If there's one dish that saves me on busy nights, it's this garlic parmesan chicken pasta. It's creamy, comforting, and comes together in just 30 minutes. Plus, it only needs one pan, which means fewer dishes at the end of the night. Honestly, it's the kind of recipe that feels like it should take way longer than it does.
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When I made this last week, Emily walked into the kitchen and said, "It smells like Olive Garden in here!" I'll take that as the ultimate compliment.
If you love easy pasta dinners, you should also try creamy tuscan chicken pasta - another quick family favorite.
Why this creamy pasta works every time
I love this recipe because it checks every box:
- Ready in 30 minutes (perfect for weeknights)
- Creamy garlic parmesan sauce without needing heavy cream
- Budget-friendly ingredients you probably already have
- Easy to customize with spinach or sun-dried tomatoes
- Family-approved (even my picky eater asks for seconds)
Ingredients you'll need
Here's everything that goes into this one-pan chicken pasta:
- 1 lb. boneless, skinless chicken breast
- 2 tablespoon butter
- 2 cloves garlic, minced
- ½ lb. penne pasta
- 1.5 cups chicken broth
- 1 cup milk
- 3 oz. cream cheese, cut into chunks
- ⅓ cup basil pesto
- ¼ cup grated Parmesan
- freshly cracked pepper
- 1 pinch crushed red pepper
Optional add-ins:
- 3 cups fresh spinach
- ¼ cup sliced sun dried tomatoes
Step-by-step instructions
Cook the chicken
Cut chicken into 1-inch pieces. Melt butter in a deep skillet over medium heat. Add chicken and cook until lightly browned on the outside.
Add garlic and pasta
Stir in minced garlic and cook for one more minute. Add the uncooked pasta and chicken broth. Scrape the bottom of the pan to get all those browned bits (that's where the flavor hides). Cover with a lid and bring to a boil.
Simmer the pasta
Once boiling, stir quickly, cover again, and reduce heat to medium-low. Let it simmer about 8 minutes, stirring every couple of minutes, until pasta is tender and most of the broth is absorbed.
Make it creamy
Add the milk, cream cheese, and pesto. Stir until the cream cheese melts into the sauce. Add Parmesan and stir until combined.
Finish and serve
If you're using spinach and sun dried tomatoes, stir them in now until the spinach wilts. Season with freshly cracked pepper and a pinch of crushed red pepper. Serve hot.
Tips for success
- Cut the chicken evenly so it cooks quickly and stays juicy.
- Don't skip scraping the skillet when you add broth-it adds big flavor.
- If the sauce is too thick, splash in more milk or broth until it loosens.
- For meal prep, store pasta and sauce separately to keep the noodles from getting soggy.
Storage and reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or broth.
- Avoid freezing-cream cheese sauces don't hold up well.
Variations you'll love
- Swap chicken for shrimp or even tofu
- Try fusilli, rigatoni, or farfalle instead of penne
- Make it dairy-free with plant-based cream cheese and Parmesan
- Add broccoli or mushrooms for extra veggies
What to serve with garlic parmesan chicken pasta
This dish is hearty on its own, but if you want to round it out:
- Garlic bread (always a hit)
- A simple green salad
- Roasted veggies on the side
Recipes you may also like
📖 Recipe
Garlic parmesan chicken pasta
Creamy, cheesy, and packed with flavor, this garlic parmesan chicken pasta comes together in just 30 minutes with one pan and simple ingredients.
Ingredients
- 1 lb. boneless, skinless chicken breast
- 2 tablespoon butter
- 2 cloves garlic, minced
- ½ lb. penne pasta
- 1.5 cups chicken broth
- 1 cup milk
- 3 oz. cream cheese, cut into chunks
- ⅓ cup basil pesto
- ¼ cup grated Parmesan
- Freshly cracked pepper
- 1 pinch crushed red pepper
- Optional: 3 cups fresh spinach
- Optional: ¼ cup sliced sun dried tomatoes
Instructions
- Cut chicken into 1-inch pieces. Melt butter in a deep skillet over medium heat. Add chicken and cook until lightly browned.
- Add minced garlic and cook for 1 minute. Stir in uncooked pasta and chicken broth, scraping the bottom of the pan. Cover and bring to a boil.
- Stir, cover again, reduce heat to medium-low, and simmer for about 8 minutes, stirring occasionally, until pasta is tender and most of the broth is absorbed.
- Add milk, cream cheese, and pesto. Stir until cream cheese melts and sauce is smooth.
- Stir in Parmesan until combined. Add spinach and sun dried tomatoes if using, and cook until spinach wilts.
- Season with freshly cracked pepper and a pinch of crushed red pepper. Serve hot.
Notes
Cut chicken evenly to cook faster. Scrape the skillet for added flavor. Adjust sauce with more milk if too thick. Best enjoyed fresh, but stores well for up to 3 days.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 480Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 560mgCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 35g
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