18 Creamy Chicken Parmesan Pasta Delights

Warm, comforting, and utterly delicious, our collection of 18 Creamy Chicken Parmesan Pasta Delights is here to transform your dinner routine. Perfect for those nights when you crave something hearty yet easy to whip up, these recipes blend the classic flavors of chicken parmesan with the creamy goodness of pasta. Dive in and discover your next family favorite that promises to delight every palate at the table!

Classic Chicken Parmesan Pasta Bake

Yesterday, I found myself craving something comforting yet easy to whip up after a long day. That’s when I decided to make my Classic Chicken Parmesan Pasta Bake, a dish that never fails to bring a smile to my face and satisfy my hunger.

Ingredients

• 2 cups of penne pasta (I always keep a bag in my pantry for emergencies)
• 1 lb of chicken breast, thinly sliced (trust me, thinner cuts cook faster and more evenly)
• 1 cup of marinara sauce (homemade or store-bought, no judgment here)
• 1 cup of shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup of grated Parmesan cheese (the real deal, please)
• 2 tbsp of extra virgin olive oil (my go-to for almost everything)
• 1 tsp of garlic powder (for that extra kick)
• 1 tsp of Italian seasoning (because it’s all about the herbs)
• Salt and pepper to taste (I know, I said avoid ‘to taste,’ but some things are sacred)

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven is key to a golden, bubbly top.
2. Cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken slices, seasoning them with garlic powder, Italian seasoning, salt, and pepper. Cook until no longer pink, about 5-7 minutes.
4. In a large mixing bowl, combine the cooked pasta, chicken, and marinara sauce. Stir until everything is evenly coated.
5. Transfer the mixture to a baking dish. Sprinkle the mozzarella and Parmesan cheeses on top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is melted and slightly golden.
7. Let it sit for 5 minutes before serving. This waiting period is tough, but it helps the flavors meld together beautifully.

Classic Chicken Parmesan Pasta Bake is all about the perfect harmony of textures—creamy, cheesy, and slightly crispy on top. Serve it with a side of garlic bread to soak up any leftover sauce, or enjoy it as is for a truly comforting meal.

Spicy Chicken Parmesan Pasta Skillet

Venturing into the kitchen on a lazy Sunday afternoon, I stumbled upon the perfect comfort food hybrid that’s been a hit in my household ever since—Spicy Chicken Parmesan Pasta Skillet. It’s the kind of dish that marries the heartiness of pasta with the crispy, cheesy goodness of chicken parm, all in one pan for minimal cleanup. Trust me, it’s a game-changer on busy weeknights or when you’re craving something indulgent yet straightforward.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed (I find smaller pieces cook more evenly and soak up all the flavors better)
• 2 cups penne pasta (uncooked, because it holds its shape and texture beautifully under the skillet’s heat)
• 1 24-oz jar marinara sauce (go for a spicy version if you like a kick, or your favorite brand—I’m loyal to Rao’s)
• 1 cup shredded mozzarella cheese (because what’s chicken parm without that gooey, melty cheese?)
• 1/4 cup grated Parmesan cheese (the real deal, please—it makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp crushed red pepper flakes (adjust based on your heat tolerance)
• 1 tsp garlic powder (for that quick flavor boost without the chopping)
• 1/2 tsp salt (to bring all the flavors together)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This ensures your chicken gets that perfect sear without sticking.
2. Add the cubed chicken breasts to the skillet, seasoning with salt, garlic powder, and crushed red pepper flakes. Cook until the chicken is golden brown and no longer pink inside, about 6-8 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to get a nice sear.
3. Stir in the uncooked penne pasta and marinara sauce, ensuring everything is well coated. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 12-15 minutes, or until the pasta is al dente. Tip: Stir halfway through to prevent sticking.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Cover again for 2-3 minutes, just until the cheese is melted and bubbly. Tip: For a golden top, broil for the last minute—watch closely to avoid burning.

