This creamy chicken parmesan garlic pasta cooked in one pot is a delicious and easy dinner recipe, perfect for the whole family.
The chicken parmesan garlic pasta recipe is one of our fastest and best weeknight pasta recipes. An easy one-pot dinner that even the children have learned to cook and make for themselves whenever I don't manage to cook dinner myself.
A perfect meal cooked in one large skillet with a few basic ingredients and ready in about 20 minutes. For more quick recipes, check out Hummus Sauce for Pasta or Chicken Pomodoro with spaghetti.
Prep Time: 10 minutes | Cook Time: 10 minutes | Ingredients: 10 + salt & pepper | Servings: 3 | Difficulty: Easy
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Recipe ingredients
- Pasta: Your favorite pasta, preferably in short shapes. We had rigatoni this time, but farfalle, penne, rotini, macaroni, etc., are all good.
- Boneless skinless chicken breasts cut into small pieces. Boneless skinless chicken thighs are also great.
- Parmesan: Freshly grated Parmesan cheese from a wedge. I don't recommend using pre-grated cheese; it doesn't taste nearly as good and doesn't melt well.
- Milk: I prefer to use whole milk for making the sauce for the garlic parmesan pasta with chicken, but fat-reduced (2%) works, too (you might need a bit more cream cheese for a creamy sauce). Don't go any lower than that.
- Cream cheese thickens the sauce slightly and makes it so creamy and delicious. Try Mac and Cheese with Cream Cheese or Cream Cheese Pasta, too.
See the recipe card for the full recipe and ingredient quantities.
How to make garlic parmesan chicken pasta?
- Step #1: Sauté chicken on medium-high heat for about 3 minutes until lightly golden brown. Add the grated garlic and sauté for another minute until it is fragrant and golden. Don't let the garlic get brown.
- Step #2: Add the rigatoni, chicken broth, and milk. Stir well to combine.
- Step #3: Simmer for 5 minutes on low heat, remove the lid, and cook for another 2-3 minutes, stirring occasionally. Check the pasta; it should be cooked al dente and not too soft.
- Step #4: Turn off the heat and stir in the freshly grated Parmesan, cream cheese, and chopped parsley. Adjust the taste with salt and pepper (depending on the stock, you might not need salt).
- Step #5: Leave the dish stand for about 2 minutes, stir again, and serve immediately.
Tips
- Garlic: I recommend grating it. Mincing it's okay, as long as you do it very finely, but it takes longer, and the garlic is never as fine as when grated.
- I don't recommend using garlic powder. While the powder is excellent in many recipes, in this case, the flavor of fresh garlic is unbeatable.
- Resting time: Leave the garlic parmesan chicken pasta for 2-3 minutes before serving. The noodles will absorb more of the sauce, making the dish thicker and creamier. Don't leave it for much longer, or the pasta might get too soft, and it will cool down pretty fast.
- Double the recipe: This recipe for Parmesan chicken pasta serves 2-3 people. You can easily double it; ensure that your pot can hold everything.
How to store and reheat?
The one-pot chicken parmesan garlic pasta is best served immediately. If it stands too long, the pasta will absorb most of the liquid and become a bit softer. However, that never stopped us from devouring any leftovers of this delicious dish; they still tasted amazing.
Store leftovers for 2-3 days in an airtight container in the fridge.
Reheat on the stovetop or the microwave. Add a splash of milk, stir well, and reheat, often stirring. When reheating pasta on the stovetop, I prefer to use a nonstick pan.
How to serve garlic parm chicken pasta?
Salad: A fresh green salad with vinaigrette is my favorite side dish for the garlic chicken parmesan pasta. A simple arugula salad with finely chopped onions and balsamic honey dressing is fantastic! Or try our Beet Apple Salad.
Steamed or roasted vegetables: Broccoli or Brussels sprouts are my favorites, but green beans, asparagus, or sauteed mushrooms are also great. Steamed leafy greens like spinach, kale, pak choi, or a simple tomato and onion salad.
Bread: Crusty white bread like the No-Knead Walnut Cranberry Bread, French baguette, ciabatta, or dinner rolls.
More Creamy Pasta Recipes
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📖 Recipe
Chicken Parmesan Garlic Pasta (One Pot)
Equipment
- Deep-sided skillet or a pot
Ingredients
- ½ lb chicken breast boneless skinless, Note 1
- ¼ teaspoon fine sea salt or kosher salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon oregano
- 2 tablespoons butter Note 2
- 3 large garlic cloves
- ½ lb short pasta Note 3
- 1 cup chicken stock Note 4
- 1 cup whole milk
- 2 tablespoons cream cheese
- ½ cup Parmesan freshly grated
- 2 tablespoons fresh parsley
- fine sea salt or kosher salt if required
- freshly ground black pepper
Instructions
- Chicken: Cut the breast into bite-size pieces. Toss the pieces with salt, pepper, and oregano. ½ lb chicken breast + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + ½ teaspoon oregano
- Melt the butter and cook the chicken for about 3 minutes until lightly browned on all sides. 2 tablespoons butter
- Sauté: Add the grated garlic and sauté for another minute until fragrant and golden. Don't let it get brown. 3 large garlic cloves
- Add pasta, chicken stock, and milk. Stir well to combine. Bring the mixture to a boil, cover the pot, leaving a crack open, and turn the heat down to low. ½ lb short pasta + 1 cup chicken stock + 1 cup whole milk
- Simmer for 6 minutes. Remove the lid and cook for another 1-3 minutes, stirring occasionally. Check the pasta repeatedly during the last few minutes; it should be cooked al dente and not too soft.
- Add: Turn off the heat and stir the Parmesan, cream cheese, and parsley. Adjust the taste with salt and pepper (depending on the stock, you might not need salt).2 tablespoons cream cheese + ½ cup Parmesan + 2 tablespoons fresh parsley + fine sea salt + freshly ground black pepper
- Leave to stand for about 2 minutes, stir again carefully, and serve immediately.
Notes
- The recipe can be easily doubled.
- Butter: Salted or unsalted butter, but adjust the seasoning accordingly.
- Short pasta shapes: Rigatoni, rotini, farfalle, penne, macaroni, etc.
- Stock: Homemade or store-bought chicken stock. Adjust the seasoning accordingly; some stocks are saltier than others.
Ada says
We all loved this, I already put it on the cooking list for the next week too.