There’s something so irresistible about that dreamy, cheesy, saucy combo in the Creamy Chicken Parmesan Pasta Recipe. Every bite feels like a cozy hug, making it a perfect dish for any night you want to impress without hours in the kitchen.

The dish shows a white pan filled mostly with creamy, light beige penne pasta covered in a smooth sauce flecked with small green herbs and bits of black pepper, creating a slightly speckled texture. On the right side of the pan, there are several pieces of golden-brown grilled chicken strips arranged close together, topped with a light sprinkling of grated cheese and chopped green parsley. The pasta looks soft and coated well with sauce, while the chicken pieces have a firm, slightly crispy outside. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe
Top Tip
How to Serve Creamy Chicken Parmesan Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Parmesan Pasta Recipe

Why You'll Love This Recipe

I get excited every time I make this Creamy Chicken Parmesan Pasta Recipe because it's creamy, packed with flavor, and stays satisfying without feeling heavy. Plus, it’s surprisingly straightforward to pull together, even on a busy weeknight.

Rich, Flavorful Sauce: The garlic, Parmesan, and buttery goodness come together to make a sauce that tastes like it took hours to make, but it really doesn’t.
Juicy, Perfectly Seasoned Chicken: Tender chicken cutlets that soak up the spices and stay juicy under the creamy sauce.
Comfort Food Made Easy: Pasta cooked just right and coated in a velvety sauce makes dinner both quick and indulgent.
Customizable and Friendly: Easy to tweak with what you have on hand—whether it’s swapping herbs or using a dairy substitute.

A round white pan filled with creamy off-white pasta shaped like ridged tubes, coated in a thick sauce with visible black pepper flakes and sprinkled with small green herb bits. On top, two pieces of golden-brown grilled chicken are sliced into strips, showing a slightly juicy interior with a crisp outside, garnished with grated cheese and chopped green herbs. A large spoon rests inside the pan with sauce dripping slightly. The pan sits on a white marbled surface with soft natural light illuminating the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Parmesan Pasta Recipe plays an important role — from creating that luscious sauce to ensuring the chicken is flavorful and tender. Here’s why I love each one and some tips to get the best out of them.

Flat lay of two medium raw chicken breasts with smooth pale skin, a small mound of mixed fine spices (salt, black pepper, onion powder, garlic powder, paprika) sprinkled neatly beside them, a small white ceramic bowl filled with golden olive oil, a generous pile of uncooked penne pasta with its hollow ridged tubes, two tablespoons of unsalted butter in a white bowl, one large shallot peeled and chopped into roughly half-inch pieces on a white plate, four to six fresh garlic cloves with papery skins intact arranged beside minced garlic in a small white bowl, a pinch of bright red crushed red pepper flakes in a tiny white bowl, a small mound of pale all-purpose flour on the side, a white ceramic bowl holding light golden low-sodium chicken broth, another white bowl containing creamy half and half, a tiny heap of powdered chicken bouillon, a small pile of mixed dried parsley, basil, and oregano herbs on a white plate, a neat heap of finely grated fresh Parmesan cheese, a few sprigs of fresh leafy parsley, and one fresh lemon cut in half showing bright yellow juicy flesh—all ingredients vivid and natural in color, perfectly arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: I prefer slicing them into cutlets so they cook quickly and evenly, staying juicy without drying out.
Salt, pepper, onion powder, garlic powder, paprika: The simple spice blend brings balanced flavor to the chicken—don’t skip it!
Olive oil: Using it to cook the chicken and flavors helps build a great base for the sauce.
Penne pasta: Holds the sauce well and has a perfect texture when cooked al dente.
Butter and shallots: Butter gives richness, and the shallots add a subtle sweetness with a delicate onion flavor.
Garlic and red pepper flakes: Garlic delivers depth, while the red pepper adds just the right amount of warming kick.
Flour: Acts as a thickening agent for the sauce—don't skip the stirring step to avoid lumps.
Chicken broth and half-and-half: These liquids create the creamy, savory sauce base that’s not too heavy but incredibly luscious.
Chicken bouillon and dried herbs (parsley, basil, oregano): Boost the umami and herby notes to bring everything together.
Freshly grated Parmesan cheese: The real star for that iconic, savory, cheesy flavor and silky texture—grate it fresh for best results.
Fresh parsley and lemon juice (optional): They brighten up the dish and add a nice fresh contrast to the richness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Creamy Chicken Parmesan Pasta Recipe my own by tweaking the spice levels and swapping herbs depending on what I’m craving or have on hand. You can absolutely customize it and still end up with a crowd-pleaser!

Variation: Sometimes I swap half-and-half for coconut milk to give it a subtle tropical twist, and it’s surprisingly good while still creamy. Try it if you want a dairy-free option that doesn’t sacrifice flavor.
Spice it up: Increase the red pepper flakes for more heat or add a splash of smoked paprika for a smoky depth. Personal preferences always win here.
Veggie boost: Adding spinach or sun-dried tomatoes right at the end turns it into a fuller meal. It’s a great way to sneak in some greens or Mediterranean flair.

Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe

Step 1: Prepare the pasta and chicken

Start by cooking your penne pasta in plenty of salted boiling water until al dente. I always reserve a cup of that pasta water before draining—it’s magic for adjusting the sauce consistency later. While the pasta cooks, slice your chicken breasts into four even cutlets — think sandwich-thin. Cover them with plastic wrap and give them a gentle pound with a mallet or even a sturdy can; this makes the chicken tender and ensures even cooking. Season both sides generously with the spice mix I mentioned before and a drizzle of olive oil. Set aside and let those flavors marinate a bit while you get everything else ready.

