Ever have one of those nights where you’re starving, the dishes are piled up, and the thought of using more than one pot feels like a personal attack? We’ve all been there. That’s why I’m obsessed with this recipe. It’s my go-to when time is short but my standards are not. You’ll brown some chicken, sauté garlic until your kitchen smells like an Italian nonna’s dream, and then let the pasta cook right in the same pan with the sauce. Yes, it all happens in one pan. I swear by it. The result is this luscious, creamy, cheesy pasta that clings to every piece of tender chicken. It’s the kind of dinner that gets everyone to the table fast and leaves you with only one thing to wash. I’m telling you, this is the real deal for a hectic Tuesday or a lazy Sunday. It’s the perfect answer for anyone searching for **quick and easy meals** that don’t skimp on flavor. If you love **One Pan Pasta Recipes** or are always on the hunt for **Quick And Easy Dinner Recipes**, you’ve found your new favorite. This **One Pan Chicken** dish is a lifesaver. Honestly, most of my **One Pan Recipes** start with, ‘What can I throw together without making a mess?’ This one always wins. You can even tweak it for **One Pan Vegetarian Meals** by swapping the chicken for mushrooms. Whether you call it a **recipe quick and easy** or a weeknight miracle, it just works.
Table of Contents
- 1) Key Takeaways
- 2) Easy One-Pan Creamy Garlic Parmesan Chicken Pasta Recipe
- 3) Ingredients for One-Pan Creamy Garlic Parmesan Chicken Pasta
- 4) How to Make One-Pan Creamy Garlic Parmesan Chicken Pasta
- 5) Tips for Making One-Pan Creamy Garlic Parmesan Chicken Pasta
- 6) Making One-Pan Creamy Garlic Parmesan Chicken Pasta Ahead of Time
- 7) Storing Leftover One-Pan Creamy Garlic Parmesan Chicken Pasta
- 8) Try these Main Course next!
- 9) One-Pan Creamy Garlic Parmesan Chicken Pasta
- 10) Nutrition
1) Key Takeaways
What makes this one-pan pasta special? It’s the creamy parmesan sauce that cooks right in with the noodles.
Why should I make this? It uses one skillet, dirties minimal dishes, and delivers restaurant-worthy flavor in about thirty minutes.
What’s the best way to cook the chicken? Get a good sear on it first for maximum flavor. Don’t just steam it.
Can I use milk instead of cream? Yes, but the sauce won’t be as rich. I explain a workaround in the tips.
2) Easy One-Pan Creamy Garlic Parmesan Chicken Pasta Recipe
Hey, it’s Eleanor from Eleanor Cooks. Let’s talk about the dinner dilemma. You’re tired, maybe a little hangry, and the thought of a sink full of pots feels like a cruel joke. Sound familiar? That’s exactly why I created this recipe. This one-pan pasta is my white flag on chaotic weeknights. It’s the ultimate answer for quick and easy meals that don’t taste like you cut corners.
I’ve been there, staring into the fridge, willing a fully-cooked dinner to appear. This dish is my real-life kitchen magic trick. You brown some chicken in a skillet—nothing fancy, just get a little color on it. Then, you build the entire meal right there. Garlic sizzles, broth goes in to scrape up those tasty browned bits, then the pasta and cream join the party. Half an hour later, you’re eating something that tastes like it took three times as long and used half your cookware.
It’s become one of my most reliable one pan chicken recipes. The pasta absorbs all that garlicky, cheesy goodness, so every bite is coated in creamy sauce. It’s the kind of dinner that makes everyone ask for seconds. I don’t know about you, but for me, that’s the sign of a true winner.
3) Ingredients for One-Pan Creamy Garlic Parmesan Chicken Pasta
Chicken: I use about a pound of boneless, skinless chicken breasts or thighs. Thighs stay juicier, which I love, but breasts work just fine if that’s what you have. Just cut them into bite-sized pieces so they cook fast and mingle with the pasta later.
