There’s something incredibly satisfying about a creamy, cheesy plate of pasta that feels like a warm hug—this Creamy Chicken Parmesan Pasta Recipe hits all those notes perfectly. It’s rich, comforting, and has that perfect balance of tender chicken, Parmesan goodness, and gently spiced sauce that keeps me coming back for seconds.

A close-up view of a white pan filled with creamy pasta and golden brown grilled chicken on the right side. The pasta is penne covered in a smooth, thick, white sauce with visible specks of black pepper and herbs, giving it a slightly textured look. Small green parsley flakes are scattered on top of the pasta and chicken, adding a fresh contrast. The grilled chicken pieces are arranged in layers, showing a crisp, browned surface with some white cheese sprinkled on top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe
Top Tip
How to Serve Creamy Chicken Parmesan Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Parmesan Pasta Recipe

Why You'll Love This Recipe

I’ve made plenty of chicken pasta dishes over the years, but this Creamy Chicken Parmesan Pasta Recipe stands out because it has that perfect balance: not too heavy, but luxuriously creamy and packed with flavor. Plus, it’s approachable enough for a weeknight dinner yet fancy enough to impress guests.

Flavor-packed: From the garlic and shallots to the red pepper flakes and fresh Parmesan, every bite bursts with delicious layers of taste.
Perfectly creamy texture: The sauce is thick and velvety without being gluey, thanks to a simple mix of half-and-half and a touch of flour.
Juicy tender chicken: Pounded thin and seasoned well, the chicken cooks evenly and stays juicy under that cheesy sauce.
Comfort food magic: This dish is pure comfort on a plate but with fresh parsley and a squeeze of lemon to brighten things up—so it never feels heavy.

A large white pan filled with creamy penne pasta, with the sauce thick and smooth, covering every piece. On top, there are two rows of grilled chicken slices, golden brown with some charred lines and little bits of green herbs sprinkled over them, along with a light dusting of grated cheese. A large golden spoon rests inside the pasta, stirring slightly to the left side. The background is a white marbled surface with soft light highlighting the rich textures of the pasta and chicken. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses familiar pantry staples, but each ingredient plays an important role in creating the creamy, flavorful profile you want. The balance of aromatics, seasoning, and dairy makes it feel indulgent but still balanced.

Flat lay of two medium raw chicken breasts with smooth skin, a mound of uncooked penne pasta, a small pile of fresh shallot cloves, several whole garlic bulbs with some cloves separated, a small bunch of fresh parsley sprigs, a lemon halved showing bright yellow flesh, three whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white bowl holding unsalted butter cubes, a small white bowl filled with freshly grated Parmesan cheese, a small white bowl with fine white flour, a small white bowl containing low-sodium chicken broth, a small white bowl with creamy half-and-half, and a small white bowl of mixed dry spices (salt, black pepper, paprika, onion powder, garlic powder, dried parsley, dried basil, dried oregano, red pepper flakes) all arranged in a perfectly symmetric layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Pounding the chicken helps it cook evenly and stay tender—plus, it soaks up the spices beautifully.
Seasonings: A simple blend of salt, pepper, onion and garlic powder, paprika, plus fresh garlic and red pepper flakes creates depth without overpowering.
Olive oil & butter: Olive oil adds fruitiness when cooking chicken, and butter carries those lovely shallot and garlic flavors in the sauce.
Penne pasta: The tube shape holds onto the sauce perfectly, so every bite is coated in that creamy Parmesan goodness.
Shallots & garlic: Shallots provide a subtle sweetness, while garlic adds pungency—both are key for that classic Parmesan sauce flavor.
Flour: It thickens the sauce gently without making it gummy—cooking it briefly before adding liquids prevents flour taste.
Chicken broth & half-and-half: These create the saucy base—the broth adds umami, and the half-and-half makes it rich but silky smooth.
Chicken bouillon and Italian herbs: They deepen the savory notes and give the sauce a familiar, comforting aroma.
Fresh Parmesan: Use freshly grated cheese for the best melting texture and sharp, nutty flavor that really shines here.
Fresh parsley & lemon juice: They add brightness and a fresh pop to balance the richness when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Chicken Parmesan Pasta Recipe depending on the mood or what I have on hand. It’s always a crowd-pleaser, but feel free to make it your own with some simple swaps or add-ons.

Variation: One of my favorites is swapping penne for spinach fusilli for some greenery and fun texture.
Vegetarian Twist: Use sautéed mushrooms or zucchini in place of chicken for a meat-free version that still packs flavor.
Heat it up: Add more red pepper flakes or a drizzle of chili oil if you like a spicy kick.
Cheese swap: Try mixing in some mozzarella for an even gooier finish—you can’t go wrong with cheese!

Step-by-Step: How I Make Creamy Chicken Parmesan Pasta Recipe

Step 1: Tenderize & Season the Chicken

First, slice your chicken breasts horizontally through the middle to create four fillets. I gently pound them with a meat mallet wrapped in plastic wrap to an even thickness—that way they cook evenly and stay juicy. Mix all the seasonings (salt, pepper, onion powder, garlic powder, paprika) and rub them on both sides. Let the chicken rest a bit while you prep the other ingredients to build flavor.