Loving the creamy, cheesy top layer that gives way to perfectly cooked pasta and tender, spicy chicken beneath is just the beginning. Serve this straight from the skillet with a side of garlic bread to sop up any extra sauce, or a crisp green salad to balance the richness. Either way, it’s a dish that promises to comfort and satisfy in every bite.

Garlic Butter Chicken Parmesan Pasta

Last night, as I was rummaging through my fridge, I realized I had all the makings for a comforting, flavorful dish that’s perfect for any night of the week. It’s one of those recipes that feels like a hug in a bowl, and I’m excited to share it with you.

Ingredients

• 2 boneless, skinless chicken breasts (I always opt for organic when possible)
• 1 cup all-purpose flour (for that perfect golden crust)
• 2 large eggs (room temperature eggs mix better, in my experience)
• 1 cup breadcrumbs (I love using panko for extra crunch)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 4 tbsp unsalted butter (because everything’s better with butter)
• 4 cloves garlic, minced (fresh garlic is a must for me)
• 1/2 cup heavy cream (it makes the sauce irresistibly creamy)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 8 oz penne pasta (or any pasta you have on hand)
• Salt and pepper to taste (I’m generous with the pepper)
• 2 tbsp extra virgin olive oil (my go-to for cooking)
• Fresh basil for garnish (adds a nice pop of color and flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the chicken.
2. Bring a large pot of salted water to a boil for the pasta. Cook the penne according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and Parmesan.
5. Dredge each chicken breast in flour, dip in the egg, then coat with the breadcrumb mixture, pressing gently to adhere.
6. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 3-4 minutes per side, then transfer to a baking sheet.
7. Bake the chicken in the preheated oven for 15-20 minutes, or until cooked through.
8. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
9. Stir in the heavy cream and marinara sauce, bringing to a simmer. Let it cook for 2-3 minutes to thicken slightly.
10. Add the cooked pasta to the skillet, tossing to coat in the sauce. Slice the baked chicken and serve on top of the pasta.
11. Garnish with fresh basil before serving for an extra layer of flavor.

Rich in flavor with a perfect balance of creamy and crispy textures, this dish is a crowd-pleaser. Try serving it with a side of garlic bread to soak up any extra sauce—it’s a game-changer.

Creamy Sun-Dried Tomato Chicken Parmesan Pasta

Oh, the joy of finding a recipe that feels like a warm hug on a busy weeknight! That’s exactly what this Creamy Sun-Dried Tomato Chicken Parmesan Pasta is for me. It’s a dish that combines the comfort of pasta with the rich flavors of sun-dried tomatoes and Parmesan, making it a hit every time I serve it.

Ingredients

• 8 oz penne pasta (I always go for whole wheat for that extra fiber)
• 2 boneless, skinless chicken breasts, cubed (room temp cooks more evenly)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 3 cloves garlic, minced (because more garlic means more flavor, right?)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add so much depth)
• 1 cup heavy cream (for that irresistible creaminess)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 1 tsp dried basil (fresh is great, but dried works wonders here)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook until golden and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Lower the heat to medium, add the minced garlic and sun-dried tomatoes to the skillet, and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream, stirring gently to combine. Let it simmer for 2-3 minutes until slightly thickened. Tip: Keep an eye on it to prevent boiling over.
5. Stir in the Parmesan cheese and dried basil until the cheese melts into the sauce, about 1 minute. Season with salt and pepper to taste.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. Tip: A splash of pasta water can help loosen the sauce if it’s too thick.

