Some recipes just belong in your back pocket, and this Garlic Parmesan Chicken and Pasta is one of them. It’s creamy, hearty, and comforting… with very little effort. One pan, thirty minutes, and you’re sitting down to restaurant-level coziness at home.
Originally created for a Valentine’s Day menu, it quickly became a weeknight hit. Maybe it’s the richness of the sauce, or maybe it’s just that pasta + chicken + garlic is forever a winning combo. Either way, this one’s a keeper for both love and lazy nights.
Why This Pasta Dish Works So Well
The beauty here is balance – tender chicken, a sauce flecked with parmesan and garlic, and pasta cooked right in the same pan. Everything mingles together, soaking up flavor. Better still, cleanup couldn’t be easier.
You could fuss with multiple pots, but there’s really no reason to. Using broth to cook the pasta ensures every forkful tastes bold, not bland. It’s like the sauce begins seeping into the noodles before you even pour in the cream.
Ingredients Needed for the Recipe
Gather your ingredients before you start – this recipe moves quickly.
- Chicken: 1 lb boneless, skinless chicken breast (butterflied or beaten to ½” thickness)
- Seasonings: 1 tbsp Italian seasoning, ½ tsp paprika, salt & pepper to taste
- Oil: 2 tbsp avocado oil (or olive oil)
- Butter: 1 tbsp unsalted butter
- Onion: ½ jumbo yellow onion, diced (about 1 cup)
- Garlic: 4–6 cloves, finely minced
- Penne Pasta: 8 oz dry pasta of choice
- Chicken Broth: 2 cups, for depth of flavor
- Parmesan: 1 cup finely grated, fresh preferred
- Heavy Cream: ½ cup for richness
- Parsley: 2 tbsp fresh chopped, optional but lovely
When’s the Best Time to Serve This Dish?
This pasta is versatile – it leans romantic with a glass of wine and dim lighting, but it also works perfectly on weeknights. A hearty one-pan meal feels like a gift to yourself when you’re too tired to fuss after work.
It’s also excellent for small gatherings. The rich garlicky aroma drifts through the house, welcoming guests before they even step into the kitchen. Comfort food tends to do that – it turns dinner into an experience.
How to Make Garlic Parmesan Chicken and Pasta (One-Pan)?
Step 1: Season the Chicken
Pat the chicken dry – this helps it sear beautifully. Rub both sides with Italian seasoning, paprika, salt, and pepper. The seasoning isn’t overpowering but lays the groundwork for flavor.
Step 2: Pan-Sear to Golden Perfection
Heat a stainless-steel pan with avocado oil. Once it’s shimmering, lay down the chicken. Sear each side 3–5 minutes until golden and cooked through (165°F inside). Set aside – don’t worry, it will come back later.
Step 3: Soften Onion & Garlic
Lower the heat. Add a little oil and butter, then toss in diced onion with a pinch of salt. As it softens and turns translucent, stir in garlic. Within a minute, the kitchen should smell unbelievable.
Step 4: Deglaze with Broth & Add Pasta
Pour in the chicken broth, scraping up the tasty brown bits. Bring to a light boil. Stir in your pasta so it’s submerged in broth, then cover and cook until al-dente. This is where the broth mingles with the pasta for bold flavor.
Step 5: Create that Dreamy Sauce
Turn off the heat. Add grated parmesan, heavy cream, and parsley. Gently stir. The cheese melts into the cream, forming a silky sauce that clings lovingly to each piece of pasta.
Step 6: Bring the Chicken Back
Slice the rested chicken into strips. Add it back into the pan and toss everything together. You’ll notice how the chicken soaks in some sauce while the pasta hugs to it all. Plate up and watch the smiles roll in.
Ingredient Substitutions You Can Try
No heavy cream? Swap for coconut cream or a plant-based alternative. Even cashew cream works if you’re dairy-free. Just skip regular milk – it’s too thin here and won’t give the right texture.
If penne isn’t around, try rigatoni, rotini, or even spaghetti. Don’t feel stuck. The recipe is forgiving. As for protein, chicken thighs can be swapped in – they’re juicier and often more flavorful.
Tips
- Always preheat a stainless-steel pan before adding oil. A simple splash of water that “dances” across the surface means it’s ready. This little trick helps get that perfect golden sear without sticking.
