One-Pot Creamy Garlic Parmesan Chicken Pasta

One-Pot Creamy Garlic Parmesan Chicken Pasta is the cozy dinner you’ll want on repeat. With juicy chicken, pasta of your choice, and a velvety garlic-Parmesan sauce, this recipe brings together comfort and convenience in a single pot. Not only does it cut down on dishes, but it also creates a sauce that clings perfectly to every strand or bite of pasta.

Because everything cooks together, the pasta absorbs the flavors of the broth, cream, and garlic, making the dish taste even more indulgent. Freshly grated Parmesan finishes the sauce with a nutty richness, while parsley adds a bright, fresh note. From start to finish, this dish comes together in under 30 minutes, making it an ideal weeknight favorite.

Fun fact: one-pot pastas first gained popularity in Italy for quick family meals, but they exploded online thanks to their viral ease. This version, layered with garlic and Parmesan, takes that tradition and elevates it into something both comforting and crave-worthy.

Recipe Yield: 4 servings

INGREDIENTS

12 oz pasta of choice (penne, fettuccine, or rigatoni work best)
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 cup freshly grated Parmesan cheese
4 cups low-sodium chicken broth
1 cup heavy cream
6 garlic cloves, minced
1 tsp salt
½ tsp black pepper
1 tbsp butter
2 tbsp olive oil
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Sear the chicken:
Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Transfer to a plate.

2. Build the flavor base:
Reduce heat to medium. Melt butter in the same pot, then stir in minced garlic. Sauté for 1 minute until fragrant.

3. Cook pasta in the pot:
Pour in chicken broth and heavy cream, stirring to combine. Add pasta of choice and Italian seasoning. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 10–12 minutes until pasta is al dente and liquid has mostly reduced.

4. Add cheese and chicken:
Return chicken to the pot. Stir in Parmesan cheese and crushed red pepper flakes if using, until the sauce is creamy and clings to the pasta. If too thick, loosen with a splash of broth.

5. Finish and serve:
Sprinkle with fresh parsley and extra Parmesan. Serve hot straight from the pot for that cozy one-pan appeal.

Helpful Tips to Perfect This Recipe

Use the right pasta shape: Short pasta like penne or rigatoni holds the creamy sauce beautifully, while long pasta like fettuccine feels extra indulgent.
Don’t overcook the pasta: Since it simmers in broth and cream, check early for doneness. This ensures al dente pasta and perfectly thick sauce.
Fresh Parmesan is key: Pre-shredded cheese won’t melt as smoothly. Grating your own ensures a silky, restaurant-quality sauce.

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