Garlic Parmesan Chicken Pasta | One-Pan Creamy Dinner Recipe

The first time I made garlic parmesan chicken pasta, the kitchen filled with a warm, buttery perfume. Chicken sizzled, garlic softened, and parmesan melted into cream until everything turned silky. I love that it comes together in one pan; there’s room to breathe while dinner practically makes itself. I plate it steaming, scatter parsley, and listen to forks tapping like applause. On quiet weeknights, this little ritual steadies me. One pan, creamy sauce, tender chicken, and pasta that truly tastes of home.

The Story Behind This Dish

I learned this dish at a cramped stove in my grandmother’s apartment, where a dented skillet lived on the front burner like a beloved pet. She taught me to salt early, stir gently, and trust the scent of browning garlic more than any timer. Later, when I started cooking on my own, I chased that same feeling: inexpensive ingredients, one pan, and a table that went suddenly quiet at the first bite.

My garlic parmesan chicken pasta is the version I reach for after long days. It keeps the spirit of her cooking—simple moves, generous flavor, while fitting modern weeknights. I sear the chicken, cook the pasta in broth, then swirl in cream and freshly grated parmesan until it turns glossy and clingy. It’s not fancy, just honest food that feels gracious. When the skillet lands on the table, I still hear her voice: serve hot, pass plates, and sit down with everyone else.

Garlic Parmesan Chicken Pasta (One-Pan)

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A creamy one-pan garlic parmesan chicken pasta with juicy chicken, tender pasta, and a silky parmesan sauce. Inspired by family traditions, balanced with USDA safe cooking guidance, and enriched by Parmesan’s unique texture as explained by Wikipedia.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1 lb chicken breast (butterflied)

1 tbsp olive oil

1 tbsp Italian seasoning

1/2 tsp paprika

Salt & pepper

1 tbsp butter

1/2 onion, diced

4 cloves garlic, minced

8 oz penne pasta

2 cups chicken broth

1 cup parmesan cheese, grated

1/2 cup heavy cream

2 tbsp fresh parsley, chopped

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Instructions

1. Prepare the chicken: Pat chicken dry with paper towels. Rub both sides with olive oil, Italian seasoning, paprika, salt, and pepper. This ensures even browning and flavor in every bite.
2. Sear the chicken: Heat a large skillet over medium-high until the oil shimmers. Place chicken without crowding. Sear 3–5 minutes per side until golden brown. Check internal temperature with a food thermometer; according to the USDA safe temperature chart, chicken is done at 165°F. Transfer to a plate and tent with foil.
3. Sauté aromatics: Reduce heat to medium. Melt butter in the same skillet, add diced onion with a pinch of salt, and cook until translucent. Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Deglaze and cook pasta: Pour in chicken broth, scraping the skillet with a wooden spoon to release browned bits. Add dry penne pasta, stir, and press down so it’s mostly submerged. Cover and simmer 10 minutes, stirring occasionally to prevent sticking. Pasta will cook directly in the broth, releasing starch that thickens the base.
5. Make the sauce: Turn off the heat. Stir in finely grated parmesan, whose crystalline texture and nutty flavor, as Wikipedia notes, come from long aging, followed by cream. Mix until the sauce becomes glossy and smooth.
6. Combine: Slice the rested chicken across the grain. Return it to the skillet, toss with pasta and sauce until coated. If the sauce seems too thick, loosen with a splash of hot broth.
7. Finish and serve: Sprinkle with chopped parsley and cracked black pepper. Serve hot, family-style straight from the pan, or plated individually. Optional: add a squeeze of lemon juice or extra parmesan on top for brightness.

Notes

Add spinach, broccoli, or red pepper flakes for variety. Use thighs instead of breast for juicier chicken. Reheat gently with broth to keep creamy.

• Author: Emily Carter
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: One-Pan
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 665
• Sugar: 5g
• Sodium: 1021mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 3g
• Protein: 41g
• Cholesterol: 138mg

Why This Garlic Parmesan Chicken Pasta Works

Whenever I cook this, I’m reminded that comfort isn’t complicated: a hot pan, good seasoning, and patience. Garlic blooms, broth loosens the browned bits, and parmesan melts into a velvety coat. According to the USDA safe temperature chart, chicken should reach 165°F internally to be safe and juicy, and that guideline reassures me every time I slice into the meat. The result tastes fuller than the short ingredient list suggests, which is why garlic parmesan chicken pasta keeps winning weeknights at my house.

One Pan, Deep Flavor

Cooking starch in the same skillet as the seared chicken does two smart things. First, it saves dishes; second, it builds flavor that ordinary boiling can’t. As the pasta simmers in seasoned broth, it releases starch that thickens the liquid naturally, helping the sauce cling later. Meanwhile, the fond, the golden bits from the chicken, dissolves into that broth, carrying toasty, savory notes into every bite. I learned to scrape patiently with a wooden spoon so nothing is wasted. By the time the penne turns tender, your base already tastes like you simmered a separate stock.