- Make sure the pasta stays submerged in broth – if needed, add a splash more while cooking. This ensures even cooking and prevents those half-raw, half-soggy bites we all dread.
- Turn the heat off before adding cream and cheese. If you rush, the sauce might curdle, and nobody wants broken cream sauce. Trust the process – gentle stirring is key.
How to Store and Reheat Leftovers?
Cool the pasta before packing it into an airtight container. Store in the fridge up to 3 days. It reheats beautifully on the stovetop with a splash of broth or cream to revive the sauce.
If you’re impatient (totally understandable), it also tastes fantastic cold from the fridge. Think of it as a creamy pasta salad with more personality.
Avoid freezing – cream sauces often separate in the freezer. Fresh, or a few days later, is where this meal shines the brightest.
Garlic Parmesan One-Pan Chicken Pasta Recipe
Description
This Garlic Parmesan Chicken and Pasta is a restaurant-worthy, one-pan wonder that's ready in just 30 minutes. Tender, seared chicken breast meets perfectly cooked pasta, all smothered in a luxuriously creamy, garlicky Parmesan sauce. Simple enough for weeknights yet special enough for a date night, this comforting dish is a guaranteed crowd-pleaser.
Ingredients
For the Chicken
For the Pasta
Instructions
-
Season the Chicken
In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry and rub the seasoning mixture evenly on both sides.Butterflying ensures even and quick cooking. -
Sear the Chicken
Heat a large pan (preferably stainless steel) over medium heat. Add 1 tbsp avocado oil. Once hot, add the chicken and cook for 3–5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove chicken from the pan and set aside to rest.Do not move the chicken until it releases easily from the pan. -
Sauté Aromatics
Reduce heat to medium-low. Add another 1 tbsp avocado oil and 1 tbsp butter to the pan. Add the diced onion and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until tender and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.Scrape up any browned bits from the chicken for extra flavor. -
Deglaze and Cook Pasta
Pour in the chicken broth to deglaze the pan, scraping up any remaining browned bits. Bring to a light boil. Add the dry penne pasta and stir to ensure it's submerged in the liquid. Cover the pan and cook for 10 minutes, or until the pasta is al dente and most of the liquid is absorbed.Stir halfway through to prevent sticking. -
Finish the Sauce
Turn off the heat. Stir in the grated Parmesan, heavy cream, and chopped parsley. Mix until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.Adding dairy off the heat prevents curdling. -
Combine and Serve
Slice the cooked chicken into strips and add it to the pan with the pasta. Toss gently to combine. Serve immediately, garnished with extra Parmesan and parsley.Great with a side of roasted vegetables or a green salad.
Nutrition Facts
Servings 4
Serving Size 1.5 cups
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 14g70%
- Trans Fat 0.5g
- Cholesterol 125mg42%
- Sodium 850mg36%
- Potassium 720mg21%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 34g68%
- Calcium 420 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Gluten-Free Option: Use your favorite gluten-free penne. Adjust cooking time according to package instructions to avoid mushiness.
- Dairy-Free Option: Substitute butter with oil, use a plant-based cream (like Country Crock Plant Cream), and omit or use a vegan Parmesan alternative.
- Vegetarian Version: Omit chicken and use vegetable broth. Add sautéed mushrooms or white beans for protein.
- Add Veggies: Wilt in a couple of handfuls of spinach or kale at the end with the cream and cheese.
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.
- Cooking Tip: Use a stainless steel pan for the best sear. Ensure it's properly preheated (water should 'dance' on the surface) to prevent sticking.
Frequently Asked Questions
Can I use milk instead of heavy cream?
It's not recommended as milk is too thin and can cause the sauce to curdle. If necessary, use only whole milk and add it off the heat. The sauce won't be as rich or creamy.
Can I make this ahead of time?
Yes, but it's best assembled just before serving. You can sear the chicken and cook the pasta separately in advance. Reheat and combine with the cream and cheese mixture when ready to serve.
Why did my sauce curdle?
This usually happens if the heat is too high when adding the cream and cheese. Always turn off the heat first and stir gently until combined.
What other pasta can I use?
Any short pasta works well—try rigatoni, fettuccine, or farfalle. Just adjust the cooking time as needed.
Can I use pre-grated Parmesan?
For the best texture and flavor, use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.