Garlic Parmesan Chicken Pasta (One-Pot, 30 Minutes!)
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Some nights I do not want to cook. I do not want to dirty three pans, stand over the stove for an hour, or think too hard about what goes with what. But I also do not want to order takeout again. On exactly those nights, this garlic parmesan chicken pasta is the answer. One pot. Thirty minutes. Less than ten ingredients. And somehow it tastes like something you would order at a restaurant and pay good money for. The pasta cooks right in the sauce along with the chicken, which means it absorbs every bit of that garlicky, creamy, parmesan-loaded flavor as it cooks. By the time it is done, the sauce is perfectly silky and coats every piece of pasta. My family scrapes the pan clean every single time.
Why You’ll Love This Recipe
- Everything cooks in one pot — pasta, chicken, and sauce all together, maximum flavor and minimal cleanup
- Ready in 30 minutes from start to finish — faster than delivery
- The pasta cooks in the sauce so it absorbs incredible garlic parmesan flavor throughout
- Creamy, cheesy, garlicky — deeply satisfying and completely irresistible
- Budget-friendly — uses simple pantry and fridge staples
- Feeds a family of four generously with leftovers
What Makes This One-Pot Method Different
Most pasta recipes ask you to boil pasta separately in a big pot of water, drain it, then add it to the sauce. This recipe skips all of that. The pasta goes straight into the pan with the chicken broth, cream, and seasonings — and it cooks right there, absorbing everything as it simmers. The result is pasta that tastes completely different from pasta boiled in plain water. It is richer, more flavorful, and more deeply seasoned all the way through. The starch that releases from the pasta as it cooks also naturally thickens the sauce, so by the time the pasta is al dente you have a perfectly creamy, glossy sauce that clings to every piece.
Ingredients You’ll Need
For the chicken
- 1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces — cutting into pieces means faster cooking and chicken in every bite. Thighs work great too for a juicier result
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika — gives beautiful golden color when seared
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the pasta and sauce
- 6 cloves garlic, minced — fresh only, this is a garlic dish so do not hold back
- 3 cups chicken broth, low-sodium — the base of your sauce, use good quality
- 1 cup heavy cream — do not substitute, the sauce will break
- 12 oz penne pasta — rigatoni, ziti, or rotini also work perfectly
- 1 cup Parmesan cheese, freshly grated — grate it yourself, pre-shredded will make the sauce grainy
- 2 tablespoons unsalted butter — stirred in at the end for a glossy silky finish
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
How to Make Garlic Parmesan Chicken Pasta — Step by Step
Step 1: Season and sear the chicken
Pat the chicken pieces dry with paper towels. Toss with garlic powder, Italian seasoning, paprika, salt, and pepper. Heat olive oil and butter in a large deep skillet over medium-high heat. Once very hot, add chicken in a single layer. Cook undisturbed for 3 to 4 minutes until golden, flip, cook another 2 to 3 minutes. The chicken does not need to be fully cooked through — it will finish in the sauce. Remove to a plate.
Step 2: Cook the garlic
Reduce heat to medium. In the same pan with all those beautiful drippings, add the minced garlic. Cook stirring constantly for 60 seconds until fragrant and just turning golden. Watch carefully — garlic goes from perfect to bitter in seconds.
Step 3: Add liquid and pasta
Pour in chicken broth, scraping up all the golden bits from the bottom — that is pure flavor. Add heavy cream and stir to combine. Bring to a boil. Add penne pasta and stir well. Nestle the seared chicken pieces back into the pan among the pasta.
Step 4: Simmer until done
Reduce heat to medium-low. Cover and simmer 12 to 14 minutes, stirring every 3 to 4 minutes to prevent sticking. Pasta is done when al dente — tender with a slight bite. If liquid reduces too fast add a splash of broth. If too thin cook uncovered a few minutes.
Step 5: Finish with parmesan and serve
Remove from heat. Add the 2 tablespoons of butter and freshly grated parmesan. Stir until silky and smooth. Taste and adjust seasoning. Serve immediately topped with extra parmesan and fresh chopped parsley.
Tips for the Best One-Pot Pasta
- Use a wide deep pan — a 12-inch skillet or Dutch oven is ideal for even cooking
- Stir every 3 to 4 minutes to prevent the pasta from sticking to the bottom
- Watch the liquid level — add more broth if needed, or cook uncovered if too thin
- Grate your own parmesan — pre-shredded makes the sauce grainy, fresh melts perfectly
- Season in layers — season the chicken, season the sauce, taste and adjust at the end
- Do not overcook the pasta — pull it when al dente, it keeps cooking in the residual heat
Variations
- Add spinach — stir in 2 to 3 handfuls of baby spinach in the last 2 minutes
- Add mushrooms — sauté sliced cremini mushrooms before the garlic for earthy depth
- Add sun-dried tomatoes — stir in ¼ cup with the garlic for a sweet tangy twist
- Make it spicy — add ½ teaspoon red pepper flakes with the garlic
- Use chicken thighs — juicier and richer, highly recommended
- Add broccoli — stir in 2 cups small florets in the last 4 minutes
What to Serve with Garlic Parmesan Chicken Pasta
- Garlic bread — the classic pairing, essential for mopping up the sauce
- Simple green salad — something bright and acidic cuts through the richness
- Roasted broccoli or asparagus — rounds out the plate nutritionally
- Caesar salad — pairs beautifully with the garlic parmesan flavors
How to Store and Reheat
Refrigerator: Store in an airtight container for up to 3 days. The pasta will absorb the sauce as it sits and thicken — this is normal. Reheating: Best on the stovetop with a splash of chicken broth or cream over medium-low heat, stirring until warmed through. The microwave also works — cover and heat in 60-second intervals adding a splash of broth if needed.
