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
Scale
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.
