Creamy Garlic Parmesan Chicken Pasta – Comfort in One Pan

Hey there, pasta lovers! If you’re anything like me, you know there’s something magical about a one-pan creamy pasta that fills the kitchen with the aroma of garlic, butter, and parmesan. This Garlic Parmesan Chicken Pasta is pure comfort food — rich, creamy, and packed with flavor — yet easy enough for a busy weeknight dinner. It’s one of those dishes that everyone at the table (yes, even the picky eaters!) will absolutely love.

Why You’ll Fall in Love with This Recipe

This recipe checks all the boxes — creamy, cheesy, garlicky, and done in one pan. No pile of dishes afterward, no complicated steps. Just tender chicken, perfectly cooked pasta, and a luscious sauce that coats every bite. Plus, it’s super versatile! You can adjust the richness, throw in veggies, or make it lighter depending on your mood. It’s comfort food, customized just for you.

Nutritional Benefits

Sure, this recipe feels indulgent — but it’s also a balanced meal when made smartly. Chicken gives you lean protein, pasta offers energy from healthy carbs, and garlic adds natural antioxidants that boost your immune system. By using milk or half-and-half instead of heavy cream, you can still get that silky texture without overdoing the calories. And parmesan? A sprinkle goes a long way for calcium and flavor!

Adaptable Variations

• Lighten It Up: Use whole wheat or chickpea pasta and substitute half the cream with low-fat milk or Greek yogurt for a lighter sauce.
• Add Veggies: Spinach, broccoli, or sun-dried tomatoes fit beautifully in this dish — and make it even more colorful.
• For Spice Lovers: Add a pinch of crushed red pepper flakes or drizzle of hot sauce to give your pasta a subtle kick.
• Make It Vegetarian: Skip the chicken and use sautéed mushrooms or roasted cauliflower as your protein replacement. Still delicious!

Garlic Parmesan Chicken Pasta Recipe

Ingredients

• 2 tablespoons olive oil
• 1 pound (450 g) boneless, skinless chicken breasts, cut into small cubes
• 3–4 cloves garlic, minced
• 2 cups chicken broth
• 1 ½ cups milk or half-and-half
• 8 oz (225 g) uncooked pasta (penne, fettuccine, or rotini)
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Chopped parsley, for garnish (optional)

Instructions

1. Cook the chicken: Heat olive oil in a large pan over medium heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove from the pan and set aside.
2. Sauté the garlic: In the same pan, add butter and minced garlic. Stir for about 30 seconds until fragrant — don’t let it burn!
3. Add the liquids and pasta: Pour in chicken broth and milk, stirring well. Add the uncooked pasta directly into the pan. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally.
4. Create the creamy sauce: Once the pasta is tender and most of the liquid has reduced, add the cooked chicken back into the pan. Stir in the Parmesan cheese and Italian seasoning until the sauce thickens and coats the pasta beautifully.
5. Adjust and serve: Taste and adjust seasoning. If the sauce feels too thick, add a splash of milk. Garnish with fresh parsley and a sprinkle of extra Parmesan before serving warm.

Practical & Valuable Tips

• Use freshly grated Parmesan: It melts better and gives your sauce a smoother, richer texture compared to pre-grated cheese.
• Keep stirring! This helps prevent the pasta from sticking and ensures even cooking in the creamy sauce.
• Double it up: This pasta reheats beautifully — perfect for meal prep or lunch the next day. Just add a splash of milk when reheating to bring back that creaminess.
• Add color: If you want to make it look restaurant-style, sprinkle a little chopped parsley or basil right before serving. It makes a big difference!

Frequently Asked Questions

1. Can I use pre-cooked chicken? Definitely! Rotisserie chicken or leftover grilled chicken works great — just add it in toward the end so it doesn’t overcook.
2. What pasta shape works best? Any short pasta like penne, rotini, or bowtie holds the sauce perfectly, but even spaghetti works if that’s what you have.
3. Can I make it gluten-free? Yes! Use gluten-free pasta and make sure your broth and Parmesan are certified gluten-free.
4. How can I make it extra creamy? Add a small spoonful of cream cheese or a splash of heavy cream at the end for a luxuriously rich texture.

Call to Action

Did this Garlic Parmesan Chicken Pasta bring some joy to your dinner table? I’d love to see your version! Tag me on Pinterest or save this recipe for later — it’s one of those family favorites you’ll find yourself making again and again. 🍝🧄🧀