Parmesan Garlic Chicken Pasta: One Pan, Ready in 30!
Fast, creamy, and bursting with flavor — this Parmesan Garlic Chicken Pasta is your new one-pan weeknight dinner hero. Ready in just 30 minutes!
Equipment
- Large skillet or Dutch oven For one-pan cooking
- Wooden Spoon For stirring pasta and sauce
- Knife and cutting board For chopping chicken and garlic
Ingredients
- 1 tbsp olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups chicken broth
- 8 oz pasta (penne, rotini, or farfalle work well)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook until browned, about 5–7 minutes. Season with Italian seasoning, salt, and pepper.
- Add minced garlic to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in chicken broth and bring to a boil. Add pasta and stir to ensure it's submerged in the liquid.
- Reduce heat to medium-low. Cover and simmer for 15–20 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed.
- Remove from heat and stir in heavy cream and Parmesan cheese until smooth and creamy.
- Garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
Use freshly grated Parmesan for the best melt and flavor. For variety, toss in spinach, mushrooms, or sun-dried tomatoes. To make it vegetarian, skip the chicken and use veggie broth.