Save on Pinterest There's something magical about the smell of garlic hitting hot butter—it's the moment when you know dinner is actually going to happen, even on the craziest Tuesday. This one-pan garlic Parmesan chicken pasta came into my life during a phase where I was convinced I had no time to cook, until a friend casually mentioned throwing everything into one skillet and somehow ending up with restaurant-quality comfort food. Now it's the dish I reach for when I need something that tastes like I actually tried, but honestly doesn't require much fuss at all.
I made this for my sister one Sunday when she was stressed about work, and watching her face light up at that first bite—when the creamy sauce and tender chicken and perfectly seasoned broth all came together—reminded me why cooking for people matters. She asked for the recipe before she'd even finished eating, and that's when I knew this wasn't just a quick dinner, it was the kind of dish that sticks with people.
Ingredients
- Chicken breasts: Cut them into honest bite-sized pieces rather than massive chunks; they'll cook faster and distribute evenly through the pasta.
- Penne or rotini pasta: The shapes matter because they trap sauce in their ridges and spirals—this isn't the time for thin spaghetti.
- Freshly grated Parmesan: Don't use the stuff in the green can; freshly grated melts into the sauce like silk instead of turning grainy.
- Heavy cream: This is what makes the sauce actually creamy; there's no substitute that works quite as well.
- Butter: The combination of butter and oil creates a base that's rich enough to carry flavor.
- Garlic: Mince it fine so it dissolves into the sauce rather than lurking in chunks.
- Onion: This gives the broth a subtle sweetness that balances the garlic.
- Fresh parsley: Stir some in at the end so it stays bright; save extra for the top.
- Low-sodium chicken broth: The low-sodium part matters because you're reducing it, so regular broth gets saltier as it cooks.
- Italian seasoning: A small amount goes in with the chicken, and you adjust at the end if needed.
- Olive oil: This starts the whole process off right.
Instructions
- Heat your base:
- Warm the olive oil and butter together over medium-high heat until the butter is foamy and smells nutty. You'll know it's ready when the whole skillet is shimmering.
- Cook the chicken until golden:
- Season your chicken pieces generously and let them sit undisturbed for a minute so they get color instead of just cooking through. They should take about 4 to 5 minutes total and feel firm when you press them.
- Sauté the aromatics:
- Once the chicken is out, add the chopped onion to the same pan and let it soften for a couple of minutes, then add the minced garlic and cook just until you can smell it. This takes about a minute and is crucial—garlic burns quickly, so watch it.
- Add broth and pasta:
- Pour in the chicken broth and bring it to a real boil, then stir in the uncooked pasta. The pasta will absorb the liquid as it cooks, which is how you get that creamy consistency without actually using tons of cream.
- Simmer until pasta is tender:
- Keep stirring occasionally so nothing sticks to the bottom, and let it bubble away for about 10 to 12 minutes until the pasta is just cooked through and the liquid has mostly been absorbed but the pan isn't dry.
- Build the creamy sauce:
- Lower the heat and pour in the heavy cream, then sprinkle in the Parmesan while stirring constantly. The cheese melts into the cream and coats everything in that silky sauce you're after.
- Bring the chicken back:
- Return the cooked chicken to the skillet and toss everything together, then let it warm through for a minute or two so all the flavors really come together.
- Finish with freshness:
- Stir in the chopped parsley, taste it, and adjust the salt and pepper—and add a pinch of red pepper flakes if you want a slight kick.
Save on Pinterest The truth is, this dish became my go-to not because it's fancy, but because it reliably turns a normal evening into something that feels thoughtful and complete. There's comfort in knowing exactly how it's going to turn out, and there's joy in how fast you can put it on the table.
Why This Works as a One-Pan Meal
Cooking pasta directly in the broth instead of boiling it separately sounds unusual until you realize that's exactly where all the flavor happens. The starch from the pasta mingles with the broth and creates a natural sauce base, so you're not starting from scratch—you're building on something that's already got depth. It's the kind of small shift in technique that changes everything about how the dish comes together.
Variations That Actually Work
This recipe is forgiving in ways that matter. If you want to add vegetables, spinach or mushrooms work beautifully—just add them when you add the onion so they soften into the broth. Some nights I've swapped half-and-half for heavy cream when I wanted something a touch lighter, and it's honestly still wonderful. The core of the dish—the balance of garlic, Parmesan, and tender chicken—stays strong no matter what you adjust.
Pairing and Serving Thoughts
Serve this hot from the pan, and if you can, eat it with someone. There's something about sharing pasta that brings people closer, even on ordinary nights. A simple green salad on the side cuts through the richness perfectly, and if you have a crisp white wine handy, a glass of Pinot Grigio alongside makes the whole thing feel less like weeknight survival and more like actually living.
- Taste before serving so you can adjust salt and pepper to your liking.
- Keep extra Parmesan and fresh parsley at the table for anyone who wants more.
- This reheats gently over low heat with a splash of broth if needed, though it's best fresh.
Save on Pinterest This is the kind of dish that reminds you why home cooking matters—not because it's complicated, but because it's honest and it tastes like care. Make it whenever you need proof that something good doesn't have to take hours.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, penne or rotini work best to hold the sauce, but fusilli or farfalle can be good alternatives.
- → How can I make this dish lighter?
Substitute heavy cream with half-and-half or a blend of milk and cream for a lighter texture.
- → What can I add for extra vegetables?
Baby spinach or sliced mushrooms can be added with the onions to boost nutrition and flavor.
- → Is it possible to prepare this gluten-free?
Use gluten-free pasta and ensure the chicken broth is labeled gluten-free to make the dish safe for gluten-sensitive diets.
- → How do I prevent the pasta from sticking?
Stir occasionally while simmering and use enough broth to allow the pasta to cook evenly without clumping.