Are you craving a cozy, satisfying dinner that feels like a warm hug? You’ve come to the right place! We’re diving into 20 irresistible creamy chicken Parmesan pasta recipes—perfect for busy weeknights, family gatherings, or whenever you need a hearty dose of comfort food. Get ready to find your new favorite dish and transform simple ingredients into something truly delightful. Let’s get cooking!
Classic Chicken Parmesan Pasta Bake
Picture this: golden-brown chicken cutlets smothered in marinara and melted mozzarella, baked over al dente pasta. This one-dish wonder delivers restaurant-quality comfort with minimal cleanup—perfect for weeknights or feeding a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1½ pounds boneless, skinless chicken breasts, pounded to ½-inch thickness
- 1 cup all-purpose flour
- 3 large pasture-raised eggs, lightly beaten
- 2 cups panko breadcrumbs
- ½ cup grated Parmigiano-Reggiano cheese
- 2 tablespoons clarified butter
- 2 tablespoons extra-virgin olive oil
- 1 pound dried rigatoni pasta
- 4 cups high-quality marinara sauce
- 8 ounces fresh mozzarella cheese, torn into pieces
- ¼ cup fresh basil leaves, thinly sliced
Instructions
- Preheat oven to 375°F and bring a large pot of salted water to a rolling boil.
- Place flour in a shallow dish, beaten eggs in a second dish, and combine panko with Parmigiano-Reggiano in a third dish.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg, allowing excess to drip off.
- Press chicken firmly into panko mixture, coating both sides completely. Tip: Press breadcrumbs gently to adhere without compacting.
- Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
- Fry chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
- Cook rigatoni in boiling water for 2 minutes less than package directions for al dente texture. Drain.
- Spread 1 cup marinara in the bottom of a 9×13-inch baking dish. Arrange pasta over sauce.
- Top pasta with remaining marinara, then layer fried chicken cutlets over sauce.
- Scatter torn mozzarella evenly over chicken. Tip: Tearing mozzarella creates better melt than slicing.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden in spots.
- Let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute for tender chicken.
- Sprinkle with fresh basil just before serving.
This bake emerges with crispy chicken yielding to tender interiors, while the rigatoni soaks up rich marinara without becoming mushy. Try serving individual portions in shallow bowls with a side of garlic bread for dipping into the saucy edges.
Spicy Garlic Chicken Parmesan Pasta
Ready to level up your pasta game? This Spicy Garlic Chicken Parmesan Pasta delivers bold flavor in every forkful. Think crispy chicken, al dente pasta, and a creamy, fiery sauce that’s pure comfort food perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup finely grated Parmigiano-Reggiano cheese
– 12 oz dried rigatoni pasta
– 3 tbsp extra-virgin olive oil
– 4 tbsp unsalted butter
– 8 garlic cloves, minced
– 1 tsp crushed red pepper flakes
– 1 cup heavy cream
– 1 cup marinara sauce
– ½ cup shredded low-moisture mozzarella cheese
– Fresh basil leaves, for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Season chicken breasts generously with kosher salt and freshly ground black pepper on both sides.
2. Dredge each chicken breast in all-purpose flour, shaking off excess.
3. Dip floured chicken into lightly beaten pasture-raised eggs, allowing excess to drip off.
4. Press chicken into mixture of panko breadcrumbs and finely grated Parmigiano-Reggiano cheese until fully coated.
5. Heat 2 tbsp extra-virgin olive oil in large skillet over medium-high heat until shimmering, about 2 minutes.
6. Cook breaded chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to cutting board, let rest 5 minutes, then slice into strips.
8. Meanwhile, cook dried rigatoni pasta in salted boiling water for 11 minutes until al dente, then drain.
9. In same skillet, melt unsalted butter over medium heat until foaming subsides.
10. Add minced garlic and crushed red pepper flakes, sautéing for 1 minute until fragrant but not browned.
11. Pour in heavy cream and marinara sauce, stirring constantly until sauce thickens slightly, about 3 minutes.
12. Add drained rigatoni pasta to sauce, tossing to coat completely.
13. Fold in sliced chicken and shredded low-moisture mozzarella cheese until cheese melts, about 2 minutes.
14. Garnish with fresh basil leaves before serving.
What makes this dish exceptional is the textural contrast between the crispy chicken coating and the creamy, garlic-infused sauce clinging to each pasta tube. The heat from the red pepper flakes builds gradually, complementing the salty Parmigiano-Reggiano beautifully. For a restaurant-style presentation, serve in shallow bowls with extra basil and a sprinkle of cheese.
Creamy Sun-Dried Tomato Chicken Parmesan Pasta
Ditch the bland chicken parm—this creamy sun-dried tomato version is your weeknight hero. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– ¼ cup clarified butter
– 1 lb dried rigatoni pasta
– 2 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– ½ cup julienned sun-dried tomatoes in oil, drained
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– ½ cup freshly grated Pecorino Romano cheese
– ¼ cup chopped fresh basil
Instructions
1. Preheat oven to 400°F and bring a large pot of salted water to a boil.
2. Dredge chicken breasts in flour, dip in beaten eggs, then coat with a mixture of panko and Parmigiano-Reggiano.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken for 3-4 minutes per side until golden brown, then transfer skillet to oven to bake for 10 minutes.
5. Cook rigatoni in boiling water for 10-12 minutes until al dente, then drain, reserving ½ cup pasta water.
6. In a separate large saucepan, heat olive oil over medium heat and sauté minced garlic for 1 minute until fragrant.
7. Add sun-dried tomatoes and cook for 2 minutes to intensify their flavor.
8. Pour in heavy cream and chicken broth, bringing to a gentle simmer for 5 minutes to thicken slightly.
9. Stir in Pecorino Romano until melted and sauce is smooth, adding reserved pasta water if needed for consistency.
10. Toss cooked rigatoni in sauce until evenly coated.
11. Slice baked chicken breasts diagonally into ½-inch strips.
12. Plate pasta, top with sliced chicken, and garnish with chopped fresh basil.
Keep the chicken moist by pounding it evenly—this ensures quick, uniform cooking. For maximum crispiness, let the breaded chicken rest on a wire rack for 5 minutes before searing. To prevent the sauce from breaking, add cheese off the heat and stir constantly until incorporated. The creamy sauce clings to every rigatoni ridge, while the sun-dried tomatoes add a tangy sweetness that cuts through the richness. Serve immediately with extra Pecorino Romano for grating at the table.
