There’s something wonderfully comforting about a big bowl of pasta, and when you pair that with the delicious, crowd-pleasing flavors of Chicken Parmesan, well, you’ve got a winning meal. This Chicken Parmesan Pasta brings all the beloved flavors of the classic dish — tender chicken, rich tomato sauce, and a good dose of cheese — but turns it into a weeknight-friendly pasta dish that’s so much easier to make. The best part? You get all the cozy, cheesy satisfaction of Chicken Parmesan without the fuss of breading and frying. This recipe has become one of my go-to meals, and once you try it, I bet it will become one of yours too!

The story behind this one-pot wonder

I first made this Chicken Parmesan Pasta on a cold, rainy evening when I was craving something comforting but didn’t want to go through the whole process of making traditional Chicken Parmesan. You know how it goes — sometimes, you just need something hearty, but time is not on your side. So, I thought, why not combine the best of both worlds? It was a revelation! The sauce comes together in the same time it takes to boil the pasta, and before I knew it, I had a plate of creamy, cheesy pasta goodness that hit all the right notes.

Since then, this dish has become a regular in my kitchen rotation. It’s one of those meals that pleases both picky eaters and gourmet food lovers alike — perfect for a casual family dinner or even when you’re having friends over for a cozy night in. Plus, it’s made in just one pot, which means fewer dishes to clean up (always a win in my book!).

Where did Chicken Parmesan come from, anyway?

Chicken Parmesan, or “Chicken Parmigiana” as it’s sometimes called, has its roots in Italian-American cuisine. It’s based on the traditional Italian dish, melanzane alla Parmigiana, which is made with layers of fried eggplant, tomato sauce, and Parmesan cheese. Italian immigrants in the U.S. adapted the dish using chicken, likely because it was more affordable and readily available than eggplant. Over time, the dish became an iconic staple of Italian-American restaurants. By pairing these flavors with pasta, we’ve taken it a step further into comfort-food territory — because, let’s be honest, everything’s better with pasta!

Let’s talk ingredients: the stars of this dish

Pasta: I typically use penne or rigatoni for this recipe because they hold the sauce well, but you could also use fusilli or even spaghetti if that’s what you have on hand. The key is to cook it al dente so it doesn’t turn mushy when mixed with the sauce. And don’t forget to reserve some of that pasta water — it’s liquid gold when you want to loosen up the sauce!
Chicken: Boneless, skinless chicken breast works best here, but if you prefer chicken thighs, go for it. Just make sure to cut them into bite-sized pieces so they cook evenly. The chicken adds a good amount of protein and makes the dish filling.
Tomato sauce (Passata): Passata is a smooth tomato puree, and I love using it because it has a deep, rich flavor without any extra chunks. If you’re in a pinch, crushed tomatoes will also work, but the passata gives you that velvety texture that coats the pasta perfectly.
Half and half (single cream): This gives the dish a creamy, luscious texture without being too heavy. If you want to lighten things up, you can use whole milk instead. Or, for a richer sauce, use heavy cream. It’s flexible, so you can adjust it based on your preference.
Parmesan: Freshly grated Parmesan adds that nutty, salty flavor that ties everything together. Feel free to add extra (I always do) — Parmesan is the name of the game, after all!
Fresh parsley: This brightens the dish up and adds a pop of color, but you could also use fresh basil if you’re feeling fancy.

Kitchen tools you’ll need (and alternatives!)

To whip up this delicious Chicken Parmesan Pasta, you don’t need much in terms of fancy kitchen gear. A few essentials will get the job done:

A large pot for boiling the pasta. Make sure it’s big enough to allow the pasta to cook evenly without sticking together.
A large deep pan or Dutch oven is perfect for making the sauce. If you don’t have one, a regular large skillet will do, but make sure it’s deep enough to hold all the pasta once it’s cooked.
A wooden spoon or spatula for stirring. This dish involves a lot of mixing, so a sturdy spoon is your best friend here.
A grater for the Parmesan. Freshly grated cheese makes all the difference in flavor, so don’t skip this step.

