Easy Parmesan Chicken Pasta is a simple and tasty dish that brings together tender chicken, creamy parmesan cheese, and perfectly cooked pasta. It’s a dish that’s both comforting and satisfying without needing too much time or fancy ingredients. The parmesan sauce coats every bite, making the pasta extra flavorful and rich.
I love making this recipe on busy weeknights because it comes together quickly and uses ingredients I usually have on hand. One of my favorite tricks is to use freshly grated parmesan if I can—it gives such a nice flavor boost and melts into the sauce beautifully. Plus, adding a little garlic and some herbs makes it feel homemade and special without the fuss.
This pasta goes great with a side salad or some steamed veggies to keep the meal balanced. I often serve it with a bit of crusty bread to mop up any leftover sauce because there’s never any left on my plate! It’s one of those recipes that feels like a warm hug after a long day, and it’s always a hit with family and friends.
Key Ingredients & Substitutions
Pasta: I used fettuccine or tagliatelle because their flat shape holds creamy sauce nicely. If you don’t have these, linguine or even spaghetti works well. Just pick a pasta shape that can catch the sauce.
Chicken: Boneless, skinless chicken breasts are easy to cook quickly. You could swap for thighs for juicier results, but breasts stay leaner. Cut into small cubes so the chicken cooks evenly and faster.
Parmesan Cheese: Freshly grated Parmesan really makes a difference. Pre-grated cheese can be less flavorful and may not melt as smoothly. If you want a milder taste, Pecorino Romano is a nice alternative.
Heavy Cream: Heavy cream makes the sauce rich and smooth. For a lighter version, try half-and-half or whole milk, but the sauce will be less thick. Add a bit more cheese to keep flavor.
Chicken Broth: Using broth adds depth to the sauce. If you don’t have broth, water with a pinch of salt or bouillon can work in a pinch.
How Do You Get the Chicken Crispy and Tender Without Overcooking?
Cooking chicken on medium-high heat with olive oil helps get a nice golden crust while keeping the inside moist. Here’s what I do:
- Pat chicken dry to avoid steaming and help it brown better.
- Don’t crowd the pan—cook in batches if needed to keep heat high.
- Let chicken brown on one side before moving it. Flip only once or twice.
- Check doneness by cutting a piece open; it should be white inside and juices clear.
Remove the chicken once cooked because it will finish cooking slightly when mixed back into the sauce.
Equipment You’ll Need
- Large pot – for boiling the pasta; I like one with a lid to save heat and speed up cooking.
- Large skillet or frying pan – perfect for cooking the chicken and making the sauce in one pan.
- Wooden spoon or heat-resistant spatula – helps stir the sauce without scratching your pan.
- Grater – for freshly grating Parmesan; it melts better and tastes fresher than pre-grated cheese.
- Colander – to drain the pasta easily while reserving some pasta water for the sauce.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or diced turkey for a different protein that cooks just as fast.
- Add sautéed mushrooms or spinach to boost veggie content and add texture.
- Mix in sun-dried tomatoes for a sweet, tangy twist that pairs well with creamy sauce.
- Use a mix of Parmesan and mozzarella for a melty, gooey cheese blend.
Easy Parmesan Chicken Pasta
Ingredients You’ll Need:
Pasta & Protein:
- 8 ounces fettuccine or tagliatelle pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized cubes
Sauce & Seasonings:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup chicken broth
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning or dried parsley
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25 minutes total. You’ll spend 10 minutes preparing and cooking the chicken and making the sauce. Simultaneously, the pasta cooks in about 10-12 minutes. Toss everything together, and you’ll have a delicious meal on the table in under half an hour!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it’s al dente – firm but tender. Drain it, saving about half a cup of the pasta water for later.
2. Cook the Chicken:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, seasoning it with salt, pepper, and Italian seasoning. Cook the chicken until golden brown and no longer pink inside, about 5-6 minutes. Remove the chicken from the skillet and set it aside.
3. Make the Sauce:
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer gently.
4. Add Cheese and Combine:
Gradually stir in the freshly grated Parmesan cheese until the sauce thickens, about 3-4 minutes. If it gets too thick, loosen it up with a splash of the reserved pasta water. Return the cooked chicken to the skillet, coating it in the creamy sauce. Finally, add the pasta and toss everything well to combine and heat through.
5. Serve and Enjoy:
Taste the dish and add more salt and pepper if needed. Serve immediately, garnished with extra Parmesan and fresh parsley for a bright touch. Enjoy your creamy, comforting Parmesan chicken pasta!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken but be sure to thaw it completely in the refrigerator overnight or use the defrost function on your microwave before cooking. This ensures even cooking and the best texture.
Can I Make This Pasta Ahead of Time?
Absolutely! Prepare the chicken and sauce separately, then combine and refrigerate. Reheat gently on the stove with a splash of cream or broth to refresh the sauce before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a bit of pasta water or cream to loosen the sauce if needed.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, though it won’t be as thick or rich. To compensate, add a bit more Parmesan cheese and reduce the liquid slightly for a creamier texture.
