Parmesan Chicken Penne Pasta: A Creamy 40-Minute Delight

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If there’s one dish that never fails to deliver both comfort and flavor, it’s parmesan chicken penne pasta. It’s creamy, crispy, cheesy, and hearty, all in one bite. This article dives into how to make this family-favorite meal the easy way without compromising taste. From the story behind it to the best sauce tips, pasta pairings, and serving tricks, we’ve got your dinner covered. Whether you’re wondering if penne is a good match for chicken parm or what sauce really brings it home, you’ll leave here knowing exactly how to make this dish shine.

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The Story Behind My Parmesan Chicken Penne Pasta

How a Craving Turned Into a Favorite

Hi, I’m Saly. Parmesan chicken penne pasta wasn’t always in my weekly rotation, but one night it became a must. I had leftover chicken cutlets, half a block of Parmesan, and a half-used box of penne pasta. My husband walked in from work, smelled the garlic and cheese warming on the stove, and smiled before even tasting it. That smile? That’s when I knew this dish was a keeper.

From that moment on, this creamy, savory combo became a go-to when we needed a comforting dinner fast. I started testing the recipe over and over, tweaking the sauce to be just garlicky enough, making sure the chicken stayed crispy even after being tossed with the pasta. It wasn’t just another pasta night, it became something we looked forward to.

Why This Dish Works So Well

Parmesan chicken penne pasta is the perfect balance of crispy and creamy. The parmesan-crusted chicken adds crunch and depth. The penne catches every drop of velvety sauce, and the dish holds up even as leftovers the next day (if there are any).

The real secret is in making sure the pasta isn’t overcooked and the sauce is seasoned generously. I like to borrow flavor ideas from other hearty chicken casseroles like the potato and chicken casserole or even the spicy twist in garlic butter steak bites with spicy Cajun Alfredo penne. These recipes taught me that layers of flavor matter, even in a quick pasta.

This dish has now become my answer to, “What should we make tonight that everyone will love?” And judging by the empty plates, it’s a home run every time.

Ingredient Essentials for Parmesan Chicken Penne Pasta

What Makes the Chicken Perfectly Crispy

When it comes to parmesan chicken penne pasta, the chicken can’t be an afterthought. I always start with thin-sliced chicken breasts or cutlets. They cook quickly and evenly. First, I coat them in a seasoned mixture of breadcrumbs and grated Parmesan. I skip the pre-shredded stuff, use freshly grated cheese. It makes all the difference.

Ingredients for parmesan chicken penne pasta

Once coated, I shallow-fry them in a bit of oil until golden and crispy. The goal is a crunchy crust that holds up even after it’s sliced and tossed with the creamy penne. This method is inspired by the layered, indulgent texture you get in cheesy garlic butter mushroom stuffed chicken. Rich and packed with flavor.

The Creamy Sauce That Brings It Together

The sauce is where you take your dish from basic to crave-worthy. I build the base with garlic, butter, and a splash of chicken broth. Once fragrant, I add heavy cream and let it simmer before stirring in a generous amount of freshly grated Parmesan. This combo creates a sauce that’s creamy without feeling too heavy.

Here’s a quick trick: Add a pinch of crushed red pepper flakes if you like a little heat, it brings out the nuttiness of the Parmesan beautifully.

If you’re wondering about sauce choices, yes, penne can absolutely handle a creamy sauce like Alfredo. In fact, it’s ideal. The ridges and tube shape catch all that cheesy goodness.

Don’t forget a handful of fresh chopped parsley for color and a final dusting of Parmesan before serving. Just like with our cheesy chicken and tater tot casserole, the garnish might be small, but it makes a big impact.

How to Cook Parmesan Chicken Penne Pasta Like a Pro

Step-by-Step: From Pan to Plate

Start by boiling salted water for your penne pasta. It takes about 10 minutes to reach that perfect al dente texture. While that’s cooking, prep your chicken. Dredge thin-sliced chicken breasts in flour, then dip into beaten eggs, and finally coat them in a mix of Italian breadcrumbs and fresh Parmesan.

Heat a skillet with enough oil to cover the bottom and pan-fry each piece until crispy and golden, about 4 minutes per side. Transfer them to a paper towel to rest while you make the sauce.

In the same skillet, sauté minced garlic in a mix of butter and a splash of the reserved pasta water (don’t toss it, it’s liquid gold). Stir in heavy cream, grated Parmesan, and a pinch of salt and pepper. Let the sauce simmer until it thickens slightly. Add drained penne and toss until the pasta is fully coated.

