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Creamy Garlic Parmesan Chicken Pasta: 30-Minute One Pan Dinner

This recipe delivers a comforting, restaurant-worthy pasta dinner featuring tender chicken pieces in a rich garlic parmesan sauce, all made in just 30 minutes using one pan for easy cleanup. Perfect for busy weeknights, it balances bold garlic flavors with creamy parmesan and juicy chicken over your favorite pasta shape.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz pasta (penne, fettuccine, or your favorite shape)
  • 4 cloves garlic, minced
  • 1 cup grated parmesan cheese
  • 1 cup heavy cream or half-and-half
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp butter

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Cook chicken for 5-7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  4. Reduce heat to medium-low and pour in heavy cream. Stir continuously as it heats through. Gradually add grated parmesan cheese, stirring until the sauce becomes smooth and creamy.
  5. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until well coated in the garlic parmesan sauce. Cook for 2-3 minutes to allow flavors to meld.
  6. Stir in fresh parsley and adjust seasoning if needed. Serve immediately with extra parmesan cheese for garnish.

Notes

Choose short pasta shapes that hold sauce well; don't overcook garlic as it becomes bitter; use freshly grated parmesan for better melting; reserve pasta water to adjust sauce consistency; let dish rest 2-3 minutes before serving for better sauce adhesion.