Creamy Chicken Parmesan Pasta is my kind of comfort dinner: tender chicken, penne, and a tomato cream parmesan sauce that clings to every bite. It tastes like chicken parm meets a cozy pasta skillet, and I like it better this way because it’s one pan once the pasta is cooked.
The sauce is rich and velvety but still bright from the marinara, and the parmesan gives it that salty, savory finish I want in a weeknight pasta. A little mozzarella on top makes it feel extra special, and I think this recipe hits the sweet spot between simple and restaurant-ish without being fussy.
I make this when I need a reliable dinner that everyone actually eats, and it’s great for leftovers too. It’s also an easy one to pair with garlic bread or a quick salad when you want the plate to feel more complete.
Why You’ll Love This Recipe
Weeknight Friendly: It’s straightforward, quick, and you don’t need any fancy ingredients to make it taste like a real treat.
Comfort Food Sauce: The tomato, cream, and parmesan combo is rich in the best way, and it coats the pasta instead of sliding off.
Chicken Stays Tender: Bite-size pieces cook fast, brown nicely, and stay juicy in the sauce.
Cheesy Finish: That melted mozzarella on top gives you a little “chicken parm” feeling without breading or frying.
Easy to Tweak: You can adjust the spice, add a veggie, or swap the chicken cut depending on what you have.
Ingredients You’ll Need
Pasta
- Penne pasta: I like penne because it holds onto the creamy sauce really well. Other short shapes work too, like rigatoni or ziti.
- Kosher salt: Don’t skip salting the pasta water. It’s the easiest way to keep the pasta from tasting flat.
Chicken
- Chicken breasts: I cut them into bite-size pieces so they cook quickly and stay tender. Chicken thighs work great too if you want it a little juicier.
- Olive oil: Helps the chicken brown and keeps it from sticking. Any neutral oil works if that’s what you have.
- Italian seasoning: This gives you that classic “chicken parm” flavor without needing a long ingredient list.
- Garlic powder: I use this with fresh garlic later, and the combo tastes more rounded than using just one.
- Paprika: Adds a little warmth and color. Regular paprika is fine.
- Kosher salt: Seasoning the chicken up front makes a big difference once everything is mixed together.
- Black pepper: Simple, but it matters here.
Creamy Parmesan Sauce
- Unsalted butter: I like butter here for the base of the sauce. If you only have salted, just go lighter when you season later.
- Garlic: Fresh is best here. It’s the main flavor note in the sauce, so I wouldn’t swap it for garlic powder.
- Marinara sauce: Use a jar you actually like the taste of. If it’s a little sweet, a pinch of extra black pepper helps.
- Heavy cream: This is what makes the sauce creamy and smooth. Half-and-half works too, it just won’t be quite as rich.
- Chicken broth: Keeps the sauce from getting too thick and helps it coat the pasta more easily.
- Parmesan cheese: Grated parmesan melts in nicely and gives the sauce that salty, savory bite. I usually avoid the shelf-stable “shaker” kind for this.
- Red pepper flakes: Optional, but I like a small pinch to cut through the richness.
- Salt: Add it at the end after the parmesan, since the cheese can be salty on its own.
- Black pepper: A few turns at the end makes the whole skillet taste more finished.
Finish
- Mozzarella cheese: Shredded mozzarella melts fast and gives you that stretchy top layer. Use low-moisture mozzarella for the neatest melt.
- Fresh basil or parsley: A little fresh herb at the end keeps the dish from feeling too heavy. Basil is my favorite here.
Recipe Instructions
- Boil the pasta: Bring a large pot of water to a boil, then salt it well. Cook the penne until al dente, reserve some pasta water, and drain.
- Season the chicken: Pat the chicken dry, then toss it with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, then transfer to a plate.
- Sauté the garlic: Reduce the heat to medium, melt the butter, and sauté the minced garlic just until fragrant.
- Simmer the sauce: Stir in the marinara, heavy cream, and chicken broth. Let it simmer for a few minutes, until it thickens slightly.
- Add the parmesan: Stir in the grated parmesan and red pepper flakes (if using). Taste and season with salt and black pepper as needed.
