Can I use pre-cooked chicken instead of raw chicken breast?

Yes, rotisserie chicken or leftover cooked chicken works well. Simply shred or cube it and add it to the sauce when stirring in the pasta to warm it through.

What’s the best pasta to use for this recipe?

Penne is ideal because it holds the sauce well, but you can use rotini, rigatoni, or any short pasta shape you have on hand.

How can I make this dish spicier?

Increase the amount of red chili flakes or add a pinch of cayenne pepper for an extra kick.

Can I make this dish dairy-free?

Yes, substitute the half and half with unsweetened coconut milk or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan for a cheesy flavor.

Easy Chicken Parmesan Pasta

Name: Easy Chicken Parmesan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 10.5 oz (300 g) penne pasta; 1 tablespoon olive oil; 1 tablespoon (20 g) unsalted butter; 1 lb (450 g) chicken breast, cut into 1-inch pieces; 1 small onion, finely diced; 2 large garlic cloves, minced; ¼ teaspoon red chili flakes (optional); 1 tablespoon Italian seasoning; 1 ½ cups (300 ml) tomato sauce (passata); 1 cup half and half (single cream); ½ cup (50 g) Parmesan cheese, grated; 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste

Description

This easy Chicken Parmesan Pasta combines juicy chicken, a rich tomato sauce, and creamy Parmesan cheese into a satisfying one-pan meal. Perfect for busy weeknights, this dish is beginner-friendly and ready in just 30 minutes.

Ingredients

Scale

10.5 oz (300 g) penne pasta
1 tablespoon olive oil
1 tablespoon (20 g) unsalted butter
1 lb (450 g) chicken breast, cut into 1-inch pieces
1 small onion, finely diced
2 large garlic cloves, minced
¼ teaspoon red chili flakes (optional)
1 tablespoon Italian seasoning
1 ½ cups (300 ml) tomato sauce (passata)
1 cup half and half (single cream)
½ cup (50 g) Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve 1-2 cups of pasta water to use later if needed.
Sauté the chicken: Heat the olive oil and melt the butter in a large deep pan over medium heat. Add the cubed chicken and cook for about 5-6 minutes until golden brown and cooked through. Stir occasionally to ensure even cooking.
Add aromatics: Stir in the finely diced onion, minced garlic, and red chili flakes. Cook for another 2 minutes until the onion becomes soft and translucent, releasing its natural sweetness.
Build the sauce: Sprinkle in the Italian seasoning, then pour in the tomato sauce. Stir well to combine and let it simmer over low heat for about 2-3 minutes, allowing the flavors to meld together.
Make it creamy: Reduce the heat to low and stir in the half and half. Let it cook for another 2 minutes until the sauce thickens slightly, making sure not to let it boil.
Combine pasta and sauce: Add the cooked pasta to the pan, tossing everything together until the pasta is evenly coated in the creamy sauce. Stir in the freshly grated Parmesan cheese and mix well.
Garnish and serve: Sprinkle with chopped fresh parsley, season with salt and black pepper to taste, and serve immediately while warm.

Notes

If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach the desired consistency.
For extra flavor, toss in a handful of fresh basil or a squeeze of lemon juice before serving.
To add more vegetables, stir in baby spinach, bell peppers, or steamed broccoli.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or water to keep it creamy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 535
Sugar: 8g
Sodium: 450mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 47g
Cholesterol: 136mg