A cozy, creamy chicken pasta that comes together in one pan and feels like a hug in a bowl.
If weeknights in your home feel like a sprint between work, family, and dishes, this creamy garlic Parmesan chicken pasta is going to be your new backup plan. It is a one-pan recipe that tastes like something from your favorite cozy Italian-inspired restaurant, but it cooks in about 30 minutes with simple pantry ingredients. Tender bites of chicken, slurpable pasta, and a velvety garlic cream sauce all simmer together so every noodle soaks up maximum flavor.
I love this dish because it feels special enough for at-home date night yet relaxed enough for a Tuesday. The garlic and Parmesan create a rich, savory sauce with just a hint of brightness from lemon and parsley so it never feels heavy. It is also wonderfully flexible. You can toss in a handful of spinach, frozen peas, or leftover roasted vegetables and the dish welcomes them all.
This recipe leans into the one-pan angle to save you from juggling multiple pots. The pasta cooks right in the same skillet as the chicken, which means extra flavor and fewer dishes. It is also highly family friendly. You can keep it mild for kids, then add a pinch of red pepper flakes at the table for the spice lovers.
Why you will love this creamy garlic Parmesan chicken pasta:
- Ready in around 30 minutes from start to finish
- Uses one skillet for easier cleanup
- Made with accessible, budget friendly ingredients
- Easy to customize with veggies or different pasta shapes
- Comforting, crowd pleasing flavors that reheat well
Recipe Overview
- Serves: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Ingredients
For the Chicken and Pasta
- 2 tablespoons olive oil
- 1 pound (450 g) boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups (480 ml) low sodium chicken broth
- 1 1/2 cups (360 ml) whole milk or half and half
- 8 ounces (225 g) short pasta, like penne or rotini
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
For the Creamy Parmesan Sauce
- 3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons cream cheese or mascarpone (optional, extra creaminess)
- Zest of 1/2 lemon
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons chopped fresh parsley
To Finish
- Extra black pepper, to taste
- Extra parsley or basil, for garnish (optional)
💡 Shopping tip: Look for a wedge of Parmesan instead of pre-grated; it melts more smoothly and gives the sauce deeper, cheesier flavor.
Step-by-Step Instructions
- Season and sear the chicken
- Pat the chicken pieces dry and season with 1/2 teaspoon salt and the black pepper.
- Heat olive oil in a large deep skillet over medium high heat.
- Add chicken in a single layer and cook 5 to 6 minutes, stirring once or twice, until golden on the outside and just cooked through.
- Transfer chicken to a plate and set aside, leaving any juices in the pan.
- Bloom the garlic
- Reduce heat to medium.
- Add butter to the same skillet. Once melted, stir in the minced garlic.
- Cook 30 to 60 seconds until fragrant but not browned.
- Simmer the pasta
- Pour in the chicken broth and milk. Stir in the remaining 1/2 teaspoon salt, Italian seasoning, and red pepper flakes if using.
- Add the dry pasta and stir so all the pieces are submerged.
- Bring to a gentle simmer, then reduce heat to medium low.
- Cook uncovered for 10 to 12 minutes, stirring frequently, until the pasta is al dente and the liquid has thickened into a loose sauce.
- Add chicken and cheeses
- Return the cooked chicken and any juices to the skillet.
- Stir in Parmesan and cream cheese, if using, until melted and smooth, 1 to 2 minutes.
- Add lemon zest and juice, then taste and adjust seasoning with extra salt and pepper as needed.
- Finish and serve
- Remove from heat and sprinkle in chopped parsley.
- Let the pasta sit for 2 to 3 minutes; it will thicken slightly as it rests.
- Serve warm topped with extra Parmesan, black pepper, and fresh herbs.
Variations & Substitutions
- Swap the chicken for Italian sausage or cooked shredded rotisserie chicken added in step 4.
- Use whole wheat or high protein pasta for extra fiber and nutrition; add a splash more liquid as it can absorb more.
- Make it vegetarian by skipping the chicken and adding 2 cups (about 300 g) sliced mushrooms or broccoli florets in step 2.
- For a lighter version, use 1 percent or 2 percent milk and reduce the Parmesan to 1/2 cup.
- Add vegetables like spinach, peas, or kale in the last 3 minutes of cooking for color and nutrients.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the recipe completely, then let it cool for 15 to 20 minutes before storing. It tastes even better after the flavors mingle for a few hours.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce. Heat until steaming, about 3 to 5 minutes.
Nutritional Info (Estimated, per serving)
- Calories: ~520
- Protein: ~32 g
- Carbs: ~50 g
- Fat: ~20 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Add a simple green salad with lemon vinaigrette to cut through the richness.
- Serve alongside garlic bread or warm crusty baguette to scoop up extra sauce.
- Pair with roasted vegetables, like broccoli, Brussels sprouts, or carrots.
- Top with crisp bacon bits or prosciutto crumbs for extra salt and crunch.
- Add a spoonful of pesto on top for a bright, herby twist.
- Finish with chili flakes and a squeeze of lemon for a restaurant style touch.
Recipe FAQs
Can I use pre-cooked chicken or rotisserie chicken?
Yes. Stir 2 to 3 cups of shredded or cubed cooked chicken into the pasta in step 4. Since it is already cooked, you only need to warm it through for a few minutes.
What type of pasta works best in this recipe?
Short, sturdy shapes like penne, fusilli, rotini, shells, or farfalle hold onto the creamy sauce beautifully. Long pasta can clump in a one-pan method, so it is less ideal here.
Can I make this gluten free?
You can use gluten free pasta. Choose a brand that holds its shape well and stir gently as it cooks. You may need to add a bit more broth if it absorbs extra liquid.
How do I keep the sauce from getting grainy?
Use freshly grated Parmesan and add it off the direct heat or over low heat. High heat can cause the cheese to seize and become gritty.
Is this recipe spicy?
As written with optional red pepper flakes, it is very mild. If cooking for kids, simply skip the flakes and let adults add heat at the table.
Can I use cream instead of milk?
Yes. Heavy cream will create a richer, thicker sauce. If using all cream, you may want to add a splash of water or broth so the sauce does not become too heavy.
Final Notes
This creamy garlic Parmesan chicken pasta is one of those recipes that quietly works its way into your regular rotation. It is simple enough to throw together on a tired evening, yet satisfying enough that no one at the table feels like they are eating a compromise meal. The one-pan method keeps cleanup light, and the flexible sauce means you can toss in whatever vegetables or leftover protein you have on hand.
If you try this recipe, I would love to hear how you made it your own. Did you add spinach, swap in sausage, or sneak in an extra handful of cheese. Share your tweaks, questions, or star rating in the comments so other home cooks can benefit too. And if someone you know is always on the hunt for easy, comforting dinners, feel free to send this recipe their way. Happy cooking and enjoy every creamy bite.
