There’s something incredibly satisfying about a one-pan dinner that feels fancy but comes together without hassle. This Creamy Chicken Parmesan Pasta Recipe is a perfect example—rich, comforting, and packed with layers of flavor that genuinely feel like a treat any night of the week.

A close-up view of a white pan filled with creamy pasta and golden brown grilled chicken on the right side. The pasta is penne covered in a smooth, thick, white sauce with visible specks of black pepper and herbs, giving it a slightly textured look. Small green parsley flakes are scattered on top of the pasta and chicken, adding a fresh contrast. The grilled chicken pieces are arranged in layers, showing a crisp, browned surface with some white cheese sprinkled on top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe
Top Tip
How to Serve Creamy Chicken Parmesan Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Parmesan Pasta Recipe

Why You'll Love This Recipe

I’m not exaggerating when I say this recipe has become a go-to in my house, especially when I want something that feels cozy but also a little special. It’s incredible how all the simple ingredients come together to create this luscious, creamy sauce with perfectly cooked chicken.

Velvety Sauce: The creamy Parmesan sauce is unbelievably smooth and flavorful, making every bite a delight.
Juicy Chicken: Tender, seasoned chicken cutlets bring great texture and protein but without fuss.
Comfort in Every Forkful: It’s that perfect balance of hearty pasta and rich sauce that feels like a warm hug.
Simple Ingredients, Big Flavor: You don’t need anything fancy to make this shine—the secret’s in the technique.

A large white pan filled with creamy penne pasta, with the sauce thick and smooth, covering every piece. On top, there are two rows of grilled chicken slices, golden brown with some charred lines and little bits of green herbs sprinkled over them, along with a light dusting of grated cheese. A large golden spoon rests inside the pasta, stirring slightly to the left side. The background is a white marbled surface with soft light highlighting the rich textures of the pasta and chicken. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here pulls its weight. The chicken's seasoned just right to build flavor, and the Parmesan cheese lends that signature nutty, salty depth. Using half-and-half keeps the sauce rich but not too heavy—perfect for a weekday dinner or a casual weekend treat.

Flat lay of two medium raw chicken breasts with smooth skin, a mound of uncooked penne pasta, a small pile of fresh shallot cloves, several whole garlic bulbs with some cloves separated, a small bunch of fresh parsley sprigs, a lemon halved showing bright yellow flesh, three whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white bowl holding unsalted butter cubes, a small white bowl filled with freshly grated Parmesan cheese, a small white bowl with fine white flour, a small white bowl containing low-sodium chicken broth, a small white bowl with creamy half-and-half, and a small white bowl of mixed dry spices (salt, black pepper, paprika, onion powder, garlic powder, dried parsley, dried basil, dried oregano, red pepper flakes) all arranged in a perfectly symmetric layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Slicing and pounding them ensures they cook evenly and stay juicy.
Seasonings (salt, pepper, onion powder, garlic powder, paprika): This combo brings out warm, savory notes without being overpowering.
Olive oil & unsalted butter: They add richness and help build the sauce's creaminess and depth.
Penne pasta: The shape holds the sauce beautifully, so every bite is flavorful.
Shallot: Its mild onion flavor adds sweetness and complexity when sautéed.
Garlic: Fresh garlic brings a warm aroma that instantly lifts the dish.
Red pepper flakes: Just a pinch for a subtle kick that balances the creaminess.
Flour: Used to thicken the sauce perfectly without lumps.
Chicken broth: Adds savory depth and balances the richness of the dairy.
Half and half (or milk with cornstarch): Makes the sauce creamy with just the right consistency.
Chicken bouillon: An umami boost that enhances the overall flavor.
Dried parsley, basil, oregano: Classic herbs that echo Italian flavors and brighten the dish.
Freshly grated Parmesan cheese: The hero that makes this pasta creamy, cheesy, and delicious.
Fresh parsley and lemon juice (optional): They add an herby freshness and bright zing to balance the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Creamy Chicken Parmesan Pasta Recipe is how adaptable it is. Feel free to tweak the spice level or swap out ingredients to suit your taste or dietary needs—you really can’t go wrong.

Variation: Sometimes I swap penne for rigatoni or fusilli for more sauce-holding power. It changes the texture slightly but keeps the dish just as delicious.
Make it lighter: Using milk instead of half-and-half with a teaspoon or two of cornstarch works great if you want a lighter version without losing creaminess.
Gluten-Free: Use gluten-free pasta and substitute the flour with cornstarch or a gluten-free blend to keep that luscious sauce.
Herb twist: Fresh basil instead of dried herbs can add a brighter, fresher flavor if you have it on hand.

Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe

Step 1: Prep and Pound the Chicken for Tenderness

The first thing I do is slice each chicken breast horizontally so I end up with four thin fillets. This helps them cook evenly without drying out. Then I cover them with plastic wrap and gently pound using a meat mallet or the side of a heavy can—not too hard, just enough to even the thickness. Patting them dry before seasoning is crucial to get a good sear, so don’t skip that.

