Creamy, wholesome comfort food in under 30 minutes.
There are some nights where I crave extra comforting food – the type of dinner you can curl up on the lounge with, instead of leaning into takeaway. This Creamy Parmesan Chicken Pasta is ideal for these times as it’s so delicious and satisfying – and features lashings of my parmesan (my favourite)!
Juicy seasoned chicken is pan-fried until golden, then cut into strips and cooked in a creamy, parmesan-rich sauce and pasta and finished with a crispy panko breadcrumb topping. The dish is creamy but not TOO creamy – I use plain (all-purpose) flour with chicken stock to thicken the sauce, so it doesn’t feel too heavy.
The breadcrumb topping is optional but is definitely worth the extra 2 minutes of effort!. The crunch of the breadcrumbs takes this meal to a whole new level and makes it feel extra special. The creamy parmesan sauce combined with the crispy panko is such a wonderful combination that you have got to try.
This dish is so simple to put together, with very minimal prep. I love that it’s ready in under 30 minutes and leaves everyone satisfied with plenty of leftovers, ready for the next day! It’s the perfect meal for the end of a busy work or school day and can be boosted with extra veggies so no sides are required.
What can I add for an extra boost of vegetables?
Try adding sliced mushrooms, diced capsicum (bell pepper), broccoli florets, roughly chopped sundried tomatoes, or roughly chopped kale at the same time as the onion. You could also add frozen peas at the same time as the baby spinach.
What can I serve with Creamy Parmesan Chicken Pasta?
My favourite side for a creamy pasta dish is a simple Green Leafy Salad with Balsamic Dressing. Otherwise, I would go for simple steamed greens like broccoli, broccolini (tenderstem broccoli) or green beans.
Can I use the crispy breadcrumb topping in other recipes?
Yes! You could use the breadcrumbs to top other pasta dishes – especially macaroni cheese – soups or even steamed greens like broccolini (tenderstem broccoli) or asparagus.
What kind of parmesan do you use and how do you store it?
To find out everything you need to know about parmesan, including whether to buy it in wedges or pre-grated, how to use it and how to store it, see my blog article There’s No Such Thing as “Too Much Parmesan”.
Watch how to make Creamy Parmesan Chicken Pasta
What are some other recipes that are great for parmesan-lovers?
If you are like me and adore the flavour of parmesan, I think you’ll enjoy:
Authentic Fettuccine Alfredo
Creamy Mushroom and Bacon Fettuccine
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping
Marry Me Chicken Risoni (Orzo)
Creamy Garlic Chicken
Creamy Parmesan Chicken Pasta
Tender, juicy chicken strips are combined with a creamy, parmesan-laden sauce and pasta, then topped with a crispy panko crumb. Taking less than 30 minutes to make, this Creamy Parmesan Chicken Pasta is the ultimate comfort food for a hearty and family-friendly weeknight.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
CRISPY BREADCRUMBS (OPTIONAL)
- 2 tbsp unsalted butter
- 1 cup (60 g) panko breadcrumbs
- ¼ 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)
- ¼ 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
- 1 tbsp freshly minced garlic
- 1 tbsp Italian mixed herbs (Italian seasoning) (see note 1 to make your own)
- ¼ tsp chilli (red pepper) flakes (optional)
- 1 tbsp plain (all-purpose) flour
- 1 cup (250 ml) chicken stock
- 1½ cups (375 ml) thickened (heavy) cream
- 120 g (4 oz) baby spinach
- 1½ cups (150 g) freshly grated parmesan, plus extra to serve
- ½ tsp sea salt flakes, or to taste
- ¼ tsp cracked black pepper, or to taste
Instructions
Crispy Breadcrumbs
- Heat a large, deep, heavy-based frying pan over medium heat. Add the butter and, once melted, immediately add the panko breadcrumbs and the salt. Cook, stirring, for 2–3 minutes until golden brown and crisp. The crumbs will turn golden quickly so keep an eye on them. Once they start to change colour and are crispy, remove them from the heat. They will continue to deepen in colour as they cool. Set aside on a plate while you prepare the remaining ingredients.
