Creamy Garlic Parmesan Chicken Pasta One Pot Recipe – Easy Dinner

Let me just say, the moment that first wave of creamy garlic and parmesan hits your nose—oh boy, you know you’re about to have something special. The sizzle of chicken browning, the aroma of garlic softening in butter, and that unmistakable cheesy richness bubbling away in one pot…it’s the kind of scent that fills your house and draws everyone to the kitchen, forks in hand, ready to dig in. I still remember the first time I whipped up this creamy garlic parmesan chicken pasta in one pot—standing there with my apron askew, hoping for a miracle on a hectic Wednesday night. When I took my first bite, I actually stopped, blinked, and just smiled. It was that “pause and savor” moment, you know?

Honestly, I stumbled across this recipe when I was knee-high to a grasshopper, watching my grandma make her famous chicken Alfredo for our family reunions. She never used more than one pan (because, let’s face it, who wants a mountain of dishes?), and her secret was always a pinch more garlic and parmesan than anyone expected. Years later, on a rainy weekend, I tried to recreate that same nostalgic comfort but gave it a little modern twist—one pot, extra creamy, and a touch more garlic.

My family? Well, they couldn’t stop sneaking bites off the stove (I can’t blame them). Even my picky eater declared it “the best pasta ever.” It’s become my go-to for potlucks, last-minute dinners, and cozy nights when all you want is a bowl of pure, silky satisfaction. It’s dangerously easy, delivers pure comfort, and (let’s be real) makes leftovers worth fighting for. If you’re searching for a recipe that feels like a warm hug and is Pinterest-board ready, this creamy garlic parmesan chicken pasta in one pot is the one to bookmark.

I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s now a staple for family dinners, gifting to friends who need a pick-me-up, and impressing guests who think you spent hours in the kitchen. You’re going to want to save this one!

Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta One Pot Recipe

When it comes to easy dinner recipes, this creamy garlic parmesan chicken pasta truly shines. After countless kitchen trials and plenty of taste tests (some more successful than others!), I can confidently say this is a crowd-pleaser you’ll want to make again and again. Here’s why it’s a favorite in my house:

• Quick & Easy: Ready in under 35 minutes, perfect for busy weeknights when you just need dinner on the table, fast.
• Simple Ingredients: No fancy grocery lists—just pantry staples and a handful of fresh basics you probably already have.
• One Pot Wonder: Everything cooks in a single pot, which means way less cleanup and all the flavors get to mingle together (hello, happy tastebuds).
• Creamy Comfort: The sauce is ultra-creamy without being heavy, thanks to the perfect balance of parmesan, cream, and chicken broth.
• Garlic Lovers’ Dream: With plenty of garlic, this pasta packs a bold, cozy flavor that keeps you coming back for more.
• Family Approved: Kids love the cheesy sauce, adults rave about the tender chicken, and even picky eaters ask for seconds.
• Versatile: Great for weeknight dinners, meal prep, potlucks, or even fancying up a quiet date night at home.

What sets this recipe apart? Well, most creamy chicken pastas use separate pans for the sauce and chicken, but here, everything cooks together—so the chicken stays juicy and the pasta absorbs all that garlicky goodness. I use a touch of Italian seasoning and a splash of chicken broth for added depth. Plus, blending freshly grated parmesan right into the sauce gives it that velvety restaurant-style finish (seriously, no grainy cheese here!).

This recipe isn’t just good—it’s the kind that makes you close your eyes on the first bite. It’s comfort food made simple, with a healthier twist (lighter cream, lean chicken), but you still get all the soul-soothing satisfaction. You can impress guests without breaking a sweat, or just turn a rushed dinner into something memorable. Trust me, you’ll want to make this creamy garlic parmesan chicken pasta in one pot a regular part of your dinner rotation.