Step-by-step: My foolproof method

Cook the pasta: Start by boiling your pasta in a large pot of salted water. You want it al dente, which usually takes about 8-10 minutes. (Here’s a little tip: throw a pinch of salt into the water — it seasons the pasta from the inside out!) Once done, reserve 1-2 cups of pasta water before draining. This will come in handy for thinning the sauce later if needed.
Sear the chicken: While the pasta cooks, heat the olive oil and butter in a large pan. Add your cubed chicken breast and cook until it’s lightly golden — about 5-6 minutes. You want it browned but not fully cooked through just yet since it’ll continue cooking in the sauce.
Add aromatics: Toss in your finely diced onion, garlic, and red chili flakes. The aroma that fills the kitchen at this point is intoxicating! Stir and cook for another 2-3 minutes until the onion softens and becomes translucent.
Build the sauce: Now, add your Italian seasoning and passata. Stir everything together and let it bubble gently on low heat for a few minutes. This helps the flavors meld together. After about 2-3 minutes, pour in the cream, stirring to combine.
Combine the pasta and sauce: Once the sauce is thick and bubbling, add the cooked pasta and stir in the grated Parmesan. (You may need to add a splash of that reserved pasta water here to get the consistency just right.) Everything should be coated in that luscious sauce.
Finish with herbs: Finally, stir in the chopped parsley, season with salt and freshly ground black pepper, and serve immediately. The fresh herbs at the end make the dish sing!

Variations and adaptations: Get creative!

Vegetarian option: You can easily make this dish vegetarian by swapping the chicken for roasted vegetables. Bell peppers, zucchini, and mushrooms work beautifully here. Just roast them with a bit of olive oil and Italian seasoning and add them in at the same stage as the chicken.
Gluten-free: Use your favorite gluten-free pasta to make this dish gluten-free. Most gluten-free pastas hold up well, but keep an eye on the cooking time since they tend to cook faster than regular pasta.
Vegan twist: To make this vegan, replace the chicken with tofu or a plant-based protein, use a non-dairy cream (like coconut cream or a cashew-based option), and swap the Parmesan for a dairy-free cheese or nutritional yeast.
Spicy kick: If you like a bit more heat, add an extra pinch of red chili flakes or even some diced fresh chili pepper. You could also drizzle some hot sauce over the top for an extra fiery kick.

How to serve and present this dish

When it comes to serving, I like to garnish the pasta with extra Parmesan and a sprinkle of parsley. If you want to be fancy, a few fresh basil leaves scattered over the top look beautiful too. Serve the pasta family-style in a large bowl, or if you’re hosting a dinner, plate it individually with a little extra Parmesan on the side so your guests can help themselves.

Drink pairings: What to sip with your Chicken Parmesan Pasta

A good pasta dish deserves a good drink! For this creamy, tomato-based pasta, I love pairing it with a medium-bodied red wine like Chianti or Sangiovese. The acidity of the wine complements the richness of the dish. If you prefer white wine, go for a Chardonnay or Pinot Grigio. Not a wine person? No worries! A cold glass of iced tea or sparkling water with a twist of lemon will do the trick.

Storing and reheating tips

If you have leftovers (which is rare in my house!), this pasta stores well in the fridge for up to 3 days. Just keep it in an airtight container. When you’re ready to reheat, do so gently in a pan over low heat, adding a splash of water or cream to loosen the sauce. Avoid microwaving if you can, as it can dry out the pasta.

Adjusting for serving sizes

This recipe comfortably serves four, but if you need to adjust, simply scale the ingredients up or down accordingly. Just keep an eye on the seasoning — you may need to adjust the salt and pepper to taste when scaling up. Also, when doubling the recipe, make sure you have a large enough pan to hold everything!

Final thoughts: Make it your own

This Chicken Parmesan Pasta is an easy, comforting meal that you can tweak to suit your tastes. Whether you like more spice, extra cheese, or a lighter version, the recipe is flexible enough to adapt. I hope you give it a try and make it your own — it’s one of those dishes that’s sure to become a family favorite!

Frequently asked questions

Can I use store-bought sauce instead of passata?
Absolutely! If you have a favorite marinara or tomato-based pasta sauce, go ahead and use it. Just be mindful of the salt content, as pre-made sauces can be a bit saltier.

What pasta works best for this dish?
I recommend short pasta shapes like penne or rigatoni because they hold the sauce well, but any pasta will work in a pinch.

Can I freeze this dish?
You can freeze it, but the texture of the pasta may change a bit when thawed. If you plan on freezing, undercook the pasta slightly so it doesn’t become mushy when reheated.

What can I use instead of half and half?
Whole milk or heavy cream are great substitutes. If you want a lighter version, you can also use a mixture of milk and a little butter.

Can I add vegetables to this pasta?
Yes! Bell peppers, zucchini, or spinach would be great additions. Just cook them along with the chicken, or stir them in at the end if they’re pre-cooked.

Chicken Parmesan Pasta Recipe