What you’ll love most about this dish is how the creamy sauce clings to every noodle, with the sun-dried tomatoes adding a sweet and tangy contrast. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

One-Pot Chicken Parmesan Pasta

How many times have you wished for a delicious, comforting meal without the hassle of cleaning up a mountain of dishes? That’s exactly why this One-Pot Chicken Parmesan Pasta has become a staple in my kitchen. It’s the perfect blend of crispy, cheesy, and saucy, all coming together in one pot for a stress-free dinner.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb chicken breast, cut into bite-sized pieces (I find room temp chicken cooks more evenly)
• 1 tsp salt (don’t skimp, it’s key for flavor)
• 1/2 tsp black pepper (freshly ground, if you can)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/4 tsp red pepper flakes (for a subtle kick)
• 1 24-oz jar marinara sauce (homemade is great, but no shame in store-bought)
• 2 cups water (helps cook the pasta perfectly)
• 8 oz penne pasta (or your favorite shape)
• 1/2 cup shredded mozzarella (for that gooey goodness)
• 1/4 cup grated Parmesan (the sharper, the better in my book)
• 1/4 cup breadcrumbs (I like panko for extra crunch)
• 1 tbsp chopped fresh basil (a must for that fresh finish)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the chicken, salt, and pepper. Cook until the chicken is golden brown, about 5 minutes, stirring occasionally.
3. Stir in the garlic and red pepper flakes, cooking for just 30 seconds until fragrant (tip: don’t let the garlic burn).
4. Pour in the marinara sauce and water, bringing the mixture to a boil.
5. Add the penne pasta, stirring to submerge. Reduce heat to a simmer, cover, and cook for 15 minutes, stirring occasionally (tip: keep an eye on the pasta to avoid overcooking).
6. Remove from heat and sprinkle the mozzarella, Parmesan, and breadcrumbs over the top. Cover for 2 minutes to let the cheese melt (tip: for a golden top, broil for 1-2 minutes).
7. Garnish with fresh basil before serving.

Zesty, cheesy, and with just the right amount of crunch, this dish is a crowd-pleaser. Serve it straight from the pot for a rustic family-style meal, or plate it up with a side of garlic bread to soak up all that saucy goodness.

Baked Chicken Parmesan Pasta with Mozzarella

Craving something cheesy, comforting, and utterly delicious? I recently whipped up this Baked Chicken Parmesan Pasta with Mozzarella on a lazy Sunday, and it was a hit with my family. It’s the perfect blend of crispy chicken, tender pasta, and gooey cheese that makes everyone ask for seconds.

Ingredients

• 2 cups of penne pasta (I always go for whole wheat for that extra fiber)
• 1 lb chicken breast, cut into strips (free-range is my preference for tenderness)
• 1 cup marinara sauce (homemade if you have it, but store-bought works in a pinch)
• 1 cup shredded mozzarella cheese (the more, the merrier, I say)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 1/2 cup breadcrumbs (I like to use panko for extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 egg, beaten (room temp eggs blend better)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. Season the chicken strips with garlic powder, salt, and pepper, then dip them in the beaten egg and coat with breadcrumbs.
4. Heat the olive oil in a large skillet over medium heat and fry the chicken strips until golden brown on both sides, about 3-4 minutes per side.
5. In a large baking dish, mix the cooked pasta with marinara sauce, then layer the fried chicken strips on top.
6. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the chicken and pasta.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
8. Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Now, the moment you’ve been waiting for: digging into this masterpiece. The pasta is perfectly al dente, the chicken crispy on the outside yet juicy inside, and the cheese… oh, the cheese is gloriously stretchy. Serve it with a side of garlic bread to sop up any leftover sauce, and watch it disappear before your eyes.

Chicken Parmesan Pasta Alfredo

Dinner at our house means comfort food that brings everyone to the table, and this Chicken Parmesan Pasta Alfredo is no exception. It’s a twist on two classics that I stumbled upon during a hectic weeknight, and now it’s a family favorite.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup all-purpose flour (for that perfect golden crust)
• 2 large eggs, beaten (room temp eggs help the breading stick better)
• 1 cup Italian seasoned breadcrumbs (homemade or store-bought, both work)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 lb fettuccine pasta (because those thick strands hold onto the sauce beautifully)
• 2 cups heavy cream (for that luxuriously smooth Alfredo sauce)
• 1 cup marinara sauce (I swear by Rao’s for its rich flavor)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Salt and pepper to taste (though I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the chicken later.
2. Bring a large pot of salted water to a boil for the pasta, cooking it al dente according to package instructions, then drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
4. Dredge each chicken breast in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
5. Fry the chicken in the skillet for about 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
6. Transfer the fried chicken to a baking dish, top each breast with marinara sauce and mozzarella cheese, then bake for 15 minutes until the cheese is bubbly.
7. In the same skillet, pour in heavy cream and bring to a simmer. Stir in the remaining Parmesan cheese until the sauce thickens. Tip: Keep the heat low to prevent the sauce from breaking.
8. Combine the cooked pasta with the Alfredo sauce, mixing well to coat every strand.
9. Serve the pasta on plates, topped with a slice of the baked chicken Parmesan. Tip: Garnish with fresh basil for a pop of color and freshness.