Creamy but Balanced

Heavy cream and finely grated parmesan make the sauce lush, but garlic, paprika, and a splash of broth keep it lively rather than stodgy. As noted on Wikipedia, parmesan’s unique crystalline texture and nutty depth come from long aging, which is why it melts into such a silky, flavorful finish here. If the sauce looks tight, I loosen it with a ladle of hot pasta broth, whisking until glossy. The goal isn’t a pool of cream, it’s a silky coat that hugs the pasta and chicken.

Reliable Timing, Flexible Results

This recipe thrives on rhythm. Sear the chicken for color, soften aromatics, simmer pasta covered for about ten minutes, then finish with dairy. If you like extra tenderness, rest the chicken under foil while the pasta cooks, then slice across the grain. Add-ins are easy: spinach wilts in seconds, broccoli can steam right in the pan, and a pinch of red pepper wakes the sauce. Whether I’m cooking for two or for friends, the method scales neatly, delivering the same glossy finish and comforting flavor every time. For more cozy ideas, check out Creamy Mushroom Pasta or Spicy Cajun Chicken Linguine.

Step-by-Step: Garlic Parmesan Chicken Pasta

Here’s the exact rhythm I follow. It’s simple, repeatable, and turns pantry ingredients into something you’ll crave again. Keep heat moderate, listen for gentle sizzles, and let the pan do the work.

Season and Sear the Chicken

Pat the chicken very dry so it truly browns. Season both sides with Italian seasoning, paprika, salt, and pepper. Heat oil until it shimmers; lay the chicken in without crowding, and don’t nudge it, crust needs contact. Sear three to five minutes per side, until the surface is deep gold and the juices run clear. Transfer to a plate to rest, tented with foil. Those browned bits in the skillet are flavor gold; you’ll release them in the next step.

Build the Base

Lower the heat and add butter, then onions with a pinch of salt. Stir until translucent and sweet. Add garlic and cook just until fragrant, about thirty seconds. Pour in chicken broth and scrape the pan with a wooden spoon, dissolving every bit of fond into the liquid. Tip in the dry penne and push it under so it’s mostly submerged. Cover and simmer ten minutes, stirring once or twice to prevent sticking. Cooking the pasta in broth gives you a naturally starchy base that will bind to dairy later.

Finish with Creamy Goodness

Turn off the heat. Stir in finely grated parmesan, then cream, until the sauce turns glossy and lightly thick. Slice the rested chicken across the grain and return it to the skillet, tossing to coat. If the sauce feels tight, loosen with a splash of hot broth. Finish with parsley and black pepper. Taste, then season until the flavors sparkle. Serve immediately. More one-pan comfort? Try Garlic Butter Chicken Bites with Creamy Noodles.

Variations & Serving Ideas

I love how this recipe flexes with whatever’s in the fridge. Small swaps change the mood without changing the soul. Use these ideas as gentle nudges, not rules, you can’t really break a skillet of pasta this forgiving.

Protein and Texture Swaps

Chicken breast keeps things lean and tender, but thighs bring a richer bite and are forgiving if slightly overcooked. Rotisserie chicken is my rain-check option when time is scarce; toss it in at the end so it stays juicy. If you’re out of poultry, Italian sausage (browned first) turns the dish heartier, while shrimp cooks in minutes right after the pasta is al dente. Each protein shifts the personality but leaves the garlic-parmesan comfort intact.

Vegetables and Flavor Lifts

Stir in baby spinach to wilt, or add broccoli florets for gentle crunch; peas lend sweetness that plays well with salty cheese. Sun-dried tomatoes bring tangy depth, while lemon zest brightens the sauce without thinning it. A pinch of red pepper flakes keeps things lively, and crisp bacon or pancetta adds texture you can feel. For other bright pasta flavors, see Caramelized Onion and Garlic Spaghetti.

Serving Ideas

For a balanced plate, I like a bright green salad with a lemony vinaigrette. Warm bread is optional but perfect for swiping up sauce. To make it dinner-party ready, shower the top with extra parmesan and a thread of good olive oil, then bring the skillet to the table so guests can help themselves. A crisp white wine, or sparkling water with lemon, keeps the richness in check. For more creamy inspiration, visit Alfredo Sauce Recipe and Ideas. Health experts at Harvard Health also note that pairing rich meals with fresh vegetables supports balance on the plate.

Final Thoughts

Cooking this pasta has become a small anchor in my week. The rhythm relaxes me: season, sear, soften, simmer, swirl. It asks for attention but never anxiety, and the payoff arrives the moment the sauce turns glossy and clings to the penne. That’s when I taste for balance, salt to wake things up, pepper for warmth, maybe a squeeze of lemon if the richness needs a nudge.

What I admire most is how this dish respects time. It doesn’t pretend to be extravagant, yet it feels generous. It welcomes substitutions without losing its center, and it’s kind to the cook who just wants dinner to feel good again. Garlic parmesan chicken pasta may be simple, but it never feels small; it’s exactly enough. On nights when I need steadiness, I warm the skillet before I even slip off my shoes.

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