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Plated Parmesan Chicken Pasta with grilled chicken, creamy sauce, and herbs.
Reda

Creamy Parmesan Chicken Pasta

Tender, juicy chicken and penne pasta are tossed in a luscious, creamy Parmesan sauce made with garlic and fresh herbs. A comforting and satisfying Italian-American classic that's ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-American
Calories: 765
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 2 large, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Pasta and Sauce
  • 12 oz penne pasta or other short pasta like rigatoni or fusilli
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup chicken broth low sodium
  • 1 cup Parmesan cheese freshly grated, plus more for garnish
  • 1/4 cup fresh parsley chopped, plus more for garnish

Equipment

  • Large Pot
  • Large skillet
  • Whisk
  • Measuring cups and spoons

Method
 

Cook Pasta and Chicken
  1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
  2. While the pasta is cooking, pat the chicken breast cubes dry with a paper towel. In a small bowl, toss the chicken with Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
  3. Heat the olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.
Make the Creamy Parmesan Sauce
  1. Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for about 30-60 seconds until fragrant, being careful not to burn it.
  2. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, whisking occasionally. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.
  3. Reduce the heat to low. Gradually whisk in the 1 cup of freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. Stir in the chopped fresh parsley and season with additional salt and pepper to taste.
Combine and Serve
  1. Add the cooked chicken and drained pasta back into the skillet with the sauce. Toss everything together until the chicken and pasta are well-coated in the creamy sauce.
  2. If the sauce seems too thick, stir in a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  3. Serve immediately, garnished with a generous sprinkle of extra Parmesan cheese and more fresh parsley.

Notes

Cheese Tip: For the smoothest, creamiest sauce, it is highly recommended to use freshly grated Parmesan cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy texture.
Variations: Feel free to add 1 cup of steamed broccoli florets or a few handfuls of fresh spinach to the sauce along with the chicken and pasta for extra veggies. For a bit of heat, add a pinch of red pepper flakes with the garlic.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. Reheat gently on the stovetop or in the microwave, adding a splash of milk or chicken broth to loosen the sauce.