If you’re craving a comforting meal that feels like a warm hug on a plate, this Creamy Parmesan Chicken Pasta Recipe is just what you need. Packed with tender chicken, lush Parmesan-infused cream sauce, and perfectly cooked pasta with a bit of bite from the spinach, it’s a fabulous combination that’s both easy to prepare and downright satisfying. This recipe brings together simple ingredients but delivers a rich, indulgent flavor that will have you coming back for seconds every time.
Ingredients You’ll Need
The beauty of this Creamy Parmesan Chicken Pasta Recipe lies in its straightforward yet key ingredients. Each one plays a vital role, from texture to flavor to that beautiful golden crust on the chicken, ensuring the dish delivers on all fronts without any fuss.
- Unsalted butter (2 tbsp + 1 tbsp): Adds richness and helps create the crispy breadcrumb topping and silky sauce base.
- Panko breadcrumbs (1 cup / 60 g): Provides a light, crunchy texture for the chicken crust.
- Sea salt flakes (¼ tsp + 1 tsp + ½ tsp): Enhances the natural flavors without overpowering the creamy sauce.
- Boneless, skinless chicken breasts (2 large, about 500 g): The star protein, sliced thin to cook quickly and stay tender.
- Italian mixed herbs (2 tbsp total): Infuse the dish with classic Mediterranean aromas and flavor complexity.
- Olive oil (¼ cup / 60 ml): Used for cooking chicken to golden perfection and adding a fruity note.
- Dried short pasta (400 g / 14 oz): Choose varieties like mafalde, farfalle, or rigatoni for the perfect sauce grip.
- Brown onion (1 small, finely diced): Builds a savory, aromatic base for the creamy sauce.
- Freshly minced garlic (1 tbsp): Delivers a punch of warm, fragrant flavor that complements the cheese.
- Chili flakes (¼ tsp, optional): Adds a gentle heat to balance the creaminess.
- Plain all-purpose flour (1 tbsp): Helps thicken the sauce to the perfect consistency.
- Chicken stock (1 cup / 250 ml): Deepens the savory flavor and gives the sauce body.
- Thickened (heavy) cream (1½ cups / 375 ml): Creates that luscious, velvety texture that coats every bite.
- Baby spinach (120 g / 4 oz): Brightens the dish with color and adds a mild earthiness.
- Freshly grated Parmesan (1½ cups / 150 g, plus extra to serve): Brings nutty, salty, umami richness that defines this recipe.
- Cracked black pepper (¼ tsp, or to taste): Adds subtle spice and depth to balance the creaminess.
How to Make Creamy Parmesan Chicken Pasta Recipe
Step 1: Prep and Crust the Chicken
Start by preparing your chicken breasts: slice each one lengthways to create four thin chicken steaks. Season them generously with sea salt flakes and Italian mixed herbs. Melt the butter in a pan, then add the panko breadcrumbs and a pinch of salt, toasting until golden and fragrant. This crispy coating will give your chicken that irresistible crunch that perfectly contrasts the creamy sauce.
Step 2: Cook the Chicken Steaks
Heat olive oil in a large skillet over medium-high heat. Add the crusted chicken and cook for about 3-4 minutes per side until golden brown and cooked through. Once done, remove the chicken from the pan and set aside to keep warm. This step locks in juicy tenderness while building flavor in the pan drippings.
Step 3: Prepare the Pasta
While the chicken cooks, bring a large pot of salted water to a boil and cook your choice of dried short pasta according to package instructions, aiming for al dente. Drain and set aside, reserving a little pasta water for the sauce if needed. The pasta’s ridges and crevices are perfect for clinging to the creamy sauce.
Step 4: Sauté Aromatics
In the same pan used for the chicken, add the remaining butter and gently cook the finely diced onion until soft and translucent. Stir in the minced garlic, Italian herbs, and chili flakes if using, cooking for another minute until fragrant. These aromatic ingredients form the flavorful backbone of the sauce.
