A true one-skillet pasta with tender chicken and a rich Parmesan garlic sauce, ready in about 30 minutes with minimal cleanup.
Table of Contents
Why This Recipe
This Creamy Garlic Parmesan Chicken Pasta is weeknight gold. You brown the chicken, sauté aromatics, then simmer the pasta right in the same pan so it soaks up all the flavor.
It is the kind of meal everyone loves: cozy, creamy, and deeply garlicky without being heavy. Because the pasta cooks in broth, the sauce turns glossy and clings to every tube of penne.
Make it when you want comfort without fuss. The one-pan method keeps things streamlined and dishes down to one.
Why You Will Love It
- One pan from start to finish for easy cleanup
- Simple pantry staples with big flavor
- Built-in meal prep potential and reheats well
- Family friendly and weeknight fast
- Flexible for gluten friendly or protein pasta
- Cream level is adjustable to your taste
Ingredients You Will Need
- Avocado or olive oil: High-heat sear for the chicken and a flavorful base for the sauté.
- Chicken breast: Quick-cooking protein that turns juicy when seared then gently simmered.
- Italian seasoning and paprika: Savory herbs and warm color that season the chicken.
- Salt and pepper: Brighten all the flavors; season the dish in layers.
- Unsalted butter: Enriches the sauté and helps the sauce emulsify.
- Yellow onion: Sweet foundation that softens into the sauce.
- Garlic: The star aroma that infuses the cream and Parmesan.
- Penne: Tubes that hold the creamy sauce; one-pan friendly.
- Chicken broth: Cooks the pasta and becomes the base of the sauce.
- Parmesan: Salty, nutty body that thickens when melted.
- Heavy cream: Silky texture and gentle richness.
- Parsley: Fresh finish for color and balance.
Substitutions and Add Ins
- Protein swaps: Use boneless, skinless chicken thighs or sliced cooked rotisserie chicken added at the end.
- Pasta choices: Any short pasta works. For gluten friendly, choose a certified gluten free penne and cook to just al dente. Protein pasta works; start checking doneness 2 minutes early.
- More veggies: Stir in 1 to 2 cups baby spinach, peas, or steamed broccoli florets during the last 2 minutes.
- Spice control: Add red pepper flakes to taste with the onions for gentle heat, or omit for mild.
- Dairy tweaks: Use half and half for a lighter sauce; swap a splash of pasta water for part of the cream to reduce richness.
- Herby lift: Finish with lemon zest or extra parsley at the end.
Step by Step Instructions
This is a skillet, one-pan method:
- Season the chicken: Pat dry. Sprinkle both sides with italian seasoning, paprika, salt, and pepper.
- Sear the chicken: Heat 1 tbsp oil in a large deep skillet over medium high. Add chicken and cook 4 to 5 minutes per side until golden and the thickest part reaches 165 F. Transfer to a plate; tent loosely.
- Sauté aromatics: Lower heat to medium. Add remaining 1 tbsp oil and the butter. Stir in diced onion with a pinch of salt and cook 3 to 4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
- Toast the pasta: Add dry penne and stir for 1 minute to coat and lightly toast.
- Simmer: Pour in 2 cups chicken broth. Bring to a strong simmer, then reduce to medium low, cover, and cook 10 to 12 minutes, stirring every 2 to 3 minutes so pasta cooks evenly and does not stick. Visual cue: penne should be just al dente and most broth absorbed.
- Make it creamy: Reduce heat to low. Stir in ½ cup heavy cream and 1 cup finely grated Parmesan until smooth and glossy, 1 to 2 minutes. If sauce seems too tight, add a splash of warm water to loosen.
- Finish: Slice chicken into strips and return to the pan with any juices. Warm 1 to 2 minutes. Stir in chopped parsley. Taste and adjust salt and pepper.
Liquid to grain note: For 8 oz pasta, the total liquid here is 2 cups broth plus ½ cup cream. The pasta finishes al dente with a creamy sauce that thickens as it rests.
