Craving a creamy, cheesy pasta dish that comes together in minutes? This easy parmesan chicken pasta has been my go-to weeknight dinner for years—it’s the perfect rescue when I need something quick, comforting, and packed with flavor. Picture this: tender chicken, al dente pasta, and a luscious parmesan sauce that clings to every bite. My kids go crazy for it (even the picky one!), and I love that I can whip it up with just a handful of ingredients. Trust me, once you try it, this dish will earn a permanent spot in your dinner rotation.
Why You’ll Love This Easy Parmesan Chicken Pasta
This isn’t just another pasta dish—it’s the kind of recipe you’ll scribble on a sticky note and stick to your fridge because you’ll make it so often. Here’s why it’s a winner:
- 25-minute magic: From pan to plate faster than takeout? Yes please! I’ve made this after soccer practice, during busy worknights, even when surprise guests show up hungry.
- Pantry superhero: Just pasta, chicken, garlic, and parmesan—no fancy ingredients. That block of parmesan in your fridge? It’s about to become the star of the show.
- Kid-approved (seriously!): The creamy cheese sauce makes even veggie-haters clean their plates. My daughter calls it “happy pasta” and always asks for seconds.
- Restaurant taste, home kitchen ease: That rich, savory flavor will have everyone thinking you spent hours cooking. Little do they know our delicious secret!
Ingredients for Easy Parmesan Chicken Pasta
Gather these simple ingredients—I bet most are already in your kitchen! The magic happens when these humble players come together:
- 2 chicken breasts, diced (about 1-inch pieces—uniform size cooks evenly)
- 2 cups pasta (I use penne, but any short shape works)
- ½ cup grated parmesan cheese (freshly grated melts better—that pre-shredded stuff has anti-caking agents that make sauces grainy)
- 2 cloves garlic, minced (more if you’re garlic-obsessed like me!)
- 1 tbsp olive oil (the good stuff—it adds flavor)
- ½ cup chicken broth (low-sodium lets you control the salt)
- ¼ tsp black pepper (freshly cracked for best flavor)
- ½ tsp salt (I use kosher—it distributes better)
Ingredient Notes & Substitutions
No stress if you need to swap things! Here are my tested tweaks:
- Protein: Ground beef or turkey works if you’re out of chicken—just adjust cook time.
- Pasta: Whole wheat or gluten-free? No problem—just check the package for adjusted cooking times.
- Cheese: In a pinch, pecorino romano adds a nice sharpness. For smokiness, try crumbling in some beef bacon.
- Broth: No broth? Use water plus a teaspoon of chicken bouillon—it’ll do the trick!
How to Make Easy Parmesan Chicken Pasta
Okay, let’s get cooking! This dish comes together so fast you’ll barely have time to set the table. Here’s how I make it—with all my little tricks for perfection:
- Cook the pasta: Boil your pasta in salted water (taste it—it should be as salty as the sea!) until al dente. Drain it but save a cup of that starchy pasta water—you’ll thank me later.
- Sizzle the chicken: Heat olive oil in a large pan over medium-high. Add chicken in a single layer—don’t crowd them! Crowding steams instead of browns. Cook until no pink remains (about 5-6 minutes).
- Garlic magic: Push chicken to one side, add minced garlic to the empty space. Sauté just 30 seconds—until fragrant but not brown! Burnt garlic turns bitter.
- Bring it together: Pour in chicken broth, scraping up any browned bits (that’s flavor gold!). Add cooked pasta and toss everything together.
- Cheese time: Sprinkle parmesan evenly over everything. Stir gently as it melts—you’ll see the sauce start to cling beautifully. If it seems dry, splash in some reserved pasta water.
- Season & serve: Finish with salt and pepper. Taste! Need more cheese? Go for it. Serve immediately while it’s gloriously creamy.
Pro Tips for Perfect Easy Parmesan Chicken Pasta
Here’s how I take this dish from good to ”wow!” every time:
- Pasta water is liquid gold: That starchy water helps the sauce cling to noodles perfectly. Start with ¼ cup and add more as needed.
- Grate it fine: Use the small holes on your grater for parmesan—it melts smoother than larger shreds.
- Pan size matters: Use a wide skillet (not a deep pot) so everything cooks evenly and the sauce reduces properly.
Serving Suggestions for Easy Parmesan Chicken Pasta
This dish shines all on its own, but here’s how I love to jazz it up for a full meal:
- Garlic bread soldiers: Toasted baguette slices rubbed with garlic and olive oil—perfect for swiping up every last bit of cheesy sauce. My kids fight over them!
- Bright greens: Toss baby spinach or arugula right into the hot pasta—it wilts beautifully. For salads, try lemon-dressed kale with toasted pine nuts.
- Veggie boost: Stir in roasted cherry tomatoes or sautéed mushrooms during the last minute of cooking—they add pops of color and flavor.
- Wine-free pairing: Sparkling white grape juice with a squeeze of lime makes it feel extra special for date nights.
Storage & Reheating
This pasta keeps like a dream! Store leftovers in an airtight container—they’ll stay delicious for up to 3 days in the fridge. When reheating, splash in a tablespoon of broth or water to bring the sauce back to life. And here’s my secret: always cover the bowl with a damp paper towel before microwaving to keep the pasta from drying out. I’ve even been known to eat it cold straight from the fridge (don’t judge me—it’s that good!).
Nutritional Information
Here’s the scoop on what’s in each satisfying serving (nutrition will vary slightly based on your exact ingredients):
- Calories: 350
- Protein: 25g
- Carbohydrates: 40g
- Fiber: 3g
- Fat: 10g
Remember: These are estimates—your results may differ based on brands and tweaks you make. But hey, it’s pasta—it’s supposed to be enjoyed, not just counted!
FAQ
Can I use turkey instead of chicken?
Yes! Ground turkey or diced turkey breast works great—just cook until no pink remains (about 6-7 minutes).
How do I make it dairy-free?
Swap parmesan for nutritional yeast—it gives that same savory umami kick without the dairy.
Can I freeze leftovers?
The pasta will get mushy, but the chicken mixture freezes well for up to 1 month—just add fresh pasta when reheating.
What if my sauce is too thick?
Easy fix! Stir in reserved pasta water 1 tablespoon at a time until it reaches your perfect consistency.
Rate This Recipe
Tried this easy parmesan chicken pasta? Leave a star rating below—I’d love to hear how it turned out for you!
Print
Easy Parmesan Chicken Pasta
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and delicious pasta dish with tender chicken and rich parmesan cheese.
Ingredients
- 2 chicken breasts, diced
- 2 cups pasta
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 tsp black pepper
- 1/2 tsp salt
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add diced chicken and cook until no longer pink.
- Add minced garlic and sauté for 1 minute.
- Pour in chicken broth and stir well.
- Add cooked pasta to the pan and mix with chicken.
- Sprinkle parmesan cheese, salt, and black pepper. Stir until cheese melts.
- Serve hot.
Notes
- Use whole wheat pasta for a healthier option.
- Add vegetables like spinach or cherry tomatoes for extra flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
