Description
This Creamy Parmesan Chicken Pasta combines tender chicken, velvety pasta, and a luscious parmesan cream sauce for a comforting and indulgent dish! With crispy breadcrumbs on top for added texture, this recipe is sure to become a new family favorite. Perfect for busy weeknights or to impress guests, this easy meal is packed with flavor and comes together effortlessly.
Ingredients
Units
Scale
Crispy Breadcrumbs (Optional)
- 2 tbsp unsalted butter
- 1 cup (60 g) panko breadcrumbs
- 1/4 tsp sea salt flakes
Chicken
- 2 large boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz chicken breast), sliced in half lengthways to create 4 steaks
- 1 tsp sea salt flakes
- 1 tbsp Italian mixed herbs (Italian seasoning) (see note 1 to make your own)
- 1/4 cup (60 ml) olive oil
Pasta
- 400 g (14 oz) dried short pasta (mafalde, farfalle, rigatoni – any pasta with edges and crevices is best)
- 1 tbsp unsalted butter
- 1 small brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp Italian mixed herbs (Italian seasoning)
- 1/4 tsp chili (red pepper) flakes (optional)
- 1 tbsp plain (all-purpose) flour
- 1 cup (250 ml) chicken stock
- 1 1/2 cups (375 ml) thickened (heavy) cream
- 120 g (4 oz) baby spinach
- 1 1/2 cups (150 g) freshly grated parmesan, plus extra to serve
- 1/2 tsp sea salt flakes, or to taste
- 1/4 tsp cracked black pepper, or to taste
Instructions
- Prepare the Crispy Breadcrumbs
Heat a large, deep frying pan over medium heat. Melt the butter, then immediately stir in the panko breadcrumbs and sea salt flakes. Cook, stirring constantly, for 2–3 minutes until golden brown and crisp. Keep an eye on it to prevent burning. Once golden, remove from heat and transfer to a plate. The breadcrumbs will deepen in color as they cool. Set aside. - Season the Chicken
Place the chicken breasts in a large dish. Sprinkle with sea salt flakes and Italian mixed herbs, then drizzle with olive oil. Use tongs to mix and evenly coat the chicken with the marinade. Set aside to marinate. - Cook the Pasta
Cook the pasta according to package instructions, reducing the cooking time by 1–2 minutes (it will finish cooking in the sauce). Reserve ½ cup (125 ml) of pasta water, then drain. If preparing pasta ahead of the sauce, rinse under cold water to prevent sticking. - Cook the Chicken
Heat the same frying pan over medium heat. Add the marinated chicken and cook for 2–3 minutes on each side until browned and fully cooked through. Let the chicken rest for 5 minutes, then slice into 1 cm (½ inch) strips. - Prepare the Sauce
Using the same pan, melt butter over medium heat and sauté the diced onion for 2–3 minutes until softened. Add garlic, Italian mixed herbs, and chili flakes (if using), and cook for another 30 seconds, stirring constantly. - Sprinkle in the flour and stir to form a paste. Gradually pour in the chicken stock and heavy cream, stirring until combined. Bring the mixture to a simmer and cook for 2–3 minutes until slightly thickened.
- Combine Ingredients
Stir in the baby spinach until wilted, then add the cooked pasta, sliced chicken (including any juices on the plate), and half of the reserved pasta water. Stir everything together and bring to a gentle simmer. Add the parmesan cheese, and season with salt and cracked black pepper to taste. For a thinner sauce, add the remaining pasta water as needed. - Serve
Divide the pasta among four bowls. Top with crispy breadcrumbs, extra parmesan, and a sprinkle of black pepper. Serve immediately and enjoy!
Notes
- Make your own Italian mixed herbs: Combine 1 tsp sweet paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, ½ tsp onion powder, and ½ tsp cracked black pepper.
- Make ahead options:
- Crispy breadcrumbs can be stored in an airtight container for up to 3 days in a cool place.
- Marinate the chicken up to 3 days ahead and store it in the fridge.
- Leftovers: Store pasta in the refrigerator for up to 3 days. Add a splash of water when reheating to loosen the sauce. Breadcrumbs will soften when reheated. Not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 145mg
