The Best Creamy Parmesan Pasta with Chicken Breasts is a favorite Sunday Supper. The sauce is amazing. Chicken breasts are simmered in butter, cream and parmesan cheese resulting in a rich, lip-smacking sauce that is perfect served over al dente bucatini or spaghetti. It all cooks in one pot.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
4lbswhole chicken breastsskinless, boneless
8tablespoons½ stick butter
1 ⅓ cupheavy cream
1medium sweet onionpeeled and sliced
2cupsparmesan cheesefreshly grated
2sprigs fresh thyme
⅛teaspoonred pepper flakesseason to taste
Preheat oven to 375 degrees F.
Melt 2 tablespoons butter in covered skillet or braiser over medium high heat.
Season the chicken breasts with salt and pepper. Cook the chicken in the butter until brown and lightly caramelized on both sides, about 3- 4 minutes per side. Set aside.
Add remaining 2 tablespoons butter and heat until bubbling. Add the sliced onions and cook until starting to caramelize, about 7- 10 minutes. Add the red pepper flakes and thyme.
Deglaze the pan with the chicken stock. Add the cream and stir to combine. Bring to a low boil, and simmer for about 5 minutes to allow the flavors to mingle and the sauce to slightly thicken. Stir in ¾ cup of parmesan cheese until melted in. Turn off the heat. Check the sauce for seasoning and add more pepper if desired.
Nestle the chicken breasts in the pan. Sprinkle 1/4 cup parmesan cheese over the top of the chicken breasts. Bake uncovered in the oven for 30 minutes.
In the meantime, cook the spaghetti in salted boiling water about 6-minutes. Be sure the pasta is slightly undercooked so it can finish cooking in the sauce to just al dente.
When the chicken is done baking, remove the chicken from the pan and set aside to keep warm.
Put the pan back on the stovetop and heat the sauce over medium heat. Add remaining 1 cup of parmesan cheese to the sauce and stir. Let is simmer for 3-5 minutes to thicken. Add some pasta water if too thick.
Add cooked, hot pasta to the pot with the sauce and toss to coat evenly. Heat over medium heat for 3 minutes until al dente and the flavors have melded. .Add some pasta water to the pan if needed.
Garnish with more parmesan cheese. Serve immediately with the baked chicken on the side.