Chicken Parmesan Pasta
This creamy Chicken Parmesan Pasta is a quick and satisfying one-pan dinner featuring tender chicken, rich tomato sauce, cream, Parmesan cheese, and perfectly cooked pasta. Ready in about 30 minutes, it's an easy weeknight family favorite.
Equipment
- large pot
- colander
- large deep skillet or Dutch oven
- wooden spoon
- measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
- 10.5 oz pasta (300 g)
- 1 tbsp olive oil
- 20 g unsalted butter
- 1 lb chicken breast, cut into 1-inch pieces
- 1 small onion, finely diced
- 2 large cloves garlic, finely chopped
- 1/4 tsp red chili flakes
- 1 tbsp Italian seasoning
- 1 1/2 cups tomato sauce (passata)
- 1 cup half and half (single cream)
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve 1–2 cups of pasta water before draining.
- Meanwhile, heat the olive oil and butter in a large deep skillet or Dutch oven. Add the chicken pieces and cook for 5–6 minutes until lightly golden.
- Add the diced onion, chopped garlic, and red chili flakes. Cook for 2 minutes, stirring occasionally, until the onion softens.
- Stir in the Italian seasoning and tomato sauce (passata), then pour in the cream and mix well.
- Simmer the sauce over low heat for 2–3 minutes. Add the cooked pasta and grated Parmesan cheese, stirring until well coated. Add reserved pasta water if needed to loosen the sauce.
- Stir in the fresh parsley, season with salt and black pepper to taste, and serve immediately.
Notes
Reserve some pasta water before draining to adjust the sauce consistency if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or cream to restore the creamy texture.