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Parmesan Chicken Pasta

Parmesan Chicken Pasta

An easy Parmesan Chicken Pasta recipe that is creamy and delicious with lots of hidden veggies!
Course Main Course
Cuisine American
Keyword dairy, pasta
Prep Time 25 minutes
Cook Time 15 minutes
Servings 6 servings
Cost $15


  • 1 pound pasta of your choice
  • 2 cups fresh broccoli florets
  • 1 tsp garlic powder
  • 3/4 cup butter (divided)
  • 3/4 tsp salt (divided)
  • 1/2 tsp freshly ground black pepper (divided)
  • 12 ounces skinless, boneless chicken thighs cut into bite-size pieces
  • 1 onion chopped
  • 2 garlic cloves minced
  • 4 ounces fresh mushrooms sliced
  • 2 cups half and half
  • 1 tbsp flour
  • 1 cup grated Parmesan additional for serving if desired
  • 5 slices bacon cooked, crumbled


  • Cook the pasta according to the instructions, add broccoli in the last 3 minutes of cooking. Drain pasta and broccoli, keep warm.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Season chicken with 1/2 teaspon of the salt, 1/4 teaspoon of the ground pepper and 1 teaspoon of the garlic powder. Cook until cooked through, about 6 minutes. Transfer the chicken with a slotted spoon on the a plate and set aside.
  • Add 2 tablespoons of the butter to the same skillet. Cook onion, garlic and mushrooms in the butter until the vegetables are soft, about 5 minutes. Set aside the vegetables.
  • Combine your remaining butter and your half and half into the skillet over medium-low heat. When the butter has melted (about 2 minutes) add your 1 tablespoon of flour and whisk until it disappears. Add your Parmesan cheese and stir until the cheese is melted. Add in your chicken, onion, mushroom and bacon.
  • Add in your drained pasta and broccoli into the skillet. Stir the pasta around in the sauce until it is completely covered. If preferred, top with more grated Parmesan cheese. Serve immediately.