This is the kind of dinner that saves your weeknight. Tender chicken, a silky garlic cream sauce, and pasta that cooks right in the pot—no separate boiling, no extra pans. It’s rich without being heavy and easy enough for a busy evening.
The best part? Everything simmers together, so the pasta absorbs all that garlicky goodness. If you love a cozy bowl of pasta with real flavor and minimal effort, this one’s for you.
What Makes This Recipe So Good
One-pot recipes mean fewer dishes and more time to relax.
The starch from the pasta naturally thickens the sauce, creating a creamy texture without needing a ton of cream. Fresh garlic and a touch of Parmesan add deep, savory flavor that tastes like it simmered for hours. You control the richness, the spice, and the add-ins, so it can fit any mood or pantry.
It’s the kind of reliable recipe you’ll make again and again.
Shopping List
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Olive oil or butter: 2 tablespoons (or a mix of both)
- Garlic: 5–6 cloves, minced (more if you love it)
- Onion or shallot: 1 small, finely chopped (optional but recommended)
- Pasta: 12 ounces short pasta (penne, rotini, fusilli) or long pasta like fettuccine broken in half
- Chicken broth/stock: 3.5 to 4 cups, low sodium if possible
- Heavy cream: 3/4 cup (or half-and-half for lighter)
- Parmesan cheese: 3/4 cup freshly grated, plus more for serving
- Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Italian seasoning or dried herbs: 1 teaspoon (oregano, basil, thyme mix)
- Red pepper flakes: Pinch, optional
- Spinach or peas: 2 cups baby spinach or 1 cup frozen peas (optional)
- Lemon: 1, for zest or a squeeze of juice (optional)
- Fresh parsley: A handful, chopped, for garnish
Step-by-Step Instructions
- Prep the chicken and aromatics. Cut the chicken into small, even pieces. Mince the garlic and chop the onion or shallot. Grate the Parmesan so it melts smoothly later.
- Brown the chicken. Heat a large deep skillet or Dutch oven over medium-high.
Add oil or butter. Season chicken with salt and pepper, then cook 4–6 minutes until lightly golden and nearly cooked through. Remove to a plate.
- Soften the aromatics. In the same pot, lower heat to medium.
Add a splash more oil if dry, then add onion and a pinch of salt. Cook 2–3 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant—don’t let it brown.
- Toast the seasonings. Stir in Italian seasoning and red pepper flakes.
Toast 20–30 seconds to wake up the herbs.
- Add pasta and broth. Pour in the pasta and 3.5 cups of chicken broth. Scrape up any browned bits from the pot. Bring to a lively simmer.
- Simmer until al dente. Cook uncovered, stirring every 1–2 minutes so the pasta doesn’t stick.
This takes about 9–12 minutes, depending on the shape. If the pot looks dry before the pasta is tender, add the remaining broth in splashes.
- Return the chicken. Stir the chicken back into the pot during the last 3–4 minutes of pasta cooking so it finishes gently and stays juicy.
- Add the cream. Reduce the heat to low. Stir in the heavy cream.
The sauce will look loose at first but will thicken within a couple of minutes.
- Stir in Parmesan. Off the heat, sprinkle in the Parmesan a handful at a time, stirring until smooth. If adding spinach or peas, fold them in now. Let the residual heat wilt spinach or warm peas through.
- Adjust and brighten. Taste and add more salt and pepper if needed.
A light squeeze of lemon or a bit of zest lifts the richness without overpowering the garlic flavor.
- Finish and serve. Top with chopped parsley and extra Parmesan. Serve hot, with a simple green salad or roasted vegetables on the side.
How to Store
Let the pasta cool to room temperature, then transfer to an airtight container. It keeps well in the fridge for up to 3 days.
To reheat, add a splash of broth or milk and warm gently on the stove or in the microwave, stirring once or twice. Avoid boiling when reheating; gentle heat keeps the sauce creamy and the chicken tender.
Health Benefits
- Protein from lean chicken supports muscle repair and keeps you satisfied longer.
- Garlic brings antioxidants and may support heart health and immunity.
- Balanced carbs and fats provide steady energy, especially when paired with fiber from add-ins like spinach or peas.
- Homemade control over salt, cream, and cheese helps you tailor the dish to your goals without losing flavor.
What Not to Do
- Don’t overcook the garlic. Burnt garlic turns bitter fast. Keep heat moderate and move quickly.
- Don’t skimp on stirring. Stir the pasta often so it doesn’t clump or stick to the bottom.
- Don’t dump in all the cheese at once. Add Parmesan gradually off the heat to avoid clumping or grainy sauce.
- Don’t boil after adding cream. High heat can split the sauce.
Keep it gentle.