One-Pot Chicken Parmesan Pasta
Whip up a cozy, cheesy masterpiece that’s perfect for busy weeknights. This One-Pot Chicken Parmesan Pasta delivers all the classic flavors—tender chicken, tangy marinara, and gooey melted cheese—without the pile of dishes. Get ready to impress with minimal effort and maximum flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 1 (24-ounce) jar high-quality marinara sauce
– 2 cups low-sodium chicken broth
– 8 ounces dried penne pasta
– 1 cup shredded low-moisture mozzarella cheese
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Pat the chicken cubes dry with paper towels and season evenly with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken in a single layer and sear until golden brown on all sides, about 6–8 minutes total. Remove chicken to a plate and set aside.
4. Reduce heat to medium and add the finely diced yellow onion to the pot. Sauté until translucent and softened, about 5 minutes, scraping up any browned bits from the chicken.
5. Stir in the minced garlic, dried oregano, and crushed red pepper flakes. Cook until fragrant, about 1 minute.
6. Pour in the marinara sauce and low-sodium chicken broth, stirring to combine. Bring to a simmer over medium-high heat.
7. Add the dried penne pasta, stirring to submerge. Return the seared chicken to the pot.
8. Reduce heat to medium-low, cover, and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and chicken is cooked through (internal temperature of 165°F).
9. Uncover and remove from heat. Sprinkle the shredded low-moisture mozzarella cheese and freshly grated Parmigiano-Reggiano evenly over the top.
10. Cover and let rest for 3–5 minutes until the cheeses are fully melted.
11. Garnish with thinly sliced fresh basil leaves before serving.
For a restaurant-worthy finish, this pasta boasts a luxuriously creamy sauce clinging to each noodle, with juicy chicken and a savory, cheesy crust. The hint of heat from the red pepper flakes balances the rich tomato base perfectly. Serve it straight from the pot for a rustic family-style meal, or plate it individually with a side of garlic bread for dipping into the extra sauce.
Baked Chicken Parmesan Pasta with Mozzarella
A comfort-food classic gets a one-pan upgrade. Imagine crispy chicken parm, but baked right into the pasta for maximum cheesy, saucy goodness. This is the ultimate weeknight win.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1.5 cups Italian-style breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 1 lb penne pasta
– 3 cups marinara sauce
– 8 oz fresh mozzarella cheese, torn into pieces
– 2 tbsp extra-virgin olive oil
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Bring a large pot of heavily salted water to a rolling boil.
3. Season the pounded chicken breasts generously on both sides with kosher salt and freshly ground black pepper.
4. Dredge each chicken breast first in the all-purpose flour, shaking off any excess.
5. Dip the floured chicken into the lightly beaten pasture-raised eggs, allowing the excess to drip off.
6. Press the chicken firmly into the mixture of Italian-style breadcrumbs and grated Parmigiano-Reggiano cheese to create an even, thick coating.
7. Heat the extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
8. Pan-fry the breaded chicken breasts for 3-4 minutes per side, or until the coating is deeply golden brown and crisp.
9. Transfer the chicken to a plate and carefully pour off any excess oil from the skillet.
10. Cook the penne pasta in the boiling water for 2 minutes less than the package instructions indicate for al dente texture.
11. Drain the pasta, reserving ½ cup of the starchy pasta water.
12. Return the drained pasta to the skillet and toss with the marinara sauce and the reserved pasta water until fully coated.
13. Nestle the pan-fried chicken breasts into the sauced pasta in the skillet.
14. Scatter the torn pieces of fresh mozzarella cheese evenly over the chicken and exposed pasta.
15. Transfer the skillet to the preheated oven and bake, uncovered, for 15-18 minutes, or until the cheese is completely melted, bubbly, and beginning to brown in spots.
16. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.
Layers of flavor and texture make this dish irresistible. The pasta stays perfectly al dente, soaking up the rich marinara, while the chicken retains its satisfying crunch beneath the molten mozzarella. Serve it directly from the skillet for a dramatic, family-style presentation, or pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Garlic Butter Chicken Parmesan Pasta
You need a dinner that delivers—creamy pasta, crispy chicken, and garlic butter magic in one pan. This Garlic Butter Chicken Parmesan Pasta is your weeknight hero, ready in under 30 minutes with restaurant-level flavor that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese, divided
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ cup clarified butter
– 3 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– ½ cup low-sodium chicken broth
– 8 oz dried fettuccine pasta
– 1 cup marinara sauce
– ¼ cup fresh basil leaves, chiffonade
Instructions
1. Set a large pot of salted water over high heat to boil for the pasta.
2. Place chicken breasts between two sheets of parchment paper and pound to an even ½-inch thickness using a meat mallet.
3. Create a breading station with three shallow dishes: fill one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with ¼ cup Parmesan cheese, salt, and pepper.
4. Dredge each chicken breast first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 350°F.
6. Carefully add breaded chicken to the skillet and cook for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to rest.
7. While chicken cooks, add fettuccine to the boiling water and cook according to package directions until al dente, about 10–12 minutes. Reserve ½ cup pasta water before draining.
8. In the same skillet used for chicken, reduce heat to medium and melt unsalted butter.
9. Add minced garlic and sauté for 1 minute until fragrant but not browned.
10. Pour in heavy cream and chicken broth, stirring constantly to combine, and bring to a gentle simmer.
11. Stir in marinara sauce and remaining ¼ cup Parmesan cheese until sauce is smooth and slightly thickened, about 3–4 minutes.
