Description

This Southern Style Creamy Parmesan Chicken Pasta is a rich and flavorful dish featuring tender, seasoned chicken breasts cooked to golden perfection, layered atop a bed of creamy parmesan-coated fettuccine. With a luscious sauce combining heavy cream, cream cheese, and freshly grated Parmesan, enhanced by subtle smoky and citrusy notes, this pasta dinner delivers comforting Southern flair perfect for any night of the week.

Ingredients

Scale

Chicken and Seasoning

1½ lbs boneless, skinless chicken breasts (pounded to even thickness)
2 tsp paprika (smoked preferred)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
½ tsp cayenne pepper (adjust to taste)
1 tsp salt
½ tsp black pepper
3 tbsp olive oil

Pasta

12 oz fettuccine or penne pasta

Sauce

4 tbsp butter
4 cloves garlic, minced
¼ cup all-purpose flour
2 cups heavy cream
1 cup whole milk
1½ cups freshly grated Parmesan cheese
4 oz cream cheese, softened
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce

Garnishes (optional)

2 strips bacon, cooked and crumbled (optional)
2 green onions, sliced
¼ cup fresh parsley, chopped
Red pepper flakes (to taste)
Fresh cracked black pepper (to taste)

Instructions

Prepare Chicken: Place the chicken breasts between plastic wrap and pound them to an even thickness of about ¾ inch. This ensures even cooking and tenderness.
Make Spice Mix: In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create the seasoning blend.
Season Chicken: Generously coat both sides of the chicken breasts with the prepared spice mixture to infuse them with bold Southern flavors.
Cook Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6–7 minutes on each side until golden brown and cooked through, locking in the juices.
Rest and Slice Chicken: Transfer the cooked chicken to a plate and let it rest for 5 minutes. Then slice it into strips. Keep the flavorful pan drippings in the skillet for later use.
Cook Pasta: While the chicken rests, bring a large pot of salted water to a boil. Cook the fettuccine or penne according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Make Roux: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and stir continuously for 2 minutes to form a roux and cook off the raw flour taste.
Create Cream Sauce: Slowly whisk in heavy cream and whole milk to the roux. Add Worcestershire sauce. Simmer gently, stirring often, until the sauce thickens and coats the back of a spoon.
Add Cheeses: Remove the sauce from heat. Whisk in softened cream cheese until smooth, then gradually add freshly grated Parmesan cheese, stirring constantly to avoid lumps and create a silky texture.
Finish Sauce: Stir in fresh lemon juice and season with additional salt and pepper to taste. Adjust the sauce consistency with reserved pasta water as needed for creaminess and coating ability.
Toss Pasta with Sauce: Combine the cooked pasta with the creamy Parmesan sauce, tossing well to ensure every strand or piece is evenly coated.
Add Chicken: Top the pasta with sliced chicken strips or gently fold them in. Heat through briefly if needed to serve warm.
Garnish and Serve: Sprinkle optional crumbled bacon, sliced green onions, chopped parsley, red pepper flakes, and freshly cracked black pepper over the top. Serve immediately, optionally with extra Parmesan cheese.

Notes

Pounding the chicken to an even thickness promotes uniform cooking and prevents dryness.
Smoked paprika enhances the dish with subtle smoky depth but can be substituted with regular paprika.
Adjust cayenne pepper according to your heat preference to make the dish mildly spicy or more fiery.
Reserving pasta water is essential to adjust sauce consistency and helps the sauce cling better to the pasta.
Using fresh Parmesan cheese rather than pre-grated ensures superior flavor and melt quality.
Bacon is optional but adds a savory crunch that complements the creamy sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in a microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Southern American

Keywords: Southern chicken pasta, creamy parmesan pasta, fettuccine chicken recipe, comfort food, easy dinner recipe