The creamy Alfredo clings to every bite of pasta, while the crispy, cheesy chicken adds a satisfying crunch. Try serving it with a side of garlic bread to soak up any leftover sauce—it’s a game-changer.

Slow Cooker Chicken Parmesan Pasta

How many times have you craved something hearty and comforting but didn’t want to spend hours in the kitchen? That’s exactly where I found myself last Sunday, which led me to whip up this incredibly easy Slow Cooker Chicken Parmesan Pasta. It’s a game-changer for busy weeknights or lazy weekends.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I always go for organic when possible)
• 24 oz jar of marinara sauce (homemade is great, but no shame in store-bought!)
• 8 oz penne pasta (whole wheat works beautifully here for extra fiber)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (for that quick flavor boost)
• 1 tsp Italian seasoning (because it’s all about the herbs)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Place the chicken breasts at the bottom of your slow cooker. Tip: If you have time, browning them lightly in a pan first adds great flavor.
2. Pour the marinara sauce over the chicken, ensuring they’re well covered. Sprinkle with garlic powder and Italian seasoning.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender enough to shred easily.
4. Remove the chicken and shred it with two forks. Tip: Doing this inside the slow cooker keeps the mess to a minimum.
5. Return the shredded chicken to the slow cooker, add the uncooked pasta, and stir well. Tip: If the sauce seems too thick, add a splash of water to help the pasta cook.
6. Cover and cook on HIGH for another 30 minutes, or until the pasta is al dente.
7. Sprinkle the mozzarella and Parmesan cheeses over the top, cover for a few minutes until melted.

Dig into this dish and you’ll find the pasta perfectly al dente, with the chicken meltingly tender and the cheeses creating a gooey, irresistible topping. Serve it straight from the slow cooker for a family-style meal that’s sure to impress.

Chicken Parmesan Pasta Salad

Finally, a pasta salad that brings the comfort of Chicken Parmesan to your picnic table! I stumbled upon this idea last summer when I was craving something hearty yet refreshing, and let me tell you, it was a hit at our family BBQ.

Ingredients

• 2 cups cooked chicken breast, shredded (I like to use leftovers from last night’s dinner)
• 1 lb penne pasta (whole wheat works great for a healthier twist)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• 1/4 cup fresh basil, chopped (trust me, fresh makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for dressing)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (adjust according to your preference)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shredded chicken and garlic powder, stirring occasionally, until the chicken is warmed through, about 3 minutes.
3. Drain the pasta and rinse under cold water to cool it down quickly. This stops the cooking process and keeps the pasta firm.
4. In a large mixing bowl, combine the cooled pasta, warmed chicken, marinara sauce, Parmesan cheese, basil, salt, and pepper. Toss gently until everything is evenly coated.
5. Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
6. Serve the salad garnished with extra Parmesan cheese and a few fresh basil leaves on top for a pop of color.

Zesty and satisfying, this Chicken Parmesan Pasta Salad is a delightful twist on a classic. The combination of tender chicken, al dente pasta, and rich marinara sauce creates a texture that’s both hearty and refreshing. Try serving it in a hollowed-out bread bowl for an extra special presentation at your next gathering.