Pasta: Grab a short, sturdy shape like penne, rotini, or fusilli. They have great nooks to hold onto the sauce. I’d avoid spaghetti for this one—it doesn’t cook as evenly in the skillet. You’ll need about eight ounces, or half a standard box.
Garlic and Aromatics: This is where the flavor starts. Mince four or five cloves of garlic. More if you’re a garlic fiend like me. You’ll also want some good olive oil for cooking and a bit of Italian seasoning for the chicken.
Liquids: Low-sodium chicken broth forms the base of the sauce. Heavy cream makes it luxuriously rich and creamy. If you only have half-and-half or even whole milk, you can use those—I’ll explain the adjustment in the tips.
Cheese and Greens: You absolutely need freshly grated Parmesan cheese. The pre-grated stuff often has anti-caking agents that can make your sauce grainy. I also love stirring in a couple handfuls of fresh baby spinach at the end. It wilts right in and sneaks a bit of green into the meal. Fresh parsley for garnish adds a bright pop of color.
4) How to Make One-Pan Creamy Garlic Parmesan Chicken Pasta
Step 1. Sear the Chicken. Pat your chicken pieces dry with a paper towel. This simple step is key. Wet chicken steams; dry chicken sears. Toss them with salt, pepper, and Italian seasoning. Heat olive oil in a large, deep skillet over medium-high heat. When it shimmers, add the chicken in a single layer. Let it sit untouched for 4-5 minutes to get a golden crust. Flip and cook another few minutes until done. Transfer it to a plate. Those browned bits left in the pan are pure flavor, so leave them.
Step 2. Build the Sauce & Cook the Pasta. In the same pan (yes, still just the one pan!), lower the heat to medium. Add the minced garlic. You just want to cook it for about a minute until it smells amazing. Don’t let it turn brown or it’ll get bitter. Pour in the chicken broth. Use a wooden spoon to scrape all those delicious browned bits off the bottom of the pan. This is called deglazing, and it’s the secret to a deep, rich sauce. Stir in the heavy cream and the dry, uncooked pasta. Make sure the pasta is mostly submerged.
Step 3. Simmer Until Perfect. Bring the liquid to a gentle boil, then immediately reduce the heat to a steady simmer. Cover the pan with a lid. Let it cook for 12-15 minutes. Stir it every 4-5 minutes to prevent any sticking. You’re looking for the pasta to be al dente and for most of the liquid to be absorbed, leaving behind a thickened, creamy sauce.
Step 4. Finish and Serve. Turn off the heat. Stir in the grated Parmesan cheese until it melts into a creamy, dreamy sauce. Fold the cooked chicken (and any juices from the plate) back into the pan. If you’re using spinach, add it now and stir until it just wilts. Give it a taste—it might need another pinch of salt. Garnish with chopped fresh parsley and more Parmesan. Serve it right from the skillet. It’s best hot and creamy. This is the kind of simple, satisfying meal that turns a regular Tuesday into something pretty great. You’ll see why it’s a top choice for one pan recipes.
5) Tips for Making One-Pan Creamy Garlic Parmesan Chicken Pasta
Dry the chicken, seriously. I know I already said it, but it’s the difference between pale, steamed chicken and pieces with a flavorful, golden sear. A quick pat with a paper towel makes all the difference. It’s one of those little things that feels like a chef’s secret but is totally simple.
Don’t rush the simmer. Once you add the pasta and liquid, you need to let it simmer gently with the lid on. This is how the pasta cooks and absorbs flavor. If you boil it too hard, the liquid might evaporate before the pasta is done, leaving you with a crunchy, sad situation. A steady, lazy bubble is your friend.
If you need to swap the cream, no problem. I’ve used half-and-half plenty of times when I didn’t have cream. The sauce will be a bit less rich, but still delicious. If you use milk, let the pasta simmer uncovered for the last couple of minutes to help the sauce thicken up properly.