Step 5: Create the Creamy Sauce
Sprinkle in the flour and stir to form a smooth paste, which will help thicken your sauce beautifully. Gradually pour in the chicken stock and thickened cream while stirring continuously to combine everything evenly. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until it slightly thickens, achieving that silky, clingy texture we all adore.
Step 6: Toss in Spinach and Parmesan
Add the baby spinach to the simmering sauce and stir until just wilted, adding a pop of vibrant green and a fresh flavor dimension. Then stir in the freshly grated Parmesan cheese, allowing it to melt into the smooth sauce, enriching it with its signature nutty, salty taste. Season with sea salt and black pepper to taste.
Step 7: Combine Pasta and Sauce
Return the cooked pasta to the pan along with the creamy sauce, tossing everything together gently to coat the pasta evenly. If the sauce feels too thick, a splash of reserved pasta water will loosen it up just right. Place the crispy chicken steaks on top to keep them crispy and inviting.
How to Serve Creamy Parmesan Chicken Pasta Recipe
Garnishes
Finishing touches elevate this dish from great to unforgettable. Sprinkle extra freshly grated Parmesan over the top, add a few twists of cracked black pepper, or scatter some finely chopped fresh parsley for color and brightness. A drizzle of good quality olive oil can also add a lovely sheen.
Side Dishes
Keep the sides light and complementary to the creamy pasta. A crisp garden salad with a lemon vinaigrette cuts through the richness beautifully. Roasted vegetables like asparagus or broccoli also make great accompaniments, providing texture contrast and vibrant flavor. Garlic bread is an indulgent option if you want to stay in cozy comfort food territory.
Creative Ways to Present
For a dinner party, serve this Creamy Parmesan Chicken Pasta Recipe in shallow bowls for a rustic feel, or plate it neatly with the chicken sliced and fanned out on top. Garnish with microgreens or edible flowers to add a touch of elegance. You can also create individual ramekins for a more personalized presentation that makes everyone feel special.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so leftovers are nearly as good as freshly made, just reheat gently to avoid overcooking the chicken or curdling the sauce.
Freezing
While the pasta and sauce can freeze well, the crispy breadcrumb topping will not retain its original texture after thawing. For best results, freeze the sauce and pasta without the chicken, then crisp the chicken separately before serving. Store everything in freezer-safe containers for up to two months.
Reheating
Reheat leftovers over low heat on the stovetop or in the microwave in short bursts, stirring frequently to warm evenly. Adding a splash of cream or milk can refresh the sauce’s creamy texture. Avoid high heat to preserve the sauce’s velvety consistency and keep the chicken tender.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer more juiciness and flavor and work well with this recipe. Just adjust cooking time slightly to ensure they are cooked through and tender.
Is there a substitute for heavy cream in this recipe?
You can replace heavy cream with half-and-half or full-fat coconut milk for a different but still creamy result. Keep in mind the texture and flavor may vary slightly from the original.
Can I make this recipe gluten-free?
Yes, use gluten-free pasta and substitute regular flour with a gluten-free flour blend or cornstarch for thickening. Make sure your breadcrumbs are also gluten-free or omit them for the crust.
How do I get the chicken breadcrumb coating extra crispy?
To achieve maximum crispiness, press the breadcrumbs firmly onto the chicken before cooking and cook in a hot pan with enough oil to shallow fry the surface. Avoid overcrowding the pan to maintain high heat and even browning.
Can I prepare parts of this recipe ahead of time?
You can prepare the breadcrumb crust and chicken ahead, refrigerate them separately, and cook just before serving. The sauce can also be made in advance and gently reheated, making this dish great for quick weeknight meals.
Final Thoughts
I hope this Creamy Parmesan Chicken Pasta Recipe becomes one of your go-to dishes when you want something comforting yet impressive with minimal effort. The combination of crunchy, juicy chicken paired with a rich, cheesy sauce is simply irresistible. Cooking this is like sharing a little bit of happiness on a plate, and I can’t wait for you to try it and make it your own favorite!