12. Add drained pasta to the sauce, tossing to coat evenly. If sauce is too thick, incorporate reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
13. Slice rested chicken breasts diagonally into ½-inch strips.
14. Divide pasta among four bowls, top with sliced chicken, and garnish with chiffonade basil.
Juicy, herb-crusted chicken contrasts beautifully with the silky, garlic-infused cream sauce clinging to each strand of pasta. For a textural twist, sprinkle extra toasted panko over the top before serving, or add a drizzle of chili oil to balance the richness with subtle heat.
Slow Cooker Chicken Parmesan Pasta
Sick of weeknight dinner stress? This slow cooker chicken parmesan pasta transforms humble ingredients into a creamy, cheesy masterpiece with minimal effort. Set it, forget it, and return to a bubbling pot of comfort that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken breasts, trimmed of excess fat
– 1 (24 oz) jar high-quality marinara sauce
– 1 cup low-sodium chicken broth
– 1 yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 12 oz dried penne pasta
– 1 cup heavy cream, at room temperature
– 2 cups shredded low-moisture mozzarella cheese
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup fresh basil leaves, chiffonade-cut
– Kosher salt and freshly ground black pepper
Instructions
1. Season the chicken breasts liberally on all sides with kosher salt and freshly ground black pepper.
2. Place the seasoned chicken breasts in the bottom of a 6-quart slow cooker.
3. Pour the marinara sauce and chicken broth evenly over the chicken.
4. Scatter the diced onion, minced garlic, dried oregano, dried basil, and red pepper flakes over the sauce.
5. Cover the slow cooker and cook on LOW for 3.5 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.)
6. Remove the chicken breasts from the slow cooker using tongs and transfer them to a clean cutting board.
7. Shred the chicken completely using two forks, then return all shredded meat to the slow cooker.
8. Add the dried penne pasta to the slow cooker and stir gently to submerge it in the liquid.
9. Cover and cook on LOW for an additional 30 minutes, or until the pasta is al dente.
10. Stir in the room-temperature heavy cream until fully incorporated. (Tip: Tempering the cream prevents curdling and ensures a silky sauce.)
11. Sprinkle the shredded mozzarella and grated Parmigiano-Reggiano evenly over the top of the pasta mixture.
12. Cover and cook on LOW for 5-7 more minutes, just until the cheese is fully melted and bubbly. (Tip: For a golden-brown top, transfer the mixture to a broiler-safe dish and broil for 2-3 minutes after the slow cooker step.)
13. Garnish the finished dish with the chiffonade-cut fresh basil before serving.
You’ll love the tender, pull-apart chicken tangled with perfectly cooked pasta in a luxuriously creamy and tangy tomato sauce. The triple-cheese blend creates irresistible, gooey pockets in every bite. For a restaurant-style twist, serve individual portions in shallow bowls with a crisp side salad and garlic bread for dipping.
Pesto Chicken Parmesan Pasta
Nailing the perfect weeknight dinner just got easier. This pesto chicken parmesan pasta combines crispy chicken, vibrant pesto, and melty cheese in one irresistible skillet meal—ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup panko breadcrumbs
– ½ cup finely grated Parmigiano-Reggiano cheese
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup extra-virgin olive oil
– 12 oz dried rigatoni pasta
– 1 cup basil pesto
– 8 oz fresh mozzarella cheese, torn into small pieces
– ¼ cup unsalted butter, clarified
– 2 tbsp fresh basil leaves, chiffonade-cut
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Season chicken breasts generously on both sides with kosher salt and freshly ground black pepper.
3. Combine panko breadcrumbs and Parmigiano-Reggiano cheese in a shallow dish.
4. Place lightly beaten eggs in a separate shallow dish.
5. Dredge each chicken breast first in egg mixture, then press firmly into breadcrumb mixture until fully coated.
6. Heat clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
7. Carefully add breaded chicken to skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
8. Transfer chicken to a wire rack set over a baking sheet to maintain crispness.
9. Add rigatoni to boiling water and cook according to package directions until al dente (typically 10-12 minutes).
10. Drain pasta, reserving ½ cup pasta water.
11. Return pasta to pot and toss with basil pesto and reserved pasta water until sauce emulsifies and coats each piece.
12. Slice cooked chicken crosswise into ½-inch strips.
13. Arrange pasta in serving dish, top with sliced chicken, and scatter torn mozzarella pieces evenly over top.
14. Place under broiler on high for 2-3 minutes until cheese melts and develops golden spots.
15. Garnish with chiffonade-cut fresh basil leaves.
Warm, bubbly mozzarella blankets the crispy chicken and pesto-coated pasta, creating contrasting textures in every bite. The clarified butter ensures an exceptionally crisp crust without burning, while the reserved pasta water creates a silky sauce that clings perfectly to the rigatoni ridges. Serve immediately with a simple arugula salad to cut through the richness.
Alfredo Chicken Parmesan Pasta
Ready to ditch the takeout menu? This Alfredo Chicken Parmesan Pasta is your new weeknight hero—creamy, cheesy, and packed with crispy, golden chicken. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
- 1 cup all-purpose flour, for dredging
- 2 large pasture-raised eggs, lightly beaten
- 1 cup panko breadcrumbs
- ½ cup finely grated Parmigiano-Reggiano cheese
- ½ cup clarified butter, divided
- 12 oz dried fettuccine pasta
- 2 cups heavy cream
- 1 cup freshly grated Pecorino Romano cheese
- ¼ tsp freshly grated nutmeg
- 1 cup marinara sauce
- 1 cup shredded low-moisture mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the lightly beaten pasture-raised eggs, and one with a mixture of the panko breadcrumbs and finely grated Parmigiano-Reggiano cheese.
- Pat the pounded chicken breasts completely dry with paper towels to ensure a crisp crust.
- Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, allowing the excess to drip off, and finally press firmly into the panko-Parmigiano mixture to coat evenly.
- Heat ¼ cup of the clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
- Carefully add the breaded chicken breasts to the hot skillet and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F and the exterior is deeply golden brown and crisp.
- Transfer the cooked chicken to a wire rack set over a baking sheet to prevent sogginess.
- Add the dried fettuccine to the boiling water and cook according to package instructions until al dente, typically 9-11 minutes.
- While the pasta cooks, pour the heavy cream into a separate large saucepan and bring to a gentle simmer over medium heat, stirring occasionally.
- Whisk the freshly grated Pecorino Romano cheese and freshly grated nutmeg into the simmering cream until the sauce is smooth and slightly thickened, about 3-4 minutes. Remove from heat.
- Drain the cooked fettuccine, reserving ½ cup of the pasta water.
- Toss the hot, drained pasta immediately with the Alfredo sauce in the saucepan, adding reserved pasta water a tablespoon at a time if needed to reach a silky consistency.
- Slice the rested chicken breasts crosswise into ½-inch strips.
- Preheat your oven’s broiler to high.
- Divide the sauced pasta among four oven-safe serving dishes or one large casserole dish.
- Arrange the sliced chicken over the pasta in each dish.
- Spoon ¼ cup of marinara sauce over the chicken in each serving.
- Top each serving evenly with the shredded low-moisture mozzarella cheese.
- Place the dishes under the preheated broiler for 2-3 minutes, watching closely, until the mozzarella is bubbly and spotted with brown.
- Remove from the oven and garnish immediately with fresh basil leaves.
Let this masterpiece rest for two minutes before diving in. The result is a luxurious contrast: silky, nutmeg-kissed pasta cradling juicy chicken with a shatteringly crisp crust, all blanketed in molten cheese. For a show-stopping presentation, serve in individual cast-iron skillets straight from the broiler.
Spinach and Artichoke Chicken Parmesan Pasta
Kick your weeknight dinner game up a notch with this creamy, cheesy, and utterly crave-worthy pasta bake. We’re combining the best parts of spinach-artichoke dip and chicken parmesan into one glorious, bubbling dish that’s pure comfort food perfection.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp extra virgin olive oil
– 1 tsp kosher salt, divided
– ½ tsp freshly ground black pepper
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts in water, drained and quartered
– 5 oz fresh baby spinach
– 8 oz cream cheese, softened to room temperature
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1 cup freshly grated Parmesan cheese, divided
– 1 cup shredded low-moisture mozzarella cheese
– 12 oz dried penne pasta
– 1 cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of heavily salted water to a rolling boil for the pasta.
3. Pat the chicken cubes completely dry with paper towels. Season them evenly with ½ teaspoon of the kosher salt and all the black pepper.
4. Heat the extra virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 90 seconds.
5. Add the seasoned chicken to the hot skillet in a single layer. Sear without moving for 4-5 minutes to develop a golden-brown crust.
6. Flip the chicken pieces and cook for an additional 3-4 minutes until cooked through. Transfer the chicken to a clean plate. Tip: Letting the chicken develop a fond (the browned bits) on the pan is crucial for building flavor in the sauce.
7. Reduce the skillet heat to medium. Add the diced onion and cook, stirring frequently, for 4-5 minutes until translucent and softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Add the quartered artichoke hearts and cook for 2 minutes to warm through.
10. Add the fresh baby spinach in handfuls, wilting each batch before adding the next, about 3-4 minutes total.
11. Add the softened cream cheese, heavy cream, and chicken broth to the skillet. Whisk continuously over medium heat until the cream cheese is fully melted and the sauce is smooth and homogenous, about 3-4 minutes.
12. Stir in ¾ cup of the grated Parmesan cheese and all of the shredded mozzarella until the cheeses are melted and the sauce is creamy.
13. While making the sauce, cook the penne pasta in the boiling water for 2 minutes less than the package directions for al dente. Drain the pasta thoroughly. Tip: Undercooking the pasta ensures it finishes perfectly in the oven without becoming mushy.
14. Return the seared chicken and any accumulated juices to the skillet with the sauce. Add the drained pasta and stir gently until everything is evenly coated.
15. In a small bowl, combine the panko breadcrumbs, the remaining ¼ cup of grated Parmesan, and the melted unsalted butter.
16. Sprinkle the panko mixture evenly over the top of the pasta in the skillet.
17. Transfer the skillet to the preheated oven and bake, uncovered, for 20-25 minutes until the topping is deeply golden brown and the sauce is bubbling vigorously around the edges. Tip: For extra crunch, broil on high for the final 1-2 minutes, watching closely to prevent burning.
18. Remove the skillet from the oven and let it rest for 5 minutes before serving.
The finished bake delivers a fantastic textural contrast: a crisp, buttery panko crust gives way to tender pasta and juicy chicken enveloped in a luxuriously rich and tangy sauce. For a bright counterpoint, serve it with a simple arugula salad dressed with lemon vinaigrette.
Buffalo Chicken Parmesan Pasta
Brace for a flavor explosion that merges game-day wings with Italian comfort. This Buffalo Chicken Parmesan Pasta delivers spicy, cheesy, and crispy in every forkful. Get ready to ditch the takeout menu for good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1/4 cup clarified butter
– 12 oz dried rigatoni pasta
– 2 tbsp unsalted butter
– 2 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 1 cup shredded low-moisture mozzarella cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Season the cubed chicken breasts evenly with kosher salt and freshly ground black pepper.
2. Dredge each chicken cube first in all-purpose flour, shaking off any excess.
3. Dip the floured chicken into the lightly beaten pasture-raised eggs, allowing excess to drip off.
4. Coat the chicken in a mixture of panko breadcrumbs and grated Parmigiano-Reggiano cheese, pressing gently to adhere.
5. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Fry the breaded chicken cubes for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate. Tip: Avoid crowding the skillet to ensure even browning and crispiness.
