Easy Chicken Parmesan Pasta: A Quick and Tasty Dinner

Easy Chicken Parmesan Pasta with creamy tomato sauce and melted cheese. A 30-minute dinner that’s full of flavor and family-friendly.  This Chicken Parmesan Pasta brings together juicy chicken, melted cheese, and savory tomato sauce in one skillet. It’s perfect for busy weeknights or a cozy weekend meal.

The dish cooks in under 30 minutes and feels like a special treat. No fuss, just great flavors everyone will love.

Why you’ll love this recipe

• Ready in 30 minutes or less
• Combines classic chicken parm flavors with pasta
• No breading—lighter and faster
• Creamy sauce clings to every noodle
• Family-friendly and easy to adjust

Ingredients

• 12 oz (340 g) pasta (penne or fusilli)
• 2 tbsp (30 ml) olive oil
• 1 lb (450 g) boneless chicken breast, cut into strips
• 1 tsp salt
• ½ tsp black pepper
• 1 small onion, chopped (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 cups (480 ml) marinara sauce
• ½ cup (120 ml) heavy cream or half-and-half
• ½ cup (50 g) grated Parmesan cheese
• 1 cup (100 g) shredded mozzarella cheese
• Fresh basil or parsley for garnish (optional)

How to make it

1. Bring a large pot of salted water to boil. Cook pasta until al dente, about 8–10 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
3. Season chicken strips with salt and pepper. Add to the skillet and cook until golden, about 4 minutes per side. Remove chicken and set aside.
4. In the same skillet, lower heat to medium. Add chopped onion and cook 3 minutes until soft. Stir in garlic and cook 30 seconds.
5. Pour in marinara sauce and cream. Stir and bring to a gentle simmer.
6. Return chicken to the sauce. Add cooked pasta and toss to coat evenly.
7. Sprinkle Parmesan and mozzarella over the top. Cover skillet, reduce heat to low, and cook 2–3 minutes until cheese melts.
8. Garnish with fresh basil or parsley. Serve hot.

Tips and common mistakes

• Don’t overcook chicken—check it’s opaque but still juicy.
• Save some pasta water to thin the sauce if it gets too thick.
• Stir gently after adding cheese to avoid clumping.
• If sauce splatters, keep heat at medium-low once it simmers.

Substitutions

• Use turkey breast instead of chicken for a different flavor.
• Swap heavy cream for Greek yogurt (add off heat to prevent curdling).
• Try gluten-free pasta if needed.
• Use crushed tomatoes plus a pinch of sugar if you lack marinara.

Storage instructions

• Refrigerate in an airtight container for up to 3 days.
• Reheat in a covered skillet over low heat, adding a splash of water or cream.
• Freeze in a freezer-safe dish for up to 1 month. Thaw overnight before reheating.

FAQ

Q: Can I use precooked chicken?
A: Yes. Add chopped precooked chicken to the sauce and heat through for about 5 minutes.

Q: How can I make it spicy?
A: Stir in red pepper flakes or a dash of hot sauce while simmering the sauce.

Q: Is there a lighter version?
A: Use milk instead of cream and reduce the cheese by half.

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• Quick and Easy Chicken Alfredo Pasta