Easy Parmesan Chicken Pasta
I learned this easy Parmesan chicken pasta on a rushed weeknight and it instantly became a go-to. Tender diced chicken, a silky Parmesan cream sauce, and your favorite pasta come together in about 25–30 minutes. It’s simple, comforting, and flexible — perfect for dinner when you want something a step above the usual spaghetti. For a hands-off slow-cooker take, try the slow-cooker version I turn to when I need dinner ready with minimal babysitting.
What makes this recipe special
This dish hits the sweet spot: fast, creamy, and crowd-pleasing. The sauce thickens with real grated Parmesan (not powdered substitutes), giving a nutty umami that coats every strand of pasta. It’s an ideal weeknight meal because the steps are straightforward and the ingredients are pantry-friendly.
“Unexpectedly rich for such a short list of ingredients — the whole family asked for seconds.” — a quick dinner review
This recipe is also versatile. Add vegetables for more color, switch to whole-wheat pasta for fiber, or use chicken thighs if you prefer darker meat. If you like a spicy twist, you can riff in flavors similar to a Cajun chicken pasta soup to warm things up.
How this recipe comes together
Before you start: you’ll cook the pasta separately, brown the diced chicken, add garlic, then combine cream and Parmesan to make a quick sauce. Finally, you toss the pasta with the sauce and finish with parsley. Expect about 25–30 minutes total. This overview helps you prep: start a pot of salted water, dice the chicken, grate the Parmesan, and have the garlic ready.
What you’ll need
- 2 chicken breasts, diced (about 1 lb)
- 8 oz pasta (penne, fettuccine, or your favorite)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated gives best flavor)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Notes and substitutions:
- Swap chicken breasts for thighs for richer flavor.
- Use half-and-half plus a tablespoon of butter if you don’t have heavy cream, but sauce will be lighter.
- For a lighter dish, substitute Greek yogurt stirred in off-heat (do this at the end to avoid curdling).
Directions to follow
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook, stirring occasionally, until golden and no longer pink inside, about 6–8 minutes.
- Push the chicken to one side. Add the minced garlic and sauté for about 1 minute until fragrant — don’t let it brown.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce heat to low.
- Stir in the grated Parmesan a handful at a time until it melts and the sauce is smooth. Taste and adjust seasoning.
- Add the drained pasta to the skillet and toss until every piece is coated in sauce. Warm for a minute so the pasta absorbs the sauce.
- Garnish with chopped parsley and serve immediately. Enjoy warm.
Best ways to enjoy it
Serve this pasta straight from the pan onto warm plates. Pair with:
- A crisp green salad dressed with lemon vinaigrette to cut the richness.
- Garlic bread or toasted ciabatta for sopping up sauce.
- A simple roasted vegetable like asparagus or broccoli.
For a cozy dinner-for-two, plate with a lemon wedge and a light sprinkling of extra Parmesan. If you want suggestions for complementary slow-cooker mains and sides, see this take on Marry Me Chicken Pasta sides and ideas.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3–4 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce, stirring until warm. Microwave in short bursts, stirring between intervals, and add a tablespoon of water or cream if the sauce tightens.
To freeze: place cooled pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can change texture after freezing; reheating with a little added cream or milk restores creaminess.
Pro chef tips
- Pat the chicken dry before seasoning. Dry chicken browns better and builds flavor.
- Use freshly grated Parmesan, not pre-shredded — it melts smoother and tastes fresher.
- Don’t overheat the sauce once the cheese is added; high heat can make it grainy. Keep it at a gentle simmer.
- Reserve a ladle of pasta water before draining. A splash helps the sauce cling to the pasta if it seems too thick.
- Cut the chicken into uniform pieces so everything cooks evenly.
Creative twists
- Add sun-dried tomatoes and spinach for color and acidity.
- Stir in a pinch of red pepper flakes or cayenne for heat.
- Swap Parmesan for Pecorino Romano for a sharper flavor.
- Make it a one-pan meal by cooking small pasta directly in the sauce with extra liquid, but reduce cream accordingly.
- For a gluten-free version, use your favorite GF pasta. For dairy-free, substitute silken tofu blended with nutritional yeast and a touch of olive oil to mimic creaminess.
Common questions
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes. While pasta boils, you can brown the chicken and prepare garlic and cheese to keep things efficient.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. Add pre-cooked chicken at the end to warm through — reduce initial cook time. This is a great shortcut for busy nights.
Q: Can I make this ahead and reheat?
A: You can assemble and refrigerate for up to 24 hours, then reheat gently with added cream or milk. Freezing is possible but may change sauce texture; thaw and reheat with extra liquid.
Q: Is there a dairy-free version that still tastes good?
A: Try a cashew cream (soaked cashews blended with water) and nutritional yeast for cheesy flavor. It won’t be identical but will be creamy and satisfying.
Q: How do I prevent the sauce from getting grainy?
A: Keep heat low after adding cheese and stir continuously. Use freshly grated cheese and add it slowly, melting it into the warm cream rather than boiling.
Conclusion
This easy Parmesan chicken pasta is a dependable weeknight winner — fast, flexible, and full of comforting flavor. If you want a single-pan, hands-off option to compare techniques, check this Garlic Parmesan Chicken and Pasta (One-Pan). For a heartier, homestead-style take on Parmesan chicken pasta, see Parmesan Chicken Pasta – I Am Homesteader.
Parmesan Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook, stirring occasionally, until golden and no longer pink inside, about 6–8 minutes.
- Push the chicken to one side. Add the minced garlic and sauté for about 1 minute until fragrant — don’t let it brown.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce heat to low.
- Stir in the grated Parmesan a handful at a time until it melts and the sauce is smooth. Taste and adjust seasoning.
- Add the drained pasta to the skillet and toss until every piece is coated in sauce. Warm for a minute so the pasta absorbs the sauce.
- Garnish with chopped parsley and serve immediately. Enjoy warm.