Prep the chicken
- Place the chicken in a large dish, sprinkle it with the salt and Italian mixed herbs and drizzle over the olive oil. Use tongs to evenly coat the chicken in the marinade. Set aside.
Pasta
- Cook the pasta according to the packet instructions, less 1–2 minutes (the pasta will continue cooking in the sauce). Reserve ½ cup (125 ml) of the pasta cooking water. Drain the pasta and, if preparing it earlier than the sauce, rinse the pasta in cold water to stop the cooking process (and to stop the pasta sticking together).
- Heat a large, deep, heavy-based frying pan over medium heat. Add the chicken and cook for 2–3 minutes on each side until browned and cooked through. Set aside to rest for 5 minutes, then slice into 1 cm (1/2 inch) strips. Set aside on a plate.
- To the same pan, add the butter and onion. Cook, stirring, for 2–3 minutes until the onion is slightly softened. Add the garlic, Italian mixed herbs and chilli flakes (if using). Cook, stirring, for 30 seconds.
- Add the flour and stir until well incorporated.
- Add the chicken stock and cream and stir until combined. Bring to a simmer and cook for 2–3 minutes or until thickened.
- Add the baby spinach and stir it through, then immediately add the cooked pasta, cooked chicken (as well as any juices that have pooled on the plate), and half of the reserved pasta water. Stir until well combined, bring to a simmer and cook for 2–3 minutes. Stir through the parmesan and season to taste with salt and pepper. If you would like the sauce to be a thinner consistency, you can add the remaining pasta water. Note that the sauce will thicken and absorb into the pasta as it sits.
To serve
- Divide the pasta among four bowls, top with the crispy panko breadcrumbs and extra parmesan and serve.
Notes
Note 1 – To make your own Italian mixed herbs (Italian seasoning): 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
Crispy breadcrumbs – Prepare and store for up to 3 days in an airtight container in a cool, dark place.
Chicken – Marinate the chicken up to 3 days prior to use and store in the refrigerator.
Leftovers
Refrigerate leftovers for up to 3 days. Add a splash of water to the pasta when reheating to help loosen the sauce. Not suitable to freeze. Note the breadcrumbs will soften when reheated, but will be equally delicious!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Chicken, Pasta, Quick and Easy
- Method: Sautéing, Boiling
- Cuisine: Modern Italian
Rach says:
This was delicious and a big hit with my family! This will be a regular! Oh and those crispy breadcrumbs are divine!!
Nicole says:
Hi Rach, so glad you all enjoyed this and that it’s hitting the meal rotation. Yep, the crispy breadcrumbs are beautiful, aren’t they! Thanks for the rating. Nic x
Marta says:
Totally amazing! So easy (tbh, for me it was more than 30 minutes for the first try), and so tasteful!
Thank you! A really love your recipes and videos!
I had to make it dairy free, so I used plant based butter alternative and cooking cream. For the cheesy taste and texture I used 2 egg yolks whipped with the pasta cooking water and 2 teaspoon of yeast flakes. Worked pretty well.
Nicole says:
Hi Marta, thanks so much for your lovely feedback and for sharing your brilliant tips for making it dairy-free. Nic x
CathN says:
Delicious! My fussy teen devoured it, and she is not easily pleased.
Nicole says:
Wonderful! xx
Cathy Nguyen says:
Absolutely delicious. My fussy teen demolished it.
So happy I found you on TikTok as I’m a reluctant cook but find your videos and instructions really helpful.
Nicole says:
Oh, I am so happy to hear that! xx
Jusleen says:
Made this last night & it was a resounding hit with the whole family. So much flavour & definitely worth the extra effort to make the panko breadcrumb topping-it is delicious & adds so much to the dish. Have loved all of your recipes that I have tried so far & this one is no exception! Eagerly waiting for your book to come back in stock in the UK! Thanks so much for sharing.