7. Bring a large pot of salted water to a rolling boil and cook the rigatoni pasta according to package instructions for al dente texture, usually 11-13 minutes.
8. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
9. In the same skillet used for chicken, melt unsalted butter over medium heat.
10. Sauté the minced garlic cloves for 1 minute, or until fragrant but not browned.
11. Whisk in the heavy cream and Frank’s RedHot Original Cayenne Pepper Sauce, bringing the mixture to a gentle simmer.
12. Reduce heat to low and stir in the shredded low-moisture mozzarella cheese until fully melted and the sauce is smooth, about 2 minutes. Tip: For a smoother sauce, add the cheese off the heat and stir constantly.
13. Add the cooked rigatoni and reserved pasta water to the sauce, tossing to coat evenly.
14. Gently fold in the fried chicken cubes and half of the chopped fresh parsley.
15. Serve immediately, garnished with the remaining fresh parsley. Tip: Let the chicken rest for 2 minutes after frying to keep it juicy inside the pasta.
Now, dig into a bowl where the al dente rigatoni cradles a creamy, tangy sauce with a pronounced buffalo kick. The crispy, Parmesan-crusted chicken adds a satisfying textural contrast that softens just slightly in the warm sauce. For a next-level presentation, serve in individual cast-iron skillets straight from the oven to keep everything bubbling hot.
Lemon Herb Chicken Parmesan Pasta
Ready to ditch boring weeknight dinners? This Lemon Herb Chicken Parmesan Pasta is your new go-to. It’s crispy, cheesy, and packed with bright, herby flavor that comes together in one pan for maximum ease and minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– ½ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup finely grated Parmigiano-Reggiano cheese
– 2 tbsp finely chopped fresh parsley
– 1 tbsp finely chopped fresh oregano
– Zest of 1 large lemon
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– ¼ cup extra-virgin olive oil
– 12 oz dried rigatoni pasta
– 24 oz high-quality marinara sauce
– 8 oz fresh mozzarella cheese, torn into pieces
– ¼ cup fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 400°F (204°C).
2. Set up a breading station with three shallow dishes: place the all-purpose flour in the first, the lightly beaten pasture-raised eggs in the second, and combine the panko breadcrumbs, finely grated Parmigiano-Reggiano, chopped fresh parsley, chopped fresh oregano, lemon zest, kosher salt, and freshly ground black pepper in the third.
3. Dredge each pounded chicken breast first in the flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
5. Press the chicken firmly into the panko-herb mixture, ensuring an even, complete coating on all sides. Tip: For maximum crispiness, let the breaded chicken rest on a wire rack for 5 minutes before cooking.
6. Heat the extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully add the breaded chicken breasts and cook for 3-4 minutes per side, or until the crust is deeply golden brown.
8. While the chicken cooks, bring a large pot of salted water to a rolling boil and cook the dried rigatoni pasta according to package instructions for al dente texture, typically 10-12 minutes. Drain and set aside.
9. Remove the skillet from heat. Pour the high-quality marinara sauce around (not over) the chicken in the skillet.
10. Nestle the torn pieces of fresh mozzarella cheese on top of each chicken breast.
11. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is completely melted and bubbly and the chicken’s internal temperature reaches 165°F (74°C). Tip: For a more browned, blistered cheese top, switch the oven to broil for the final 1-2 minutes, watching closely.
12. Remove the skillet from the oven and let the chicken rest for 5 minutes. Tip: This resting period allows the juices to redistribute, ensuring moist, tender chicken.
13. Slice the rested chicken breasts.
14. Toss the cooked, drained rigatoni pasta with the warmed marinara sauce from the skillet.
15. Divide the sauced pasta among four plates, top with sliced chicken, and garnish with fresh basil leaves.
Succulent, crispy chicken gives way to a juicy interior, while the bright lemon and herbs cut through the rich, melted cheeses. Serve it family-style straight from the skillet for a dramatic presentation, or pair it with a simple arugula salad dressed in lemon vinaigrette to complement the citrus notes.
Roasted Red Pepper Chicken Parmesan Pasta
Hear that sizzle? That’s your weeknight dinner getting a major upgrade. This roasted red pepper chicken parmesan pasta combines comfort food classics with a smoky-sweet twist—ready in under an hour with restaurant-quality results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 2 tbsp clarified butter
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 12 oz jarred roasted red peppers, drained and puréed
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– 12 oz dried rigatoni pasta
– 8 oz fresh mozzarella cheese, torn into pieces
– Fresh basil leaves, for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a boil.
2. Season the chicken breasts generously with kosher salt and freshly ground black pepper on both sides.
3. Set up a breading station: place the flour in a shallow dish, the beaten eggs in a second dish, and combine the panko breadcrumbs with the grated Parmigiano-Reggiano in a third dish.
4. Dredge each chicken breast in the flour, shaking off any excess.
5. Dip the floured chicken into the beaten eggs, allowing the excess to drip off.
6. Press the chicken firmly into the panko-Parmigiano mixture, coating both sides evenly.
7. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
8. Add the breaded chicken breasts and cook for 3–4 minutes per side, until the coating is golden brown and crisp.
9. Transfer the chicken to a plate and set aside.
10. In the same skillet, add the extra-virgin olive oil and reduce the heat to medium.
11. Sauté the diced onion for 5–6 minutes, until translucent and softened.
12. Add the minced garlic and cook for 1 minute, until fragrant.
13. Stir in the puréed roasted red peppers, crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes.
14. Simmer the sauce for 15 minutes, stirring occasionally, until slightly thickened.
15. While the sauce simmers, cook the rigatoni in the boiling salted water for 1 minute less than the package instructions for al dente texture.