Step 2: Season and Sear the Chicken

I mix the salt, pepper, onion powder, garlic powder, and paprika together, then drizzle the chicken with olive oil and coat both sides with the spice mix. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, I add the chicken and cook for about 4-5 minutes on each side until golden and cooked through (internal temp close to 160°F). Once done, I move the chicken to a plate and let it rest—you’ll get juicy, tender bites this way.

Step 3: Sauté Shallots and Garlic in Butter

Using the same skillet (don’t wipe it out, all those browned bits add flavor), I melt the butter over medium heat and toss in the chopped shallots. After about 3-4 minutes, when they’ve softened and turned translucent, I add minced garlic and a pinch of red pepper flakes, cooking just 30 seconds to wake up their aroma without burning. This step fills the kitchen with the most wonderful aroma—trust me, it’s worth savoring.

Step 4: Make the Creamy Sauce

Next, sprinkle in the flour and stir constantly for about a minute to cook out the raw taste and thicken slightly. Then, reduce the heat and slowly whisk in chicken broth and half-and-half until smooth. Stir in chicken bouillon and herbs, then bring to a gentle simmer, stirring often, until the sauce thickens into a velvety texture. This is when it starts to feel like magic—smooth, creamy, and packed with flavor.

Step 5: Add Parmesan and Combine

Lower the heat to gentle warmth and add in the freshly grated Parmesan a handful at a time, stirring until melted before adding more. This slow melting keeps the sauce silky without clumping. Then I toss in the cooked pasta and sliced chicken, mixing gently. If it feels a bit thick, adding reserved pasta water little by little helps loosen it up without watering down the flavors. Give it a taste and adjust salt and pepper, maybe even a squeeze of lemon juice for brightness—this little addition makes the whole dish pop.

Top Tip

Over the years, I’ve learned a few tricks that make this Creamy Chicken Parmesan Pasta Recipe really shine—and they’ve saved me from some kitchen mishaps.

Don’t skip resting the chicken: Letting your chicken rest after cooking keeps it juicy and prevents dryness.
Gradual cheese addition: Add Parmesan slowly and stir—it blends in better and avoids grainy or clumpy sauce.
Reserve pasta water: This starchy water is gold for adjusting sauce consistency and helps the sauce stick to the pasta perfectly.
Heat control matters: Sauté the aromatics on medium to avoid burning garlic, which can turn the sauce bitter.

How to Serve Creamy Chicken Parmesan Pasta Recipe

Creamy Chicken Parmesan - Serving Suggestion

Garnishes

I usually finish with a sprinkle of fresh chopped parsley and a few twists of freshly cracked black pepper. Sometimes I’ll squeeze a little lemon juice over the chicken to add a nice, subtle brightness that cuts through the richness. It really elevates the dish in the best way.

Side Dishes

A crisp green salad with a light vinaigrette or some roasted vegetables pairs beautifully here—especially green beans or asparagus. I also love serving this with crusty garlic bread to sop up every last bit of that heavenly sauce.

Creative Ways to Present

For a special dinner, I arrange the pasta in a shallow bowl and fan out the sliced chicken on top, then garnish with fresh basil leaves and a drizzle of high-quality olive oil. It makes it look a little restaurant-worthy, and gets great reactions every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens after chilling, so adding a splash of milk or reserved pasta water when reheating brings it back to that creamy comfort we love.

Freezing

This pasta freezes okay, but I recommend freezing the sauce and chicken separately from the pasta to avoid mushy noodles. Thaw in the fridge overnight and gently reheat to keep everything at its best.

Reheating

Reheat gently on the stove over low heat, adding a splash of milk or water as needed. Microwaving works too—just do it in short bursts and stir frequently to keep the sauce smooth and the chicken moist.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and can add more flavor. Just adjust the cooking time slightly as thighs are thicker and may take a bit longer to cook through. Make sure to pound them evenly for best results.

What’s the best way to prevent the sauce from being grainy?

Adding the Parmesan cheese slowly while stirring over low heat helps it melt smoothly. Also, avoid boiling the sauce after adding the cheese, as high heat can cause it to separate or become grainy.

Can I prepare this recipe ahead of time?

Absolutely. You can cook the chicken and pasta separately, make the sauce, and combine everything just before serving. This is great for reducing stress when cooking for guests. Just reheat gently to keep the sauce creamy.

What substitutions can I make for a dairy-free version?

For dairy-free, you can use unsweetened almond or oat milk mixed with a thickener like cornstarch for the sauce, and a dairy-free Parmesan alternative or nutritional yeast for flavor. Adjust seasonings accordingly to balance flavors.

Final Thoughts

This Creamy Chicken Parmesan Pasta Recipe is the kind of meal that feels like a warm embrace after a long day. Every time I make it, I’m reminded how satisfying simple ingredients combined thoughtfully can be. Trust me, once you try it, it’ll likely become a regular in your rotation too—your future self will thank you for keeping this one in your cooking repertoire.