When you want dinner to taste like you tried (but you also need it to be done fast), this one-pot garlic parmesan chicken pasta is the move. It’s creamy, cozy, and loaded with garlicky flavor—without a sink full of dishes waiting to ruin your night.
Everything cooks in one pot: chicken, pasta, and a silky parmesan sauce that clings to every bite. It’s weeknight comfort food with “I have plans later” energy.
Why You’ll Love This
It’s a true one-pot situation, the ingredients are simple, and the payoff is huge: tender chicken, perfectly cooked pasta, and a creamy garlic parmesan sauce that tastes restaurant-level but fits into a busy-night schedule.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 1/2 tsp Italian seasoning
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup milk (whole milk preferred, but 2% works)
- 12 oz short pasta (penne, rotini, or shells)
- 1/2 cup heavy cream
- 1 1/4 cups freshly grated Parmesan cheese, plus more for serving
- 2 cups baby spinach (optional, but recommended)
- 1 tbsp lemon juice (optional, for brightness)
- 2 tbsp chopped parsley, for serving (optional)
- Red pepper flakes, for serving (optional)
How to Make It
- Season the chicken with Italian seasoning, salt, and pepper. Set a large Dutch oven or deep skillet over medium-high heat.
- Add olive oil and 1 tablespoon of butter. Once hot, add the chicken in an even layer and cook for 3–4 minutes, stirring occasionally, until lightly browned (it doesn’t have to be fully cooked yet). Transfer chicken to a plate.
- Reduce heat to medium. Add remaining butter, then stir in the garlic and cook for 30–45 seconds until fragrant (don’t let it brown).
- Pour in chicken broth and milk, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Add the pasta and stir well. Reduce to a steady simmer and cook uncovered for 10–12 minutes, stirring every 1–2 minutes, until the pasta is al dente and the liquid has reduced into a saucy consistency.
- Return the chicken (and any juices) to the pot. Cook 2–3 minutes, until the chicken is cooked through (165°F internal temp).
- Lower heat to low. Stir in heavy cream, then add Parmesan gradually, stirring until melted and glossy. If using spinach, stir it in and let it wilt for 1–2 minutes.
- Taste and adjust seasoning. Add lemon juice if you want it a little brighter. Serve hot with extra Parmesan, parsley, and red pepper flakes if you like.
Tips for the Best Results
- Grate your own Parmesan. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.
- Stir the pasta often. One-pot pasta needs a little attention so it cooks evenly and doesn’t stick.
- Keep the simmer gentle. A hard boil can reduce too fast and leave you with undercooked pasta and not enough sauce.
- Cut chicken pieces evenly so they cook at the same pace and stay juicy.
- If the sauce gets too thick, loosen it with a splash of warm broth or milk right before serving.
- If the sauce seems thin, let it sit off heat for 2–3 minutes; it thickens as it cools slightly.
Variations
- Make it spicy: Add 1/2 tsp red pepper flakes with the garlic, or stir in a spoonful of Calabrian chili paste at the end.
- Add veggies: Sauté sliced mushrooms after the chicken, or stir in peas, chopped asparagus, or sun-dried tomatoes near the end.
- Use chicken thighs: Boneless, skinless thighs stay extra tender and are super forgiving on busy nights.
- Swap the pasta shape: Short shapes are easiest, but fettuccine broken in half works in a pinch—just stir more often.
- Lighten it up: Use half-and-half instead of heavy cream and keep the Parmesan at 1 cup (still creamy, just a bit less rich).
- Extra cheesy: Stir in 2–3 oz cream cheese with the heavy cream for a thicker, ultra-creamy sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth or milk, stirring halfway through, until hot and creamy again (the pasta will soak up sauce as it sits).
FAQ
Can I make this one-pot garlic parmesan chicken pasta ahead of time?
You can, but it’s best within 24 hours because the pasta keeps absorbing the sauce. If making ahead, slightly undercook the pasta (about 1 minute less) and reheat with extra broth or milk to bring the sauce back to life.
Why did my sauce turn out grainy?
This usually happens from using pre-shredded Parmesan or adding cheese while the pot is too hot. Use freshly grated Parmesan and lower the heat before stirring it in gradually so it melts smoothly.
What pasta works best for this recipe?
Penne, rotini, and shells are the easiest because they cook evenly in one pot and hold onto the sauce. If you use a different shape, keep an eye on cook time and stir frequently.
Can I use only milk and skip the heavy cream?
Yes. The sauce will be a little less rich, but still tasty. Use whole milk if you can, and consider adding an extra tablespoon of butter or a bit more Parmesan to help it feel creamy.
How do I keep the chicken from drying out?
Brown it briefly, then pull it out and let it finish cooking after the pasta is mostly done. Also, keep the chicken pieces similar in size and don’t overcook once it goes back into the pot—just until it hits 165°F.