16. Drain the pasta and add it directly to the skillet with the sauce, tossing to coat evenly.
17. Nestle the seared chicken breasts into the pasta and sauce in the skillet.
18. Top each chicken breast with torn pieces of fresh mozzarella cheese.
19. Transfer the skillet to the preheated oven and bake for 10–12 minutes, until the cheese is melted and bubbly.
20. Remove from the oven and let rest for 5 minutes before serving.
21. Garnish with fresh basil leaves.
Oozing mozzarella blankets crispy, herbaceous chicken cutlets, while the roasted red pepper sauce—smoky, slightly sweet, and tangy—clings to every ridge of the rigatoni. Serve it straight from the skillet for a dramatic tableside presentation, or pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Mushroom and Spinach Chicken Parmesan Pasta
Whip up this cozy, elevated twist on a classic comfort dish that’s perfect for a festive weeknight. We’re layering savory chicken parmesan with earthy mushrooms and fresh spinach, all tossed with pasta for a complete, satisfying meal. Get ready to impress with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– ½ cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 8 oz cremini mushrooms, thinly sliced
– 3 cups fresh baby spinach
– 12 oz dried rigatoni pasta
– 2 cups marinara sauce
– ¼ cup extra-virgin olive oil
– 2 tbsp clarified butter
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp crushed red pepper flakes
Instructions
1. Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a rolling boil for the pasta.
2. Season the pounded chicken breasts evenly on both sides with kosher salt and black pepper.
3. Set up a breading station with three shallow dishes: place all-purpose flour in the first, lightly beaten pasture-raised eggs in the second, and a mixture of panko breadcrumbs and grated Parmigiano-Reggiano in the third.
4. Dredge each chicken breast first in the flour, shaking off any excess, then dip fully into the egg mixture, allowing the excess to drip off.
5. Press the chicken firmly into the panko-Parmigiano mixture, coating both sides evenly for a crisp crust.
6. Heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of clarified butter in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
7. Carefully place the breaded chicken breasts into the hot skillet and pan-fry for 3-4 minutes per side, until golden brown and crisp.
8. Transfer the skillet directly to the preheated oven and bake the chicken for 12-15 minutes, until the internal temperature reaches 165°F (74°C).
9. While the chicken bakes, add the dried rigatoni pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes.
10. In a separate large sauté pan, heat the remaining 2 tablespoons of extra-virgin olive oil over medium heat and add the thinly sliced cremini mushrooms.
11. Sauté the mushrooms for 6-8 minutes, stirring occasionally, until they release their moisture and develop a deep golden-brown color.
12. Stir in the marinara sauce and crushed red pepper flakes, then simmer the sauce for 5 minutes to allow the flavors to meld.
13. Drain the cooked pasta, reserving ½ cup of the starchy pasta water, and add both the pasta and fresh baby spinach to the sauce.
14. Toss everything together over low heat for 2-3 minutes, adding reserved pasta water as needed to create a silky, cohesive sauce that coats the pasta evenly.
15. Remove the chicken from the oven and let it rest on a cutting board for 3 minutes before slicing it into strips.
16. Divide the mushroom-spinach pasta among four bowls and top each with sliced chicken parmesan.
Celebrate the contrasting textures in every bite: the crispy, golden chicken crust gives way to tender meat, while the al dente pasta holds the rich, umami-packed mushroom sauce. For a creative twist, garnish with extra Parmigiano-Reggiano and a drizzle of high-quality olive oil just before serving to enhance the savory notes.
Cheesy Chicken Parmesan Pasta Casserole
Brace your taste buds—this Cheesy Chicken Parmesan Pasta Casserole is the ultimate cozy comfort mashup. Imagine crispy chicken parm, al dente pasta, and a bubbling three-cheese sauce baked into one glorious dish. It’s the weeknight hero you’ll crave all season long.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese, divided
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp clarified butter
– 12 oz rigatoni pasta
– 24 oz jarred marinara sauce
– 8 oz fresh mozzarella cheese, thinly sliced
– ¼ cup fresh basil leaves, chiffonaded
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Season chicken breasts evenly with kosher salt and freshly ground black pepper.
3. Dredge each chicken breast in all-purpose flour, shaking off excess.
4. Dip floured chicken into lightly beaten pasture-raised eggs, coating completely.
5. Press chicken into a mixture of panko breadcrumbs and ¼ cup grated Parmesan cheese until fully coated.
6. Heat remaining clarified butter in a large skillet over medium-high heat until shimmering.
7. Pan-fry chicken for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
8. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into 1-inch strips.
9. Cook rigatoni pasta in salted boiling water for 2 minutes less than package directions for al dente texture.
10. Drain pasta and immediately toss with jarred marinara sauce in the prepared baking dish.
11. Arrange sliced chicken strips evenly over the pasta mixture in a single layer.
12. Top with fresh mozzarella cheese slices and remaining ¼ cup grated Parmesan cheese.
13. Bake uncovered for 20–25 minutes until cheese is melted and bubbly with golden edges.
14. Remove from oven and let rest for 10 minutes to allow layers to set.
15. Garnish with chiffonaded fresh basil leaves just before serving.
Creating crispy chicken? Let it rest before slicing to retain juices. For perfect al dente pasta, taste-test 2 minutes early. Always rest baked casseroles—this prevents a soupy texture.
Creamy, crispy, and utterly satisfying, this casserole delivers tender chicken with a golden crust against saucy, cheesy pasta pockets. The fresh basil adds a bright finish that cuts through the richness beautifully. Try serving individual portions in rustic bowls with a side of garlic bread for dipping into the extra sauce.
