How can I add more vegetables to Creamy Parmesan Chicken Pasta?

You can add mushrooms, bell peppers, kale, broccoli florets, or sun-dried tomatoes for extra nutrition and flavor. Add hearty vegetables early when making the sauce to allow them to soften, while quick-cooking greens like spinach can be stirred in just before combining the pasta.

What sides go well with Creamy Parmesan Chicken Pasta?

Light sides like green salads or steamed vegetables, including green beans or broccoli, complement the richness of the dish. These provide a balance of textures and flavors for a well-rounded meal.

Can I substitute chicken tenders in the recipe?

Yes, boneless skinless chicken tenders or thighs can be used. Keep in mind that thighs require a slightly longer cooking time and may result in a juicier texture. Adjust seasoning and cooking times accordingly.

Is it possible to make Creamy Parmesan Chicken Pasta with whole wheat or gluten-free pasta?

Absolutely! Whole wheat pasta adds fiber and a nuttier flavor, while gluten-free pasta options accommodate dietary restrictions. Cooking times may vary, so monitor closely and aim for al dente to maintain ideal texture.

Creamy Parmesan Chicken Pasta: Easy One-Pot Recipe

Name: Creamy One-Pot Parmesan Chicken Pasta with Garlic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts (about 1½ pounds/500 g) or tenderloins; Italian herbs; Paprika; Garlic powder; Oregano; Thyme; Salt and pepper; 12 ounces (400 g) dried short pasta such as mafalde or farfalle; 3 cups heavy cream or a dairy-free alternative; 1 cup (250 ml) chicken stock or broth; Flour for thickening; 12 ounces (225 g) freshly grated Parmesan cheese; 1 small brown onion or shallot; 3 cloves garlic; 120 g/4 oz baby spinach; Optional: mushrooms, bell peppers, broccoli florets, or kale; Olive oil for cooking; Butter

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1½ pounds/500 g) or tenderloins
Italian herbs
Paprika
Garlic powder
Oregano
Thyme
Salt and pepper
12 ounces (400 g) dried short pasta such as mafalde or farfalle
3 cups heavy cream or a dairy-free alternative
1 cup (250 ml) chicken stock or broth
Flour for thickening
12 ounces (225 g) freshly grated Parmesan cheese
1 small brown onion or shallot
3 cloves garlic
120 g/4 oz baby spinach
Optional: mushrooms, bell peppers, broccoli florets, or kale
Olive oil for cooking
Butter

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Instructions

1. Slice the chicken breasts in half lengthways to create 4 steaks. Season with a mixture of Italian herbs, paprika, garlic powder, oregano, thyme, salt, and pepper.
2. Heat some olive oil in a skillet and sear the chicken for about 3-5 minutes on each side until golden brown and cooked through. Remove chicken from heat and let rest before slicing into strips.
3. Cook pasta according to package instructions, reserving some pasta water for later use. Drain and set aside.
4. In the same skillet used for the chicken, melt butter over medium heat and cook the onion until soft. Add garlic and cook until fragrant.
5. Stir in flour to the skillet to create a roux, then gradually whisk in chicken stock and cream. Simmer until slightly thickened.
6. Add baby spinach to the sauce and return the pasta and sliced chicken to the skillet. Mix in the Parmesan cheese until melted and the sauce thickens, seasoning with salt and pepper as needed. Use reserved pasta water to adjust sauce consistency if required.
7. Serve the pasta in bowls, topping with crispy panko breadcrumbs and extra Parmesan if desired.

Notes

🍞 For extra crunch, sprinkle crispy breadcrumbs over the pasta before serving.
🥄 Thicken sauce initially, then use pasta water to adjust as needed since it thickens as it cools.
🥶 Store leftovers in the refrigerator for up to 4 days in an airtight container, though not ideal for freezing as the sauce may separate. Reheat gently.

Prep Time: 10 minutes
Resting Time: 0 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pot Cooking
Cuisine: Italian
Diet: Gluten

Nutrition

Serving Size: 1 serving
Calories: 521-623