Simple And Delicious Parmesan Chicken Pasta Recipe For Busy Weeknights – Fast, Comforting, And Crowd-Pleasing

If your weeknights are packed and you’re craving something comforting, this Parmesan Chicken Pasta is your new go-to. It’s creamy, garlicky, and loaded with tender chicken and parmesan—without a long ingredient list or complicated steps. You’ll get a restaurant-worthy bowl of pasta in under 40 minutes.

It’s family-friendly, budget-friendly, and perfect for leftovers. Make it once, and it’ll become part of your weekly rotation.

What Makes This Special

This dish hits the sweet spot between cozy and quick. The sauce uses simple pantry staples but tastes rich and satisfying, thanks to parmesan and a touch of cream.

It builds flavor with browned chicken and garlic, then ties everything together with pasta water for a silky finish. The best part? It’s flexible.

Swap the pasta shape, add veggies, or use rotisserie chicken when you’re short on time.

What You’ll Need

• Chicken: 1.25 to 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• Pasta: 12 ounces short pasta (penne, rigatoni, or fusilli)
• Parmesan: 1 cup finely grated Parmesan cheese, plus more for serving
• Cream: 3/4 cup heavy cream (or half-and-half for a lighter version)
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Garlic: 3–4 cloves, minced
• Chicken broth: 1 cup low-sodium
• Pasta water: 1/2–3/4 cup, reserved from the pot
• Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon paprika
• Salt and pepper: To taste
• Lemon: 1/2 lemon for fresh squeeze (optional but brightens the dish)
• Fresh parsley: 2 tablespoons chopped (optional garnish)

Step-by-Step Instructions

1. Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than the box suggests). Reserve 3/4 cup pasta water, then drain.
2. Season the chicken. Pat chicken dry. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, Italian seasoning, onion powder, and paprika.
3. Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high.

   Add chicken in a single layer and cook 4–6 minutes until golden and cooked through. Remove to a plate. Do it in batches if needed to avoid crowding.

4. Sauté the garlic. Lower heat to medium.

   Add remaining 1 tablespoon butter. Stir in garlic and cook 30–45 seconds until fragrant. Don’t let it brown.

5. Build the sauce base. Pour in chicken broth, scraping up the browned bits.

   Simmer 2–3 minutes to reduce slightly.

6. Add cream. Stir in heavy cream. Simmer gently for 2–3 minutes until it thickens slightly. Keep the heat moderate so it doesn’t split.
7. Emulsify with pasta water. Add 1/2 cup reserved pasta water and whisk.

   The starch helps the sauce cling to the pasta. Adjust thickness with more pasta water as needed.

8. Stir in parmesan. Remove the pan from direct heat and sprinkle in the grated Parmesan in small handfuls, stirring until smooth. Return to low heat if needed, but avoid boiling.
9. Combine. Add the cooked pasta and the chicken with any juices.

   Toss until everything is coated and glossy. Taste and adjust with salt and pepper. Squeeze in a little lemon juice if you like.

10. Finish and serve. Garnish with chopped parsley and extra Parmesan.

    Serve hot.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat with a splash of milk, cream, or water to loosen the sauce. Microwave in short bursts, stirring in between.
• Freezer: You can freeze it for up to 2 months, but the sauce may separate slightly. Thaw overnight in the fridge and reheat gently with extra cream to bring it back together.

Why This is Good for You

This recipe balances protein from the chicken with carbs from the pasta for steady energy.

Parmesan adds calcium and big flavor, which means you don’t need heavy amounts of sauce. You can easily add vegetables like spinach or broccoli to boost fiber and micronutrients. It’s a practical, satisfying meal that keeps you full and happy without a long prep time.

Pitfalls to Watch Out For

• Overcooking the pasta: Pull it a minute early.

  It finishes cooking in the sauce and stays bouncy.

• Curdled sauce: Don’t boil after adding cream and cheese. Keep heat on low to medium and add parmesan gradually.
• Dry chicken: High heat, quick sear, and don’t crowd the pan. Let it rest briefly after cooking.
• Skipping pasta water: The starch makes the sauce silky and helps it cling.

  It’s key.

• Using pre-shredded parmesan: It can be grainy and won’t melt as smoothly. Freshly grated is worth it.

Variations You Can Try

• Spinach and sun-dried tomato: Stir in 3 cups baby spinach at the end and 1/4 cup sliced sun-dried tomatoes.
• Broccoli Alfredo twist: Steam or blanch small broccoli florets and toss in with the pasta for extra crunch and color.
• Lemon-pepper: Add extra black pepper and the zest of one lemon for a brighter, lighter flavor.
• Spicy kick: Add red pepper flakes with the garlic or a spoonful of Calabrian chili paste.
• Mushroom upgrade: Sauté sliced cremini mushrooms before the garlic to bring savory depth.
• Rotisserie shortcut: Swap the seared chicken for shredded rotisserie chicken. Warm it in the sauce for a few minutes.
• Gluten-free: Use your favorite gluten-free pasta and double-check the broth is gluten-free.
• Lighter dairy: Use half-and-half instead of cream and start with a smaller amount of parmesan, adding more to taste.

FAQ

Can I use pre-cooked chicken?

Yes.

Rotisserie chicken or leftover grilled chicken works great. Add it to the sauce for a couple of minutes to warm through before tossing with the pasta.

What pasta shape works best?

Short shapes like penne, rigatoni, or fusilli are ideal because they hold the sauce well. If you prefer long pasta, fettuccine or linguine also work—just cook to al dente.

How do I make it without cream?

Use whole milk and thicken the sauce by simmering a bit longer, or stir in a small knob of cream cheese.

You can also use evaporated milk for a richer feel without heavy cream.

Can I make it ahead?

You can cook the chicken and sauce a day ahead, then reheat and toss with fresh-cooked pasta. This keeps the pasta from getting too soft.

Why is my sauce gritty?

It’s usually from pre-shredded parmesan or overheating. Use freshly grated cheese and keep the heat low when adding it.

Stir in small handfuls until smooth.

What vegetables can I add?

Spinach, peas, broccoli, cherry tomatoes, or asparagus are all great. Add tender veggies at the end and heartier ones earlier so they cook through.

How can I make it extra flavorful?

Brown the chicken well, use garlic generously, and finish with a squeeze of lemon and extra black pepper. A splash of dry white wine when deglazing adds depth too.

Is this kid-friendly?

Yes.

Keep spices mild, skip the chili flakes, and use a pasta shape your kids like. It’s creamy, cheesy, and familiar.

In Conclusion

This Parmesan Chicken Pasta is the kind of weeknight recipe that over-delivers. It’s simple to make, flexible with what you have, and consistently tasty.

Keep parmesan, cream, and pasta water in mind, and you’ll get a silky, satisfying bowl every time. Add a green salad or steamed veggies, and dinner is done—fast, cozy, and delicious.