One Pan Garlic Parmesan Chicken Pasta

This One Pan Garlic Parmesan Chicken Pasta is creamy, cozy, and perfect for busy weeknights. Made in a single pan with tender chicken, al dente pasta, and a rich garlic parmesan sauce, it is a family favorite that brings everyone to the table in under 30 minutes.

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Course: Dinner

Cuisine: American, Italian-Inspired

Keyword: creamy chicken pasta, easy weeknight dinner, one pan garlic parmesan chicken pasta, one-pan dinner

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 520kcal

Cost: $15

Equipment

1 Large deep skillet or Dutch oven High sides are important so the pasta cooks evenly in the sauce
1 Wooden spoon or silicone spatula Perfect for scraping up all the flavorful browned bits
1 Sharp knife
1 Box grater or microplane For freshly grated parmesan cheese

Ingredients

For the Chicken and Pasta

1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces
12 oz pasta Penne or rotini work best
2 tablespoon olive oil
4 tablespoon unsalted butter Divided
6 cloves garlic Minced
1 teaspoon Italian seasoning
0.5 teaspoon red pepper flakes Optional
to taste salt and black pepper

For the Creamy Sauce

3 cups chicken broth
1 cup heavy cream
1.5 cups parmesan cheese Freshly grated
0.25 cup cream cheese Softened
1 teaspoon garlic powder
0.5 teaspoon onion powder

For Garnish

optional fresh parsley Chopped

Instructions

Season the chicken breasts with salt, black pepper, and Italian seasoning. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through. Remove chicken and set aside.
In the same pan, melt the remaining butter. Add the garlic and red pepper flakes and cook just until fragrant.
Pour in the chicken broth and scrape up all the browned bits. Add the uncooked pasta and stir. Bring to a boil.
Reduce heat and let the pasta cook until al dente, stirring occasionally so nothing sticks. Most of the liquid should absorb but remain saucy.
Lower the heat and stir in the heavy cream, cream cheese, garlic powder, and onion powder.
Gradually stir in the parmesan cheese until the sauce is smooth and creamy.
Add the cooked chicken back to the pan and stir everything together until warmed through.
Finish with fresh parsley and extra parmesan if desired. Serve hot and enjoy.

Notes

For a lighter version, replace heavy cream with half and half.
Use freshly grated parmesan for the smoothest sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of chicken broth to loosen the sauce.
This recipe freezes okay, but the sauce may separate slightly when thawed.

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