Easy Parmesan Chicken Pasta

Name: Easy Parmesan Chicken Pasta
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4
Ingredients: 8 oz pasta (penne or spaghetti); 2 cups cooked chicken, shredded; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 tbsp olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Chopped parsley for garnish

By: RILEY

Published: January 01, 2025

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why make this recipe

Easy Parmesan Chicken Pasta is a wonderful dish that brings together the creamy goodness of Parmesan cheese and the tenderness of chicken with the satisfying texture of pasta. It’s quick to prepare and requires simple ingredients. This recipe is perfect for busy weeknights and will surely please your family or friends. Plus, it’s a great way to use leftover chicken!

how to make Easy Parmesan Chicken Pasta

Ingredients :

8 oz pasta (e.g., penne or spaghetti)
2 cups cooked chicken, shredded
1 cup heavy cream
1 cup grated Parmesan cheese
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Chopped parsley for garnish

Directions :

Cook pasta according to package instructions; drain.
In a large skillet, heat olive oil over medium heat.
Add garlic and sauté until fragrant.
Stir in the shredded chicken and cook until heated through.
Add heavy cream and Parmesan cheese, stirring until the cheese melts and sauce thickens.
Combine the cooked pasta with the sauce, mixing well.
Season with salt and pepper to taste.
Serve hot, garnished with chopped parsley.

how to serve Easy Parmesan Chicken Pasta

Serve Easy Parmesan Chicken Pasta hot on a plate. You can sprinkle some extra grated Parmesan cheese or black pepper on top for added flavor. This dish pairs well with a fresh side salad or garlic bread.

how to store Easy Parmesan Chicken Pasta

If you have leftovers, you can store Easy Parmesan Chicken Pasta in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in a skillet over low heat or in the microwave until warmed through.

tips to make Easy Parmesan Chicken Pasta

Make sure to cook the pasta al dente; it will continue to cook a bit when mixed with the chicken and sauce.
Freshly grated Parmesan cheese melts better than pre-grated. If possible, use fresh cheese for the best flavor and texture.
Feel free to add vegetables like spinach or cherry tomatoes for additional color and nutrition.

variation

You can add different proteins like shrimp or sausage instead of chicken. For a vegetarian option, try using sautéed mushrooms or zucchini.

FAQs

1. Can I use a different type of cheese?
Yes, you can substitute Parmesan with other cheeses like mozzarella or cheddar, but the flavor will change.

2. What if I don’t have cooked chicken?
You can cook raw chicken in the skillet before adding the garlic, then shred it once it’s cooked.

3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta. All other ingredients are typically gluten-free, but check labels to be sure.

Easy Parmesan Chicken Pasta

A quick and creamy dish combining Parmesan cheese, tender chicken, and pasta, perfect for busy weeknights.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

By: Riley
Category: Pasta
Difficulty: Not specified
Cuisine: Not specified
Yield: 4 Servings
Dietary: None

Ingredients

01 8 oz pasta (penne or spaghetti)
02 2 cups cooked chicken, shredded
03 1 cup heavy cream
04 1 cup grated Parmesan cheese
05 2 tbsp olive oil
06 2 cloves garlic, minced
07 Salt and pepper to taste
08 Chopped parsley for garnish

Instructions

Step 01

1. Cook pasta according to package instructions; drain.

Step 02

2. In a large skillet, heat olive oil over medium heat.

Step 03

3. Add garlic and sauté until fragrant.

Step 04

4. Stir in the shredded chicken and cook until heated through.

Step 05

5. Add heavy cream and Parmesan cheese, stirring until the cheese melts and sauce thickens.

Step 06

6. Combine the cooked pasta with the sauce, mixing well.

Step 07

7. Season with salt and pepper to taste.

Step 08

8. Serve hot, garnished with chopped parsley.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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