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One-Pot Creamy Garlic Parmesan Chicken Pasta

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A quick and easy one-pot pasta dish featuring tender chicken, al dente pasta, and a rich, creamy garlic Parmesan sauce. Perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 12 ounces uncooked pasta (penne, fettuccine, or rotini work well)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream (optional, for extra creaminess)
  • 2 cups fresh spinach or broccoli florets (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, salt, and pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add minced garlic to the skillet and cook until fragrant, about 1 minute.
  3. Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the skillet.
  4. Add the uncooked pasta to the boiling broth. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
  5. Stir in the cooked chicken. If using, add spinach or broccoli and cook until wilted or tender, about 2-3 minutes.
  6. Remove skillet from heat. Stir in the grated Parmesan cheese and heavy cream (if using) until the cheese is melted and the sauce is creamy.
  7. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.

Notes

  • For a dairy-free option, omit the heavy cream and Parmesan cheese. You can add a tablespoon of nutritional yeast for a cheesy flavor.
  • If you don’t have chicken broth, you can use water, but the flavor will be less rich.
  • Leftover chicken can be used in this recipe. Simply add it in step 5.

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