Name: One Pan Garlic Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 8 oz penne or rotini pasta; 3 cloves garlic, minced; 2 cups low-sodium chicken broth; 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; 2 tablespoons olive oil; 2 cups fresh spinach (optional); Salt and pepper to taste

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There’s nothing more comforting than a warm skillet of creamy, garlicky pasta—and that’s exactly what I get with this One Pan Garlic Parmesan Chicken Pasta. It’s a dish that delivers maximum flavor with minimal effort. From tender seared chicken to perfectly cooked pasta wrapped in a velvety garlic-Parmesan sauce, every bite feels like a little hug from the kitchen. The best part? I make it all in one pan, which means fewer dishes and more time to relax.

One Pan Garlic Parmesan Chicken Pasta

Why You’ll Love This Recipe

I love how this dish balances comfort and convenience. It’s rich, creamy, and full of savory garlic-Parmesan flavor, yet comes together in just 30 minutes. I only need one pan, which keeps cleanup simple. It’s also versatile—I can toss in spinach or swap the chicken for shrimp or another protein. Whether I’m cooking for family or just need a quick dinner for myself, this pasta always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Pasta (penne or rotini)
Fresh garlic, minced
Low-sodium chicken broth
Heavy cream
Freshly grated Parmesan cheese
Olive oil
Fresh spinach (optional)
Salt and pepper

Directions

I start by heating olive oil in a large skillet over medium heat. I season the chicken with salt and pepper, then sear it for about 6 minutes per side until golden and fully cooked. I remove it from the pan and let it rest.
In the same skillet, I sauté minced garlic for about one minute until fragrant.
I add the uncooked pasta and chicken broth, bringing the mixture to a boil. I cover the pan and let it simmer for about 10 minutes, stirring occasionally, until the pasta is al dente.
Once the pasta is cooked, I reduce the heat and stir in the heavy cream and Parmesan cheese until the sauce becomes smooth and creamy.
I slice the rested chicken and add it back to the skillet. If I’m using spinach, I toss that in now and stir everything gently until well combined and heated through.
I serve the pasta warm, topped with a little extra Parmesan for good measure.

Servings and timing

This recipe serves 4 people and is ready in just 30 minutes. It’s a perfect go-to for busy weeknights or last-minute dinners when I want something comforting and delicious without spending all evening in the kitchen.

Variations

When I’m craving a twist, I switch the chicken for shrimp or sausage. I’ve also stirred in sun-dried tomatoes or mushrooms for extra depth. Sometimes I use half-and-half instead of heavy cream to lighten it up a bit. A sprinkle of red pepper flakes gives the sauce a subtle heat that plays nicely with the garlic and cheese.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat, adding a splash of broth or water to loosen the sauce. It microwaves just fine too—just be sure to stir halfway through for even heating.

FAQs

What kind of pasta works best for this dish?

I usually go with penne or rotini since they hold the creamy sauce well, but fettuccine or shells work just as nicely.

Can I make this ahead of time?

Yes. I sometimes make it earlier in the day and reheat it before dinner. It holds up well, especially if I keep a little broth on hand to refresh the sauce.

Can I use pre-cooked chicken?

Absolutely. If I have leftover grilled or rotisserie chicken, I slice it and add it in after the pasta cooks. It saves time and still tastes great.

Is this recipe good for meal prep?

It’s perfect for meal prep. I portion it out in containers and reheat as needed throughout the week. It stays creamy with just a little added liquid.

How can I make it vegetarian?

I skip the chicken and use vegetable broth instead of chicken broth. I sometimes add sautéed mushrooms, zucchini, or roasted red peppers for extra substance.

Conclusion

One Pan Garlic Parmesan Chicken Pasta is one of those dishes I keep in my regular dinner rotation. It’s quick, creamy, and full of flavor—with the bonus of only using one pan. Whether I’m making it for a weeknight meal or serving it to guests, it always impresses. I love how easily it adapts to different preferences and how satisfying it is every single time.