- Toss the pasta: Return the chicken to the skillet, add the cooked pasta, and toss until everything is coated. Add reserved pasta water a splash at a time if the sauce needs loosening.
- Melt the mozzarella: Sprinkle mozzarella over the top, cover the skillet for a couple of minutes until melted, or broil briefly if your skillet is oven-safe.
- Garnish and serve: Top with chopped basil or parsley and serve hot.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cut the chicken into even pieces. Small, similar-size chunks cook at the same rate, so you don’t end up with a few dry pieces in the mix.
Don’t overcook the pasta. Keep it al dente since it will soften a bit more once it’s tossed in the hot sauce.
Use the pasta water. A splash or two helps the sauce turn silky and cling to the penne, especially once the parmesan is in.
Go easy on salt until the end. Between the marinara and parmesan, it can get salty fast. I usually taste after the cheese melts in, then adjust.
Add greens at the end. A few handfuls of spinach can go right into the skillet once the sauce is done. It wilts quickly and fits the flavors well.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Garlic bread: Warm garlic bread or breadsticks are great for scooping up the extra sauce. I usually go simple and use whatever is in the freezer.
- Salad: A chopped romaine salad with cucumbers and a quick vinaigrette is nice with this. Something crisp helps break up the richness.
- Vegetables: Roasted broccoli, broccolini, or green beans work really well on the side. You can even toss broccoli into the pasta for the last few minutes if you want it all in one.
- Extra topping: Finish each bowl with more parmesan and a pinch of red pepper flakes. It’s also good with a little extra basil if you have it.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The sauce thickens as it sits, but it’s still really good the next day.
Reheat in the microwave or in a covered skillet over medium-low heat. I usually add a splash of broth, cream, or even water to loosen the sauce back up.
You can make this recipe ahead by cooking the chicken and sauce, then keeping them separate from the pasta until you’re ready to eat. When you combine everything, it tastes fresher and the pasta stays a better texture.
If you want them to last longer, you can freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat gently; the sauce may look a little separated at first, but it comes back together when warmed and stirred.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless thighs work great here and stay really juicy. Just trim any large fatty bits and cook them the same way.
Can I make this with half-and-half instead of heavy cream?
You can. The sauce won’t be quite as rich and it may be a little thinner, but it still works well. Let it simmer a bit longer to thicken up.
What’s the best way to make it saucier?
Use a little more marinara and keep that reserved pasta water handy. A small splash of broth also helps if it tightens up after the cheese goes in.
Can I use rotisserie chicken?
Yes, and it saves time. Skip the chicken cooking step, stir the shredded rotisserie chicken in after the sauce simmers, and warm it through before adding the pasta.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Creamy Chicken Parmesan Pasta
INGREDIENTS
Pasta
- 12 oz penne pasta
- 1 tbsp kosher salt for pasta water.
Chicken
- 1 lb boneless skinless chicken breasts cut into bite size pieces
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper.
Creamy Parmesan Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 1/2 cups marinara sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated parmesan cheese
- 1/2 tsp red pepper flakes optional
- salt to taste
- black pepper to taste.
Finish
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh basil or parsley for garnish.
INSTRUCTIONS
Pasta
- bring a large pot of water to a boil and salt it
- cook penne until al dente then reserve 1/2 cup pasta water and drain.
Chicken
- pat chicken dry then toss with Italian seasoning garlic powder paprika salt and pepper
- heat olive oil in a large skillet over medium high heat then cook chicken until browned and cooked through and transfer to a plate.
Sauce and Combine
- reduce heat to medium then melt butter and sauté garlic until fragrant
- stir in marinara heavy cream and chicken broth and simmer until slightly thickened then stir in parmesan and red pepper flakes
- return chicken to the skillet then add cooked pasta and toss until coated adding reserved pasta water as needed for a silky sauce.
Melt and Serve
- sprinkle mozzarella over the pasta then cover 2 to 3 minutes until melted or broil briefly if using an oven safe skillet
- garnish with basil or parsley and serve hot.
