Description
Chicken Parmesan Pasta is a quick 30-minute family dinner with tender chicken, short pasta, and a creamy tomato Parmesan sauce made with half and half. It makes four servings and tastes best when served fresh while the sauce stays smooth and creamy.
Ingredients
10.5 oz (300 g) short pasta, such as penne
1 tablespoon olive oil
20 g (1 tablespoon) unsalted butter
1 lb (450 g) chicken breast, cut into 1-inch pieces
1 small onion, finely diced
2 large garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1 tablespoon Italian seasoning
1 1/2 cups (300 ml) tomato sauce or passata
1 cup half and half or single cream
1/2 cup (50 g) freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to the package directions.
2. Reserve 1 to 2 cups of pasta cooking water. Then drain the pasta and set it aside.
3. Heat the olive oil and unsalted butter in a large pan over medium-high heat.
4. Add the chicken pieces and cook until lightly browned, stirring as needed.
5. Add the diced onion, chopped garlic, and red chili flakes. Cook until the onion softens.
6. Stir in the Italian seasoning and tomato sauce.
7. Pour in the half and half. Stir well, lower the heat, and simmer gently for a few minutes.
8. Add the cooked pasta and freshly grated Parmesan cheese.
9. Stir until the pasta and chicken are fully coated in the creamy tomato Parmesan sauce.
10. Add a little reserved pasta water if the sauce becomes too thick.
11. Mix in the chopped parsley. Then season with salt and freshly ground black pepper.
12. Serve immediately while the sauce remains hot and creamy.
Notes
Use freshly grated Parmesan for the smoothest sauce and best flavor.
If the sauce becomes too thick, loosen it with reserved pasta water.
Fresh basil can be added before serving for extra flavor.
Broccoli or baby spinach make good additions when you want more vegetables.
Top each serving with toasted breadcrumbs for added crunch.
Chicken breast or cooked rotisserie chicken can be used.
Short pasta such as penne works best, although other short pasta shapes also work.
For a baked version, transfer the pasta to a baking dish, cover it with mozzarella, and bake until the cheese melts and bubbles.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the microwave with a small splash of milk, half and half, or water.
This recipe tastes best when served fresh while the sauce remains creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Stovetop
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 136 mg