One Pan Garlic Parmesan Chicken Pasta

Oh my goodness, this One Pan Garlic Parmesan Chicken Pasta has become an absolute staple in my household! There's something magical about that moment when the freshly grated parmesan melts into the cream, creating this silky, rich sauce that coats every piece of pasta and tender chicken.

I first made this recipe when Emily was having some friends over for dinner and I needed something impressive but didn't want to spend hours in the kitchen (or washing a million pots and pans afterward!).

The best part? Everything comes together in just one pan and about 30 minutes, which means it's totally doable even on those crazy weeknights when you're juggling homework help and everything else.

If you love creamy, restaurant-quality pasta dishes, you definitely need to try my Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach too – it's another one-pan wonder that's become a reader favorite!

Why You Will Love This One Pan Pasta Recipe

• Everything cooks in one pan (seriously, just ONE!)
• Ready in about 30 minutes from start to finish
• Uses simple ingredients you probably already have
• The creamy garlic parmesan sauce is restaurant-quality
• Chicken stays tender and juicy
• Leftovers taste amazing the next day (if there are any!)
• Easy to customize with veggies or different proteins
• No cream-of-something soup required – all fresh ingredients!

Ingredients for One Pan Garlic Parmesan Chicken Pasta

For the Chicken:

• 1 tablespoon avocado oil or olive oil
• 1 lb boneless, skinless chicken breast (butterflied or beaten to ½" thickness)
• 1 tablespoon Italian seasoning
• ½ teaspoon paprika
• Salt & pepper to taste

For the Pasta:

• 1 tablespoon avocado oil or olive oil
• 1 tablespoon unsalted butter
• ½ jumbo yellow onion, diced (1 cup)
• 4-6 large cloves garlic, minced
• 8 oz dry penne pasta (regular, gluten-free, or protein pasta all work)
• 2 cups chicken broth
• 1 cup finely grated parmesan cheese*
• ½ cup heavy cream
• 2 tablespoon chopped parsley

*NOTE: It's best to freshly grate your own parmesan cheese instead of using store-bought as it will melt better. Use the smallest holes on your grater to achieve very finely grated parmesan.

How to Make the Perfect Garlic Parmesan Chicken Pasta

1. In a small bowl, mix together the Italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
2. Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the pan and set it aside to rest.
3. Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent.
4. Add minced garlic, stir, and cook for 1 minute longer until fragrant but not browned.

1. Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth.
2. Cover the pan and cook for 10 minutes or until the pasta is al-dente.

1. Turn off the heat and add in the freshly grated parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm and thickened slightly. Taste and adjust salt and pepper as needed.
2. Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!

The Magic Behind This Garlic Parmesan Sauce

This creamy garlic parmesan sauce is the star of this one-pan dish, and for good reason! Let me share what makes it so special and answer some common questions about perfecting this sauce:

The Perfect Pasta Choice: While I've used penne in this recipe because it holds the creamy sauce wonderfully in its ridges and hollow center, you can use any medium pasta shape. Rotini, farfalle, and fettuccine also work exceptionally well with this rich garlic parmesan sauce.

Secret to a Silky Sauce: The key to this restaurant-quality sauce is using heavy cream instead of milk or half-and-half. Heavy cream gives you that luxurious thickness without needing to add extra thickeners. For those wondering - yes, heavy cream and heavy whipping cream are essentially the same and can be used interchangeably in this recipe.

Parmesan Perfection: Freshly and finely grated parmesan cheese is absolutely crucial for this sauce. Pre-shredded parmesan contains anti-caking agents that prevent proper melting, often resulting in a grainy or stringy sauce. Using the smallest holes on your grater guarantees that velvety smooth texture everyone craves.

Building Flavor Layers: Unlike many white pasta sauces, this garlic parmesan sauce gets incredible depth from deglazing the pan with chicken broth after cooking the chicken, onions, and garlic. This step captures all those browned bits (known as "fond") that are packed with rich flavor.

The combination of garlic, parmesan, and Italian seasonings creates a sauce that's similar to alfredo but with more complex flavor notes.

Make-Ahead Friendly: This sauce actually maintains its creamy texture even when stored properly, making it perfect for meal prep. The pasta absorbs some of the sauce overnight, resulting in even more flavorful leftovers the next day!

Have you ever noticed how some creamy sauces separate when reheated? This one doesn't! That's because the starch from cooking the pasta directly in the sauce helps stabilize the emulsion.

