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One-Pot Creamy Garlic Parmesan Chicken Pasta

Close-up of creamy chicken pasta featuring grilled chicken pieces over fusilli pasta, topped with rich sauce and fresh parsley.
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Make a rich, creamy chicken and pasta dish using just one pot for simple cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 12 oz pasta (penne or rotini work well)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
  3. Add onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the pasta, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  5. Reduce heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
  6. Stir in the heavy cream and the cooked chicken. Heat through for 2 minutes.
  7. Remove the pot from the heat. Stir in the Parmesan cheese until the sauce is smooth and creamy.
  8. Garnish with fresh parsley before serving.

Notes

  • If the sauce seems too thick, add a splash more broth or milk until you reach your desired consistency.
  • You can substitute linguine or spaghetti, but you may need to adjust the cooking time slightly.

Nutrition

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