One Pan Garlic Parmesan Chicken Pasta

A bowl of One Pan Garlic Parmesan Chicken Pasta is comfort and celebration wrapped into one skillet: imagine the warm, savory steam carrying notes of golden seared chicken, rich cream, and nutty Parmesan rising to meet you. The first forkful gives you tender slices of chicken, enveloped in a silky, garlic-kissed sauce that clings to al dente pasta—creamy, slightly tangy, and utterly satisfying. The texture contrast between the juicy chicken and the sauce-laced pasta, finished with a gentle wilt of spinach, makes every bite feel both indulgent and balanced.

This is the kind of dish that turns a busy weeknight into something memorable and elevates a casual weekend gathering. It’s quick enough for a rushed dinner but impressive enough for guests. If you love one-pot meals with minimal fuss and maximum comfort, you’ll appreciate how this recipe simplifies dinner without compromising on flavor. For variations in creamy garlic techniques, I sometimes reference a favorite one-pot creamy garlic pasta to inspire alternate sauce textures.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 22–25 minutes (includes searing and simmering pasta)
Total Time: 32–35 minutes
Servings: 4 generous portions
Difficulty Level: Easy — great for home cooks of any skill level

Nutrition Highlights

Estimated nutrition per serving (based on 4 servings). These are estimates calculated using USDA FoodData Central values and align with guidance from government and medical sources; actual nutrition will vary with specific brands and exact measurements.

Calories: ~870 kcal
Protein: ~70 g
Carbohydrates: ~45 g
Fat: ~43 g
Fiber: ~2.5 g
Sodium: ~450 mg

Note: These figures are approximations intended for general guidance and were estimated using USDA nutrient values and validated nutrition databases. If you need precise numbers for medical reasons, use a food scale and a dedicated nutrition calculator or consult a registered dietitian.

Why You’ll Love It

Irresistible aroma and flavor: Garlic and Parmesan build a savory, comforting fragrance that makes the kitchen smell like an Italian trattoria.
Speed without sacrifice: A one-pan method means fewer dishes and a faster cleanup—perfect for weeknights when you want flavor with minimal fuss.
Crowd-pleaser: The creamy sauce and tender chicken satisfy both kids and adults; serve it at a casual dinner party and watch it disappear.
Versatile and forgiving: Easy to adapt for dietary preferences (see Variations) and tolerant if you adjust cooking times a little.

Step-by-Step Instructions

Ingredients

4 boneless, skinless chicken breasts (about 680 g)
8 oz (225 g) penne or rotini pasta
4 cloves fresh garlic, minced
2 cups low-sodium chicken broth (480 ml)
1 cup heavy cream (240 ml)
1 cup freshly grated Parmesan cheese (about 100 g)
2 tbsp olive oil (30 ml)
2 cups fresh spinach (optional, about 60 g)
Salt and freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley, red pepper flakes, extra grated Parmesan

Optional ingredients and substitutions

Use half-and-half or whole milk + a tablespoon of butter instead of heavy cream for a lighter sauce (sauce will be thinner).
Swap chicken breasts for boneless thighs (for more flavor) — cook time may vary slightly.
For a gluten-free version, use gluten-free pasta.
To add a citrus lift, finish with a squeeze of lemon juice and zest.
If you want to repurpose leftovers, shredded chicken works beautifully in wraps—try making cheesy chicken garlic wraps with leftovers.

Cooking steps

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Season chicken breasts with salt and pepper on both sides.
Add the chicken to the skillet and cook about 6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove the chicken to a plate and let rest for a few minutes. (Tip: rest redirects juices back into the meat.)
In the same skillet, lower heat slightly and add the minced garlic. Sauté for about 1 minute until fragrant—avoid browning the garlic to prevent bitterness.
Add the dry pasta and 2 cups low-sodium chicken broth to the skillet. Stir briefly to combine and bring to a boil. Cover, reduce heat to a simmer, and cook for about 10 minutes, stirring once halfway through, until the pasta is al dente and most of the liquid is absorbed. (Tip: check pasta a minute or two early to avoid overcooking; different brands vary in time.)
Lower the heat and stir in 1 cup heavy cream and 1 cup freshly grated Parmesan cheese. Stir until cheese is melted and sauce is smooth. If the sauce is too thick, add a splash of broth or milk to loosen.
Slice the rested chicken into strips and return to the skillet. Add the fresh spinach if using; toss gently until spinach wilts and everything is coated with sauce.
Taste and adjust seasoning with salt and pepper. Serve warm, garnished with extra Parmesan and chopped parsley or red pepper flakes if desired.

