One-Pan Garlic Parmesan Chicken & Pasta

Ever had one of those nights where everything’s a mess—sink full, brain foggy—and all you want is one dish that feels like a warm hug with zero cleanup drama? That’s when this One-Pan Garlic Parmesan Chicken & Pasta recipe swoops in like it owns the kitchen. I first stumbled on this gem during a snowy night in Chicago, out of butter, out of patience—and somehow, it turned into a forever favorite.

One-Pan Garlic Parmesan Chicken & Pasta is the dish that tastes like you slaved all day, but nah—you didn’t. It’s creamy, garlicky, rich in flavor but stupidly simple. Chicken’s seared golden, pasta’s tender, sauce clings to every bite like it was born there. Oh—and it all happens in one pan. It’s not just dinner. It’s sorcery.

Ingredients & Substitutions

One-Pan Garlic Parmesan Chicken & Pasta starts with:

• 2 large boneless, skinless chicken breasts (or thighs, for a juicier bite)
  
• 1 tablespoon olive oil
  
• 1 tablespoon unsalted butter
  
• 4 cloves garlic, minced
  
• 2½ cups low-sodium chicken broth (can sub veggie broth, but you’ll lose that savory oomph)
  
• 1 cup heavy cream (half-and-half works, but thinner texture)
  
• 2 cups uncooked penne or rotini (short pasta that holds sauce well)
  
• ¾ cup freshly grated Parmesan (please don’t use the shelf-stable green tub stuff)
  
• ½ teaspoon crushed red pepper flakes (optional—but highly recommend)
  
• Salt and black pepper, to taste
  
• Fresh parsley, chopped, for garnish
  

On substitutions—

One-Pan Garlic Parmesan Chicken & Pasta is pretty flexible. No cream? Use full-fat coconut milk for a dairy-free twist. Need gluten-free? Sub chickpea pasta, but watch the timing—it cooks quicker. Veganizing it? Swap chicken for sautéed mushrooms or chickpeas and go with nutritional yeast and vegan cream. You’ll miss the chicken umami, but the garlic-parm vibes still slap.

And yeah—fresh garlic only. Powder won’t cut it here. The raw stuff blooms in the oil and infuses the whole dish like a boss.

Step-by-Step Instructions

One-Pan Garlic Parmesan Chicken & Pasta begins by searing the chicken.
Pat it dry—always. Damp chicken equals steamed chicken, and that’s just sad. Heat the oil and butter over medium heat till it sings, then in goes the seasoned chicken. Sear for 4–5 mins each side till golden. Don’t fuss with it too much—let it crust up. Pull it out once cooked, set aside.

One-Pan Garlic Parmesan Chicken & Pasta continues with garlic.
That golden oil? It’s now liquid gold. Toss in minced garlic, stir just 30 secs—don’t brown it or it gets bitter. Immediately pour in broth and cream. Scrape up those chicken bits at the bottom—that’s flavor insurance.

One-Pan Garlic Parmesan Chicken & Pasta now welcomes the pasta.
Bring the mix to a gentle boil, add pasta, stir. Simmer covered 10–12 mins, stirring once or twice so it don’t stick. It’ll thicken naturally. Keep an eye—overcooked pasta = mush. You want it al dente but saucy.

One-Pan Garlic Parmesan Chicken & Pasta finishes with Parmesan.
Once pasta’s cooked, stir in cheese. Oh man, that silky sauce? It hugs every noodle. Taste, adjust salt and pepper. Return chicken to the pan, let it bathe in the sauce for a couple minutes. Garnish with parsley and—bam—done.

Common Mistakes? Plenty.
Don’t overcook the chicken—it’ll get stringy. Don’t rush the garlic—it burns fast. And for heaven’s sake, don’t dump in cold cream straight from the fridge—it can curdle. Let it sit out 10 mins before using.

Spice things up? Add more red pepper flakes or toss in a spoon of Calabrian chili paste. You’ll thank me.

Cooking Techniques & Science

One-Pan Garlic Parmesan Chicken & Pasta relies on pan-searing.
Searing the meat builds what’s called the Maillard reaction—it’s why your chicken smells like heaven. You’re not just browning, you’re layering flavor.

One-Pan Garlic Parmesan Chicken & Pasta is emulsified magic.
The starch from the pasta mingles with cream and Parmesan to create a silky, glossy sauce. No roux needed. The key is low simmer—not boil—or you’ll break the sauce.

One-Pan Garlic Parmesan Chicken & Pasta benefits from the right tools.
Use a high-sided sauté pan or a Dutch oven. Nonstick’s okay, but stainless steel builds better fond (those browned bits on the bottom). Wooden spoon for stirring—metal scrapes and ruins your pan and soul.

Timing matters here.
Cook pasta and chicken separately? Nah. The starch released while pasta cooks in the sauce is the sauce. It’s why one-pan dishes like this don’t need thickeners or fancy tricks.

Serving & Pairing Suggestions

One-Pan Garlic Parmesan Chicken & Pasta deserves a pretty plate.
Slice the chicken on a diagonal, fan it over the pasta. Sprinkle extra Parm, maybe a crack of black pepper and fresh parsley. Drizzle a little olive oil on top if you’re feeling extra.

Serve with:

• Garlicky green beans or roasted broccolini
  
• Crusty sourdough or warm focaccia to mop up the sauce
  
• A crisp white wine like Pinot Grigio or Sauvignon Blanc—something zippy to cut through the richness
  

Or go all in:
Pour a bold red like a lightly chilled Lambrusco and lean into the decadence. Balance ain’t always the goal—sometimes you just want flavor overload.

Conclusion

One-Pan Garlic Parmesan Chicken & Pasta is a weeknight winner with dinner party potential.
It’s fast, rich, and deeply comforting without being heavy-handed. The garlic, the Parm, the juicy chicken—every bite feels like it was made with way more effort than it actually took.

Here’s the thing:
Cooking should feel like a favor you’re doing for yourself—not a punishment. This dish? It nails that balance. And if you tweak it your way—spicier, cheesier, herby-er—it only gets better.

Final tip— make a double batch and store leftovers flat in a zip bag. Reheat with a splash of milk and it’s like you cooked fresh again.

FAQs

Can I make One-Pan Garlic Parmesan Chicken & Pasta ahead of time?

Yup. It reheats beautifully. Just store it in the fridge up to 3 days. Add a little broth or cream when warming to bring the sauce back to life.

Can I use pre-cooked chicken?

You can, but don’t skip the searing step. Sauté the garlic in butter, toss in shredded rotisserie chicken at the end, and cook pasta as usual. You’ll lose some depth, but it still works.

Is this recipe freezer friendly?

Kinda. Pasta texture gets weird after freezing. But if you’re okay with a softer bite, it freezes fine. Cool it fully, then freeze in portions. Reheat gently with cream or milk.

Can I add veggies to this?

Totally. Spinach, sun-dried tomatoes, sautéed mushrooms, or even peas work great. Add ’em after pasta’s cooked to keep ’em bright and crisp.

How do I make it spicier?

Add more crushed red pepper, or sneak in chili oil or Calabrian chili paste. A spoonful transforms the whole dish into spicy creamy bliss.