Creamy Chicken Parmesan Pasta Recipe

This rich, tender Creamy Chicken Parmesan Pasta is made with garlic, marinara, and heavy cream and ready in 30 minutes. The melted mozzarella creates an incredibly gooey pull as you lift the first forkful from the pan. I started making this on busy weeknights when my family craved comfort food but I lacked energy.

Restaurant-Quality At Home

I used to think getting a truly rich cream sauce meant spending hours simmering reductions like professional chefs do. I was wrong.

The real trick I discovered was balancing the heavy cream with acidic crushed tomatoes to prevent it from feeling too heavy. It tastes exactly like a dish you would order at a nice Italian spot.

Creamy Chicken Parmesan Pasta Ingredients

• 8 oz penne pasta
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1.5 cups marinara sauce
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

How To Make Creamy Chicken Parmesan Pasta

1. Boil The Pasta: Cook the penne in a large pot of salted boiling water according to package directions until al dente, then drain.
2. Cook The Chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and brown the chicken for 5 to 7 minutes until cooked through.
3. Make The Sauce: Reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant. Pour in the marinara sauce and heavy cream, stirring well to combine.
4. Simmer And Thicken: Let the sauce gently simmer for 3 to 4 minutes until it slightly thickens and coats the back of a spoon.
5. Add Cheese And Pasta: Stir in the parmesan cheese, shredded mozzarella, and the cooked pasta. Toss everything together until the cheese melts and garnish with fresh basil.

Recipe Tips

• Don’t boil the cream: Keep the heat on a gentle simmer to prevent the dairy from separating and ruining the sauce texture.
• Cook pasta al dente: The noodles will continue to soften slightly when tossed in the warm sauce, so avoid overcooking them in the water.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make your delicious sauce feel grainy instead of smooth.

What To Serve With Creamy Chicken Parmesan Pasta

A crisp Caesar salad cuts through the richness of the cream sauce perfectly. I also recommend serving a warm slice of garlic bread to mop up any leftover sauce at the bottom of the bowl.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove with a splash of milk to help the sauce become creamy again. I do not recommend freezing this dish as the cream sauce can split when thawed.

FAQs

• Can I use milk instead of heavy cream? Whole milk or half-and-half can work in a pinch. However, the sauce will be much thinner and less rich than intended.
• What type of pasta works best? Short, tubular shapes like penne, rigatoni, or ziti are ideal. They hold the thick sauce beautifully inside their ridges.
• Can I use leftover cooked chicken? Yes, absolutely. Simply skip the chicken cooking step and fold your pre-cooked chicken into the simmering sauce to warm it through.

Nutrition

• Calories: 680 kcal
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 165mg
• Sodium: 1150mg
• Total Carbohydrate: 48g
• Protein: 35g

Try More Recipes:

• One-Pan Chicken Parmesan Pasta Recipe
• Chicken Parmesan Pasta Recipe
• Bruschetta Chicken Pasta Recipe

Creamy Chicken Parmesan Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Rich, tender Creamy Chicken Parmesan Pasta is the ultimate 30-minute weeknight dinner. Made with a blend of heavy cream, marinara, and gooey mozzarella cheese, it delivers instant comfort. This easy meal brings classic Italian restaurant flavors right to your table.

Ingredients

• 8 oz penne pasta

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp Italian seasoning

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1.5 cups marinara sauce

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 cup fresh basil, chopped

Directions

• 1. Boil The Pasta: Cook the penne in a large pot of salted boiling water according to package directions until al dente, then drain.
• 2. Cook The Chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and brown the chicken for 5 to 7 minutes until cooked through.
• 3. Make The Sauce: Reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant. Pour in the marinara sauce and heavy cream, stirring well to combine.
• 4. Simmer And Thicken: Let the sauce gently simmer for 3 to 4 minutes until it slightly thickens and coats the back of a spoon.
• 5. Add Cheese And Pasta: Stir in the parmesan cheese, shredded mozzarella, and the cooked pasta. Toss everything together until the cheese melts and garnish with fresh basil.