Save There's something almost magical about weeknight pasta that doesn't require draining or fussing. One Tuesday evening, I watched my neighbor peek over the fence as the most incredible garlic-butter aroma wafted across our yards, and she asked what I was making—turns out, this one-pan garlic Parmesan chicken pasta had become my secret weapon for looking like I'd spent hours in the kitchen when I'd actually just thrown everything into one skillet. The creamy sauce practically builds itself while the pasta cooks right in the broth, soaking up all those golden, garlicky flavors.
I remember bringing this to a potluck at my daughter's school, genuinely nervous it would look undersized next to all those elaborate casseroles in fancy dishes. But the first person to taste it went back for thirds, and by the end of the night, the pan was completely empty except for a little pool of sauce at the bottom—the other parents actually asked for the recipe, which was the highest compliment I could've hoped for.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces ensures they cook evenly and distribute throughout the pasta instead of dominating each forkful.
- Penne or rotini pasta: The ridges and hollow tubes catch the sauce beautifully; any short, sturdy pasta works here.
- Freshly grated Parmesan cheese: The pre-grated stuff has anti-caking agents that make the sauce grainy—real Parmesan shreds create that silky, melting texture you're after.
- Heavy cream: This is what transforms the broth into something luxurious without any actual cooking technique required.
- Unsalted butter: It carries the garlic flavor and adds richness that olive oil alone can't deliver.
- Garlic: Minced finely so it disperses evenly and doesn't leave you with huge chunks; it mellows as it cooks in the broth.
- Onion: A small one gives you that foundational savory depth without overpowering the garlic.
- Fresh parsley: Stir some in at the end for brightness; save a bit to garnish because it signals home cooking.
- Chicken broth: Low-sodium lets you control the salt level and prevents an overly salty finished dish.
- Italian seasoning: A shortcut that covers your bases with oregano, basil, and thyme all at once.
- Red pepper flakes: Optional, but they add a whisper of heat that makes you taste the garlic more distinctly.
- Olive oil: Just enough to get the pan going before you add the butter.
Instructions
- Get your pan hot and ready:
- Heat the olive oil and butter together over medium-high heat until the butter foams and you hear that gentle sizzle—this takes about a minute and creates the perfect base for searing the chicken.
- Cook the chicken until golden:
- Season the bite-sized pieces with salt, pepper, and half the Italian seasoning, then sauté them for 4–5 minutes until the outsides turn golden and the inside is cooked through. You'll know it's ready when the thickest piece breaks apart easily with a fork.
- Build the flavor base:
- In that same pan with all the gorgeous brown bits stuck to the bottom, add the chopped onion and soften it for 2 minutes, then add the minced garlic and let it bloom for just 1 minute until your kitchen smells like a trattoria in Rome.
- Combine broth and pasta:
- Pour in the chicken broth and bring it to a rolling boil, then stir in the uncooked pasta and reduce the heat to medium. Simmer uncovered for 10–12 minutes, stirring occasionally so the pasta doesn't stick to itself, until the pasta is tender and most of the liquid has been absorbed into it.
- Finish with the cream:
- Lower the heat to low, then pour in the heavy cream and scatter the Parmesan cheese over the top. Stir gently until the cheese melts and creates a silky sauce that clings to every piece of pasta.
- Bring the chicken back:
- Return the cooked chicken pieces to the skillet and toss everything together for 1–2 minutes so they heat through and absorb some of that creamy coating.
- Final touches:
- Stir in the fresh parsley, taste it, and adjust with more salt, pepper, or red pepper flakes if it needs a nudge. This is your chance to make it taste exactly how you want it.
Save The thing about this dish is it teaches you something quiet: that comfort food doesn't have to be complicated or time-consuming. My son asked for it three times in one month, and that's when I realized I'd stumbled onto something that speaks to everyone—the kid who wants carbs, the partner who wants something that feels special, and you, who wants to sit down at the table instead of standing at the stove.
Variations That Work
The beauty of this recipe is how it bends without breaking. I've added handfuls of baby spinach right when the onions go in, and it wilts beautifully into the sauce. Sliced mushrooms create an earthier depth that pairs perfectly with the garlic, especially if you catch them in the pan while they're still a little firm. Sun-dried tomatoes stirred in at the end add a tangy brightness that cuts through the cream in the best way, reminding you this is still Italian food, not just a creamy pasta.
Serving Suggestions and Pairings
This pasta wants a crisp green salad on the side, something with a sharp vinaigrette to balance the richness of the sauce. A cold glass of Pinot Grigio or even a light Sauvignon Blanc sits beside it like they were always meant to be together. If you're looking for bread, garlic bread is the expected choice, but I've found that a simple crusty Italian bread for soaking up the last bits of sauce at the bottom of the plate is actually the move that makes people linger at the table longer.
Make-Ahead and Storage Tips
You can prep everything the morning of—chop your chicken, mince your garlic, chop your onion and parsley, and store them in separate containers in the fridge. When dinner time hits, you're just executing the steps with no scrambling around. Leftovers keep for about three days in an airtight container, and while the sauce may thicken slightly as it sits, a splash of cream or broth when you reheat it brings it right back to life.
- Reheat gently over low heat on the stovetop rather than the microwave to keep the texture creamy instead of separated.
- If you're meal prepping, consider storing the pasta and sauce separately so the pasta doesn't absorb all the liquid and turn mushy by day three.
- This freezes okay for up to a month, but the cream-based sauce can separate slightly, so it's best enjoyed fresh or within a few days.
Save This recipe has become the thing I reach for when I want to prove to myself and everyone around me that a delicious, satisfying dinner doesn't require sacrifice or stress. It's proof that the best meals are often the simplest ones.
Recipe FAQs
- → What type of pasta works best?
Penne or rotini are ideal as they hold the creamy sauce well, but any short pasta shape can be used.
- → Can I use other proteins instead of chicken?
Yes, tender turkey pieces or shrimp would also work well, adjusting cooking times accordingly.
- → How can I make this dish lighter?
Replace heavy cream with half-and-half or a milk alternative for a lighter creamy texture.
- → Is it possible to add vegetables?
Absolutely, sautéed spinach, mushrooms, or peas can be added with onions for extra nutrition and flavor.
- → How to avoid overcooking the pasta?
Keep an eye during simmering and taste test frequently to ensure pasta is al dente before finishing with sauce.