The 30-Minute Chicken Parmesan Pasta That Tastes Like You Slaved All Day

You want creamy, cheesy, garlicky pasta with crispy chicken on top.

But you don’t want to:
❌ Spend hours cooking
❌ Dirty every pan in your kitchen
❌ Settle for bland, gloppy sauce

This 30-minute Chicken Parmesan Pasta fixes all that.

It’s:
🍗 Juicy, golden chicken (no dry breast here!)
🧀 Ultra-creamy Parmesan sauce (with real depth)
🍝 Protein-packed pasta (that actually tastes good)

And yes—it’s easier than takeout.

Ingredient Overview:

For the Chicken:

• 2 boneless chicken breasts (or thighs) – Pound to even thickness for quick cooking.

• 1/2 cup flour – For that perfect crispy crust.

• 1 egg, beaten – Helps breading stick.

• 1/2 cup breadcrumbs – Italian-seasoned works great.

• 1/4 cup grated Parmesan – Adds salty richness.

• 1 tsp garlic powder – Extra flavor boost.

• Salt & pepper – Essential seasoning.

• 2 tbsp olive oil – For frying.

For the Pasta & Sauce:

• 8 oz bramy pasta (or regular fettuccine) – High-protein fiber option.

• 2 tbsp butter – For sautéing.

• 3 garlic cloves, minced – Fresh is best.

• 1/2 onion, diced – Sweetness balance.

• 1 cup heavy cream – Luxurious base.

• 1/2 cup chicken broth – Thins sauce perfectly.

• 1/2 cup grated Parmesan – Melts into creaminess.

• 1 tbsp flour – Thickening power.

• 1 tsp Italian seasoning – Herbaceous touch.

• Salt & red pepper flakes – To taste.

Step-by-Step Instructions:

1. Prep the Chicken

• Pound chicken to 1/2-inch thickness (even cooking).

• Set up 3 bowls:

  1. Flour + salt/pepper

  2. Beaten egg

  3. Breadcrumbs + Parmesan + garlic powder

• Dredge chicken: flour → egg → breadcrumbs.

2. Cook the Chicken

• Heat olive oil in a skillet over medium-high.

• Cook chicken 4-5 mins per side until golden and 165°F internal temp.

• Set aside on a rack (keeps it crispy).

3. Start the Pasta

• Boil pasta in salted water (1 tbsp salt per gallon).

• Reserve 1/2 cup pasta water before draining.

4. Make the Sauce

• In the same skillet, melt butter over medium heat.

• Sauté onion + garlic until soft (2 mins).

• Whisk in flour, cook 1 minute.

• Slowly add cream + broth, stirring constantly.

• Simmer until slightly thickened (3-4 mins).

• Stir in Parmesan, Italian seasoning, salt/pepper.

5. Combine & Serve

• Toss drained pasta with sauce (add pasta water if too thick).

• Slice chicken, place on top.

• Garnish with extra Parmesan + fresh basil.

Serving Suggestions, Storage Tips & Variations

Serving Suggestions:

• Immediately, with garlic bread or a simple salad.

• Extra sauce? Drizzle over chicken.

Storage Tips:

• Fridge: 3 days in airtight container.

• Reheat gently with a splash of cream.

Variations:

• Lighter? Use half-and-half instead of heavy cream.

• Extra veg? Add spinach or mushrooms to sauce.

• No breadcrumbs? Crushed crackers work too.

FAQs

    1. Can I use pre-cooked chicken?

• Yes, but freshly breaded tastes better.

    2. My sauce is too thick!

• Add pasta water or broth 1 tbsp at a time.

    3. What’s bramy pasta?

• High-protein Italian pasta—sub regular if needed.

    4. Can I make it ahead?

• Prep sauce/chicken separately, combine when serving.

This dish tastes like it took hours but comes together faster than delivery.

Crispy chicken + silky pasta = weeknight magic. Now go impress yourself! 🍝✨