One Pot Garlic Parmesan Chicken Pasta
, Published Jun 14, 2024
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This delicious Garlic Parmesan Chicken Pasta is the perfect quick and easy dinner recipe. Tender chicken in a rich, creamy garlic and Parmesan sauce cooked with spaghetti all in one pan. Made with simple ingredients and ready in under 30 minutes, it’s the perfect meal to satisfy your comfort food cravings.
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I have been feeling the need for comfort food lately. This may well be due to stress but I am sure the weather is also playing a big part – it’s been quite the chilly June so far! And when I am stressed I crave all the carbs (don’t we all?) – I want pasta, I want cream, I want quick and easy.
So I put all these elements together in one pan to make the most delicious restaurant-worthy chicken pasta dish. It is rich, creamy, garlicky and irresistible – you only need a small serving to feel completely satisfied.
GARLIC PARMESAN CHICKEN PASTA RECIPE INGREDIENTS
You only need a handful of easy to source ingredients to make this recipe – it really is super simple. Let’s take a look!
- Chicken: I used chicken tenders, also known as mini chicken breasts. You can use large chicken breasts if you like but I suggest you butterfly them first so that they cook quickly.
- Salt and freshly ground pepper
- Butter and olive oil
- White wine: deglazing the pan with wine is a great way to add flavor but you can using chicken broth instead if preferred.
- Garlic: You can have “garlic” in a recipe title without adding plenty of it into the dish!
- Chicken broth: canned or fresh or made using stock cubes. Simply cooking the pasta in the broth adds so much flavor (and in fact it is my go-to meal when I am feeling under the weather).
- Pasta: I used spaghetti but you can use any type of pasta, such as penne, linguine tagliatelle or my always favorite orzo!
- Cream: you can use heavy cream or pouring cream. Even a small amount will create the most amazing sauce!
- Parmesan cheese: If you can, buy a small chunk of Parmesan and grate it fresh before adding to the pasta. It truly makes all the difference!
- Parsley: fresh flat leaf parsley for a touch of color.
HOW TO MAKE GARLIC PARMESAN CHICKEN PASTA IN ONE PAN
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Pat the chicken dry and season with salt and freshly ground black pepper. If you are using large chicken breasts you will need to butterfly them first (see notes).
Heat the butter and olive oil in a large pan. Add the chicken and pan fry for 2–3 minutes per side, until nicely colored and cooked through. Take the chicken out of the pan and set aside to rest for a few minutes.
Add the white wine to the hot pan and use a wooden spoon to stir any browned bits stuck to the pan loose. Cook over high heat until the wine aroma dissipates and the liquid in the pan is reduced.
Reduce the heat to medium and add the minced garlic. Stir for a couple of minutes until fragrant. If the pan is too hot add a splash more wine – you don’t want the garlic to burn.
Add the chicken broth and salt, increase the heat and bring to a simmer. Add the pasta, submerging it in the broth. If you are using spaghetti like I have you will need to wait for the noodles soften slightly so it fits into the pan.
Set a timer for 12 minutes, or however long the pack instructions suggest you cook the pasta for. Cook, stirring occasionally, until the pasta is al dente. Add a splash of hot water if the pan is looking too dry.
Slice the chicken breasts into strips. Take the pan off the heat and stir the cream and grated Parmesan and toss together so that the cheese melts. Stir in the chicken and chopped parsley.
SERVING SUGGESTIONS: This is such a rich creamy dish – you got protein from the chicken, carbs from the pasta and fat from cream and Parmesan to keep you full and satisfied. You just need a simple green salad or some steamed vegetables for a complete meal, though my son is known to ask for garlic bread with his portion!
A glass of dry white wine, I like a Sauvignon Blanc, is the perfect pairing – you will have plenty left in the bottle even if you use some in the recipe.
RECIPE NOTES AND FAQs
HOW TO BUTTERFLY CHICKEN BREASTS: Lay the chicken flat on a cutting board and use a sharp knife to slice into the side of the breast without cutting all the way through. Open the chicken breast up and lay it flat. Cover with plastic wrap or parchment paper and using a rolling pin to pound it flat so that it cooks evenly.
WHAT PASTA SHOULD I USE? You can use any type of dry pasta you like, including gluten-free pasta. The pasta will release starch into the broth as it cooks making the sauce extra silky and delicious.
VARIATIONS: Add some fresh baby spinach or frozen peas just before the end of cooking if you would like to mix things up a bit.
STORING AND REHEATING: Store leftovers in an airtight container in the refrigerator for up to three days. Make sure to add water to the pan when reheating to loosen the sauce – the pasta will absorb a lot of the liquid when stored.
ADDING COOKED PASTA: If you prefer you can cook the pasta separately then add it to the creamy garlic Parmesan sauce. Boil in salted water until al dente and reserve 250ml (1 cup) of the pasta water before draining.
Follow the recipe until the garlic has been added (you will not need the broth) then stir in the cream and Parmesan off the heat. Add the cooked pasta and as much of the pasta water as needed to loosen the sauce. Stir in the chicken and parsley and serve.
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One Pot Garlic Parmesan Chicken Pasta
Video
Ingredients
- 450 g (1 pound) chicken tenders or 2 large chicken breasts (see notes)
- salt and freshly ground pepper , to season chicken
- 1 tbsp butter
- 1 tbsp olive oil
- 60 ml (1/4 cup) white wine (can sub with chicken broth)
- 6 garlic cloves , minced
- 750 ml (3 cups) chicken broth
- 1 tsp salt
- 250 g (9 oz) spaghetti or other dry pasta
- 180 ml (3/4 cup) cream, heavy / double
- 85 g (1 cup) freshly grated Parmesan cheese
- 2 tbsp chopped flat leaf parsley
- salt and pepper , to season, as needed
Instructions
- Pat the chicken dry and season with salt and freshly ground black pepper. If you are using large chicken breasts you will need to butterfly them first (see notes).450 g (1 pound) chicken tenders , salt and freshly ground pepper
- Heat the butter and olive oil in a large pan. Add the chicken and pan fry for 2–3 minutes per side, until nicely colored and cooked through. Take the chicken out of the pan and set aside to rest for a few minutes.1 tbsp butter, 1 tbsp olive oil
- Add the white wine to the hot pan and use a wooden spoon to stir any browned bits stuck to the pan loose. Cook over high heat until the wine aroma dissipates and the liquid in the pan is reduced.60 ml (1/4 cup) white wine
- Reduce the heat to medium and add the minced garlic. Stir for a couple of minutes until fragrant. If the pan is too hot add a splash more wine – you don’t want the garlic to burn.6 garlic cloves
- Add the chicken broth and salt, increase the heat and bring to a simmer. Add the pasta, submerging it in the broth. If you are using spaghetti like I have you will need to wait for the noodles soften slightly so it fits into the pan.750 ml (3 cups) chicken broth, 1 tsp salt, 250 g (9 oz) spaghetti
- Set a timer for 12 minutes, or however long the pack instructions suggest you cook the pasta for. Cook until the pasta is al dente, stirring once in a while so the pasta doesn't stick together or to the bottom of your pan. If the pan looks dry at any point you can add a little hot water to top it up.
- Slice the chicken breasts into strips. Add the cream and grated Parmesan to the pasta and toss together so that the cheese melts. Stir in the chicken and chopped parsley and taste to see if you need to adjust the seasoning. Serve with a last little sprinkle of Parmesan. Deelish!180 ml (3/4 cup) cream, , 85 g (1 cup) freshly grated Parmesan cheese, 2 tbsp chopped flat leaf parsley, salt and pepper
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
