25-Minute Parmesan Chicken Pasta
Tender chicken strips meet creamy parmesan sauce and pasta, topped with crunchy breadcrumbs. A quick, flavorful, and family-friendly meal ready in 25 minutes.
Equipment
- 1 large heavy-based frying pan
- 1 medium pot (for pasta)
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- Measuring cups and spoons
Ingredients
Crispy Breadcrumbs (Optional)
- 2 tbsp unsalted butter
- 1 cup 60 g panko breadcrumbs
- ¼ tsp sea salt
Chicken
- 2 large boneless skinless chicken breasts (~500 g), halved horizontally
- 1 tsp sea salt
- 1 tbsp Italian mixed herbs
- ¼ cup 60 ml olive oil
Pasta and Sauce
- 400 g 14 oz dried short pasta (e.g., farfalle, rigatoni, mafalde)
- 1 tbsp unsalted butter
- 1 small brown onion finely chopped
- 1 tbsp freshly minced garlic
- 1 tbsp Italian mixed herbs
- ¼ tsp red chili flakes optional
- 1 tbsp all-purpose flour
- 1 cup 250 ml chicken stock
- 1½ cups 375 ml heavy cream
- 120 g 4 oz baby spinach
- 1½ cups 150 g freshly grated parmesan, plus extra for serving
- ½ tsp sea salt or to taste
- ¼ tsp freshly cracked black pepper or to taste
Instructions
- Prepare the Crispy Breadcrumbs (Optional): Begin by heating a large, heavy-based frying pan over medium heat. Add 2 tablespoons of unsalted butter and allow it to melt completely, making sure it doesn’t brown. Once melted, immediately add 1 cup of panko breadcrumbs and ¼ teaspoon of sea salt. Stir continuously for 2–3 minutes, watching carefully as the breadcrumbs turn a light golden color. This step requires attention, as breadcrumbs can brown quickly. Once golden and crisp, transfer them to a plate to cool. These will be used as a crunchy topping for your pasta, adding texture and flavor.
- Marinate the Chicken: Take 2 large boneless, skinless chicken breasts and slice them horizontally so you end up with four thinner pieces. Place them in a large mixing dish. Sprinkle 1 teaspoon of sea salt and 1 tablespoon of Italian mixed herbs evenly over the chicken. Drizzle ¼ cup of olive oil on top and use tongs or your hands to coat the chicken evenly in the herbs and oil. Let the chicken rest for a few minutes to absorb the flavors. This simple marination enhances tenderness and infuses the chicken with aromatic seasoning.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 400 g (14 oz) dried short pasta of your choice—options like farfalle, rigatoni, or mafalde work best because their edges and crevices hold the sauce beautifully. Cook the pasta according to package instructions, but remove it 1–2 minutes early to keep it slightly firm (“al dente”), as it will continue cooking in the sauce later. Before draining, reserve ½ cup (125 ml) of the pasta cooking water; this starchy water helps loosen the sauce if needed. Drain the pasta and, if preparing it ahead of the sauce, rinse briefly with cold water to stop cooking and prevent sticking. Set aside.
- Cook the Chicken: Return to the large frying pan and heat it over medium heat. Add the marinated chicken pieces and cook for 2–3 minutes on each side, or until the exterior is nicely browned and the internal temperature reaches 75°C (165°F). Remove the chicken from the pan and allow it to rest for 5 minutes. Resting lets the juices redistribute throughout the meat, keeping it moist. After resting, slice the chicken into 1 cm (½ inch) strips. Place aside on a plate with any accumulated juices.
- Sauté the Aromatics: Using the same pan (no need to wash it—residual chicken flavors enhance the sauce), melt 1 tablespoon butter over medium heat. Add 1 small finely chopped brown onion and cook for 2–3 minutes until it softens and becomes slightly translucent. Stir frequently to prevent burning. Then add 1 tablespoon minced garlic, 1 tablespoon Italian herbs, and ¼ teaspoon red chili flakes (if using). Cook for 30 seconds, stirring continuously, until fragrant. This step builds the flavorful base for the creamy sauce.
- Create the Sauce Base: Sprinkle 1 tablespoon all-purpose flour over the aromatics and stir thoroughly for about 1 minute, ensuring the flour coats the onion and garlic. This forms a roux, which will thicken the sauce evenly. Gradually pour in 1 cup (250 ml) chicken stock, stirring constantly to prevent lumps. Then add 1½ cups (375 ml) heavy cream, combining it fully with the stock and roux. Bring the mixture to a gentle simmer for 2–3 minutes, allowing it to thicken slightly. Stir frequently to maintain a smooth texture.
- Incorporate Spinach and Pasta: Add 120 g (4 oz) baby spinach to the sauce, stirring until wilted and evenly distributed. Immediately fold in the cooked pasta, the sliced chicken, and half of the reserved pasta water. Stir thoroughly to coat the pasta and chicken with the creamy sauce. Allow everything to simmer together for 2–3 minutes, which lets the flavors meld and ensures the pasta absorbs some of the sauce. If the sauce is too thick, gradually add the remaining reserved pasta water until your desired consistency is achieved.
- Add Parmesan and Seasoning: Reduce heat to low and stir in 1½ cups (150 g) freshly grated parmesan cheese. Mix until melted and fully incorporated into the sauce, creating a rich and creamy texture. Taste and adjust seasoning with ½ teaspoon sea salt and ¼ teaspoon freshly cracked black pepper, or to your preference. The cheese not only adds flavor but also helps thicken and bind the sauce, giving it that signature velvety texture.
- Plate the Pasta: Divide the creamy pasta evenly among four serving bowls. Sprinkle the crispy panko breadcrumbs (prepared earlier) over the top for a satisfying crunch. Add extra grated parmesan if desired for a finishing touch. This layering creates a visually appealing and texturally balanced dish, with creamy, tender pasta complemented by crisp topping.
- Serve and Enjoy: Serve immediately while hot, alongside a simple green salad or garlic bread if desired. The dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to restore the sauce’s creaminess.
Notes
- For extra crunch, make the panko breadcrumbs just before serving to maintain crispiness.
- Slice the chicken evenly to ensure uniform cooking.
- If using a pasta shape with ridges or edges, the sauce clings better, giving more flavor in every bite.
- Reserve some pasta water—it’s useful to loosen the sauce without watering down its taste.
- Adjust salt and pepper gradually; parmesan adds natural saltiness.
- This recipe is naturally high in protein and contains fiber from spinach and pasta, making it a balanced, filling meal.