What Ingredients You Will Need for Creamy Garlic Parmesan Chicken Pasta in One Pot

This one pot creamy garlic parmesan chicken pasta uses simple, wholesome ingredients for big flavor and satisfying texture—no fuss, no fancy shopping trips. Most of these are pantry staples, and you can swap in what you have on hand. Here’s what you’ll need:

• For the Chicken and Pasta:
  • 2 large boneless skinless chicken breasts (about 1 lb / 450g), cut into bite-sized pieces
  • 1 tablespoon olive oil (for browning chicken)
  • 2 tablespoons unsalted butter (adds richness and helps the garlic bloom)
  • 4 cloves garlic, minced (for that signature flavor!)
  • 8 oz / 225g dried penne or rotini pasta (you can use any short pasta; whole wheat works too)
• For the Creamy Sauce:
  • 2 cups (500ml) low-sodium chicken broth (I like Swanson or homemade for best taste)
  • 1 cup (240ml) heavy cream or half-and-half (for extra creaminess; use light cream if you prefer)
  • 1 cup (100g) freshly grated parmesan cheese (don’t use pre-shredded for best melt—go for real Parmigiano Reggiano if you can!)
  • 1 teaspoon Italian seasoning (adds herby depth)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for a subtle kick)
• For Garnish & Finishing:
  • 1/4 cup chopped fresh parsley (for color and freshness)
  • Extra parmesan cheese, for serving
• Substitution Suggestions:
  • Use boneless chicken thighs for extra juiciness (they work great!)
  • Swap cream for unsweetened coconut cream for dairy-free
  • Use gluten-free pasta for a GF version—Barilla or Jovial brands work well
  • Substitute vegetable broth for chicken broth if that’s what you have
  • Add a handful of spinach or sun-dried tomatoes for extra color and flavor

Ingredient notes: I always recommend freshly grated parmesan for the best texture—pre-shredded can make the sauce grainy. For garlic, go bold; don’t skimp! If you’re in a hurry, pre-minced garlic works, but freshly minced is always more fragrant. You can switch up the pasta shape based on what’s in your pantry (fusilli, shells, even bowties). If you want to make this lower carb, try chickpea or lentil pasta. In summer, tossing in fresh basil alongside parsley is a nice touch!

Equipment Needed

One of the best things about this creamy garlic parmesan chicken pasta is the minimal equipment. Here’s all you need:

• Large deep skillet or wide-bottomed pot: A 12-inch skillet or a Dutch oven works perfectly for one-pot recipes. I’ve used both—if you have a nonstick or enameled cast iron, clean-up is a breeze.
• Sharp knife and cutting board: For slicing chicken and chopping garlic. If you have kitchen shears, you can snip the chicken right into the pot (super handy!).
• Wooden spoon or spatula: For stirring and scraping up those yummy bits at the bottom. Silicone spatulas are great for nonstick pans and don’t scratch.
• Measuring cups and spoons: To make sure your sauce is perfectly creamy every time.
• Cheese grater: Freshly grated parmesan really does make a difference. I use a microplane or box grater—both work well. If you don’t have one, a food processor with a grating attachment is your friend.

If you’re missing a large skillet, a soup pot works in a pinch—just watch the pasta closely to prevent sticking. For budget-friendly options, I’ve used IKEA and Target pans and had great results. Quick tip: after cooking, soak your pan in warm water for easy cleaning.

Preparation Method for Creamy Garlic Parmesan Chicken Pasta in One Pot

1. Prep the Ingredients:
   
   Cut 2 large boneless skinless chicken breasts (1 lb / 450g) into bite-sized chunks. Mince 4 garlic cloves, grate 1 cup (100g) parmesan, and chop 1/4 cup fresh parsley. Set everything out so you’re ready to move fast (trust me, it’s easier this way).
2. Brown the Chicken:
   
   Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet or Dutch oven over medium-high. Add chicken pieces, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 4-5 minutes, stirring occasionally, until chicken is lightly golden but not cooked through. If your pan is crowded, brown in batches for better color.
3. Sauté the Garlic:
   
   Add the minced garlic to the pan. Stir for 1 minute until fragrant (don’t let it burn—it should smell sweet, not bitter). If you notice browning, lower the heat a notch.
4. Add Pasta and Liquids:
   
