Creamy Garlic Parmesan Chicken Pasta – 30-Minute One Pan Dinner
Creamy Garlic Parmesan Chicken Pasta – 30-Minute One Pan Dinner
When you need a comforting, restaurant-quality meal on the table fast, this creamy garlic parmesan chicken pasta delivers everything you want. In just 30 minutes, you’ll have tender chicken, al dente pasta, and a rich, cheesy garlic sauce that will have everyone asking for seconds. This one-pan wonder is perfect for busy weeknights when you want maximum flavor with minimal cleanup.
If you love quick pasta dishes, you might also enjoy our creamy salmon spinach pasta that’s ready in just 25 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz fettuccine or linguine pasta
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Start by cooking your pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
Reduce heat to medium-low and stir in heavy cream. Gradually whisk in parmesan cheese until smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the creamy garlic sauce. Season with additional salt, pepper, and red pepper flakes if using.
Garnish with fresh parsley and extra parmesan cheese before serving.
Expert Tips
For the best results, use freshly grated parmesan cheese rather than pre-shredded. The anti-caking agents in pre-shredded cheese can sometimes make sauces grainy. Freshly grated melts beautifully into a smooth, velvety sauce.
Don’t skip reserving the pasta water! The starchy water helps emulsify the sauce and gives it that perfect restaurant-quality texture. This is the secret trick that many home cooks overlook.
If you’re looking for more creamy chicken pasta variations, try our cowboy butter chicken linguine or our popular Cajun chicken spaghetti for a spicy twist on this classic comfort food.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! This creamy sauce works well with most pasta shapes. Penne, rigatoni, or bowtie pasta all make excellent alternatives to fettuccine.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so add a splash of milk or cream when reheating to restore the creamy consistency.
Can I make this dish ahead of time?
While best served immediately, you can prep the components ahead. Cook the pasta and chicken separately, then combine with the freshly made sauce when ready to serve.
For more easy dinner inspiration, check out our creamy rotisserie chicken pasta that uses pre-cooked chicken for even faster preparation.
Creamy Garlic Parmesan Chicken Pasta – 30-Minute One Pan Dinner
Ingredients
Method
- Start by cooking your pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
- Reduce heat to medium-low and stir in heavy cream. Gradually whisk in parmesan cheese until smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the creamy garlic sauce. Season with additional salt, pepper, and red pepper flakes if using.
- Garnish with fresh parsley and extra parmesan cheese before serving.
