Tender bites of golden chicken, perfectly cooked penne and a silky garlic-Parmesan sauce come together in one pan for an easy dinner with very little cleanup. This one-pot creamy chicken pasta tastes rich and comforting, but it uses simple ingredients and takes only 30 minutes from start to finish.
Cooking the pasta directly in the seasoned chicken broth gives every piece more flavor. The starch released by the pasta also helps the cream and Parmesan turn into a smooth sauce—without opening a jar of prepared pasta sauce.
Why You’ll Love This Recipe
- Ready in 30 minutes: A practical choice for busy weeknights.
- One-pan cleanup: The chicken, pasta and sauce are all prepared in the same skillet.
- Made from simple ingredients: No canned soup or jarred Alfredo sauce is needed.
- Rich and satisfying: Garlic, cream and freshly grated Parmesan create a smooth, savory sauce.
- Easy to customize: Add spinach, peas or broccoli when you want extra vegetables.
Important Ingredient Notes
Chicken: Boneless, skinless chicken breast cooks quickly and keeps the dish light. Cut it into evenly sized pieces so they finish cooking at the same time.
Pasta: Penne or rigatoni works best because the short tubes hold the creamy sauce. Pasta brands vary, so check it a minute or two before the package cooking time.
Chicken broth: Use low-sodium broth because Parmesan already adds salt. Keep a little extra broth or water nearby in case the pasta needs more liquid.
Heavy cream: Add it after the pasta is tender and keep the heat low. This helps the sauce stay smooth.
Parmesan: Freshly grate a block of Parmesan. Pre-shredded cheese often contains anti-caking ingredients and may produce a grainy sauce.
One-Pot Creamy Garlic Parmesan Chicken Pasta
Description
Golden chicken and tender penne are coated in a smooth garlic-Parmesan cream sauce in this easy one-pot dinner. It is comforting, family-friendly and ready in 30 minutes.
Ingredients For One Pot Creamy Chicken Pasta
1¼ pounds (567 g) boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons Italian seasoning, divided
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 tablespoon unsalted butter
4 large garlic cloves, finely minced
3¼ cups (780 ml) low-sodium chicken broth, plus more if needed
12 ounces (340 g) dry penne or rigatoni
¾ cup (180 ml) heavy cream, preferably at room temperature
1 cup (100 g) finely grated Parmesan cheese, plus more for serving
¼ teaspoon crushed red-pepper flakes, optional
2 tablespoons chopped fresh parsley
Instructions
Season the chicken
Pat the chicken dry with paper towel. Toss it with 1 teaspoon Italian seasoning, the salt and ¼ teaspoon black pepper.
Brown the chicken
Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5–6 minutes, turning occasionally, until golden and cooked to an internal temperature of 165°F (74°C). Transfer the chicken to a clean plate.
Cook the garlic
Reduce the heat to medium. Add the butter and minced garlic to the same skillet. Stir for about 30 seconds, just until fragrant; do not let the garlic brown.
Cook the pasta
Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the pan. Add the dry pasta, the remaining 1 teaspoon Italian seasoning, the remaining ¼ teaspoon black pepper and the optional red-pepper flakes. Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10–12 minutes, stirring two or three times, until the pasta is just tender. If the pan becomes dry before the pasta is cooked, add extra broth or water ¼ cup at a time.
Make the creamy sauce
Reduce the heat to low. Stir in the heavy cream. Add the Parmesan a handful at a time, stirring until each addition melts before adding more.
Finish the dish.
Return the chicken and any collected juices to the skillet. Cook for 2–3 minutes, stirring gently, until the chicken is hot and the sauce coats the pasta. The sauce will continue to thicken as it rests.
Serve
Taste and adjust the salt if needed. Sprinkle with parsley and additional Parmesan, then serve immediately. Create individual image of these.
- Large deep skillet or Dutch oven with a lid
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Fine cheese grater
- Instant-read thermometer
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 565kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 13g65%
- Sodium 610mg26%
- Total Carbohydrate 44g15%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Keep the sauce at low heat after adding the cream and Parmesan. High heat can make a cheese sauce separate or become grainy.
- The pasta should have a little cooking liquid remaining before the cream is added. That starchy liquid is part of the sauce.
- If the finished sauce becomes too thick, loosen it with a small splash of warm chicken broth.
- Cut the chicken into equal pieces and avoid overcrowding the skillet. Brown it in two batches if the pan is small.
- For a thicker sauce, let the finished pasta rest off the heat for 2–3 minutes before serving.
