Oh, listen, I know those weeknights. They feel like trying to juggle flaming torches while simultaneously scheduling everyone’s appointments, right? You look in the fridge, and the thought of tackling a sink full of dishes feels like climbing Everest. That’s exactly why this One Pan Creamy Garlic Parmesan Chicken Pasta became my absolute saving grace! It’s cheesy, it’s deeply garlicky, and the cleanup? Barely anything!
I remember one particularly hectic Tuesday. The kids were fading, I was losing steam, and dinner felt impossible. As I sautéed that garlic and watched the chicken sizzle in the skillet, the kitchen filled with that warm, comforting aroma only pasta can bring. In under 30 minutes, I whipped up this creamy masterpiece. It was a total moment where the chaos just melted away, replaced by calm around the dinner table. Cooking shouldn’t be stressful; it should be simple, and that’s what I aim for here—sharing easy, community-focused food that reminds us that magic rises from simplicity.
If you’re looking for that weeknight win, this instant dinner solution, trust me, this is it.
Why This One Pan Creamy Garlic Parmesan Chicken Pasta Shines
When you’re running on fumes after work or school pickup, the last thing you want is a stack of dishes waiting for you. That’s why I absolutely adore this method! It delivers big, bold flavor without any fuss.
This recipe is a true weeknight hero because it ticks every box we busy people look for:
- It hits that sweet spot of a 30 Minute Dinner—seriously fast!
- The flavor is spot-on comfort food: rich Garlic Parmesan and wonderfully Creamy Chicken Pasta.
- And the best part? It’s designed for Minimal Cleanup. Pure magic!
Speed and Simplicity: The One Pan Advantage
Everything happens right there in that one high-sided skillet. We sear the chicken, bloom the garlic, cook the pasta right in the liquid, and then swirl in the cheese to make the sauce. You’re not juggling multiple boiling pots or pans!
Washing up means just soaking that one skillet and maybe the cutting board. Trust me, after a long day, saving 15 minutes on dishes feels like winning the lottery. You can find more of my go-to one-pan dinner ideas perfect for those evenings.
Essential Ingredients for Your One Pan Creamy Garlic Parmesan Chicken Pasta
Okay, let’s talk about the stars of the show! Because we are only using one pan, every single ingredient needs to pull its weight. Don’t worry, most of this stuff is sitting in your pantry right now. But there are a few little secrets here that make the difference between *good* pasta and this amazing, super-creamy delight. I always make sure my Parmesan is pre-grated, even though I usually prefer grating my own cheese. In this case, that instant melt makes the sauce come together so much faster!
Also, and this is key for any one-pan recipe, the pasta choice matters. See my guide on chicken here, but for the pasta, you need something sturdy that cooks evenly in the liquid. Stick to the boxed dried stuff—no fancy fresh noodles for this technique, or things get gummy too fast!
Ingredient Grouping for the One Pan Creamy Garlic Parmesan Chicken Pasta
To keep things organized—because sanity is important, even on a Tuesday!—I always keep my ingredients grouped before I start. This recipe is built for two to three hungry people, so adjust if you have a bigger crowd.
First up is the chicken part. You’ll need one full pound of chicken breast, but you must butterfly it down into two thin slices so it cooks fast and perfectly in those first few minutes. We season that generously with salt and pepper, using about 2-3 tablespoons of olive oil, divided between searing and sautéing.
For the main body, grab 8 ounces of gemelli pasta—that little twisty shape holds onto the sauce beautifully. You’ll also need a tablespoon of garlic that’s been nicely minced, about a half teaspoon of Diamond Crystal kosher salt (plus extra just for seasoning), and a quarter teaspoon of black pepper.
Finally, the magic dust for our sauce: roughly 1.75 ounces of finely grated Parmesan cheese—this is what makes it creamy, so don’t skimp! We finish it off with just a little sprinkle of fresh parsley, about an eighth of a cup, finely chopped, for that pop of green at the end. See? Simple ingredients, maximum flavor!