Step 2: Cook the Chicken to Golden Perfection

Heat olive oil over medium-high heat until shimmering, then add your chicken pieces. Cooking for about 4-5 minutes per side gives a beautiful golden crust and brings the internal temperature up to 160°F. Don’t rush this step—get a nice sear for the best flavor. Once done, transfer to a cutting board and let it rest for a few minutes before slicing. This keeps the juices locked in.

Step 3: Sauté Aromatics and Create the Sauce Base

Reduce the heat to medium and melt butter in the same skillet with the chicken drippings—you’ll get that incredible flavor boost from those browned bits. Add the shallots and cook until softened, 3-4 minutes, then toss in the minced garlic and red pepper flakes for 30 seconds. Sprinkle flour over everything and stir constantly for about a minute to cook out the raw taste—it’ll thicken here.

Step 4: Build the Creamy Parmesan Sauce

Slowly whisk in chicken broth and half-and-half, keeping the heat low to avoid lumps. Stir in chicken bouillon powder and dried herbs, then simmer gently until thickened—about 5-7 minutes. Remove from heat and gradually add freshly grated Parmesan, stirring until silky and smooth. This part always feels like magic as the sauce comes together.

Step 5: Combine Pasta, Chicken & Sauce Perfectly

Cook your penne to al dente in plenty of salted water—reserve a cup of pasta water before you drain it! Stir the pasta into the sauce along with sliced or chopped chicken. Add reserved pasta water a little at a time if you want it looser. Taste and adjust salt and pepper, and I like to finish with a squeeze of fresh lemon and a sprinkle of chopped parsley for brightness.

Top Tip

In my experience, getting the chicken just right is the game changer for this Creamy Chicken Parmesan Pasta Recipe. Here are a few things I’ve learned that make all the difference.

Even Chicken Thickness: Pounding your chicken fillets ensures they cook in the same time and stay juicy, avoiding dry edges.
Don’t Skip Resting: Letting cooked chicken rest keeps the juices inside; cutting too soon can dry it out.
Toast the Flour: Cooking the flour in butter before adding liquid prevents a raw, pasty taste and helps smooth sauce texture.
Sauce Thickness: Use reserved pasta water to loosen the sauce gently instead of adding cream or broth at the end—it prevents it from getting too thin.

How to Serve Creamy Chicken Parmesan Pasta Recipe

Creamy Chicken Parmesan - Serving Suggestion

Garnishes

I keep it simple but bright—fresh chopped parsley sprinkled on top adds color and a fresh pop. I also squeeze fresh lemon juice over the dish right before serving; it really lifts all those creamy, cheesy flavors and balances out the richness wonderfully.

Side Dishes

This pasta pairs beautifully with a crisp green salad tossed with vinaigrette or roasted vegetables like asparagus or broccoli. Garlic bread or warm crusty bread is also great to sop up every last drop of that delicious sauce.

Creative Ways to Present

For a dinner party, I like to plate the pasta in a shallow bowl, place sliced chicken fillets on top fanned out, and finish with fresh herbs and a shaving of Parmesan. It looks elegant but still inviting and homey.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit in the fridge, so I like to add a splash of milk or broth when reheating to bring back that creamy texture.

Freezing

I’ve had good luck freezing this pasta—portion it out, freeze uncovered for an hour, then seal tightly in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers in a skillet over low heat with a splash of broth or milk, stirring often until heated through. This prevents the sauce from separating and keeps the chicken tender.

Frequently Asked Questions:

Can I use other types of pasta for this Creamy Chicken Parmesan Pasta Recipe?

Absolutely! While penne works great because it holds the sauce well, you can use rigatoni, fusilli, or even spaghetti if you prefer. Just make sure to cook until al dente and adjust sauce consistency if needed.

What can I substitute if I don’t have half-and-half?

You can use whole milk mixed with a tablespoon of cornstarch or evaporated milk with a little cornstarch to get a similar creamy texture. Just whisk it together before adding to the sauce to avoid lumps.

Can I make this recipe ahead of time?

Yes! You can prepare the chicken and sauce separately ahead of time, then combine and reheat with cooked pasta when you’re ready to serve. Just store components refrigerated and reheat gently on the stove.

How spicy is this Creamy Chicken Parmesan Pasta Recipe?

This recipe has a mild hint of heat from the red pepper flakes, but it’s very subtle. You can easily adjust the spice level by adding more or skipping the flakes altogether depending on your preference.

Final Thoughts

This Creamy Chicken Parmesan Pasta Recipe isn’t just another dinner—it’s that feel-good dish I always go back to when I want something comforting but special. It’s flexible, flavor-forward, and downright delicious every single time. Give it a try and I bet it’ll become your go-to for busy weeknights or cozy weekends. Trust me, your kitchen will thank you.