Tomato Basil Chicken Parmesan Pasta
Ready to ditch boring weeknight dinners? This Tomato Basil Chicken Parmesan Pasta delivers restaurant-quality flavor in under an hour. Think crispy, golden chicken cutlets smothered in a vibrant, herby tomato sauce and melted cheese, all tangled with perfectly cooked pasta.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, butterflied and pounded to 1/2-inch thickness
– 1 cup all-purpose flour, for dredging
– 2 large pasture-raised eggs, lightly beaten
– 1 1/2 cups panko breadcrumbs
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/4 cup extra-virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1/4 cup dry white wine
– 1/2 cup fresh basil leaves, chiffonade-cut, plus whole leaves for garnish
– 1 tsp dried oregano
– 8 oz dried rigatoni pasta
– 1 cup low-moisture whole-milk mozzarella cheese, shredded
– Kosher salt and freshly ground black pepper
Instructions
1. Season the chicken breasts liberally on both sides with kosher salt and freshly ground black pepper.
2. Set up a breading station with three shallow dishes: one with all-purpose flour, one with the lightly beaten pasture-raised eggs, and one with panko breadcrumbs mixed with the finely grated Parmigiano-Reggiano cheese.
3. Dredge each chicken breast first in the flour, shaking off excess, then dip fully in the egg wash, allowing excess to drip off, and finally press firmly into the panko-Parmesan mixture to coat completely. Tip: Use one hand for dry ingredients and the other for wet to keep fingers clean.
4. Heat 2 tablespoons of extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully add the breaded chicken breasts and pan-fry for 4-5 minutes per side, until the coating is deeply golden brown and crispy. Transfer to a wire rack set over a baking sheet.
6. In the same skillet, add the remaining 2 tablespoons of extra-virgin olive oil and reduce heat to medium. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
7. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2 minutes until reduced by half.
9. Add the hand-crushed San Marzano tomatoes and dried oregano. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
10. While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the dried rigatoni and cook according to package directions until al dente, about 11-13 minutes. Drain, reserving 1/2 cup of pasta water.
11. Stir the chiffonade-cut fresh basil into the finished tomato sauce. Tip: Adding basil off the heat preserves its bright, fresh flavor.
12. Preheat your oven’s broiler to high.
13. Nestle the pan-fried chicken breasts into the sauce in the skillet. Spoon some sauce over each breast.
14. Evenly top each chicken breast with the shredded low-moisture whole-milk mozzarella cheese.
15. Transfer the skillet to the oven and broil for 3-4 minutes, watching closely, until the cheese is completely melted, bubbly, and spotted with golden brown.
16. Toss the drained rigatoni with the remaining sauce in the skillet, adding reserved pasta water 1 tablespoon at a time if needed to loosen. Tip: The starchy pasta water helps the sauce cling beautifully to the noodles.
17. To serve, divide the sauced pasta among plates, top each with a cheesy chicken breast, and garnish with whole fresh basil leaves.
This dish is a masterclass in textures: the shatteringly crisp chicken gives way to tender meat, while the sauce—bright from the tomatoes and aromatic from the basil—clings to every ridge of the rigatoni. Try serving it family-style straight from the skillet for a truly impressive presentation, or pair it with a simple arugula salad dressed with lemon to cut through the richness.
Bacon Ranch Chicken Parmesan Pasta
Fusing crispy bacon, creamy ranch, and melty cheese, this pasta transforms classic chicken parmesan into a weeknight superstar. Imagine tender chicken cutlets, golden pasta, and a sauce so rich it’ll make you forget takeout menus. Get ready to layer flavor like a pro—this dish delivers restaurant-quality comfort in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour, for dredging
– 2 large pasture-raised eggs, lightly beaten
– 1 cup Italian-style breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 4 slices thick-cut applewood-smoked bacon, diced
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup buttermilk ranch dressing
– 8 oz penne pasta
– 1 cup shredded low-moisture mozzarella cheese
– 2 tbsp fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
– 2 tbsp extra-virgin olive oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season the chicken breasts evenly on both sides with kosher salt and freshly ground black pepper.
3. Set up a breading station: place flour in a shallow dish, beaten eggs in a second dish, and combine breadcrumbs with Parmigiano-Reggiano in a third dish.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
5. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add breaded chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate. Tip: Avoid overcrowding the skillet to ensure a crisp crust.
7. In the same skillet, add diced bacon and cook over medium heat until crisp, about 5-7 minutes, then transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
8. Add penne pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, then drain, reserving ½ cup of pasta water.
9. To the skillet with bacon fat, add unsalted butter and minced garlic, sautéing for 1 minute until fragrant.
10. Pour in heavy cream and buttermilk ranch dressing, stirring constantly, and bring to a gentle simmer over medium-low heat for 3-4 minutes until slightly thickened. Tip: Simmer gently to prevent the cream from curdling.
11. Slice the cooked chicken into ½-inch strips.
12. Add drained pasta, chicken strips, and crisp bacon to the sauce, tossing to coat evenly, and cook for 2 minutes, adding reserved pasta water as needed to loosen the sauce.
13. Sprinkle shredded mozzarella cheese over the top, cover the skillet, and remove from heat, letting it sit for 3 minutes until cheese melts. Tip: Residual heat will melt the cheese without overcooking the pasta.
14. Garnish with fresh parsley before serving.
Perfectly al dente pasta cradles a velvety, bacon-infused ranch sauce that clings to every bite. The crispy chicken adds a satisfying crunch, while the melted mozzarella creates gooey pockets of richness. Serve it straight from the skillet for a family-style feast, or pair it with a simple arugula salad to cut through the creaminess.
Jalapeño Popper Chicken Parmesan Pasta
Tired of the same old pasta? Transform your weeknight dinner with this spicy, cheesy mashup that combines crispy chicken parmesan with creamy jalapeño popper flavors in one irresistible skillet dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– 4 oz cream cheese, softened to room temperature
– ½ cup shredded sharp cheddar cheese
– 2 fresh jalapeños, finely diced (seeds removed for milder heat)
– 3 cloves garlic, minced
– 2 tbsp clarified butter
– 12 oz dried rigatoni pasta
– 24 oz jarred marinara sauce
– ¼ cup fresh basil leaves, chiffonade
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season the pounded chicken breasts generously on both sides with kosher salt and freshly ground black pepper.
