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Creamy Garlic Parmesan Chicken Pasta (One-Pan Comfort Food) - Easy Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts (or thighs)
  • Pasta: 8 ounces short pasta (penne, rigatoni, rotini) or long pasta like fettuccine
  • Fat: 2 tablespoons olive oil and 2 tablespoons unsalted butter
  • Garlic: 4–5 cloves, minced
  • Broth: 2.5 cups low-sodium chicken broth
  • Dairy: 1 cup heavy cream (or half-and-half for lighter)
  • Cheese: 1 cup freshly grated Parmesan
  • Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt, black pepper
  • Optional boosts: Red pepper flakes, lemon zest, fresh parsley

Method
 

  1. Prep the chicken. Pat chicken dry and slice into thin strips or bite-size pieces. Season well with salt, pepper, Italian seasoning, and garlic powder.
  2. Sear the chicken. In a large deep skillet or Dutch oven, heat olive oil over medium-high. Add chicken in a single layer and cook until golden and just cooked through, about 4–6 minutes. Remove to a plate.
  3. Build flavor. Lower heat to medium. Add butter to the pan. When melted, add minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.
  4. Deglaze and simmer. Pour in chicken broth, scraping up browned bits. Stir in the pasta and bring to a gentle boil.
  5. Cook the pasta one-pan style. Reduce heat to medium-low. Cover and cook, stirring once or twice, until pasta is al dente, about 8–12 minutes depending on shape. Add a splash of water if it looks dry.
  6. Make it creamy. Stir in heavy cream. Simmer uncovered 2–3 minutes to thicken slightly.
  7. Add cheese and chicken. Lower heat. Stir in Parmesan a handful at a time until smooth and glossy. Return chicken and any juices to the pan. Toss to coat.
  8. Finish and serve. Adjust salt and pepper. Add a pinch of red pepper flakes or lemon zest if you like. Top with chopped parsley and extra Parmesan. Serve immediately.