   Pour in 8 oz / 225g dried pasta. Add 2 cups (500ml) low-sodium chicken broth, 1 cup (240ml) cream, 1 teaspoon Italian seasoning, and 1/4 teaspoon crushed red pepper (optional). Stir everything well, scraping the bottom to release flavorful bits. Increase heat to bring to a gentle boil.
5. Simmer and Cook:
   
   Reduce heat to medium-low, cover, and simmer for 12-15 minutes. Stir every 5 minutes to prevent sticking. The pasta should be al dente and the liquid mostly absorbed. If it looks dry, add a splash of broth or water. If too soupy, simmer uncovered for a few minutes longer.
6. Finish with Parmesan:
   
   Remove lid, lower heat to low. Add 1 cup (100g) freshly grated parmesan a handful at a time, stirring constantly until melted and sauce is glossy. Taste and adjust seasoning—add more salt or pepper if needed. The sauce should coat the pasta and chicken smoothly. If it’s too thick, thin with a splash of milk. Too thin? Add extra cheese.
7. Garnish and Serve:
   
   Turn off heat. Sprinkle with 1/4 cup chopped parsley and extra parmesan. Give it one last good stir. Serve hot, straight from the pot, or spoon into bowls for maximum comfort.

Prep notes: If your chicken releases a lot of liquid, drain excess before adding the garlic. Pasta cooking time may vary by brand—taste for doneness at 12 minutes. If your cheese clumps, the sauce might be too hot; let it cool a minute before adding. Trust your senses—sauce should be creamy, not oily or grainy. For extra speed, prep chicken and garlic the night before.

Cooking Tips & Techniques for Perfect Creamy Garlic Parmesan Chicken Pasta

Here are some tried-and-true tips I’ve learned (sometimes the hard way!) to make your creamy garlic parmesan chicken pasta in one pot consistently delicious:

• Use freshly grated parmesan: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grate your own for a silky sauce.
• Don’t overcook the chicken: Browning just until golden keeps the chicken juicy after simmering. Overcooked chicken turns tough, especially in one-pot recipes.
• Stir the pasta often: Pasta can stick to the bottom. Stir every few minutes for even cooking and creamy texture.
• Balance the liquid: If the sauce looks dry before the pasta is cooked, add a splash of broth. If it’s too soupy at the end, simmer uncovered for a couple of minutes.
• Add cheese on low heat: Parmesan can get gritty if the sauce is too hot. Lower the heat before stirring in cheese—it melts best this way.
• Season gradually: Taste as you go, especially with salt and pepper. Parmesan is salty, so you may need less than expected.
• Multitasking strategy: Prep all ingredients first—chop, measure, and grate. It makes the process smooth (and less stressful!).
• Common mistakes: Burning garlic—watch the heat and stir constantly. Clumpy sauce—add cheese slowly and stir well. Mushy pasta—check doneness early, as one-pot methods cook faster.
• Personal lesson: Once, I dumped all the cheese in at once and ended up with a gluey mess. Slow and steady wins the race here!

Consistency comes from practice—don’t sweat it if the sauce looks thin or thick, you can fix it with a little extra cheese or liquid. If you’re short on time, use pre-cooked chicken and add it at the end. And hey, don’t be afraid to experiment; every pot is a little different!

Variations & Adaptations

One thing I love about creamy garlic parmesan chicken pasta in one pot is how easy it is to switch things up for different tastes and dietary needs. Here are a few of my favorite adaptations:

• Low-Carb Version: Swap traditional pasta for chickpea, lentil, or zucchini noodles. Use half-and-half instead of heavy cream for fewer calories. (Tried it with chickpea pasta and my husband couldn’t tell the difference!)
• Vegetarian Twist: Leave out the chicken and add mushrooms, spinach, or roasted red peppers. Vegetable broth works perfectly for flavor.
• Spicy Kick: Stir in extra red pepper flakes or a splash of hot sauce for a bold twist. I’ve even added a diced jalapeño for heat lovers.
• Seasonal Swap: In summer, toss in cherry tomatoes and fresh basil at the end. In winter, a handful of frozen peas adds color and sweetness.
• Dairy-Free Option: Use unsweetened coconut cream and vegan parmesan. Violife makes a great dairy-free parmesan substitute. The sauce stays creamy and the garlic shines through.
• Different Cooking Methods: If you’re using an Instant Pot, sauté chicken and garlic first, then add liquids and pasta, pressure cook on high for 6 minutes, quick release, and finish with cheese and herbs.