3. Set up a breading station with three shallow dishes: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with grated Parmigiano-Reggiano in the third.
4. Dredge each chicken breast first in flour, shaking off excess, then dip fully into the beaten eggs, and finally press firmly into the panko-Parmesan mixture to coat evenly.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Carefully add breaded chicken breasts to the skillet and cook for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F when tested with an instant-read thermometer.
7. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing into ½-inch strips.
8. While chicken rests, add rigatoni to the boiling water and cook according to package directions until al dente, about 11 minutes.
9. Drain pasta, reserving ½ cup of pasta water.
10. In the same skillet used for chicken (do not wipe clean), reduce heat to medium and sauté minced garlic and diced jalapeños for 1 minute until fragrant.
11. Add marinara sauce to the skillet and bring to a gentle simmer, stirring to incorporate any browned bits from the pan.
12. Stir softened cream cheese and shredded cheddar into the sauce until fully melted and smooth, about 2 minutes.
13. Add drained rigatoni and sliced chicken to the skillet, tossing to coat evenly in the sauce; if sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
14. Remove from heat and garnish with chiffonade basil.
15. A creamy, spicy sauce clings to every noodle while crispy chicken strips add satisfying crunch. Serve immediately in shallow bowls, topped with extra grated Parmigiano-Reggiano for those who crave more sharpness, or alongside a simple arugula salad to cut through the richness.
Tuscan Chicken Parmesan Pasta
Just when you thought chicken parmesan couldn’t get better—enter this Tuscan twist. Juicy chicken cutlets meet sun-dried tomatoes and spinach in a creamy parmesan sauce, all tangled with al dente rigatoni. Forget boring pasta night; this one-bowl wonder delivers restaurant-quality flavor in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano, divided
– 4 tbsp extra-virgin olive oil, divided
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– ½ cup oil-packed sun-dried tomatoes, thinly sliced
– 4 cups fresh baby spinach
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 12 oz rigatoni pasta
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp crushed red pepper flakes
Instructions
1. Preheat oven to 400°F and bring a large pot of salted water to a boil.
2. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and combine panko with ¼ cup Parmigiano-Reggiano in a third.
3. Season chicken breasts evenly with ½ tsp kosher salt and ¼ tsp black pepper.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, allowing excess to drip off.
5. Press chicken firmly into panko mixture, coating both sides completely.
6. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Add breaded chicken and cook for 3–4 minutes per side until golden brown.
8. Transfer skillet to oven and bake chicken for 12–15 minutes until internal temperature reaches 165°F.
9. Meanwhile, cook rigatoni in boiling water for 10–12 minutes until al dente, then drain, reserving ½ cup pasta water.
10. Heat remaining 2 tbsp olive oil in a Dutch oven over medium heat.
11. Sauté onion for 4–5 minutes until translucent, then add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
12. Stir in sun-dried tomatoes and spinach, wilting spinach for 1–2 minutes.
13. Pour in chicken broth and heavy cream, bringing to a gentle simmer.
14. Whisk in remaining ¼ cup Parmigiano-Reggiano until sauce is smooth and slightly thickened, about 3–4 minutes.
15. Slice baked chicken crosswise into ½-inch strips.
16. Add drained pasta and chicken strips to sauce, tossing to coat, and thin with reserved pasta water if needed.
17. Season with remaining ½ tsp salt and ¼ tsp black pepper.
Layers of crispy, herbaceous chicken meld with the velvety, umami-rich sauce clinging to each rigatoni tube. The sun-dried tomatoes offer tangy bursts against the creamy backdrop, while wilted spinach adds earthy balance. For a stunning presentation, garnish with extra Parmigiano-Reggiano shavings and serve immediately in shallow bowls.
BBQ Chicken Parmesan Pasta
Just when you thought pasta couldn’t get more crave-worthy—BBQ Chicken Parmesan Pasta smashes comfort food boundaries. Juicy chicken, smoky sauce, and melty cheese collide in one epic skillet. Get ready to ditch the takeout menu for good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 cup smoky BBQ sauce
– 12 oz dried rigatoni pasta
– 1 cup marinara sauce
– 1 cup shredded low-moisture mozzarella cheese
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– ¼ cup heavy cream
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season chicken cubes evenly with kosher salt and freshly ground black pepper.
3. Heat extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken to the skillet in a single layer, searing until golden brown on all sides, approximately 6–8 minutes total.
5. Reduce heat to medium and stir in smoky BBQ sauce, coating chicken thoroughly; simmer for 3 minutes to meld flavors.
6. Cook rigatoni in the boiling water according to package directions until al dente, about 10–12 minutes, then drain.
7. Preheat your oven’s broiler to high, positioning a rack 6 inches from the heat element.
8. In the same skillet with the chicken, add unsalted butter and minced garlic, sautéing until fragrant, about 1 minute.
9. Pour in marinara sauce and heavy cream, stirring to combine; bring to a gentle simmer for 2 minutes.
10. Fold the drained rigatoni into the sauce mixture until evenly coated.
11. Sprinkle shredded low-moisture mozzarella and freshly grated Parmigiano-Reggiano evenly over the top.
12. Transfer the skillet to the preheated broiler and broil until cheese is bubbly and lightly browned, 3–4 minutes, watching closely to prevent burning.
13. Remove from the oven and garnish with chopped fresh parsley.
Smoky BBQ sauce caramelizes into a sticky glaze on the chicken, while the creamy tomato base clings to every rigatoni ridge. Serve it straight from the skillet with a crisp green salad to cut through the richness, or top with extra Parmigiano-Reggiano for a salty finish.
Summary
Zesty, comforting, and endlessly versatile—these 20 creamy chicken Parmesan pasta delights prove that a cozy, crowd-pleasing meal is always within reach. Whether you’re craving classic comfort or a creative twist, there’s a recipe here to satisfy. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to pin this roundup to your Pinterest boards for easy inspiration!
