Description
This Creamy Parmesan Chicken Pasta combines tender, seasoned chicken breasts with a luxurious, cheesy cream sauce and perfectly cooked pasta. Featuring sautéed garlic, onions, spinach, and a crisp panko breadcrumb topping, this dish is a comforting and elegant meal ready in just 25 minutes, perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
Chicken and Breadcrumbs
- 2 tbsp unsalted butter
- 1 cup (60 g) panko breadcrumbs
- ¼ tsp sea salt flakes
- 2 large boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz), sliced in half lengthways to create 4 steaks
- 1 tsp sea salt flakes
- 1 tbsp Italian mixed herbs (Italian seasoning)
- ¼ cup (60 ml) olive oil
Pasta and Sauce
- 400 g (14 oz) dried short pasta (mafalde, farfalle, rigatoni – any pasta with edges and crevices is best)
- 1 tbsp unsalted butter
- 1 small brown onion, finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp Italian mixed herbs (Italian seasoning)
- ¼ tsp chili (red pepper) flakes (optional)
- 1 tbsp plain (all-purpose) flour
- 1 cup (250 ml) chicken stock
- 1½ cups (375 ml) thickened (heavy) cream
- 120 g (4 oz) baby spinach
- 1½ cups (150 g) freshly grated parmesan, plus extra to serve
- ½ tsp sea salt flakes, or to taste
- ¼ tsp cracked black pepper, or to taste
Instructions
- Prepare Chicken and Breadcrumbs: Melt 2 tablespoons of unsalted butter in a pan over medium heat. Add 1 cup of panko breadcrumbs and ¼ teaspoon of sea salt flakes, stirring frequently, until the breadcrumbs are golden and crisp. Remove from the pan and set aside. Season the chicken steaks with 1 teaspoon of sea salt flakes and 1 tablespoon of Italian mixed herbs evenly on both sides.
- Cook Chicken Steaks: Heat ¼ cup of olive oil in a large skillet over medium-high heat. Add the seasoned chicken steaks in a single layer and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and keep warm.
- Cook Pasta: Bring a large pot of salted water to a boil and cook 400 grams of dried short pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- Sauté Aromatics: In the same skillet, add 1 tablespoon of unsalted butter. Once melted, add the finely diced small brown onion and sauté for 3-4 minutes until translucent. Add 1 tablespoon of freshly minced garlic, 1 tablespoon of Italian mixed herbs, and ¼ teaspoon of chili flakes if using. Cook for another minute until fragrant.
- Make the Cream Sauce: Sprinkle 1 tablespoon of plain flour over the onion and garlic mixture and stir well to form a paste. Gradually pour in 1 cup of chicken stock and 1½ cups of thickened cream, stirring continuously to combine. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
- Add Spinach and Parmesan: Stir 120 grams of baby spinach into the creamy sauce until wilted. Then add 1½ cups of freshly grated parmesan cheese, stirring until fully melted and the sauce is smooth. Season with ½ teaspoon sea salt flakes and ¼ teaspoon cracked black pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the sauce, tossing gently to coat all noodles. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Serve: Plate the creamy parmesan pasta topped with the cooked chicken steaks. Sprinkle the toasted panko breadcrumbs on top for extra crunch and garnish with additional parmesan if desired. Serve immediately.
Notes
- Italian mixed herbs can be replaced with a homemade blend of dried basil, oregano, rosemary, thyme, and marjoram.
- For a spicier version, increase the chili flakes or add freshly cracked black pepper.
- Any short pasta with edges and crevices will hold the sauce well, but mafalde, farfalle, or rigatoni are ideal choices.
- The crispy panko topping adds nice texture contrast to the creamy pasta—don’t skip this step!
- Use freshly grated parmesan for the best flavor and melting quality.