Step-by-Step Guide to Making One Pan Creamy Garlic Parmesan Chicken Pasta
Alright, let’s jump in! This is where the magic happens, and you’ll be shocked how fast this comes together. Remember, we’re aiming for about 10 minutes of prep, 20 minutes of active cooking, and then 5 minutes of resting time—all in one spot! Total time under 35 minutes, easy peasy.
Preparing and Searing the Chicken
First things first: take that whole pound of chicken breast and slice it horizontally to butterfly it into two thin pieces. This is non-negotiable for speed! Season the top side aggressively with salt and pepper. Heat your skillet over medium heat and swirl in 1 to 2 tablespoons of olive oil.
When that oil ripples, lay the chicken seasoned-side down. Season the uncooked side too. Let it sear for about 3 to 5 minutes per side until it hits 160°F internally—you really want to trust that thermometer check, just to be safe before pulling it out! Transfer the cooked chicken onto a clean plate immediately and let it rest nearby. That resting period is vital!
Building the Creamy Garlic Base and Cooking the One Pan Pasta
Keep that skillet right where it is! Drop the heat down low, add the rest of your olive oil, and toss in that minced garlic for just about 30 to 60 seconds. Keep stirring like crazy; if that garlic burns, the whole dish tastes bitter, and nobody wants that!
Now for the flavor boost: add a little splash of water and use your spatula to scrape up all those lovely brown bits stuck to the bottom—that’s called the fond, and it’s pure flavor gold! Increase the heat to high, dump in your dried gemelli pasta, your salt, and pepper. Add just enough water to barely cover the pasta. You’ll bring this to a rolling boil, set your timer for the al dente time listed on the box (check this guide for timing tips!), and here’s the trick: stir constantly! If it looks dry, add a tiny bit more water slowly.
Finishing the One Pan Creamy Garlic Parmesan Chicken Pasta
Once almost all the liquid is gone and the pasta is perfectly chewy—about a minute before the timer goes off—lower the heat way down to low. Take the pan off the direct heat for a second, sprinkle in that grated Parmesan, and stir until it melts right into a gorgeous, clingy sauce. Seriously, don’t cook the cheese on high heat, or it gets grainy!
Slice up that rested chicken breast—it should be juicy now—and drop it right back into the pan with half your fresh parsley. Give it a gentle toss to coat everything beautifully. Let it sit and marry those flavors for those crucial 5 minutes of resting time. Serve it up hot with the rest of that gorgeous parsley sprinkled on top!
If you want a closer look at how to get the chicken perfect in under 20 minutes, check out this quick chicken guide. And for more one-pan inspiration that keeps your sink clean, see my notes over here.
Tips for Perfect One Pan Creamy Garlic Parmesan Chicken Pasta
We’ve made it through the main cooking, but little tweaks can turn a great dish into your absolute go-to weeknight meal. Because everything happens together in one pot, you have to pay a little more attention than if you were using three separate pots! Don’t worry, I’ve learned all the little pitfalls so you don’t have to.
These pointers are what separate a recipe that works from a recipe that sings, giving you that amazing, velvety sauce every single time. Plus, if you need a refresher on making sure your chicken is juicy and tender, check out my foolproof chicken guide!
Managing Liquid for the Best Creamy Texture
This is the biggest source of panic for anyone new to one-pan pasta, I promise! You need the pasta to cook in just enough liquid so that the starch releases into the water. That starchy liquid is what becomes your creamy sauce when the Parmesan hits it. Not enough liquid, and you’ll burn the bottom before the pasta softens.
If you notice the water evaporating too fast, just add a little more—I keep a measuring cup of hot water right next to the stove just in case. If your pasta seems to be cooking fine but still looks soupy when the time is almost up, turn the heat up just a touch and keep stirring hard! Constant stirring is necessary because it stops the pasta from sticking to the bottom *and* it keeps the starch evenly distributed throughout the liquid.
