Garlic Parmesan Chicken and Pasta (One-Pan)

This Garlic Parmesan Chicken and Pasta (One-Pan) is absolutely dreamy—ultra-creamy, packed with juicy chicken, and loaded with bold garlic flavor! The rich parmesan sauce clings to every bite of tender pasta, creating a meal that’s both comforting and crave-worthy.

What truly makes this dish a must-try? It all comes together in a single pan, giving you incredible flavor and minimal cleanup. It’s the ultimate weeknight dinner for busy families or anyone craving a cozy bowl of pasta without all the fuss.

Whether you’re looking to impress guests, whip up a quick meal after work, or just indulge in something decadently delicious, this recipe will not let you down. Inspired by my love for classic Italian flavors and easy comfort food, it’s become a staple in my kitchen—and soon, yours too!

Why You'll Love This Recipe

• One-pan wonder: Everything cooks in a single skillet—easy prep and even easier cleanup.
• Creamy, garlicky goodness: The luscious parmesan sauce is loaded with savory garlic flavor, coating every piece of chicken and pasta.
• Family-friendly: Hearty and satisfying, this dish is always a hit with both kids and adults.
• Quick and convenient: Ready in under an hour, making it perfect for busy weeknights.

Key Ingredients for Garlic Parmesan Chicken and Pasta (One-Pan)

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Breasts

Chicken breasts are the star protein that soak up all the garlicky, cheesy flavors. Cut them into bite-sized pieces for quick, even cooking. You can also use boneless chicken thighs for a juicier, richer flavor. Rotisserie chicken works in a pinch—just add it to the sauce at the end.

Fresh Garlic

Garlic is essential for that signature savory punch. Use fresh cloves, minced or pressed, for the brightest, most robust flavor. Jarred minced garlic will do in a hurry, but nothing beats fresh for this dish. Adjust the amount to your taste—if you’re a garlic lover, add an extra clove or two!

Parmesan Cheese

Parmesan brings creamy, nutty depth to the sauce. Freshly grated parmesan melts smoothly and offers the best flavor, but pre-grated works if you’re in a rush. For a milder twist, try using Pecorino Romano or even aged Asiago.

Pasta

Short pasta like penne, rotini, or fusilli works best to capture all that luscious sauce. If you’re going gluten-free, swap in your favorite gluten-free pasta. Avoid long noodles, as they’re trickier to cook evenly in one pan.

Heavy Cream

For the creamiest, silkiest sauce, go with heavy cream. You can substitute half-and-half for a lighter version, but the sauce will be a bit thinner. Whole milk works in a pinch—just expect a less rich finish.

Instructions for Garlic Parmesan Chicken and Pasta (One-Pan)

See recipe card below for full list of measurements, ingredients, and instructions.

Sear the Chicken

Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until the chicken is golden on the outside and nearly cooked through. Transfer to a plate and set aside.

Sauté the Onion and Garlic

In the same skillet, add a bit more olive oil if needed. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant. Be careful not to let the garlic burn.

Build the Sauce and Cook the Pasta

Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the pan. Add the uncooked pasta and bring to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced.

Return Chicken and Add Parmesan

Return the chicken (and any juices) to the skillet. Stir in the parmesan cheese, mixing well until the cheese melts and the sauce becomes creamy. Cook for another 2-3 minutes until the chicken is fully cooked and everything is heated through. If the sauce is too thick, add a splash of broth or cream.

Finish and Serve

Taste and adjust seasoning with extra salt and pepper, if needed. Remove from heat and sprinkle with fresh parsley and more parmesan cheese. Serve hot and enjoy!

Recipe Variations

Spice It Up

Craving some heat? Toss in a pinch of red pepper flakes or a diced jalapeño along with the onions for a spicy kick that balances the creamy sauce beautifully.

Lighten It Up

For a lighter version, swap heavy cream for half-and-half or whole milk, and use reduced-fat parmesan. You’ll still get a creamy texture with fewer calories.

Veggie-Loaded

Add in baby spinach, chopped broccoli, or sliced bell peppers during the last 5 minutes of cooking. They’ll become tender and add a pop of color and nutrition.

Gluten-Free

Simply use your favorite gluten-free short pasta. Keep an eye on the liquid—some gluten-free pastas absorb more broth, so add a splash more if needed.

Swap the Protein

Not a chicken fan? Try bite-sized pieces of turkey breast, or use cooked shrimp for a garlicky seafood twist. If you prefer vegetarian, sauté mushrooms in place of the chicken for a hearty, umami-rich alternative.

Serving Suggestions

Serve this dish right from the skillet with a crisp green salad or roasted vegetables for a well-rounded meal. Warm garlic bread or a slice of crusty baguette is perfect for soaking up the extra sauce. Garnish with extra parmesan, fresh parsley, or even a squeeze of lemon for brightness.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also microwave individual portions in 30-second bursts, stirring between intervals. This dish is best fresh, but you can freeze it for up to 2 months; thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Garlic Parmesan Chicken and Pasta (One-Pan) (FAQ)

Q: Can I use rotisserie chicken instead of raw chicken breasts?
A: Absolutely! Just add shredded rotisserie chicken during the last few minutes of cooking to warm through, since it’s already cooked.

Q: Which pasta shapes work best for one-pan dishes like this?
A: Short, sturdy pastas like penne, rotini, or rigatoni work best. They cook evenly and hold the sauce well.

Q: How do I prevent the pasta from sticking to the pan?
A: Stir the pasta occasionally as it cooks, and make sure there’s enough liquid in the pan. If things get too thick, add a splash of broth or water.

We hope you love this creamy, comforting Garlic Parmesan Chicken and Pasta as much as we do! It’s easy, satisfying, and packed with flavor. Give it a try, and don’t forget to leave a comment or rating to let us know how it turned out in your kitchen!