, remove the chicken from the pan and set it aside.
3. Make the Sauce and Combine:
Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until you can smell the garlic aroma. Pour in the chicken broth and heavy cream, stirring to mix everything together. Let the sauce simmer gently for 3 to 4 minutes until it starts to thicken. Stir in the grated Parmesan cheese until it melts completely and the sauce becomes creamy. Then, add the cooked pasta and halved cherry tomatoes, tossing everything to coat the pasta evenly with the sauce. Return the chicken to the skillet, stirring gently to combine all the ingredients. Cook for another 1 to 2 minutes just to warm everything through and blend the flavors.
4. Serve and Garnish:
Take the skillet off the heat. Sprinkle chopped fresh basil or parsley on top along with extra Parmesan cheese for a tasty finish. Serve the Parmesan Chicken Pasta immediately while it’s warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps you get a nice golden crust.
What Pasta Can I Substitute If I Don’t Have Casarecce?
You can use other short pasta shapes like penne, fusilli, or rigatoni. Any pasta that holds sauce well will work perfectly in this dish.
Can I Make Parmesan Chicken Pasta Ahead of Time?
Absolutely! Prepare the chicken and sauce in advance and store separately in airtight containers in the fridge for up to 2 days. When ready, reheat gently on the stove, add the pasta fresh, and toss everything together.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of milk or cream if the sauce has thickened too much.
