Ultimate Creamy Chicken Parmesan Pasta
Introduction
Rich and comforting chicken parmesan pasta with crispy breaded chicken and marinara cream sauce. This amazing one-pan wonder combines all your favorite Italian flavors in every perfect bite!
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups marinara sauce
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Cut chicken breasts into bite-sized pieces. Season with salt and pepper.
- Set up breading station: flour in one bowl, beaten eggs in second bowl, breadcrumbs mixed with 1/4 cup Parmesan in third bowl.
- Dredge chicken pieces in flour, dip in egg, then coat in breadcrumb mixture.
- Heat olive oil in large skillet over medium-high heat. Cook breaded chicken pieces until golden and crispy, about 4-5 minutes per side. Remove and set aside.
- In same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Add marinara sauce, heavy cream, Italian seasoning, and remaining Parmesan. Stir well and bring to simmer.
- Add cooked pasta and crispy chicken to the sauce. Gently toss to combine.
- Sprinkle mozzarella cheese over the top, cover skillet, and cook on low heat for 3-4 minutes until cheese melts.
- Garnish with fresh basil and serve immediately.
Pro Tips & Notes
- Chicken Prep: Pat chicken completely dry before breading to ensure crispy coating.
- Sauce Consistency: If sauce becomes too thick, add a splash of pasta water to reach desired consistency.
- Cheese Selection: Freshly grated Parmesan melts better than pre-shredded varieties.
- Pasta Choice: Penne works great, but rigatoni or ziti also hold the creamy sauce well.
Nutrition Facts (per serving)
- Calories: 720
- Protein: 42g
- Carbohydrates: 68g
- Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 165mg
- Sodium: 980mg
- Fiber: 4g
Frequently Asked Questions
- Q: Can I use chicken thighs instead of breasts? A: Yes, chicken thighs work wonderfully and add extra flavor and moisture.
- Q: How do I store leftovers? A: Store in airtight container in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of cream.
- Q: Can I make this gluten-free? A: Absolutely! Use gluten-free pasta and breadcrumbs for a delicious gluten-free version.
- Q: What if I don't have heavy cream? A: Half-and-half or whole milk can substitute, though the sauce won't be as rich.