If “creamy garlic parmesan pasta” is your love language but you don’t want a sink full of dishes, this one’s for you. This easy garlic parmesan chicken pasta recipe comes together in one pan, tastes restaurant-level, and still feels totally doable on a weeknight.
It’s cozy, creamy, and packed with garlicky flavor, with tender chicken and pasta that cooks right in the sauce. Minimal effort, maximum payoff.
Why You’ll Love This
This is a true one-pan dinner: you sear the chicken, build a quick garlic-parmesan sauce, and cook the pasta right in it so everything turns silky and flavorful without extra pots. It’s fast, family-friendly, and the leftovers reheat like a dream.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 3 cups chicken broth (low sodium if preferred)
- 1 cup heavy cream
- 8 oz pasta (penne, rotini, or fettuccine broken in half)
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- 1/2 cup shredded mozzarella (optional, for extra creaminess)
- 1–2 cups baby spinach (optional)
- 1 tbsp lemon juice (optional, to brighten)
- Chopped parsley, for serving (optional)
- Red pepper flakes, for serving (optional)
How to Make It
- Season the chicken. Pat chicken dry, then toss with Italian seasoning, garlic powder, salt, and pepper. This helps it brown instead of steaming.
- Sear in one pan. Heat a large deep skillet or sauté pan over medium-high heat. Add olive oil, then the chicken. Cook 3–5 minutes, stirring occasionally, until nicely browned and mostly cooked through. Transfer chicken to a plate.
- Build the garlic base. Reduce heat to medium. Add butter to the same pan. Once melted, stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it brown too much).
- Add liquids and pasta. Pour in chicken broth and heavy cream, scraping up any browned bits from the pan (that’s flavor). Stir in the pasta and bring to a gentle boil.
- Simmer until pasta is tender. Reduce heat to medium-low, cover, and simmer 10–14 minutes, stirring every couple minutes so the pasta doesn’t stick. If the pan looks dry before pasta is tender, splash in a little more broth (1/4 cup at a time).
- Make it creamy. When pasta is al dente, lower heat to low. Stir in Parmesan a handful at a time until melted and smooth. Add mozzarella if using.
- Add chicken back in. Return chicken (and any juices) to the pan. Stir and cook 2–3 minutes until chicken is fully cooked and the sauce thickens around the pasta.
- Finish and serve. Stir in spinach until just wilted (optional). Add lemon juice if you want a brighter finish. Taste and adjust salt/pepper. Top with parsley, extra Parmesan, and red pepper flakes.
Tips for the Best Results
- Use freshly grated Parmesan. The pre-shredded kind can clump and make the sauce grainy. Freshly grated melts smoother.
- Keep the simmer gentle. A hard boil can reduce the sauce too fast and overcook the pasta on the outside.
- Stir often once pasta goes in. One-pan pasta is amazing, but it needs a little attention to prevent sticking.
- Don’t rush the cheese. Add Parmesan off the boil and in small handfuls so it melts into the sauce instead of seizing.
- Cut chicken evenly. Bite-size, same-ish pieces cook at the same rate and stay juicy.
- Need thicker sauce? Simmer uncovered for 1–2 minutes at the end, stirring constantly.
- Need thinner sauce? Add a splash of broth or cream, especially when reheating.
Variations
- Make it spicy. Add 1/2 tsp crushed red pepper flakes with the garlic or finish with chili oil.
- Swap the protein. Use boneless chicken thighs for extra juiciness, or cooked shrimp stirred in at the end.
- Add veggies. Mushrooms, peas, chopped sun-dried tomatoes, or broccoli florets work great (add quick-cooking veggies near the end).
- Lighten it up a bit. Use half-and-half instead of heavy cream (sauce will be a little less thick but still creamy).
- Make it extra cheesy. Stir in a spoonful of cream cheese or a little more mozzarella for ultra-creamy vibes.
- Gluten-free. Use a sturdy gluten-free pasta and watch the liquid; you may need an extra splash of broth as it cooks.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat with a splash of chicken broth or cream, stirring until silky again. The microwave works too—use 50–70% power and stir halfway so the sauce stays smooth.
FAQ
Can I really cook the pasta in the same pan without it getting gummy?
Yes—just keep it at a gentle simmer and stir every couple of minutes. Cooking it too aggressively or not stirring is what makes it stick or turn gummy. Pull it off the heat when it’s al dente; it will keep softening slightly as it sits.
What’s the best pasta shape for one-pan garlic parmesan chicken pasta?
Penne and rotini are the easiest because they cook evenly and hold sauce well. Fettuccine also works if you break it in half so it fits in the pan and gets submerged in the liquid.
My sauce turned grainy—what happened and how do I fix it?
Graininess usually comes from using pre-shredded Parmesan or adding cheese while the sauce is boiling. Take the pan off the heat for a minute, then stir in a splash of warm cream or broth and whisk in a little fresh Parmesan slowly until it smooths out.
How do I know the chicken is fully cooked?
The safest way is a quick-read thermometer: chicken should hit 165°F in the thickest piece. If you don’t have one, cut a larger piece in half—there shouldn’t be any pink, and the juices should run clear.
Can I make this ahead for meal prep?
You can, but it’s best within 1–2 days for the creamiest texture. When portioning, add a tiny splash of broth or cream to each container. Reheat gently and stir well to bring the sauce back to life.