Weeknights don’t need to be a whole production to taste like you tried. This one-pan garlic Parmesan chicken pasta is the kind of dinner that feels cozy and a little fancy, but still lands on the table fast.
It’s creamy (without being heavy), super garlicky in the best way, and made in one pan so you’re not staring down a sink full of dishes after.
Why You’ll Love This
Everything cooks in one pan—chicken, pasta, and sauce—so the pasta soaks up all that garlicky, Parmesan-y flavor while you keep cleanup minimal and your weeknight energy intact.
Ingredients
- 1 lb boneless, skinless chicken breast (cut into 1-inch pieces)
- 2 tbsp olive oil
- 1 tbsp butter
- 5–6 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika (optional, but nice)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3 cups chicken broth (low sodium recommended)
- 1 cup heavy cream
- 10 oz uncooked pasta (penne, rotini, or farfalle work great)
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups baby spinach (optional, for a little green)
- 1 tbsp lemon juice (optional, to brighten)
- Chopped parsley, for topping (optional)
How to Make It
- Brown the chicken. In a large deep skillet or sauté pan (12-inch is ideal), heat olive oil and butter over medium-high heat. Add chicken, season with salt and pepper, and cook 4–6 minutes, stirring occasionally, until mostly cooked through and lightly golden.
- Add the garlic + spices. Lower heat to medium. Stir in minced garlic, Italian seasoning, and smoked paprika. Cook 30–45 seconds, just until fragrant (don’t let garlic brown too much).
- Pour in the liquids. Add chicken broth and heavy cream. Scrape up any browned bits from the bottom of the pan—those are flavor.
- Add pasta and simmer. Stir in the uncooked pasta. Bring to a gentle boil, then reduce to a lively simmer. Cover and cook 10–14 minutes, stirring every couple minutes so nothing sticks, until pasta is al dente and the sauce is slightly thickened.
- Make it Parmesan-creamy. Turn heat to low. Stir in Parmesan a handful at a time until melted and smooth. If the sauce looks too thick, splash in a bit more broth; if it’s too loose, simmer uncovered for 1–2 minutes.
- Add spinach (optional). Stir in spinach and let it wilt for 1–2 minutes. Taste and adjust salt and pepper.
- Finish and serve. Stir in lemon juice if using. Top with extra Parmesan and parsley. Serve immediately while it’s creamy and dreamy.
Tips for the Best Results
- Use a wide, deep pan. A 12-inch skillet with higher sides helps the pasta cook evenly without boiling over.
- Grate your own Parmesan. Pre-shredded cheese can make sauces grainy. Freshly grated melts smoother and tastes sharper.
- Keep the simmer gentle. A hard boil can reduce the liquid too fast before pasta finishes, leaving you with undercooked noodles and thick sauce.
- Stir often once pasta is in. This is the key to “one-pan pasta” success—prevents sticking and helps sauce get silky.
- Don’t overcook the chicken at the start. It finishes cooking while the pasta simmers, so aim for “mostly done” when browning.
- Brighten at the end. A squeeze of lemon cuts the richness and makes the garlic and Parmesan pop.
Variations
- Spicy: Add 1/4–1/2 tsp red pepper flakes with the garlic, or finish with chili crisp on top.
- Veg-loaded: Stir in mushrooms (sauté with chicken), peas (add in the last 2 minutes), or chopped sun-dried tomatoes.
- Swap the protein: Try boneless chicken thighs for extra juicy bites, or use cooked shredded rotisserie chicken (stir in near the end so it doesn’t dry out).
- Lighter sauce: Use half-and-half instead of heavy cream. The sauce will be a bit thinner, but still tasty.
- Cheese mix: Replace 1/4 cup of Parmesan with Pecorino Romano for a saltier, punchier vibe.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce (pasta drinks it up overnight). Stir halfway through reheating so the chicken warms evenly and the sauce turns creamy again.
FAQ
Can I make this one-pan garlic Parmesan chicken pasta with a different pasta shape?
Yes—short shapes like penne, rotini, farfalle, or shells work best because they cook evenly in the skillet. If you use a smaller pasta (like elbows), start checking a couple minutes early. For long pasta (like spaghetti), you’ll need a wider pan and more stirring as it softens.
Why is my sauce grainy instead of smooth?
Graininess is usually from pre-shredded Parmesan (anti-caking agents) or from adding cheese while the pan is too hot. Turn the heat to low before adding Parmesan, and use freshly grated cheese for the smoothest, creamiest finish.
Can I use milk instead of heavy cream?
You can, but it won’t be as rich and it’s more likely to split. If you only have milk, use whole milk and stir in an extra tablespoon of butter, then keep the simmer gentle. Half-and-half is the best “in-between” swap.
How do I know when the pasta is done if it’s cooking in sauce?
Start tasting around the 10-minute mark (timing depends on the brand and shape). You’re looking for al dente: tender but still with a little bite. If the pasta needs more time and the sauce looks thick, add a splash of broth and keep simmering, covered.
Can I prep anything ahead for faster weeknights?
Totally. Cut the chicken, mince the garlic, and grate the Parmesan up to a day ahead, then store them separately in the fridge. When it’s time to cook, you’ll basically just brown, pour, simmer, and stir—weeknight mode activated.