Chicken Parmesan Pasta
Quick & easy Chicken Parmesan Pasta with juicy chicken and creamy tomato-Parmesan sauce—ready in 30 minutes!
Ingredients
- 10.5 oz 300 g pasta (penne, rigatoni, or your favorite shape)
- 1 tablespoon olive oil
- 20 g 1 tablespoon unsalted butter
- 1 lb 450 g chicken breast, cut into 1-inch cubes
- 1 small onion finely diced
- 2 garlic cloves finely chopped
- ¼ teaspoon red chili flakes optional
- 1 tablespoon Italian seasoning
- 1½ cups 300 ml tomato sauce (passata)
- 1 cup half and half or single cream
- ½ cup 50 g Parmesan cheese, grated
- 2 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of water to a boil. Salt it generously and cook your pasta until al dente according to package instructions. Reserve 1–2 cups of pasta water before draining, and set the pasta aside.
Step 2: Sauté the Chicken
- In a large deep pan or Dutch oven, heat olive oil and melt butter over medium heat. Add the cubed chicken breast and sauté for 5–6 minutes until slightly golden and mostly cooked through.
Step 3: Add Aromatics
- Stir in the diced onion, garlic, and red chili flakes. Cook for another 2 minutes, stirring occasionally, until the onions soften and the garlic becomes fragrant.
Step 4: Build the Sauce
- Add Italian seasoning and stir in the tomato sauce (passata). Mix well, then stir in the half and half, blending until the sauce is smooth and creamy.
Step 5: Finish the Dish
- Let the sauce simmer on low heat for 2–3 minutes, then add the cooked pasta and stir to combine. Mix in the grated Parmesan cheese until melted and creamy.
Step 6: Garnish and Serve
- Sprinkle in fresh parsley, adjust seasoning with salt and pepper, and serve immediately. Optional: top with extra Parmesan or a pinch of red pepper flakes.