My Best Tips for Garlic Parmesan Chicken Pasta Success

I've made this recipe probably twenty times by now (seriously, Emily requests it all the time!), and I've learned a few tricks along the way:

1. Don't skip pounding the chicken breast. This helps it cook evenly and quickly. I place the chicken between two pieces of plastic wrap and use a meat mallet or even the bottom of a heavy pan to gently pound it to an even thickness.
2. Season generously. The Italian seasoning blend gives so much flavor to both the chicken and the sauce, so don't be shy with it! I actually keep a jar of homemade Italian seasoning in my pantry because we use it so often.
3. Use a pan with a tight-fitting lid. This is super important for cooking the pasta properly. The lid traps the steam, which helps cook the pasta evenly without requiring you to constantly stir.
4. Grate your parmesan fresh. I know I'm harping on this, but it makes SUCH a difference in how the sauce turns out! Pre-grated cheese just doesn't melt the same way. Trust me on this one!
5. Let the sauce rest for a minute before serving. It will thicken up slightly as it cools, giving you that perfect clingy consistency that coats the pasta beautifully.

One time I tried to rush this recipe and skipped deglazing the pan properly. Big mistake! Those little browned bits from cooking the chicken and garlic add so much flavor to the final dish. Don't rush this step!

Have you ever had a sauce break or curdle? That usually happens when you add cold dairy to a hot mixture too quickly. To prevent this, I make sure my heavy cream isn't straight from the fridge before adding it to the pasta.

Creative Twists for Your One Pan Pasta

Many readers have shared their creative twists on this recipe with amazing results! Here are some popular variations that have received rave reviews:

Spice It Up: Add a dash of crushed red pepper flakes for a gentle heat that enhances the flavors, as Terry did, or experiment with additional Italian herbs. One reader added a pinch of cayenne for a subtle warmth that complemented the creamy sauce perfectly.

Protein Swaps: While chicken breast is traditional, this versatile dish works beautifully with other proteins. Try it with shrimp for a quicker cook time or pre-cooked rotisserie chicken to save even more time.

Make It Dairy-Free: Rachel successfully made this with vegan heavy cream (Country Crock plant-based), vegan parmesan cheese (Follow Your Heart), and vegan butter—perfect for those with dairy allergies.

Add Some Color: For a more vibrant dish, add sun-dried tomatoes like Archna did, or incorporate colorful bell peppers or cherry tomatoes that burst with flavor when you bite into them.

Extra Flavor Boosters: Several readers enhanced the dish by deglazing with a splash of white wine before adding the broth, or by adding crispy bacon bits for a smoky element that takes this pasta to a whole new level.

What creative additions would you try with your one pan pasta? I'd love to hear your ideas in the comments below!

Storing and Reheating Your One Pan Pasta

This pasta reheats beautifully, which makes it perfect for meal prep or planned leftovers (I actually think it tastes even better the next day!). Here's how to store and reheat it:

• Refrigerator: Store in an airtight container for up to 3 days. The pasta will absorb some of the sauce as it sits, making it even more flavorful.
• Reheating: For best results, reheat gently on the stovetop over medium-low heat. Add a splash of milk or chicken broth to revive the sauce if it seems too thick. You can also microwave it in 30-second intervals, stirring between each.
• Freezing: While you can freeze this dish, the texture of the sauce may change slightly upon thawing. If you do freeze it, thaw overnight in the refrigerator before reheating.

I often make a double batch of this recipe specifically so we can have leftovers for lunch the next day. It's that good!

Did you know the flavors actually develop overnight in the fridge? The garlic and Italian seasonings infuse even more deeply into the creamy sauce, making day-two pasta sometimes even better than fresh!

Frequently Asked Questions About One Pan Chicken Pasta

More Pasta Recipes You'll Love to Try

• Creamy Garlic Parmesan Chicken - If you love this pasta dish but want a lower-carb option, this recipe gives you all that creamy, garlicky goodness without the pasta. It's perfect when you're craving comfort food but watching your carbs!
• Garlic Butter Chicken Bites with Creamy Parmesan Pasta - Another delicious take on garlic parmesan pasta that features bite-sized chicken pieces in a buttery garlic sauce. This one's a huge hit with kids!
• Easy Alfredo Penne Pasta - A classic alfredo pasta that's just as simple to make and equally comforting on busy weeknights. If you enjoy this one pan chicken pasta, you'll definitely want to try my traditional alfredo version too.

Why This One Pan Garlic Parmesan Chicken Pasta Will Become Your Favorite

This One Pan Garlic Parmesan Chicken Pasta has become one of my absolute favorite weeknight dinners. It combines simple ingredients into something truly special, and the fact that it all comes together in one pan makes cleanup a breeze!

The creamy garlic parmesan sauce is rich and velvety, coating each piece of pasta perfectly. The Italian-seasoned chicken adds protein and flavor, making this a complete meal in itself.

And because it's ready in about 30 minutes, it's perfect for those busy evenings when you want something delicious but don't have hours to spend in the kitchen.

I hope you give this recipe a try – I'm confident it will become a regular in your dinner rotation just like it has in mine!

Don't forget to save this to Pinterest for later, and let me know in the comments if you try any of the variations. Have you ever made a one-pan pasta dish before? This might just convert you!