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Easy Parmesan Chicken Pasta

Creamy Parmesan chicken pasta on a rustic wooden board.
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A creamy, comforting one-pan pasta dish with tender chicken and Parmesan cheese that comes together in just 30 minutes. Perfect for busy weeknights when you want a satisfying homemade meal without the fuss.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 12 oz short pasta (penne, rigatoni, or fusilli)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup heavy cream or half-and-half
  • 1 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.
  2. Season chicken pieces with salt, pepper, and paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. Add remaining 1 tbsp olive oil to the same skillet. Cook onion for 3-4 minutes until softened. Add garlic and Italian seasoning, cooking for 1 minute until fragrant.
  4. Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2 minutes. Stir in heavy cream and bring to a gentle simmer.
  5. Reduce heat to low. Gradually whisk in grated Parmesan cheese until melted and sauce is smooth. Return chicken and any juices to the skillet. Add drained pasta and toss to coat. If sauce is too thick, add reserved pasta water until desired consistency is reached. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Notes

For best results, use freshly grated Parmesan cheese from a block rather than pre-shredded, which can contain anti-caking agents that prevent a smooth sauce. You can substitute heavy cream with half-and-half or whole milk for a lighter version. Add vegetables like spinach or broccoli during the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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