Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 12 ounces penne or rigatoni pasta
- 1 cup Italian breadcrumbs
- 1 large egg
- 24 ounces marinara sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare and cook the chicken. Cut each chicken breast in half horizontally to create four thinner cutlets. In a shallow dish, whisk the egg. In another shallow dish, place the Italian breadcrumbs. Season chicken cutlets with salt and pepper, then dip each cutlet first in the egg, letting excess drip off, then dredge in breadcrumbs, pressing to coat. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pan-fry the breaded chicken for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside on a cutting board to rest, then slice into strips or bite-sized pieces.
- Step 2: Cook the pasta and start the creamy sauce. While the chicken rests, cook the pasta according to package directions in salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of pasta water. In the same skillet (or a clean large pot), add 1 tablespoon of olive oil over medium heat. Pour in the marinara sauce and heavy cream. Bring the sauce to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
- Step 3: Combine pasta and sauce. Add the drained pasta to the creamy marinara sauce in the skillet. Stir well to coat the pasta evenly. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 4: Assemble and melt the cheese. Gently stir the cooked and sliced chicken into the pasta mixture, distributing it throughout the dish. Top the entire creamy chicken pasta with the shredded mozzarella cheese and an additional sprinkle of grated Parmesan cheese. Cover the skillet and let it cook on low heat for 5-7 minutes, or until the mozzarella is fully melted and bubbly. Alternatively, transfer the dish to an oven-safe pan and broil for 2-3 minutes until cheese is golden and bubbly.
- Step 5: Serve. Remove from heat and let it rest for a minute. Garnish with fresh basil (optional) and serve immediately with extra grated Parmesan cheese on the side.
Notes
- Store any leftover Creamy Chicken Parmesan Pasta in an airtight container in the refrigerator for up to 3-4 days; the flavors often meld and deepen beautifully overnight.
- To best enjoy leftovers, reheat portions gently in the microwave or in a covered skillet over low heat, adding a splash of milk or extra marinara if the sauce seems too thick.
- This rich dish pairs wonderfully with a simple, crisp green salad dressed in a light vinaigrette to cut through the richness, or serve with warm garlic bread for dipping into the creamy sauce.
- For extra crispy chicken, ensure your olive oil is shimmering but not smoking before frying, and resist overcrowding the pan, as this can steam the chicken instead of crisping it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 1020
- Sodium: 1450mg
- Fat: 68g
- Saturated Fat: 35g
- Trans Fat: 0.5g
- Protein: 8g