- Don’t rely only on cream for thickness. The pasta starch is your friend. If it’s too thick, add a splash of warm broth to loosen.
Alternatives
- Lighter version: Use half-and-half instead of heavy cream and increase spinach. A bit less cheese still tastes great.
- Gluten-free: Use gluten-free pasta and watch the liquid closely.
Some GF pastas absorb more; add broth as needed.
- Dairy-free: Swap cream with full-fat coconut milk or an unsweetened barista-style oat creamer. Use a dairy-free Parmesan substitute or nutritional yeast.
- Different protein: Try turkey, shrimp (add near the end to avoid overcooking), or sliced smoked sausage for a heartier twist.
- Vegetarian: Skip the chicken and add mushrooms, roasted red peppers, or canned white beans for protein and body.
- Flavor boosts: A splash of dry white wine after sautéing the aromatics, sun-dried tomatoes, or a spoon of pesto at the end adds complexity.
- Heat lovers: Extra red pepper flakes, a pinch of cayenne, or a swirl of Calabrian chili paste wakes things up.
FAQ
Can I use pre-cooked chicken?
Yes. Add shredded rotisserie chicken or leftover cooked chicken during the last few minutes of simmering, just long enough to warm through.
This keeps it tender and prevents overcooking.
What pasta shape works best?
Short shapes like penne, rotini, or shells hold the sauce well and cook evenly in one pot. Long pasta works too—break it in half so it submerges and cooks uniformly.
Why is my sauce too thin?
Let it simmer a minute or two longer after the pasta is al dente, stirring often. The starch will thicken the sauce as it rests.
If needed, add a bit more Parmesan to help it emulsify.
Why is my sauce grainy?
Cheese can seize if added over high heat or all at once. Remove the pot from heat, let it cool a minute, then whisk in the Parmesan gradually. Freshly grated cheese melts more smoothly than pre-shredded.
Can I freeze this pasta?
Cream-based sauces don’t freeze especially well; they can separate once thawed.
If you must freeze it, undercook the pasta slightly and expect a less silky texture when reheated. Fresh is best here.
How do I make it more garlicky?
Add extra cloves, or finish with a small spoon of garlic confit or roasted garlic mashed into the sauce. Be careful not to overcook raw garlic at the start, which can turn sharp or bitter.
Can I make it ahead?
You can prep the chicken and aromatics and grate the cheese in advance.
Cook it close to serving for the best texture. If making ahead, keep extra broth on hand to loosen the sauce during reheat.
In Conclusion
One-Pot Creamy Garlic Chicken Pasta is the kind of dependable, comforting dinner that fits any night of the week. It’s fast, flavorful, and easy to tweak with whatever you have on hand.
With a handful of pantry staples and a few smart techniques, you get a silky, garlicky sauce and tender chicken with minimal cleanup. Keep this recipe in your rotation, and you’ll always have a satisfying plan for dinner.
Ingredients
Method
- Prep the chicken and aromatics. Cut the chicken into small, even pieces. Mince the garlic and chop the onion or shallot. Grate the Parmesan so it melts smoothly later.
- Brown the chicken. Heat a large deep skillet or Dutch oven over medium-high. Add oil or butter. Season chicken with salt and pepper, then cook 4–6 minutes until lightly golden and nearly cooked through. Remove to a plate.
- Soften the aromatics. In the same pot, lower heat to medium. Add a splash more oil if dry, then add onion and a pinch of salt. Cook 2–3 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant—don’t let it brown.
- Toast the seasonings. Stir in Italian seasoning and red pepper flakes. Toast 20–30 seconds to wake up the herbs.
- Add pasta and broth. Pour in the pasta and 3.5 cups of chicken broth. Scrape up any browned bits from the pot. Bring to a lively simmer.
- Simmer until al dente. Cook uncovered, stirring every 1–2 minutes so the pasta doesn’t stick. This takes about 9–12 minutes, depending on the shape. If the pot looks dry before the pasta is tender, add the remaining broth in splashes.
- Return the chicken. Stir the chicken back into the pot during the last 3–4 minutes of pasta cooking so it finishes gently and stays juicy.
- Add the cream. Reduce the heat to low. Stir in the heavy cream. The sauce will look loose at first but will thicken within a couple of minutes.
- Stir in Parmesan. Off the heat, sprinkle in the Parmesan a handful at a time, stirring until smooth. If adding spinach or peas, fold them in now. Let the residual heat wilt spinach or warm peas through.
- Adjust and brighten. Taste and add more salt and pepper if needed. A light squeeze of lemon or a bit of zest lifts the richness without overpowering the garlic flavor.
- Finish and serve. Top with chopped parsley and extra Parmesan. Serve hot, with a simple green salad or roasted vegetables on the side.
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