Garlic and Creamy Parmesan Chicken Pasta (One-Pan Recipe)
If comfort had a flavor, it would taste exactly like this Garlic and Creamy Parmesan Chicken Pasta . This one-pan wonder is everything you want in a weeknight dinner, creamy, garlicky, and full of rich Parmesan flavor, all made with simple ingredients and minimal cleanup.
Perfect for busy nights, this pasta combines juicy golden chicken, silky cream sauce, and tender tagliatelle all cooked together in one pan. The result? A luscious meal that feels restaurant-worthy but comes together in less than 40 minutes.
It’s a cozy classic that never disappoints. Whether you’re cooking for your family or enjoying a quiet dinner for two, this pasta will become your go-to creamy comfort dish.
Why You’ll Love This Recipe
- Everything cooks in one pan, no extra pots to wash.
- Creamy garlic sauce clings to every strand of pasta.
- Customizable with your favorite protein or veggies.
- Ready in under 40 minutes.
Ingredient Spotlight for Garlic and Creamy Parmesan Chicken Pasta
Chicken: Thinly sliced chicken breast cooks quickly and stays tender.
Garlic & Onion: The aromatic base that gives this pasta its signature flavor.
Cream & Parmesan: Combine for a rich, smooth, and cheesy sauce.
Tagliatelle: Holds the sauce beautifully, though any long pasta works.
Parsley: Adds freshness and color to balance the richness.
How to Make Garlic and Creamy Parmesan Chicken Pasta
Heat oil in a large skillet. Season chicken with paprika, Italian seasoning, salt, and pepper. Cook until golden and set aside.
In the same pan, melt butter and sauté minced garlic and chopped red onion until fragrant.
Add soya or coconut cream, paprika, Italian seasoning, and salt. Stir to combine.
Add dry tagliatelle directly to the pan and pour in enough hot water to cover the pasta. Cover and let it simmer until pasta is tender, stirring occasionally.
Stir in Parmesan and cooked chicken. Simmer briefly to thicken.
Top with chopped parsley and serve hot with extra Parmesan.
Serving Suggestions for Your Garlic and Creamy Parmesan Chicken Pasta
- Pair with garlic bread or a fresh side salad.
- Add steamed broccoli, spinach, or peas for extra veggies.
- Make it spicy with a pinch of chili flakes or cayenne.
Storage & Reheating Tips for Garlic and Creamy Parmesan Chicken Pasta
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of cream or water to restore the sauce’s texture.
- Not ideal for freezing, as cream sauces can separate when thawed.
Variations for Garlic and Creamy Parmesan Chicken Pasta
- Substitute chicken with shrimp or tofu for a twist.
- Use heavy cream instead of soya or coconut cream for a richer taste.
- Swap tagliatelle for penne, spaghetti, or linguine.
FAQs: Garlic and Creamy Parmesan Chicken Pasta
Yes. Add it in Step 5 when mixing in the Parmesan and simmer briefly to heat through.
Use coconut cream and vegan Parmesan for a dairy-free version.
Stir occasionally while cooking and make sure there’s enough liquid in the pan.
Yes, but use a larger pan and adjust water and cream as needed to maintain consistency.
Let it simmer uncovered for a few minutes longer until it thickens naturally.
Final Thoughts on Garlic and Creamy Parmesan Chicken Pasta
This Garlic & Parmesan Creamy Chicken Pasta is proof that comfort food doesn’t have to be complicated. In just one pan, you get a velvety sauce, tender chicken, and perfectly cooked pasta, a winning combination that everyone will love.
Serve it on a cozy evening with a sprinkle of fresh Parmesan and a side of crusty bread, and you’ll have a meal that feels special yet effortless.
For more comforting recipes like this, visit Aylin Cooks for creative dishes made simple, flavorful, and satisfying.
Garlic and Parmesan Creamy Chicken Pasta (One-Pan Recipe)
Ingredients
Equipment
Method
- Cook the ChickenIn a large deep skillet or sauté pan, heat 1 tbsp vegetable oil over medium-high heat.Season chicken with paprika, Italian seasoning, salt, and pepper.Add to the pan and cook for 5–7 minutes, turning occasionally until golden brown and fully cooked.Remove from the pan and set aside.
- Sauté Garlic & OnionIn the same pan, reduce heat to medium.Add 1 tbsp butter, then minced garlic and chopped red onion.Sauté for 2–3 minutes, until fragrant and translucent (but not browned).
- Make the Cream SaucePour in the soya cream (or coconut cream).Stir in:½ tsp paprika½ tsp Italian seasoningSalt, to tasteLet it gently bubble for a minute to combine the flavors.
- Add the PastaAdd dry tagliatelle or fettuccine directly into the pan.Stir well to coat in the sauce.Pour in 300–400 ml (1¼–1⅔ cups) of hot water, just enough to cover or partially submerge the pasta.Stir, then cover with a lid and let simmer over medium-low heat for 10–12 minutes, stirring occasionally to prevent sticking.Tip: If sauce thickens too much before pasta is fully cooked, add more hot water, ¼ cup at a time.
- Add Parmesan & ChickenOnce the pasta is tender and the sauce has thickened, stir in:Grated Parmesan cheeseCooked chicken piecesSimmer for another 1–2 minutes, uncovered, to allow everything to meld together.
- Garnish & ServeTaste and adjust seasoning if needed.Top with chopped fresh parsley.Serve hot and creamy — ideally with extra Parmesan on the side!