Tossing penne pasta in creamy parmesan sauce

Slice the chicken and arrange it over the pasta. Finish it off with a handful of chopped parsley, more Parmesan, and if you like, a drizzle of olive oil.

Time-Saving Hacks I Swear By

On busy nights, I make extra chicken and freeze the cutlets already breaded and uncooked, just like I do with Dolly’s chicken and stuffing casserole. They go from freezer to skillet in no time.

Want to skip frying? Bake the breaded chicken at 425°F for about 20 minutes. It’s slightly healthier, and you won’t lose the crispy texture. For sauce, you can even stir in a spoonful of store-bought Alfredo in a pinch, but only the good kind.

This recipe is weeknight-friendly, flavor-packed, and endlessly adaptable. Much like our bavette steak tagliata, it proves that with the right steps, even a quick dish can feel like a restaurant-style meal.

How to Serve & Store Parmesan Chicken Penne Pasta

Best Sides and Toppings to Make It Shine

Parmesan chicken penne pasta is already a star on the plate, but the right pairings make it a full-blown hit. I love serving it with roasted green beans, a crisp Caesar salad, or even simple garlic bread. Something fresh or crunchy balances the richness of the sauce.

Want to dress it up? Add sun-dried tomatoes or sautéed spinach directly into the pasta for color and depth. A little squeeze of lemon juice before serving can also brighten the entire dish. I borrowed that idea from how I finish off garlic butter steak and potatoes, and it totally works here too.

For toppings, don’t hold back. More Parmesan, fresh basil, or even a pinch of crushed red pepper take it to another level. You can also drizzle a bit of truffle oil if you’re feeling fancy, it’s optional, but wow does it impress.

Storing and Reheating Without Losing Texture

Leftovers? Lucky you. Parmesan chicken penne pasta holds up great in the fridge for 2–3 days. Just store the chicken separately from the pasta if you want it to stay crispy. I like to wrap it in foil and reheat it in the oven at 375°F for about 10 minutes.

For the pasta, add a splash of milk or cream when reheating on the stove or in the microwave. It brings the sauce back to life without drying it out. These little steps make a big difference, just like when I reheat casseroles like the cheesy tater tot bake and want that fresh-from-the-oven taste.

Trust me, when you take the time to serve and reheat it right, this pasta is just as satisfying the next day as it was fresh out of the pan.

Frequently Asked Questions

Is penne good with chicken parm?

Absolutely! Penne is ideal for chicken parmesan because its tubular shape holds onto creamy sauces and small bits of melted cheese. The slight chew of penne also pairs well with the crispy texture of breaded chicken. It’s the kind of combo that doesn’t need explaining, it just works.

What is the best pasta to go with chicken parmesan?

Traditionally, chicken parmesan is served with spaghetti or linguine. But penne offers a sturdier bite and absorbs sauce beautifully. It’s especially good when you want every forkful to deliver both texture and flavor. Think of it like how Dorito chicken casserole benefits from the crunch, penne brings its own kind of structure.

Can you use penne pasta for chicken alfredo?

Definitely. Penne is one of the best pasta shapes for Alfredo sauce, thanks to its ridges and hollow center. The sauce clings to it well, just like it does in this chicken parmesan version. Many creamy pasta dishes, from Alfredo to spicy Cajun versions, are even better with penne.

What kind of sauce goes on chicken parm?

Classic chicken parmesan is topped with marinara or a simple tomato sauce. But when you’re mixing it into pasta, a creamy garlic Parmesan sauce adds richness and makes the dish more cohesive. It’s a small twist that takes the meal from traditional to unforgettable, much like our take on steak bites with Cajun Alfredo.

Final note

Parmesan chicken penne pasta is more than just a dinner, it’s a comfort dish that feels like home. It combines the crispy goodness of chicken parm with the rich, creamy joy of a pasta Alfredo. It’s perfect for busy nights, family dinners, or when you just want something hearty and homemade.

I’ve tested this recipe more times than I can count, and it always brings the same reaction: clean plates and requests for seconds. So next time you’re staring into the pantry wondering what to make, trust me, this is the one.

Hungry for more? Be sure to join me on Facebook and Pinterest to keep the inspiration going.

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Parmesan Chicken Penne Pasta