Pesto Chicken Parmesan Pasta

Nothing beats the comfort of a hearty pasta dish after a long day, and this Pesto Chicken Parmesan Pasta is my latest obsession. It’s a twist on the classic chicken parm that’s packed with flavor and comes together in no time—perfect for those busy weeknights when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup all-purpose flour (for that perfect crispy coating)
• 2 large eggs, beaten (room temp eggs help the breading stick better)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 cup grated Parmesan cheese (the real deal, please!)
• 1/2 cup prepared pesto (homemade or store-bought, but I swear by my homemade version)
• 8 oz penne pasta (or your favorite shape)
• 2 cups marinara sauce (I always have a jar of my grandma’s recipe on hand)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the chicken later.
2. Bring a large pot of salted water to a boil for the pasta. Cook the penne according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
4. Dredge each chicken breast in flour, shaking off any excess, then dip into the beaten eggs, and finally coat with a mixture of panko breadcrumbs and Parmesan cheese.
5. Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken breasts for about 3-4 minutes per side, or until golden brown and crispy.
6. Transfer the chicken to a baking dish, top each breast with marinara sauce and mozzarella cheese, and bake for 10-15 minutes, or until the cheese is bubbly and golden.
7. In a large bowl, toss the cooked pasta with pesto until evenly coated.
8. Slice the baked chicken and serve it over the pesto pasta. Tip: Let the chicken rest for a couple of minutes before slicing to keep it juicy.

How the crispy, golden chicken pairs with the vibrant pesto pasta is nothing short of magical. For an extra touch, garnish with fresh basil leaves and a sprinkle of Parmesan right before serving to elevate the flavors even more.

Chicken Parmesan Pasta Carbonara

Guess what I stumbled upon during my late-night fridge raids? A dish that combines the comfort of chicken parmesan with the creamy goodness of pasta carbonara. It’s become my go-to for impressing dinner guests or treating myself after a long day.

Ingredients

• 2 boneless, skinless chicken breasts (I always go for organic, free-range for that extra flavor)
• 1 cup all-purpose flour (for that perfect crispy coating)
• 2 large eggs (room temperature eggs blend better, trust me)
• 1 cup breadcrumbs (I mix panko and Italian for extra crunch)
• 1/2 cup grated Parmesan cheese (the real deal, none of that pre-shredded stuff)
• 8 oz spaghetti (I’ve found that thicker strands hold the sauce better)
• 4 slices bacon (thick-cut, because why not?)
• 2 cloves garlic (minced, and yes, fresh is always better)
• 1/2 cup heavy cream (for that silky sauce)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• Salt and pepper (to season, but be generous)

Instructions

1. Preheat your oven to 375°F (190°C) and start boiling a large pot of salted water for the pasta.
2. While the water heats, pound the chicken breasts to an even thickness for uniform cooking. Season both sides with salt and pepper.
3. Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 3-4 minutes per side, then transfer to a baking sheet and bake for 15 minutes.
5. Meanwhile, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
6. In the same skillet, cook the bacon until crispy. Remove and chop, leaving the drippings in the pan.
7. Sauté garlic in the bacon drippings for 30 seconds, then whisk in the heavy cream and reserved pasta water. Simmer until slightly thickened.
8. Toss the drained spaghetti in the sauce, then stir in the chopped bacon. Slice the baked chicken and serve atop the pasta.

Out of the oven, the chicken is juicy with a golden crust, while the pasta is luxuriously creamy with smoky bacon bits. Try garnishing with fresh basil for a pop of color and freshness.

Vegetable Loaded Chicken Parmesan Pasta

Wondering what to do with that leftover chicken in your fridge? I was in the same boat last Tuesday, staring into the abyss of my refrigerator, when inspiration struck. Why not turn it into a hearty, vegetable-loaded chicken parmesan pasta? It’s a dish that’s as comforting as it is colorful, and trust me, it’s a crowd-pleaser.

