Creamy Chicken Parmesan Pasta

This creamy chicken parmesan pasta is the ultimate recipe for nights when you need to impress but do not want to spend hours in the kitchen. Tender chicken and pasta are tossed in a dreamy parmesan sauce, filled with tangy sun-dried tomatoes and Italian herbs, for a meal that feels truly special. The sauce clings to every bite and the whole thing comes together in just half an hour. When everything is mixed in the pan, the aroma alone is enough to draw everyone to the table.

I first made this for an anniversary at home when our big plans fell through and it was a huge hit. We ended up eating it straight from the pan while laughing and now it is requested for every special occasion.

Ingredients

• Boneless skinless chicken breasts: give structure and stay juicy in the sauce. Seek out fresh chicken for tender bites
• Penne pasta: the hollow center and ridges are ideal for catching and holding sauce
• Heavy cream: the key to a silky luxurious mouthfeel go for the thickest cream you can find
• Parmesan cheese: gives depth and a salty kick to balance the richness. Freshly grated works best
• Sundried tomatoes: deliver tangy flavor and concentrated tomato sweetness look for ones packed in oil
• Italian seasoning: an all in one blend that creates aromatic layers without fuss
• Paprika: supports the sundried tomatoes with a hint of earthy smoky warmth
• Fresh basil: lifts the dish with brightness and color choose smooth firm leaves for best results

Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add penne and cook to al dente according to package directions usually about 9 to 11 minutes. Before draining use a heatproof cup to scoop out half a cup of pasta water. Drain and set aside the pasta. Keep the water for sauce adjustments later.

Prepare the Chicken:

Pat the chicken dry and season all sides with salt and pepper. Heat olive oil in a large skillet over medium high until the oil shimmers. Place the chicken in a single layer and do not crowd the pan. Allow the pieces to cook undisturbed for 3 minutes so they get a golden sear. Flip and continue cooking another 3 to 5 minutes until no pink remains. Transfer the finished chicken to a clean plate.

Create the Sauce Base:

Return the skillet to medium heat leaving any browned bits in the pan. Place butter in the hot skillet and let it melt slowly. Add minced garlic and cook just until fragrant about 30 seconds. You want the garlic aromatic not brown. Sprinkle flour over the mixture and stir for 1 to 2 minutes. You should see a pale golden paste form. This will thicken your sauce.

Build the Sauce:

Slowly pour in chicken broth whisking constantly to make sure the flour blends without lumps. Add heavy cream in a thin stream while still whisking. Bring the mixture to a gentle simmer. Add parmesan a small handful at a time stirring so it fully melts before the next addition. Add sundried tomatoes paprika and Italian seasoning. Let the sauce simmer for 3 to 5 minutes so it thickens enough to coat the back of a spoon.

Combine and Serve:

Return the cooked chicken and any juices to the skillet. Add the drained penne pasta. Gently fold everything together making sure all pasta and chicken are coated with sauce. If the sauce is very thick add a splash of reserved pasta water and stir to loosen. Allow everything to cook together for about 2 minutes. Remove from heat and finish with fresh basil and more parmesan if desired.

The sundried tomatoes make all the difference. My favorite part is watching skeptical friends try that first tangy creamy bite and immediately ask where the flavor comes from. Leaving them out makes this just another pasta dish keeping them in turns it into something unforgettable.

Perfect Wine Pairing

This pasta is rich and creamy with pops of tang from the tomatoes so I always serve it with a crisp white wine or something bright that cuts through the richness. A buttery Chardonnay is classic and smooth while Pinot Grigio gives fresh acidity. If you like reds try a light Pinot Noir for balance with the tomatoes.

Make Ahead Tips

Cook the pasta until slightly firm then cool and store separately from the sauce and chicken. Layer the sauce and chicken in an airtight container and refrigerate both. Reheat the sauce over medium heat and add a splash of cream or broth before folding in the pasta. Everything tastes just as fresh and creamy once combined.

Customization Options

You can easily make this recipe your own. Swap the chicken for shrimp for a faster cook or use mushrooms for a hearty vegetarian version. If you need gluten free use your favorite pasta brand. Coconut cream works in place of heavy cream but will lighten the flavor a bit. Try folding in spinach or asparagus for extra veggies and nutrients.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat add a sprinkle of water or cream and warm gently over medium low. This keeps the sauce smooth and the chicken tender.

Ingredient Substitutions

If you do not have sun dried tomatoes use roasted red peppers for similar tang. Cherry tomatoes sautéed quickly are also delicious but will keep the flavor lighter. For a dairy free option try using a plant based cream and cheese substitute but expect a slight change in flavor and texture.

Seasonal Adaptations

Spring add peas and fresh basil for a burst of green. Summer swap in cherry tomatoes and grilled zucchini. Fall or winter add roasted butternut squash or sautéed mushrooms for a heartier feel.

Success Stories

Every time I serve this at dinner parties I love watching the bowl empty before the bread basket even hits the table. If you double the recipe and freeze half it is a lifesaver for those nights you want something amazing in minutes.

Freezer Meal Conversion

Let the pasta and sauce cool completely then transfer to a zip top freezer bag or airtight container. Freeze for up to three months. Reheat straight from frozen with a splash of cream or broth in a covered skillet over medium low stirring until creamy.

Let your cream come to room temperature so it blends smoothly into the hot pan without curdling. It took me a few tries to realize how much the reserved pasta water matters in getting that restaurant quality sauce.

FAQs About This Recipe

→ Can I use other pasta shapes?

Yes! Fusilli, rigatoni, farfalle, or even fettuccine work well and each shape offers a slightly different experience when catching that creamy sauce.

→ What can I substitute for sun-dried tomatoes?

Try roasted red peppers, sautéed cherry tomatoes, or caramelized onions for unique but delicious flavor twists.

→ How can I lighten the dish?

Use half-and-half or whole milk in place of cream, reduce cheese, and fold in extra veggies like spinach or zucchini for a lighter result.

→ Can I make parts of this ahead?

Yes. Cook chicken and pasta separately up to two days in advance. Assemble just before serving with freshly made sauce for best texture.

→ What proteins work instead of chicken?

Shrimp, Italian sausage, tofu, chickpeas, or extra vegetables like mushrooms all make tasty swaps for the chicken.

→ What’s the story behind the name?

This dish got its name from its rich, crowd-pleasing flavors—legend has it, it's so good it inspires marriage proposals!