Achieving Maximum Garlic Flavor in Your One Pan Pasta
We only use one tablespoon of garlic, but oh boy, does it need to shine! That garlic is your primary flavoring agent before the cheese comes in. You have to nail the timing when you add it after searing the chicken.
I always tell people: garlic should be coaxed, not cooked! You reduce the heat right away, add that tiny bit of oil, and then toss the garlic in. You are looking for it to get fragrant and maybe just slightly soft—think pale gold. The minute you smell that sharp, sweet scent, that’s when you add that splash of water to stop the cooking process instantly. If you let it go brown or dark, it turns bitter, and that bitterness will permeate the entire One Pan Creamy Garlic Parmesan Chicken Pasta. That means having to start all over, and who has time for that on a weeknight?
Substitutions and Variations for Creamy Chicken Pasta
I love that you want to make this recipe your own! Part of the joy of cooking, especially when you’re trying to feed a crew on short notice, is knowing how to pivot when the pantry looks a little sad or you just want a change. This One Pan Creamy Garlic Parmesan Chicken Pasta is super flexible, even though I swear by the gemelli pasta for texture. Don’t panic if you’re out of chicken; we can totally manage that!
Knowing these swaps helps keep the spirit of a quick, comforting dish alive. If you’re looking for some other no-fuss ideas to keep your weeknights easy, check out my quick 5-ingredient chicken roundup!
Ingredient Swaps for Your One Pan Creamy Garlic Parmesan Chicken Pasta
Let’s start with the pasta. As I mentioned, the boxed gemelli is my favorite because it holds its shape and absorbs liquid evenly. If you don’t have that, any short, sturdy pasta will work in a pinch—think rotini, penne, or even farfalle (bowtie pasta). Just be prepared to adjust your cooking time slightly, and definitely keep stirring!
For the protein? If chicken breast isn’t your jam tonight, this works beautifully with about a pound of Italian sausage—just brown that first before you start the garlic, and remove the excess rendered fat before moving to the next step. If you use shrimp, add those in right at the very end when you add the chicken back in; they only need about two minutes to cook through in the residual heat.
Now, the dairy. If you need a dairy-free option, this requires a bigger rethink, but here’s a shortcut: Skip the Parmesan entirely when you finish the sauce and instead stir in about half a cup of full-fat coconut cream or oat cream right at the end mixed with a generous squeeze of lemon juice. That cuts the richness but keeps the creamy vibe going strong. It won’t taste like classic Garlic Parmesan, but it’s a satisfying swap when needed!
Storing and Reheating Leftover One Pan Creamy Garlic Parmesan Chicken Pasta
Okay, but what if you actually have leftovers? That almost never happens at my house, but when it does, we need to know how to treat this glorious One Pan Creamy Garlic Parmesan Chicken Pasta right!
The biggest thing you need to know about reheating any one-pan pasta is that the noodles keep soaking up liquid while they chill in the fridge. If you leave this overnight, it’s going to be very thick, almost like a casserole. Don’t panic! That doesn’t mean it’s ruined!
The Best Way to Store Your Pasta
Once the pasta has cooled down a bit—don’t put steaming hot food straight into the fridge, honey, that’s bad for food safety!—scoop the leftovers into an airtight container. I usually put mine in smaller, single-serving containers because I know I’ll want a quick lunch the next day. It keeps beautifully in the refrigerator for a solid three to four days.
Because this pasta has so much cheese and starch, it really firms up as it cools. If you’re planning on freezing leftovers, know that the texture of the creamy sauce might break a tiny bit when thawed, so I always recommend sticking to refrigeration for this recipe.
Reheating for That Fresh-Cooked Taste
When you’re ready for round two, you *have* to add some liquid back in, or you’ll just end up microwaving a brick of cheesy noodles. Grab a small splash of milk or even just plain water—about one to two tablespoons for every serving you’re reheating.
Pop it in a microwave-safe bowl. Heat it in 30-second intervals, stirring well in between each blast. That little bit of added liquid will steam the pasta back to life, melting the sauce so it clings nicely again! If you’re reheating a larger portion on the stovetop, use a small skillet, add your splash of liquid, and cook over medium-low heat, stirring until it’s hot all the way through and wonderfully creamy again. You won’t even believe it was leftovers!
