Go Back
+ servings
overhead view of a parmesan chicken garlic pasta bowl on a green and white striped cloth.

Chicken Parmesan Garlic Pasta (One Pot)

This creamy chicken parmesan garlic pasta cooked in one pot is one of the most delicious and comforting pasta dishes you could make.
Course Main Course, Pasta Recipes
Cuisine American
Keyword chicken garlic parmesan pasta, chicken parmesan garlic pasta, garlic chicken parmesan pasta
Prep Time 10 minutes
Cook Time 10 minutes
Servings 3 people
Calories 620kcal
Author Adina


  • Deep-sided skillet or a pot


  • ½ lb chicken breast boneless skinless, 225 g/ 8 oz, Note 1
  • ¼ teaspoon fine sea salt or kosher salt
  • teaspoon ground black pepper
  • ½ teaspoon oregano
  • 2 tablespoons butter Note 2
  • 3 large garlic cloves
  • ½ lb short pasta 225 g/ 8 oz, Note 3
  • 1 cup chicken stock 250 ml, Note 4
  • 1 cup whole milk 250 ml
  • 2 tablespoons cream cheese
  • ½ cup Parmesan freshly grated, 30 g/ 1 oz
  • 2 tablespoons fresh parsley
  • fine sea salt or kosher salt if required
  • freshly ground black pepper


  • Chicken: Cut the breast into bite-size pieces. Toss the pieces with salt, pepper, and oregano.
    ½ lb/ 225 g chicken breast + ¼ tsp salt + ⅛tsp pepper + ½ tsp oregano
  • Melt the butter and cook the chicken for about 3 minutes until lightly browned on all sides.
    2 Tbsp 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/ 225 g pasta + 1 cup/ 250 ml chicken stock + 1 cup/ 250 ml 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).
    ½ cup/ 30 g Parmesan + 2 Tbsp cream cheese + 2 Tbsp parsley
  • Leave to stand for about 2 minutes, stir again carefully, and serve immediately.


  1. The recipe can be easily doubled.
  2. Butter: Salted or unsalted butter, but adjust the seasoning accordingly.
  3. Short pasta shapes: Rigatoni, rotini, farfalle, penne, macaroni, etc.
  4. Stock: Homemade or store-bought chicken stock. Adjust the seasoning accordingly; some stocks are saltier than others.


Serving: 1portion from 3 | Calories: 620kcal | Carbohydrates: 66g | Protein: 38g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 801mg | Potassium: 720mg | Fiber: 3g | Sugar: 8g | Vitamin A: 893IU | Vitamin C: 6mg | Calcium: 351mg | Iron: 2mg