Frequently Asked Questions
Can I use a different pasta shape?
Yes — any short sturdy pasta works well. Rigatoni, ziti, rotini, farfalle, or cavatappi are all excellent. Avoid delicate thin shapes like angel hair. Stick to shapes with a 10 to 13 minute cooking time.
Can I use rotisserie chicken?
Yes — skip the sear and just cook the garlic in butter and olive oil. Add shredded rotisserie chicken at the very end with the parmesan just to warm through. Quick, easy, and still delicious.
Why is my sauce too thick?
Simply add a splash of warm chicken broth or cream, stir well, and the sauce will loosen immediately. Add a little at a time until you reach your desired consistency.
Can I make this gluten-free?
Yes — use your favorite gluten-free pasta. The cooking time may vary so follow the package directions and check it a few minutes early. The rest of the recipe is naturally gluten-free.
What is the best pan to use?
A 12-inch deep skillet or a 5 to 6 quart Dutch oven is ideal. You need a wide pan for even cooking and enough depth to hold all the liquid. A lid is essential.
Can I add more garlic?
Absolutely — if you love garlic go for 8 to 10 cloves. This is a garlic parmesan dish so more garlic is almost always a good decision.
More Easy Dinner Recipes You’ll Love
- Marry Me Chicken — creamy sun-dried tomato parmesan sauce ready in 30 minutes
- French Onion Stuffed Meatloaf — the most incredible meatloaf you will ever make
- Garlic Butter Pot Roast — fall-apart tender every time
- Classic Stuffed Cabbage Rolls — just like grandma made
Garlic Parmesan Chicken Pasta
Ingredients
Chicken
- 1½ lbs boneless skinless chicken breasts cut into 1-inch pieces
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Pasta and Sauce
- 6 garlic cloves minced
- 3 cups chicken broth low-sodium
- 1 cup heavy cream
- 12 oz penne pasta
- 1 cup Parmesan cheese freshly grated
- 2 tbsp unsalted butter for finishing
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Pat chicken pieces dry. Toss with garlic powder, Italian seasoning, paprika, salt, and pepper. Heat olive oil and butter in a large deep skillet over medium-high heat. Sear chicken in a single layer 3 to 4 minutes per side until golden. Remove to a plate — chicken does not need to be fully cooked yet.
- Reduce heat to medium. In the same pan, cook minced garlic for 60 seconds, stirring constantly, until fragrant and just golden. Do not let it burn.
- Pour in chicken broth, scraping up all golden bits from the bottom. Add heavy cream and stir to combine. Bring to a boil.
- Add penne pasta and stir well. Nestle chicken pieces back into the pan. Reduce heat to medium-low, cover, and simmer 12 to 14 minutes stirring every 3 to 4 minutes until pasta is al dente and sauce is creamy.
- Remove from heat. Stir in butter and freshly grated parmesan until melted and sauce is silky smooth. Taste and adjust seasoning.
- Serve immediately topped with extra parmesan and fresh chopped parsley. Garlic bread on the side is highly recommended.
Notes
Chicken thighs: Work great and stay juicier — highly recommended.
Spinach: Stir in 2 to 3 handfuls of baby spinach in the last 2 minutes.
Rotisserie shortcut: Skip the sear, add shredded chicken at end with cheese.
Storage: Refrigerate up to 3 days. Reheat with splash of broth or cream.
Did you make this recipe? Leave a star rating below and tell me how it turned out — I love hearing from you!
Sarah Mitchell is the home cook and recipe developer behind Kitchen Love Story, a food blog dedicated to easy, comforting recipes that real families actually love. After years of searching for simple weeknight dinner ideas that didn’t require a culinary degree or a grocery list a mile long, Sarah decided to start creating and sharing her own. Her recipes focus on accessible ingredients, straightforward techniques, and big, satisfying flavors — the kind of food that brings people together. When she’s not testing recipes in her kitchen, Sarah enjoys meal prepping on Sundays, exploring farmers markets, and convincing her family to try at least one new dish a week. She lives with her family and a very enthusiastic golden retriever who considers himself the official taste tester.