For more tips on keeping things simple and delicious, check out my general recipe archive right here!
Frequently Asked Questions About This 30 Minute Dinner
We’ve covered the steps, but I know sometimes you’ve got super specific pan situations or pantry roadblocks. That’s totally normal! Cooking should be flexible, especially when you’re trying to pull off a delicious meal in just 30 minutes. Here are a few things I hear all the time when people try this One Pan Creamy Garlic Parmesan Chicken Pasta for the first time.
If I haven’t already answered your burning question here, drop it in the comments below! You can also check out some of my other amazing quick dinner ideas for busy nights here.
Can I use heavy cream instead of relying on pasta water for creaminess?
Yes, you absolutely can, but you have to treat it differently! Relying on the starchy pasta water is what keeps this truly a “one-pan” method where you start nearly dry and end creamy. If you want to use heavy cream, reduce the water amount significantly—maybe only use enough water to just barely cover the pasta.
Add the cream right at the end along with the Parmesan, and skip stirring constantly in the beginning. You’ll turn the heat to low once the pasta is almost done, stir in your cream, and let it simmer gently for about two minutes to thicken. It’s delicious, but just know you’re steering away from that ultra-starchy, budget-friendly sauce we started with!
What is the best way to ensure the chicken cooks fast enough for this 30 Minute Dinner?
This is critical for hitting that 30-minute mark! You cannot put a thick chicken breast in there and expect it to cook fully in the five minutes specified. You absolutely must butterfly that chicken breast into thin cutlets—about a half-inch thick max. If you forget to butterfly them, you’ll be stuck waiting on the chicken while your pasta inevitably overcooks!
Alternatively, if you’re feeling rushed, cut the chicken into bite-sized cubes *before* you season it and sear those cubes. They cook in maybe three minutes flat. Just make sure you get a nice golden crust on those cubes before you pull them out to rest. That searing step gives us that deep flavor base for our Garlic Parmesan sauce later!
Can I make this One Pan Pasta ahead of time?
Oh, honey, I strongly advise against making the *entire* One Pan Pasta dish ahead of time. Because the pasta cooks directly in the sauce liquid used to create that creaminess, it absorbs everything as it sits. Overnight, it turns into delicious, molded cheesy goodness, but it loses that beautiful, luscious creaminess we worked so hard for.
If you want to prep ahead, I suggest only prepping the chicken! Cook the chicken fully, let it cool, and store it in the fridge. Then, when it’s dinnertime, you just sear the pre-cooked chicken for minimal time to reheat/crisp it up, and proceed with the garlic and pasta cooking steps as written. That way, you save 10 minutes of prep, and the result is still fresh and spectacular!
Understanding the Nutrition of One Pan Creamy Garlic Parmesan Chicken Pasta
Now, I’m not a nutritionist, far from it! I’m just a home cook who loves to feed my family delicious, easy food. But I know a lot of you tracked macros or just like knowing what goes into your body, especially when you’re managing a busy life, right? So, I quickly ran the numbers based on the ingredients listed above, scaled for those 2-3 servings we talked about.
This is a comforting weeknight dish, so it’s got a good balance of protein from the chicken, but remember that Parmesan and the pasta bulk it out beautifully!
Based on the ingredients for 2-3 servings, here’s a general idea of what you’re looking at per single serving (assuming a yield of 2.5 portions):
- Calories: Roughly 550-650 kcal
- Protein: About 45g (Thanks, chicken!)
- Fat: Approximately 20g
- Carbohydrates: Around 55g
Just keep in mind, these numbers change wildly depending on how much olive oil you use to scrape the bottom of the pan and precisely how much cheese you sprinkle on top when serving! If you’re tracking closer to a lower carb lifestyle, maybe check out some of my low-carb meal ideas for another night, because this pasta definitely relies on that wonderful carb base!
This is just an estimate, folks! Since I’m an advocate for simple, real cooking, I don’t get bogged down in precise measuring for everything. Use this as a helpful guide rather than gospel!
Share Your One Pan Creamy Garlic Parmesan Chicken Pasta Experience
Well, that’s it! We made an entire, decadent, creamy, cheesy meal and only dirtied one skillet. Isn’t that just the best feeling?
I truly hope this One Pan Creamy Garlic Parmesan Chicken Pasta brings that same calm moment to your chaotic weeknights that it does to mine. I love hearing from you all—it makes me feel like we’re all cooking together in one giant, happy kitchen!
Did you try it? Did you use shrimp instead of chicken? Did you end up having leftovers (I’m judging you slightly, but only because it’s so delicious!)? Don’t be shy!
Let Me Know How It Went!
Please take a second and leave a star rating for the recipe right now. Ratings help other busy home cooks find this quick treasure! I read every single comment, so tell me what surprised you, what changes you made, or if you just want to share that you finally got to eat dinner before 8 PM!
If you shared a photo of your beautiful, steamy skillet pasta on Instagram or Facebook, please tag me! I always share my favorite reader pictures in my stories. It’s such a joy to see my simple recipes ending up on your family tables, connecting us all through comfort food.
Connect With Me for More Simple Wins
If you want to dive deeper into my philosophy on simple cooking and finding joy in the routine, check out my About Page. We’re always looking for more ways to turn everyday moments into something special, whether it’s through a speedy dinner or just taking a mindful minute away from the rush.
Thanks for cooking with me today. Happy eating, friend!
One Pan Creamy Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Pat chicken dry. Butterfly the chicken breast into two thin slices. Season the top side of the chicken pieces with salt and pepper.
- Preheat a high-sided skillet over medium heat. Add 1-2 tablespoons of olive oil. When the oil ripples, place the chicken seasoned side down in the pan. Season the top side of the chicken with salt and pepper. Increase the heat to medium-high and cook the chicken about 3-5 minutes per side until cooked through (at least 160°F). Remove chicken to a plate to rest.
- Without cleaning the pan, reduce heat to low. Add the remaining olive oil. Add the minced garlic and cook, stirring constantly, about 30-60 seconds until slightly softened. Do not let it burn.
- Add a splash of water to the pan. Increase heat to high and use a spatula to scrape the browned bits from the bottom as the liquid boils.
- Add the dried pasta, salt, and pepper to the pan. Stir. Add just enough water to almost cover the pasta.
- When the water boils, set a timer for the “al dente” time on the pasta box. Keep heat on high, stirring constantly as the pasta cooks to prevent sticking. Add small amounts of water as needed.
- When about a minute of cooking time remains and very little water is left, reduce heat to low. Add the parmesan cheese and stir to melt into a creamy sauce. Remove from heat.
- Slice the chicken and add it back to the pan with half the chopped parsley. Stir to combine. Serve immediately, topped with the remaining parsley and additional parmesan cheese.
Notes
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Mindfulness & Emotional Wellness Specialist
I never thought I’d leave my career as a corporate litigation attorney, but a panic attack in a courthouse bathroom changed everything. After struggling with emotional eating for over a decade—starting in college and getting worse through the stress of law school—I realized that no diet could fix what was really going on inside me.
My breakthrough came through mindfulness meditation training. Working with Jon Kabat-Zinn’s protocols, I discovered that my relationship with food reflected deeper patterns of anxiety and perfectionism that I’d been avoiding for years. That’s when I understood that sustainable eating changes require internal transformation, not just external rules.
Now I treat meal preparation as meditation practice. My “Mindful Kitchen” workshops help people transform ordinary cooking into opportunities for self-awareness and emotional healing. I’ve developed over 180 recipes designed for slow, mindful preparation—complex enough to keep you present, simple enough not to overwhelm your nervous system.
I believe food becomes medicine when we approach it with presence rather than reactivity. The kitchen can be our monastery if we choose to enter it with reverence.