Print
Creamy Parmesan Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying and Stovetop
- Cuisine: Italian
Description
This Creamy Parmesan Chicken Pasta is a quick and delicious 25-minute dish featuring tender chicken breasts coated in crispy panko breadcrumbs, served with a rich and creamy parmesan sauce tossed with baby spinach and perfectly cooked pasta. Ideal for a comforting weeknight meal, it combines savory herbs and a hint of spice for a flavorful, satisfying dinner.
Ingredients
Chicken and Coating
- 2 tbsp unsalted butter
- 1 cup (60 g) panko breadcrumbs
- ¼ tsp sea salt flakes
- 2 large boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz), sliced in half lengthways to create 4 steaks
- 1 tsp sea salt flakes
- 1 tbsp Italian mixed herbs (Italian seasoning)
- ¼ cup (60 ml) olive oil
Pasta
- 400 g (14 oz) dried short pasta (mafalde, farfalle, rigatoni – any pasta with edges and crevices is best)
Sauce
- 1 tbsp unsalted butter
- 1 small brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp Italian mixed herbs (Italian seasoning)
- ¼ tsp chili (red pepper) flakes (optional)
- 1 tbsp plain (all-purpose) flour
- 1 cup (250 ml) chicken stock
- 1½ cups (375 ml) thickened (heavy) cream
- 120 g (4 oz) baby spinach
- 1½ cups (150 g) freshly grated parmesan, plus extra to serve
- ½ tsp sea salt flakes, or to taste
- ¼ tsp cracked black pepper, or to taste
Instructions
- Prepare the Chicken: Season the sliced chicken breasts with 1 tsp sea salt flakes and 1 tbsp Italian mixed herbs. Set up a coating station with melted butter, panko breadcrumbs mixed with ¼ tsp sea salt flakes, and carefully dip each chicken piece into the butter then coat thoroughly with the breadcrumb mixture.
- Cook the Chicken: Heat ¼ cup olive oil in a large frying pan over medium heat. Fry the breaded chicken steaks for 4-5 minutes per side, or until golden brown and cooked through. Remove from the pan and keep warm.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Make the Sauce Base: In the same frying pan, add 1 tbsp unsalted butter and sauté the finely diced brown onion until translucent, about 3 minutes. Add 1 tbsp minced garlic, 1 tbsp Italian mixed herbs, and ¼ tsp chili flakes (if using), cooking for another minute until fragrant.
- Form the Roux: Sprinkle 1 tbsp plain flour into the pan and stir continuously for 1-2 minutes to cook out the raw flour taste and form a paste.
- Add Liquids: Gradually pour in 1 cup chicken stock and 1½ cups thickened cream while stirring constantly to avoid lumps. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it slightly thickens.
- Combine Ingredients: Add 120 g baby spinach and 1½ cups freshly grated parmesan to the sauce. Stir until the spinach wilts and the cheese melts, creating a creamy texture. Season with ½ tsp sea salt flakes and ¼ tsp cracked black pepper, adjusting to taste.
- Toss the Pasta: Add the cooked pasta to the sauce and toss well to coat each piece thoroughly with creamy parmesan sauce.
- Serve: Plate the creamy parmesan pasta and top with the crispy panko-crusted chicken breasts. Sprinkle extra Parmesan over the top if desired and serve immediately.
Notes
- For Italian mixed herbs, you can mix dried basil, oregano, rosemary, thyme, and marjoram to make your own seasoning.
- Ensure the chicken is cooked through and has an internal temperature of 165°F (74°C) for safety.
- Pasta shapes with ridges and crevices like mafalde, farfalle, or rigatoni help hold the sauce better.
- Adjust chili flakes according to heat preference or omit for a milder sauce.
