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This Parmesan-Crusted Chicken with Penne in Creamy Sauce is the kind of dinner that feels both fancy and comforting, with crisp golden chicken and pasta tossed in the silkiest garlic sauce. I make this when I want something impressive but still easy to pull together.
I made this for a special birthday at home and even my picky eaters polished off their plates before asking for seconds. Now we all look forward to “chicken pasta night” each month.
Ingredients
- Boneless chicken breasts: Chicken stays juicy and easy to slice Make sure the chicken is an even thickness for best cooking
- Olive oil: Adds flavor and helps crisp the chicken Choose extra virgin for the most aroma
- Penne pasta: Tubes hold the creamy sauce so every bite is flavorful Cook just until al dente for structure
- Heavy cream: Makes the sauce unforgettably rich and smooth Always choose real cream not substitutes
- Grated Parmesan cheese: Essential for both the crust and the sauce Freshly grated melts best and tastes more vibrant
- Garlic: Brings big flavor to the sauce Use freshly minced for the best punch
- Salt and pepper: Simple seasonings that make everything pop Taste as you go and adjust
- Fresh basil: Adds a final note of freshness Tear leaves for garnish just before serving
Step-by-Step Instructions
- Prep the Chicken:
- Pound the chicken breasts gently between plastic wrap to create even pieces about half an inch thick Season each side with salt and pepper so every bite has flavor
- Crust the Chicken:
- Spread grated Parmesan on a plate Press each chicken piece into the cheese so it clings on both sides The cheese will brown beautifully and turn crispy as it cooks
- Cook the Chicken:
- Heat olive oil in a wide skillet over medium heat Gently lay in the chicken Let one side cook without moving it for about four minutes until deep golden Flip and cook the other side until done Always let the chicken rest a few minutes so juices stay inside
- Boil the Pasta:
- Fill a large pot with salted water Bring it to a boil and add the penne Stir occasionally until the pasta is just al dente Reserve half a cup of pasta water before draining
- Make the Creamy Sauce:
- In the same skillet where you cooked chicken melt a little more olive oil over low heat and add garlic Sauté a minute until fragrant but not browned Stir in heavy cream and a handful of Parmesan whisking to melt into a velvety sauce If it feels too thick add splashes of pasta water
- Combine and Finish:
- Toss cooked penne into the sauce until every piece is glossy Slice the chicken and arrange on top Scatter fresh basil to finish
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Basil is my favorite part here because it brightens the dish with color and gives a burst of freshness in every bite My whole family always argues over who gets the last scrap of crispy cheese crust from the skillet
Storage Tips
Leftover chicken and pasta keep well in an airtight container in the fridge up to three days Reheat gently with a splash of cream or milk to loosen the sauce You can also store the chicken separately for crispness
Ingredient Substitutions
Swap half and half or whole milk if you want a lighter sauce but keep in mind it will be less silky For gluten free swap penne for your favorite rice or corn pasta Substitute Pecorino Romano for Parmesan if you want a sharper cheese flavor
Serving Suggestions
This recipe is hearty enough to stand alone but pairs well with a simple green salad and garlic bread I love serving it family style right from the skillet so everyone can dig in
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Cultural Context
Parmesan crusting is a classic Italian American touch that gives chicken an irresistible texture Creamy sauces like this one are popular comfort food in Italy’s northern regions The mix of basil garlic and cream is timeless
Recipe FAQs
- → How do I achieve a crispy Parmesan crust on the chicken?
Lightly press grated Parmesan onto seasoned chicken breasts before searing in olive oil. Ensure the pan is hot; avoid overcrowding so the crust browns evenly.
- → Can I substitute another pasta shape for penne?
Yes, shapes like rigatoni or fusilli work well, as they hold creamy sauces and pair nicely with the chicken.
- → How do I prevent the sauce from curdling?
Warm the cream gently and add Parmesan gradually, stirring constantly. Avoid high heat when mixing cheese into the sauce.
- → What side dishes pair well with this dish?
Fresh green salads, roasted vegetables, or garlic bread complement the flavors and add a refreshing balance.
- → Can I prepare the chicken ahead of time?
The chicken can be breaded in advance and refrigerated; cook just before serving for optimal crispiness.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge. Reheat gently to maintain the sauce’s creamy texture.