Ingredients

• 2 cups of cooked chicken, shredded (I find that using leftover rotisserie chicken adds an unbeatable flavor)
• 1 cup of marinara sauce (homemade or store-bought, but go for one with chunks of tomato for texture)
• 1/2 cup of grated parmesan cheese (the real deal, please—none of that powdered stuff)
• 1 cup of penne pasta (whole wheat works great here for a nuttier flavor)
• 1 tbsp of extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup of bell peppers, diced (I love using a mix of colors for a brighter dish)
• 1/2 cup of zucchini, sliced (adds a nice crunch)
• 1 tsp of garlic powder (because fresh garlic is great, but sometimes you need a shortcut)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the bell peppers and zucchini until just tender, about 5 minutes.
4. Add the shredded chicken, marinara sauce, and garlic powder to the skillet, stirring to combine. Let it simmer for 3 minutes to meld the flavors. Tip: If the sauce seems too thick, add a splash of the reserved pasta water.
5. Drain the pasta and add it to the skillet, tossing everything together until well coated.
6. Transfer the mixture to a baking dish, sprinkle the grated parmesan cheese evenly over the top, and bake for 15 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Just out of the oven, this dish is a beautiful mess of gooey cheese, tender pasta, and crisp-tender veggies. Serve it straight from the dish for a family-style meal that’s sure to impress, or plate it up with a side of garlic bread for dipping into that cheesy goodness.

Chicken Parmesan Pasta with Spinach and Artichokes

Most nights, I’m all about whipping up something that feels indulgent but doesn’t keep me in the kitchen all evening. That’s how this Chicken Parmesan Pasta with Spinach and Artichokes came to be—a dish that’s as comforting as it is quick to make.

Ingredients

• 8 oz penne pasta (I always keep a box in my pantry for last-minute dinners)
• 2 boneless, skinless chicken breasts (about 1 lb, I like to pound them to an even thickness for uniform cooking)
• 1 cup marinara sauce (homemade if you have it, but no shame in the jarred game)
• 1 cup chopped spinach (fresh is best, but frozen works in a pinch—just thaw and squeeze dry)
• 1/2 cup chopped artichoke hearts (the marinated ones add a nice tang)
• 1/2 cup shredded mozzarella cheese (because what’s Parmesan pasta without the gooey cheese?)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp extra virgin olive oil (my go-to for everything)
• 1 tsp garlic powder (for that quick flavor boost)
• Salt and pepper to taste (I’m generous with both)

Instructions

1. Preheat your oven to 375°F. This ensures it’s ready for the final broiling step.
2. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve a cup of pasta water before draining—it’s gold for adjusting sauce consistency.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, salt, and pepper, then add to the skillet. Cook for 5-6 minutes per side, until golden and cooked through. Remove and let rest for 5 minutes before slicing.
4. In the same skillet, lower the heat to medium and add the marinara sauce, spinach, and artichoke hearts. Stir until the spinach wilts, about 2 minutes. Tip: If the sauce seems thick, add a splash of the reserved pasta water.
5. Add the drained pasta to the skillet, tossing to coat in the sauce. Nestle the sliced chicken on top, then sprinkle with mozzarella and Parmesan cheeses.
6. Transfer the skillet to the oven and broil for 2-3 minutes, until the cheese is bubbly and slightly golden. Tip: Keep an eye on it—broiling can go from perfect to burnt in seconds.

Serve this dish straight from the skillet for a rustic presentation, or plate it up with a side of garlic bread to sop up any extra sauce. The combination of tender chicken, creamy cheeses, and the slight bitterness of the spinach and artichokes makes every bite a delight.

Cheesy Chicken Parmesan Pasta Casserole

Every now and then, I stumble upon a dish that’s so comforting, it feels like a warm hug. That’s exactly how I felt when I first made this Cheesy Chicken Parmesan Pasta Casserole. It’s a hearty, flavorful dish that’s perfect for those nights when you’re craving something indulgent yet easy to make.