Step 2: Cook the chicken to perfection

Heat 2 tablespoons of olive oil in a large skillet on medium-high until shimmering hot—not smoking, but hot enough to get a great sear. Place the chicken cutlets in carefully and cook for about 4–5 minutes per side. You’re looking for a beautiful golden-brown crust. Use a thermometer if you have one to hit 160°F — that way the chicken stays juicy without overcooking. Set cooked chicken aside on a plate, tented with foil, and let it rest at least 5 minutes. This step keeps everything tender and juicy.

Step 3: Build the creamy Parmesan sauce

In the same skillet, reduce heat to medium and add 2 tablespoons unsalted butter to the drippings. Toss in the chopped shallots and sauté for 3–4 minutes until tender and fragrant—don’t rush this or you’ll miss that natural sweetness. Add minced garlic and a pinch of red pepper flakes (adjust to taste) and cook for another 30 seconds. Next, sprinkle the flour evenly and stir constantly, cooking for around 1 minute. This step is key to avoid lumps and build that silky texture. Slowly whisk in the chicken broth and half-and-half, stirring constantly until the sauce becomes smooth and starts to thicken. Stir in the chicken bouillon and dried herbs, then simmer gently to develop flavor.

Step 4: Finish with cheese and combine everything

Turn the heat down low and add freshly grated Parmesan in handfuls, stirring after each addition till completely melted and the sauce is velvety. Toss in the cooked pasta and your rested chicken pieces or slice the chicken and add it on top. If the sauce is thicker than you like, add reserved pasta water a splash at a time until you get a silky, luscious consistency. Taste and season with salt and freshly cracked black pepper. A squeeze of fresh lemon juice over the chicken adds an uplifting brightness I always crave. Garnish with fresh parsley if you like, and dig in!

Top Tip

After making this Creamy Chicken Parmesan Pasta Recipe several times, I discovered a few little things that make a big difference in the final dish.

Don’t skip the resting for chicken: It seems small, but letting the chicken rest helps it retain its juices, keeping every bite tender.
Use freshly grated Parmesan: Pre-grated cheese often has anti-caking agents that can affect how well it melts and how silkily it integrates into the sauce.
Reserve pasta water: That starchy water is your secret weapon for adjusting sauce thickness without watering down flavors.
Toast flour briefly: Cooking the flour in butter before adding liquids eliminates any raw flour taste and helps the sauce thicken properly.

How to Serve Creamy Chicken Parmesan Pasta Recipe

Creamy Chicken Parmesan - Serving Suggestion

Garnishes

I always top this pasta with a sprinkle of fresh parsley for a pop of color and brightness. Sometimes I add an extra dusting of Parmesan right at the table because you can never have too much cheese in my book. A small squeeze of lemon over the chicken just before serving adds a fresh zing that cuts through the richness beautifully.

Side Dishes

On the side, I like to keep it simple with a crisp green salad dressed lightly with balsamic or lemon vinaigrette. Garlic bread or toasted focaccia are fantastic for mopping up any leftover sauce. Roasted vegetables, like asparagus or broccoli, also make a lovely addition, rounding out the meal with a savory crunch.

Creative Ways to Present

For a special dinner, I’ve served this Creamy Chicken Parmesan Pasta Recipe in shallow, warmed bowls garnished with edible flowers and freshly cracked pepper. Another time, I layered it in individual ramekins topped with extra cheese and broiled them just until bubbly and golden for a fun twist. It’s great when you want to wow guests without fussing too much!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and refrigerate promptly. The pasta holds up well for 3-4 days. I find it tastes best reheated gently on the stovetop with a splash of milk or broth to bring back that creamy texture.

Freezing

I’ve frozen this dish a couple of times by storing it in freezer-safe containers, but I recommend freezing before adding the Parmesan cheese for best texture. Thaw overnight in the fridge, then reheat slowly. The sauce may separate a bit but stirring and adding a little fresh cheese sometimes revives it nicely.

Reheating

My go-to for reheating Creamy Chicken Parmesan Pasta Recipe is gently warming it over low heat with a bit of reserved pasta water or milk to loosen the sauce. Microwaving works too—just heat in short bursts and stir frequently to avoid drying out the chicken or curdling the sauce.

Frequently Asked Questions:

Can I use different pasta shapes for this Creamy Chicken Parmesan Pasta Recipe?

Absolutely! While penne works great because it holds the sauce well, you can swap in fusilli, rigatoni, or farfalle. Just adjust cooking time according to your pasta’s package instructions and make sure to reserve some pasta water for the sauce.

What if I don’t have half-and-half on hand?

No worries! You can mix whole milk with a tablespoon of cornstarch to thicken it or use evaporated milk with cornstarch as a substitute. Just whisk well before adding to the sauce to keep it smooth and creamy.

Can I make this recipe dairy-free?

Yes! Swap butter for olive oil and use dairy-free milk alternatives like coconut milk or almond milk (choose full-fat varieties for creaminess). Nutritional yeast can replace Parmesan to add that cheesy flavor. The texture will be slightly different but still delicious.

How do I ensure the chicken stays tender and juicy?

Pounding the chicken cutlets to an even thickness helps them cook evenly. Also, don’t overcook—use a meat thermometer to pull the chicken at 160°F and always let it rest for five minutes before slicing. This keeps the juices locked in.

Final Thoughts

This Creamy Chicken Parmesan Pasta Recipe holds a special place in my kitchen rotations because it’s just so comforting yet elegant enough to serve without fuss. Whether you’re cooking for family, friends, or just treating yourself, you’ll find the perfect balance between creamy indulgence and fresh, bright flavors here. I hope you enjoy making this as much as I do—and that it becomes one of your go-to dishes for tasty, satisfying dinners.