Practical tips

Keep heat moderate when adding cream and cheese to prevent separation—low heat and steady stirring help create a glossy sauce.
Use freshly grated Parmesan (not pre-grated) for better melting and flavor.
If sauce becomes grainy, a splash of hot liquid and vigorous stirring can help bring it back together.
Always rest cooked chicken several minutes before slicing to keep it juicy.

Best Pairings

Simple green salad: peppery arugula or a crisp mix with a light lemon vinaigrette cuts the richness nicely.
Roasted vegetables: asparagus, Brussels sprouts, or a mix of root vegetables add color and texture.
Crusty bread or garlic bread: for sopping up every last bit of sauce.
Wine pairings: a medium-bodied Chardonnay or a light-bodied Pinot Noir complements the creamy, garlicky flavors.
For a cozy brunch twist, serve leftovers beside a soft-boiled egg or alongside coffee for a savory treat.

Storage Instructions

Room temperature: Do not leave this dish out at room temperature for more than 2 hours (per food safety guidelines).
Refrigeration: Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of broth or milk to restore creaminess.
Freezer: You can freeze the chicken and pasta, but cream-based sauces can change in texture after freezing. If freezing, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a little broth or cream to revive the sauce.

Insider Secrets

Browning for flavor: Get a good golden crust on the chicken—maillard browning adds savory depth that carries through the sauce.
Cheese timing: Add Parmesan off the heat or over low heat to avoid grainy texture; freshly grated melts smoother than pre-shredded.
Pasta finish: Slightly undercook the pasta in the broth, then finish cooking in the sauce with cream to let the pasta absorb flavor and avoid mushiness.
Sauce rescue: If your sauce splits, whisk in a small knob of cold butter off the heat; it helps emulsify and smooth it again.

Creative Twists

Sun‑dried tomato & basil: Stir in ½ cup chopped sun‑dried tomatoes and fresh basil for a bright, Mediterranean spin.
Mushroom & herb: Sauté sliced cremini or shiitake mushrooms before the garlic, and add thyme or rosemary for an earthy version.
Lighter option: Replace heavy cream with half-and-half and use 2% milk with a tablespoon of cornstarch to thicken if desired.
Vegetarian swap: Replace chicken with firm tofu or roasted cauliflower and use vegetable broth to keep it meat-free.
Spicy kick: Add ¼–½ teaspoon red pepper flakes with garlic or finish with a drizzle of chili oil.

Recipe Q&A

Q: Can I use pasta other than penne or rotini?
A: Yes—use any short pasta such as fusilli, farfalle, or rigatoni. Cook time may vary slightly, so check for al dente doneness.

Q: My sauce is too thin. How do I thicken it?
A: Simmer gently uncovered to reduce and concentrate it, or stir in a small slurry of 1 tsp cornstarch mixed with cold water and heat until slightly thickened.

Q: Can this be prepped ahead?
A: You can sear the chicken and refrigerate separately, then finish the pasta and combine when ready. Assemble and reheat within 24 hours for best results.

Q: Is there a healthier version?
A: Use half-and-half or evaporated skim milk with a tablespoon of butter, reduce cheese slightly, and serve with a larger portion of vegetables to lower calories per bite.

Q: How do I prevent the pasta from sticking when cooking it in the skillet?
A: Stir occasionally during simmering, and ensure there’s enough liquid to cover the pasta initially. Use low heat and a tight-fitting lid while simmering.

Conclusion

This One Pan Garlic Parmesan Chicken Pasta is a reliable, flavor-forward weeknight winner—quick to make, satisfying to eat, and endlessly adaptable. If you’d like another one-pan approach with extra garlicky creaminess, check out Garlic Parmesan Chicken and Pasta (One-Pan) for a similar comfort-style riff. For a 30-minute, family-friendly spin with helpful timing notes, consider this One-Pot Garlic Parmesan Chicken Pasta (30-Minute Recipe).

I’d love to hear how your skillet turned out—share photos or questions in the comments and join our community of home cooks.