Description
Creamy Parmesan Chicken Pasta is a luscious and comforting dish featuring tender, herb-seasoned, breadcrumb-crusted chicken breasts served over perfectly cooked short pasta in a rich and creamy Parmesan sauce with baby spinach. This 25-minute recipe blends buttery, garlicky flavors with a hint of heat from chili flakes, making it an irresistible weeknight meal for four.
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
- 400 g (14 oz) dried short pasta (mafalde, farfalle, rigatoni – any pasta with edges and crevices is best)
Sauce
- 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
- 2 tbsp unsalted butter (additional for finishing)
Instructions
- Prepare the Chicken: Season the chicken steaks with sea salt flakes and Italian mixed herbs. Heat olive oil in a skillet over medium heat, then coat each chicken piece with a mixture of melted butter and panko breadcrumbs seasoned with sea salt. Pan-fry the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Make the Sauce Base: In the same skillet used for the chicken, melt 1 tbsp unsalted butter over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Stir in freshly minced garlic, Italian mixed herbs, and optional chili flakes, cooking for another minute until fragrant.
- Thicken the Sauce: Sprinkle the flour into the skillet and stir thoroughly to form a paste. Gradually pour in the chicken stock and heavy cream, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 2–3 minutes until the sauce thickens slightly.
- Add Spinach and Parmesan: Stir in the baby spinach until wilted. Add the freshly grated Parmesan cheese, and season the sauce with sea salt flakes and cracked black pepper to taste. Mix well until the cheese is melted and the sauce is creamy.
- Toss Pasta and Sauce: Add the drained pasta to the skillet and toss to coat evenly with the creamy Parmesan sauce. If needed, add a splash of pasta water to loosen the sauce.
- Serve: Plate the creamy Parmesan pasta and top each serving with a crispy breadcrumb-crusted chicken steak. Garnish with extra grated Parmesan if desired, and serve immediately.
Notes
- For homemade Italian seasoning, mix dried basil, oregano, rosemary, thyme, and marjoram in equal parts.
- Use pasta shapes with edges and crevices such as mafalde, farfalle, or rigatoni to hold the creamy sauce better.
- The chili flakes are optional and can be adjusted or omitted based on spice preference.
- Be careful not to overcook the chicken to keep it juicy inside.
