Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They're actually more forgiving than breasts and stay juicier. Just cook them about 1-2 minutes longer per side to ensure they're done through.

My sauce seems too thick. How can I fix it?

This is where that reserved pasta water comes to the rescue! Add it a tablespoon at a time until you reach your desired consistency. The starch in the water helps maintain the silky texture better than plain water would.

Can I make this dish ahead of time for a dinner party?

You can prepare components ahead, but I don't recommend fully assembling more than 30 minutes before serving. Cook the pasta, make the breadcrumbs, and prepare the chicken earlier in the day. When ready to serve, quickly make the sauce and combine everything fresh for the best texture and flavor.

Is there a way to make this healthier?

Several options! Use whole wheat pasta for more fiber, substitute half-and-half for some of the heavy cream, increase the amount of spinach, or add more vegetables like broccoli or zucchini. You could also use less pasta and more protein to adjust the macronutrient balance.

Creamy Parmesan Chicken Pasta Recipe

Name: Creamy Parmesan Chicken Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tbsp unsalted butter; 1 cup (60 g) panko breadcrumbs; ¼ tsp sea salt flakes; 2 large boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz), sliced in half lengthways to create 4 steaks; 1 tsp sea salt flakes; 1 tbsp Italian mixed herbs (Italian seasoning); ¼ cup (60 ml) olive oil; 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, finely chopped; 1 tbsp freshly minced garlic; 1 tbsp Italian mixed herbs (Italian seasoning); ¼ tsp chili (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

Description

This Creamy Parmesan Chicken Pasta is a comforting and flavorful dish featuring tender chicken, crisp panko breadcrumbs, and pasta coated with a rich, creamy Parmesan sauce. It’s an ideal one-pan meal that’s perfect for any night of the week, with a delightful crunch from crispy breadcrumbs and a velvety sauce infused with Italian herbs and baby spinach.

Ingredients

Units Scale

Crispy Breadcrumbs (Optional)

2 tbsp unsalted butter
1 cup (60 g) panko breadcrumbs
1/4 tsp sea salt flakes

Chicken

2 large boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz), sliced in half lengthways to create 4 steaks
1 tsp sea salt flakes
1 tbsp Italian mixed herbs (Italian seasoning)
1/4 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, finely chopped
1 tbsp freshly minced garlic
1 tbsp Italian mixed herbs (Italian seasoning)
1/4 tsp chili (red pepper) flakes (optional)
1 tbsp plain (all-purpose) flour
1 cup (250 ml) chicken stock
1 1/2 cups (375 ml) thickened (heavy) cream
120 g (4 oz) baby spinach
1 1/2 cups (150 g) freshly grated Parmesan, plus extra to serve
1/2 tsp sea salt flakes, or to taste
1/4 tsp cracked black pepper, or to taste

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Instructions

Make Crispy Breadcrumbs
Heat a large frying pan over medium heat. Add the butter, and once melted, stir in panko breadcrumbs and salt. Cook for 2-3 minutes while stirring until golden brown and crisp. Remove from heat promptly, as the breadcrumbs will continue to brown as they cool. Set aside on a plate.
Prep the Chicken
In a large dish, place the chicken breasts and season with salt and Italian mixed herbs. Drizzle olive oil over the chicken and use tongs to coat evenly. Set aside to marinate.
Cook the Pasta
Boil the pasta according to the package instructions, reducing the cooking time by 1–2 minutes. Reserve ½ cup (125 ml) of the pasta cooking water. Drain the pasta, and if preparing in advance, rinse under cold water to prevent sticking.
Cook the Chicken
Heat the frying pan over medium heat. Add the marinated chicken and cook for 2–3 minutes on each side until browned and cooked through. Transfer to a plate to rest for 5 minutes before slicing into 1 cm (½ inch) strips.
Prepare the Sauce
In the same pan, melt butter over medium heat. Add the onion and cook for 2–3 minutes until softened. Stir in garlic, Italian mixed herbs, and chili flakes (if using). Cook for about 30 seconds, then add flour and mix until combined. Pour in chicken stock and cream, stirring until the sauce thickens (takes about 2–3 minutes).
Combine Pasta and Sauce
Stir baby spinach into the sauce until wilted, then add the cooked pasta, sliced chicken, and half of the reserved pasta water. Mix until combined, simmer for 2–3 minutes, and stir in Parmesan cheese. Adjust the seasoning with salt and pepper to taste. Add more pasta water if you’d like a thinner sauce as it thickens further over time.
Serve
Divide the creamy pasta into four bowls and garnish with crispy breadcrumbs, extra Parmesan, and enjoy warm.

Notes

Homemade Italian Seasoning Blend: 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 to make your own Italian mixed herbs.
Crispy breadcrumbs can serve as a topping for extra crunch but are optional.
The pasta sauce thickens as it cools, so add reserved pasta water to adjust the consistency as needed.

Nutrition

Serving Size: 1 Serving
Calories: 725kcal
Sugar: 3g
Sodium: 710mg
Fat: 44g
Saturated Fat: 19g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 3g
Protein: 37g
Cholesterol: 160mg