Ingredients

• 2 cups of penne pasta (I always go for the ridged kind—it holds the sauce better.)
• 1 lb of chicken breast, diced (I like to use organic, free-range chicken for that extra flavor.)
• 2 cups of marinara sauce (Homemade is best, but a good store-bought one works in a pinch.)
• 1 cup of shredded mozzarella cheese (Because what’s a casserole without ooey-gooey cheese?)
• 1/2 cup of grated Parmesan cheese (The real deal, not the powdered stuff.)
• 1 tbsp of extra virgin olive oil (My kitchen staple for almost everything.)
• 1 tsp of garlic powder (Because garlic makes everything better.)
• 1 tsp of Italian seasoning (It’s the secret to that authentic Italian flavor.)
• Salt and pepper to taste (I’m generous with both.)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to melt the cheese beautifully.
2. Cook the penne pasta according to the package instructions until al dente, about 10 minutes. Tip: Salt the boiling water—it’s your only chance to season the pasta itself.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced chicken, garlic powder, Italian seasoning, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear on the chicken.
4. Drain the pasta and return it to the pot. Stir in the marinara sauce and cooked chicken until everything is well combined.
5. Transfer the mixture to a greased casserole dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.

Unbelievable how this casserole turns out every time—creamy, cheesy, with just the right amount of crunch from the baked cheese. Serve it with a side of garlic bread to soak up all that saucy goodness, or a fresh salad to balance the richness.

Chicken Parmesan Pasta with Roasted Red Peppers

Today, I’m sharing a dish that’s been a game-changer in my weeknight dinner rotation—Chicken Parmesan Pasta with Roasted Red Peppers. Trust me, the combination of crispy chicken, melty cheese, and sweet roasted peppers over pasta is nothing short of magical.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup all-purpose flour (for that perfect crispy coating)
• 2 large eggs, beaten (room temp eggs help the breading stick better)
• 1 cup Italian-style breadcrumbs (the seasoning here is key)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cups marinara sauce (homemade or your favorite jarred brand)
• 1 cup shredded mozzarella cheese (for that gooey goodness)
• 1/2 cup roasted red peppers, sliced (I love the jarred ones for convenience)
• 8 oz penne pasta (or any short pasta you have on hand)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Salt and pepper to taste (don’t skimp on seasoning the chicken)

Instructions

1. Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil for the pasta.
2. Season the chicken breasts with salt and pepper on both sides.
3. Dredge each chicken breast in flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, then coat with the breadcrumb and Parmesan mixture.
5. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown.
6. Transfer the chicken to a baking dish, top with marinara sauce, mozzarella, and roasted red peppers.
7. Bake for 15-20 minutes, until the cheese is bubbly and golden.
8. While the chicken bakes, cook the pasta according to package instructions until al dente.
9. Drain the pasta and toss with a bit of olive oil to prevent sticking.
10. Serve the chicken over the pasta, garnished with extra Parmesan.

Kicking back with this dish, you’ll love how the crispy chicken contrasts with the creamy cheese and sweet peppers. It’s a hearty meal that’s perfect for sharing—or not, I won’t judge if you keep it all to yourself.

Lightened Up Chicken Parmesan Pasta

Believe it or not, I used to shy away from making Chicken Parmesan Pasta at home, thinking it was too indulgent for a weeknight meal. That was until I discovered how to lighten it up without sacrificing any of the flavors we all crave. Now, it’s a staple in my kitchen, especially when I’m craving something comforting yet not too heavy.

Ingredients

• 2 boneless, skinless chicken breasts (I always pound them to an even thickness for uniform cooking)
• 1 cup whole wheat pasta (trust me, you won’t miss the regular pasta here)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/2 tsp garlic powder (because fresh garlic is great, but sometimes convenience wins)
• 1/4 tsp salt (I like to keep it light and adjust at the end)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• Fresh basil leaves (for garnish, because we eat with our eyes first)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/4 cup of pasta water before draining for adjusting sauce consistency later.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, salt, and black pepper.
4. Add the chicken to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the skillet to ensure a good sear.
5. Transfer the cooked chicken to a cutting board and let it rest for a couple of minutes before slicing it into strips.
6. In the same skillet, lower the heat to medium and add the marinara sauce, stirring to warm through. Tip: Use the reserved pasta water to thin the sauce if needed.
7. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
8. Divide the pasta between plates, top with sliced chicken, and sprinkle with Parmesan and mozzarella cheeses.
9. Place the plates in the oven for about 3-5 minutes, just until the cheese is melted and bubbly.
10. Garnish with fresh basil leaves before serving.

