Pin It There's something about a weeknight when everything feels too complicated to handle, and you're standing in front of the fridge thinking dinner needs to happen in thirty minutes or less. That's when I discovered this garlic Parmesan chicken pasta—it came together almost by accident one Thursday evening when I had exactly these ingredients and nothing else to work with. The magic happened in a single skillet, and it's been my go-to ever since.
I made this for my partner when they were exhausted from back-to-back meetings, and watching them take that first bite—how their shoulders immediately relaxed—reminded me why I love cooking something this simple but satisfying. It became our Tuesday tradition without us ever planning it that way.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces ensures they cook quickly and evenly, so nothing gets dry while you're waiting for the pasta.
- Penne or rotini pasta: The shapes catch sauce beautifully, though honestly any short pasta works in a pinch.
- Parmesan cheese: Freshly grate it yourself—pre-grated stuff has anti-caking agents that prevent it from melting into that silky sauce.
- Heavy cream: This is what makes the sauce feel luxurious without being heavy, though you can swap in half-and-half if you want something lighter.
- Butter: Unsalted lets you control the salt level, and it gives the initial sear on the chicken real flavor.
- Garlic and onion: Minced fine so they distribute throughout the sauce rather than hiding in chunks.
- Fresh parsley: Adds a brightness at the end that lifts the whole dish, especially if you've been cooking garlic for a few minutes.
- Chicken broth: Low-sodium is important because the cheese and cream will add salt as you go, and you want to taste your seasonings as you add them.
- Italian seasoning: A convenient shortcut that brings everything together; red pepper flakes are optional but they add a gentle heat that keeps things interesting.
- Olive oil: Just enough to prevent sticking and build flavor in that initial sear.
Instructions
- Get everything ready:
- Have your ingredients prepped and measured before you start—this recipe moves quickly once the pan heats up. Cut your chicken into pieces that are roughly the same size so they cook at the same pace.
- Sear the chicken:
- Heat the olive oil and butter together over medium-high heat until the butter stops foaming and smells nutty. Add chicken pieces and season with salt, pepper, and half the Italian seasoning, cooking until they're golden on the outside and cooked through, about 4 to 5 minutes. The Maillard reaction creates flavor you can't replicate any other way.
- Build the aromatic base:
- Add your chopped onion to the same pan—it'll stick a little and release all those brown bits from the chicken, which is exactly what you want. After 2 minutes when the onion softens, add minced garlic and cook for about 1 minute until it becomes fragrant but not brown.
- Cook the pasta in broth:
- Pour in your chicken broth and bring everything to a boil, then add the uncooked pasta directly to the liquid. This is the key—the pasta absorbs all the flavors as it cooks instead of boiling in plain water.
- Simmer until tender:
- Reduce heat to medium, stir occasionally, and let it simmer uncovered for about 10 to 12 minutes until the pasta is al dente and most of the liquid has been absorbed. You'll notice the sauce starting to concentrate and cling to the pasta.
- Make it creamy:
- Turn heat down to low, then pour in the heavy cream and sprinkle the Parmesan over the top. Stir gently until the cheese melts completely and the sauce becomes silky and cohesive, which takes maybe 2 minutes of constant attention.
- Bring it all together:
- Return the cooked chicken to the skillet, toss everything to coat evenly, and let it warm through for about a minute. Finish with fresh parsley, taste it, and adjust salt, pepper, and red pepper flakes to your preference.
Pin It I've learned that this dish is more about rhythm than precision—once you get comfortable with how the sauce comes together, you can cook it almost without thinking, which is exactly when it tastes best. There's a peace in that kind of familiar cooking.
Why This Works as a Weeknight Dinner
The beauty of this recipe is that it respects your time without sacrificing flavor. Everything happens in one skillet, the protein and starch cook together, and you're left with a restaurant-quality meal that took less time than getting takeout delivered. I've made this on nights when I had no plan whatsoever and needed something that felt special but didn't require exhaustion.
How to Adapt It to What You Have
This recipe has a flexible backbone that works with swaps and additions. Baby spinach stirred in at the very end adds color and nutrition without changing the timing. Sliced mushrooms cooked with the onions bring earthiness that plays beautifully with garlic and Parmesan. Even diced tomatoes whisked into the broth at the beginning add brightness, though you might reduce the cream slightly to compensate.
Serving and Pairing Ideas
Serve this straight from the skillet if you want to keep the romance of a one-pan meal, or divide it into bowls for a more composed presentation. A simple green salad with lemon vinaigrette cuts through the richness and gives your palate a reset between bites. A crisp white wine like Pinot Grigio or even a dry Riesling echoes the garlic and cream in a way that makes the whole meal feel intentional.
- Grate extra Parmesan and scatter fresh parsley over each serving just before eating so the cheese hasn't had time to soften completely.
- If you have leftover pasta, store it separately from any extra sauce—the pasta will absorb liquid and become mushy if left in sauce overnight.
- This reheats beautifully in a skillet with a splash of broth stirred back in, or even gently in the oven covered with foil at 350°F.
Pin It This is the kind of dish that proves you don't need hours in the kitchen to cook something that matters. It's honest, it's warm, and it's there for you on the nights when you need it most.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or rotini pasta are ideal since their shapes hold the creamy sauce well, but any short pasta can be used.
- → Can I substitute the heavy cream for a lighter option?
Yes, half-and-half can be used instead of heavy cream for a lighter, less rich sauce without sacrificing creaminess.
- → How do I ensure the chicken stays tender and juicy?
Sauté chicken pieces over medium-high heat just until golden and cooked through, about 4–5 minutes, then add back to the sauce to warm gently.
- → Can I add vegetables to this preparation?
Absolutely—adding baby spinach or sliced mushrooms with the onions enhances both flavor and nutrition.
- → How should I adjust seasoning in this dish?
Season with salt, pepper, Italian seasoning, and add red pepper flakes optionally to taste after combining all ingredients for balanced flavor.
- → Is this dish suitable for gluten-free diets?
Use gluten-free pasta and confirm that the chicken broth is gluten-free to accommodate gluten-free needs.