Tips for Perfect Results
- Pound chicken to even ½ inch for quick, even cooking.
- Use a large, deep skillet so pasta sits in a shallow layer for even absorption.
- Stir pasta often during the simmer to prevent sticking.
- Parmesan melts best when finely grated; add off the heat to avoid clumping.
- Salt in layers: a pinch with onions, then adjust after cheese since Parmesan is salty.
- Sauce too thick? Loosen with a few tablespoons of warm water.
- Rest 2 minutes before serving so the sauce sets and clings.
- Reheat gently with a splash of water or broth to revive creaminess.
Serving Ideas and Variations
- Add a crisp green salad and warm cornbread on the side.
- Pair with roasted broccoli or air fryer Brussels sprouts.
- Stir in baby spinach at the end for a Florentine vibe.
- Lemon-pepper twist: add zest of 1 lemon with the parsley.
- Mushroom upgrade: sauté sliced cremini with the onions.
- Sun-dried tomato version: fold in chopped sun-dried tomatoes before adding cream.
- Fast weeknight riff 1: use pre-sliced chicken cutlets to shave 5 minutes.
- Fast weeknight riff 2: swap in rotisserie chicken and skip the sear; warm in the sauce.
- Vegetarian path: skip chicken and add a can of chickpeas, drained, during the last 3 minutes.
Storage, Freezing and Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 2 months. Cream sauces can separate a bit, but come back with gentle reheating.
- Thaw: Overnight in the fridge.
- Reheat: Microwave 60 to 90 seconds per serving, stirring halfway, or warm in a covered skillet over low heat 3 to 5 minutes. Add a splash of water to loosen.
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Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well. Sear 5 to 6 minutes per side, then ensure they reach 165 F before slicing.
Can I Make this Garlic Parmesan Chicken and Pasta Gluten Free?
Yes. Use a certified gluten free penne and monitor closely. Start checking for al dente 2 minutes earlier, and avoid overcooking to prevent mushiness.
Can I Use Milk Instead of Heavy Cream?
You can, but the sauce will be lighter and thinner. For better body, use half and half or add an extra 2 tablespoons finely grated Parmesan with milk.
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Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta comes together in one skillet with juicy seared chicken, penne cooked in broth, and a silky Parmesan cream sauce. It’s a weeknight-friendly dinner that’s both comforting and delicious!
Ingredients
For the Chicken
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast butterflied or beaten down to about ½” thickness
- 1 tbsp Italian seasoning
- 0.5 tsp paprika
- salt & pepper to taste
For the Pasta
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- 0.5 jumbo yellow onion diced (1 cup)
- 4-6 cloves garlic minced
- 8 oz dry penne pasta normal, gluten free or protein pasta
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- 0.5 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Pat chicken dry and season both sides with Italian seasoning, paprika, salt, and pepper.
- Heat 1 tbsp oil in a large deep skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and 165°F internal temperature. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tbsp oil and butter to the skillet. Sauté onion with a pinch of salt for 3 to 4 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in dry penne and toast for 1 minute, coating it in the fats.
- Pour in 2 cups chicken broth. Bring to a simmer, reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring every 2 to 3 minutes, until penne is just al dente and most liquid is absorbed.
- Lower heat to low. Stir in heavy cream and finely grated Parmesan until smooth and glossy, about 1 to 2 minutes.
- Slice the rested chicken and return it to the pan with any juices. Warm for 1 to 2 minutes.
- Stir in chopped parsley. Taste and adjust salt and pepper as needed.
- Let the dish rest for 2 minutes, then serve hot.
Notes
For gluten-friendly, use certified gluten-free penne. For a lighter sauce, swap in half-and-half for the heavy cream. If the pasta needs more liquid, add hot water a few tablespoons at a time. Parmesan melts best when finely grated and added off heat.