Allergen substitutions: For gluten sensitivities, stick to gluten-free pasta. For dairy allergies, use plant-based cream and cheese. You can play with herbs—thyme, oregano, or rosemary all work if Italian seasoning isn’t your thing. My personal favorite variation? Adding sautéed mushrooms and spinach for a veggie-packed dinner!

Serving & Storage Suggestions

This creamy garlic parmesan chicken pasta in one pot is best served piping hot, straight from the pan. The sauce clings to every bite, making it ideal for cozy bowls (or eaten right out of the pot—no judgment here!).

For presentation, sprinkle extra parmesan and fresh parsley on top. If you want to get fancy, add a drizzle of olive oil or a lemon wedge for brightness. Serve with a simple green salad and garlic bread for the full comfort food experience.

Storage: Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, so add a splash of broth or milk when reheating. Microwave on medium, stirring halfway, or reheat gently in a pan over low heat.

Freezing: You can freeze portions for up to 2 months, but the sauce may separate a bit after thawing. Stir well when reheating to bring the creamy texture back. Honestly, the flavors deepen overnight—sometimes it’s even better the next day!

Nutritional Information & Benefits

This creamy garlic parmesan chicken pasta in one pot delivers comfort with a balanced nutrition profile. Each serving (about 1 1/2 cups) contains roughly:

• Calories: 520
• Protein: 28g
• Carbohydrates: 40g
• Fat: 26g
• Fiber: 3g
• Sodium: 650mg

Key health benefits: Lean chicken provides quality protein, parmesan adds calcium, and garlic supports immune health. You can make it lighter by using half-and-half, whole wheat pasta, or loading up on veggies. Gluten-free and dairy-free swaps work well for special diets. Allergens: Contains dairy, gluten, and may contain eggs if using certain pastas—always check labels. Personally, I love that this meal gives you comfort and nutrition in one bowl, perfect for busy families or anyone looking for a satisfying dinner.

Conclusion

If you’re searching for a creamy garlic parmesan chicken pasta recipe that’s easy, cozy, and totally delicious, this one-pot wonder is a must-try. It’s the kind of meal that brings everyone to the table—forks ready and smiles wide. Whether you stick to the classic or switch up the variations, you’ll find yourself coming back to this creamy, garlicky comfort again and again.

I’ve made this more times than I can count and it never fails to win rave reviews. It’s perfect for customizing—add your favorite veggies, spice, or swap the pasta. And honestly, there’s nothing better than a dinner you can make in one pot and enjoy as leftovers the next day.

Give this recipe a go and let me know if you put your own twist on it! Drop a comment below, share your photos, or tag me on Pinterest with your version. Warm bowls, creamy sauce, and happy bellies—what more could you ask for?

Frequently Asked Questions

Can I use pre-cooked chicken for this creamy garlic parmesan chicken pasta?

Yes, you can! Just add the cooked chicken during the last 5 minutes of simmering with the pasta and sauce to warm through.

What pasta shapes work best for one-pot chicken pasta?

Short pastas like penne, rotini, shells, or bowties are best—they cook evenly and soak up the creamy sauce perfectly.

How do I keep the sauce from getting grainy?

Use freshly grated parmesan and add it on low heat, stirring constantly. Avoid boiling the sauce after the cheese is added.

Is this recipe freezer-friendly?

Yes, you can freeze individual portions for up to 2 months. Reheat gently and add a splash of milk or broth to restore creaminess.

Can I make this creamy garlic parmesan chicken pasta vegetarian?

Absolutely! Omit the chicken and use vegetable broth. Add mushrooms, spinach, or roasted peppers for a tasty vegetarian version.

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