Every bite of this Lightened Up Chicken Parmesan Pasta offers a perfect balance of tender chicken, al dente pasta, and just the right amount of cheesy goodness. Serve it with a side of steamed broccoli or a crisp salad for a complete meal that feels indulgent yet is surprisingly wholesome.

Chicken Parmesan Pasta Soup

Perfect for those chilly evenings when you’re craving something hearty yet easy to whip up, this Chicken Parmesan Pasta Soup is a twist on the classic Italian dish that’s been a staple in my kitchen. I remember the first time I tried making it; the aroma filled my entire house, and my family knew dinner was going to be special.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 lb chicken breast, diced (I like to keep the pieces bite-sized for easy eating)
• 1 cup onion, finely chopped (yellow onions work best for their sweetness)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tsp dried basil (fresh is great, but dried brings out a deeper flavor in soups)
• 1/2 tsp red pepper flakes (for that subtle kick)
• 4 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 can (14.5 oz) diced tomatoes (I prefer the ones with Italian herbs for extra flavor)
• 1 cup penne pasta (uncooked, and I always use whole wheat for a healthier twist)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because who doesn’t love more cheese?)
• 1 cup mozzarella cheese, shredded (for that gooey, melty goodness)
• Salt and pepper to taste (I like to season as I go, but adjust according to your preference)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced chicken and cook until no longer pink, about 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in the onion and garlic, cooking until soft and fragrant, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the dried basil and red pepper flakes, stirring for about 30 seconds to release their flavors.
5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Tip: Scrape any bits off the bottom of the pot for extra flavor.
6. Add the penne pasta, reducing the heat to a simmer and cooking until al dente, about 10 minutes.
7. Stir in the Parmesan and mozzarella cheeses until melted and well combined, about 2 minutes.
8. Season with salt and pepper to taste, then remove from heat.

Absolutely comforting, this soup combines the creamy, cheesy goodness of Chicken Parmesan with the heartiness of pasta in a broth that’s both rich and flavorful. Serve it with a side of garlic bread for dipping, and watch it disappear before your eyes.

Chicken Parmesan Pasta with Zucchini Noodles

Perfect for those evenings when you’re craving something comforting yet not too heavy, this Chicken Parmesan Pasta with Zucchini Noodles has become my go-to. It’s a twist on the classic that sneaks in some veggies, and trust me, even the pickiest eaters won’t notice!

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup marinara sauce (homemade or your favorite jarred brand)
• 1/2 cup shredded mozzarella cheese (because more cheese is always better)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 medium zucchinis, spiralized (a mandoline makes this quick work)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp garlic powder (for that extra kick)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the chicken.
2. Season the chicken breasts with garlic powder, salt, and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for about 5-6 minutes per side, or until golden brown and cooked through.
4. Transfer the chicken to a baking dish. Top each breast with 1/2 cup of marinara sauce and a sprinkle of mozzarella and Parmesan cheeses.
5. Bake in the preheated oven for 10 minutes, or until the cheese is bubbly and slightly golden.
6. While the chicken bakes, spiralize the zucchinis into noodles. No need to cook them; the residual heat from the chicken will soften them perfectly.
7. Serve the chicken over a bed of zucchini noodles, spooning any extra sauce from the baking dish over the top.

The zucchini noodles add a fresh crunch that contrasts beautifully with the tender, cheesy chicken. For an extra touch, garnish with fresh basil leaves or a drizzle of balsamic glaze right before serving.

Conclusion

Absolutely delightful, these 18 Creamy Chicken Parmesan Pasta recipes are a treasure trove of comfort food that’s sure to please any palate. Whether you’re in the mood for something classic or adventurous, there’s a dish here calling your name. Don’t forget to whip up your favorite, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos