This chicken parmesan pasta is a lightened-up dinner that still qualifies as comfort food! Made with just a handful of ingredients, this chicken parm pasta will quickly become your go-to dinner recipe.
I’ve been making lots of chicken pasta recipes lately, and this chicken parmesan pasta has quickly become one of my family’s favorites.
That’s because it’s a quick and easy dinner made with just a handful of ingredients. It’s also full of flavor and creamy without being too heavy.
I make it with just a splash of half and half (single cream) instead of heavy cream, and the result is a light yet smooth sauce.
Why you’ll love this chicken parmesan pasta
- It’s the perfect pasta dish to whip up for an amazing dinner on a busy weeknight.
- The golden bits of chicken and heaps of grated parmesan make it absolutely delicious.
- It’s comfort food at its best but made much healthier!
What goes into chicken parm pasta
Olive oil + butter – By cooking the chicken in a mix of extra virgin olive oil and butter, you get an extra flavorful base for the sauce.
Chicken – Chicken breast is perfect for this pasta dish. Cut it into 1-inch cubes so it cooks quickly and every bit becomes golden. You can also use rotisserie chicken in this recipe.
Onion – You don’t need to take the chicken out of the pan to cook the rest of the ingredients, and that saves time. However, you’ll have to dice the onion finely so it cooks quickly.
Garlic – Feel free to adjust the garlic to suit your taste!
Red chili flakes – Only add red chili flakes if you want your parmesan garlic chicken pasta to have a bit of a kick.
Chicken Parmesan Pasta
This chicken parmesan pasta is a lightened-up dinner that still qualifies as comfort food! Made with just a handful of ingredients, this chicken parm pasta will quickly become your go-to dinner recipe.
Ingredients
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 20 g (1 tablespoon) unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 small onion, finely diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 1 tablespoon Italian seasoning
- 1 ½ cup (300 ml) tomato puree (passata)
- 1 cup half and half (single cream)
- ½ cup (50 g) Parmesan, grated
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large deep pan or Dutch oven and melt the butter in it. Add the cubed chicken breast and cook for 5-6 minutes until slightly golden.
- Stir in the onion, garlic and red chili flakes and cook for 2 more minutes, occasionally stirring, until the onion is softened.
- Add the Italian seasoning and tomato puree (passata) and stir to combine, then stir in the cream.
- Allow the sauce to bubble for 2-3 minutes on low heat, then add the cooked pasta and stir in the grated parmesan.
- Add the fresh parsley, season to taste and serve immediately.