Go Back

Parmesan Chicken Pasta

A quick and creamy Parmesan chicken pasta dish that's perfect for busy weeknights, ready in just 25-30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced (about 1 lb) Use thighs for a richer flavor.
  • 8 oz pasta (penne, fettuccine, or your favorite)
  • 1 cup heavy cream Substitute half-and-half plus a tablespoon of butter if necessary.
  • 1 cup grated Parmesan cheese Freshly grated gives the best flavor.
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. 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.
Cooking the Chicken
  1. 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.
  2. Push the chicken to one side. Add the minced garlic and sauté for about 1 minute until fragrant — don’t let it brown.
Making the Sauce
  1. Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce heat to low.
  2. Stir in the grated Parmesan a handful at a time until it melts and the sauce is smooth. Taste and adjust seasoning.
Combining Pasta and Sauce
  1. 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.
  2. Garnish with chopped parsley and serve immediately. Enjoy warm.

Notes

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently with added milk or cream. The dish can be frozen for up to 2 months, but the sauce texture may change.