6) Making One-Pan Creamy Garlic Parmesan Chicken Pasta Ahead of Time
Can you make this ahead? Sort of. The beauty of this dish is how fresh and creamy it is right after cooking. If you need a head start, you can absolutely prep the components. Cube and season the chicken ahead of time. Mince your garlic. Grate your Parmesan. Having everything ready to go turns the actual cooking into a 20-minute sprint instead of a marathon.
I don’t recommend fully cooking the pasta dish hours in advance. The pasta continues to absorb the sauce as it sits, which can make leftovers a bit thick. It’s still tasty, but the texture is best fresh. For a true recipe quick and easy, the assembly and cook time is so short that prepping the ingredients is usually enough of a time-saver.
If you do cook it ahead, plan to reheat it gently with a splash of extra broth or milk. This will loosen the sauce back up to its original creamy consistency. Stir it well over low heat until everything is warmed through.
7) Storing Leftover One-Pan Creamy Garlic Parmesan Chicken Pasta
Got leftovers? Lucky you. Let the pasta cool to room temperature, then transfer it to an airtight container. It’ll keep in the fridge for 3 to 4 days. The pasta will drink up more of the sauce as it chills, so it will be thicker when you take it out. That’s normal.
When reheating, do it gently. I put a serving in a skillet or microwave-safe bowl and add a tablespoon or two of chicken broth, milk, or even water. Heat it slowly, stirring often, until it’s hot and saucy again. This little trick brings it right back to life.
I don’t recommend freezing this one. Cream-based sauces can sometimes separate or get grainy when frozen and thawed. It’s so quick to make fresh that I’d rather enjoy the leftovers over a couple of days and then make a new batch.
8) Try these Main Course next!
9) One-Pan Creamy Garlic Parmesan Chicken Pasta
One Pan Garlic Chicken Pasta: The Ultimate Quick And Easy Meal
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning (the stuff in the jar is fine, I use it)
- 2 tbsp olive oil
For the Sauce and Pasta
- 4-5 cloves garlic, minced (or more, I’m not judging)
- 3 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half (milk works in a pinch, but it’s less creamy)
- 8 oz (about 2 1/2 cups) short pasta like penne or fusilli
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups fresh baby spinach (optional, but it makes me feel virtuous)
- 1/4 cup chopped fresh parsley (for that pop of color at the end)
Instructions
Cook the Chicken
- Pat your chicken pieces dry with a paper towel. This helps them get a nice sear instead of steaming. Toss them with the salt, pepper, and Italian seasoning.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken in a single layer. Don’t crowd the pan—you might need to do this in two batches.
- Let the chicken cook without moving it for 4-5 minutes, until you get a beautiful golden-brown crust. Flip and cook for another 3-4 minutes until cooked through. Remove the chicken to a plate and set aside. Don’t worry if there are browned bits stuck to the pan—that’s flavor gold.
Build the One-Pan Sauce
- Reduce the heat to medium. In the same pan (see, one pan!), add the minced garlic. Sauté for about 60 seconds until fragrant. Don’t let it burn, or it’ll turn bitter. If the pan seems dry, add a tiny splash of broth.
- Pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s the secret to a deep, rich sauce.
- Stir in the heavy cream and the uncooked pasta. Give it a good stir to make sure all the pasta is submerged.
Simmer and Finish
- Bring the liquid to a gentle boil, then immediately reduce the heat to maintain a steady simmer. Cover the pan with a lid.
- Let it simmer for 12-15 minutes, stirring every 4-5 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed. The sauce will thicken as it cooks.
- Turn off the heat. Stir in the grated Parmesan cheese until it melts into a creamy, dreamy sauce. Fold in the cooked chicken and any juices from the plate. If using, stir in the fresh spinach until it just wilts.
- Taste and adjust seasoning—sometimes it needs another pinch of salt. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately right from the pan. Trust me, it’s best when it’s hot and creamy.
10) Nutrition
Serving Size: 1/4 of recipe | Calories: 580 | Sugar: 3g | Sodium: 980mg | Fat: 28g | Saturated Fat: 14g | Carbohydrates: 45g | Fiber: 2g | Protein: 38g | Cholesterol: 145mg
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