One-Pan Comfort: Creamy Garlic Parmesan Chicken Pasta Done Fast

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Let’s be real—weeknights can get chaotic. Between work, errands, and the never-ending “what’s for dinner?” question, we all need a go-to dish that’s hearty, delicious, and won’t turn our kitchen into a disaster zone.

Enter this creamy garlic parmesan chicken pasta. It’s rich, cozy, packed with flavor, and comes together in one pan with minimal effort. Whether you're cooking for picky eaters or just craving a cheesy carb hug—this recipe’s got your back.

Why You’ll Crave This Weekly

• Creamy and dreamy: Garlic + parmesan = flavor heaven

• No-fuss prep: From stove to plate in under 30

• Crowd-pleaser: Kids, roommates, in-laws… they all love it

• Minimal cleanup: One pan and done

Here’s What You’ll Need

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How To Make It Happen

1. Cook the Pasta

Boil your pasta in salted water until just shy of al dente. Drain and reserve about ½ cup of pasta water.

2. Sauté That Chicken

In a large skillet, melt 1 tbsp of butter over medium-high heat.
Toss in the chicken seasoned with salt, pepper, and half the Italian seasoning.
Cook 3–4 minutes per side until golden and juicy. Remove and set aside.

3. Build the Flavor Base

In the same skillet, reduce heat to medium. Melt remaining 2 tbsp of butter, then add garlic (and red pepper flakes, if using). Sauté just until fragrant—don’t let the garlic brown!

Deglaze with chicken broth, scraping all the tasty bits off the bottom. Pour in heavy cream, and stir in the rest of the Italian seasoning. Let it simmer gently until slightly thickened.

4. Cream It Up

Reduce heat to low and gradually whisk in grated parmesan. Stir until it becomes a luscious, velvety sauce.

5. Combine & Finish

Add your cooked pasta and chicken back into the pan. Toss everything until evenly coated.
If it looks too thick, splash in some pasta water to loosen it up.
Taste, adjust seasoning, then finish with fresh chopped parsley and a bit more parmesan on top.

Smart Tips & Flavor Twists

• Add greens like spinach or kale in the last 2 minutes

• Try shrimp instead of chicken for a seafood spin

• Make it lighter by swapping heavy cream for half-and-half

• Don’t skip the pasta water—it’s your creamy sauce’s secret weapon

Storing & Reheating Like a Pro

• Use an Airtight container, good for 3–4 days

• Reheat in pan with splash of broth or milk

• Freezer-safe bag, good for up to 2 months

• Thaw overnight, then reheat gently over low heat

Final Bite: Pasta That Feels Like a Hug

Creamy. Cheesy. Garlicky. Fast. This one-pan garlic parmesan chicken pasta is everything you want at the end of a long day. It doesn’t just fill your belly—it fills your soul. If you enjoyed this recipe, you should get this cookbook specifically for one pot meals.

Add it to your weekly dinner rotation. You’ll never regret it.

Quick FAQs

Can I swap heavy cream with milk?
Yes, but your sauce will be thinner—try adding a little cornstarch slurry to help thicken.

Is it spicy?
Only if you add the red pepper flakes—totally optional.

Can I make it vegetarian?
Absolutely. Just skip the chicken and maybe sub in mushrooms or tofu.

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