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Garlic Parmesan Chicken Pasta is a creamy one-pan pasta with seasoned chicken, plenty of garlic, and a Parmesan sauce that comes together right in the skillet. The pasta cooks in chicken broth for extra flavor, while cream cheese, half-and-half, and a little lemon make the sauce rich without feeling too heavy.
The Pasta Cooks Right in the Sauce
This version is a little different from a classic creamy chicken pasta, both in how the sauce comes together and how the pasta cooks.
- The pasta cooks right in the skillet. Instead of boiling it separately, the pasta cooks in chicken broth with the garlic, onion, and browned bits left from the chicken. It picks up more flavor while releasing starch into the broth that becomes part of the sauce.
- The chicken builds flavor before the pasta goes in. Searing the chicken first leaves plenty of flavor behind in the skillet, and the broth picks it all up once the pasta goes in.
- The sauce is creamy without a lot of heavy cream. Cream cheese, Parmesan, and a splash of half-and-half give the sauce body without making it feel overly heavy.
- Fresh lemon goes in at the end. Fresh lemon juice and zest cut through the richness of the cheese and give the finished sauce a brighter finish.
Ingredients Worth Talking About
All other ingredients and measurements can be found in the recipe card at the bottom of this post.
- Chicken. I use boneless, skinless chicken breasts and cut them into evenly sized pieces so they cook at about the same rate. Boneless chicken thighs will also work if you prefer darker meat.
- Short pasta. Bow-tie pasta is my go-to, but penne, fusilli, or rigatoni also work. Since the pasta cooks directly in the broth rather than in a separate pot of water, use the texture of the pasta as your guide. Different shapes may need different cooking times.
- Chicken broth. The dry pasta cooks right in the broth, so it does more than add flavor. As the pasta cooks, the broth combines with the starch released from the pasta to help form the base of the sauce.
- Cream cheese and half-and-half. Cream cheese gives the sauce body while a small amount of half-and-half loosens it enough to coat the pasta. Heavy cream can be used for a richer sauce.
- Parmesan. Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded cheese. Add it gradually so it has a chance to melt into the warm broth and cream cheese.
- Garlic. Fresh garlic is worth using here since it cooks directly in the skillet and is one of the main flavors in the sauce.
- Lemon. Both the zest and juice go in at the end to balance the cream cheese and Parmesan and keep the finished pasta from tasting too rich.
How to Make Garlic Parmesan Chicken Pasta
Step 1. Season the chicken. Slice the chicken breasts horizontally into thinner, evenly sized pieces. Season all over with thyme, chili powder, oregano, salt, and pepper.
Step 2. Cook the chicken. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Cook the chicken for about 4 to 5 minutes per side, or until it reaches 165°F in the thickest part. Transfer to a plate and let it rest while you make the pasta.
Step 3. Build the base for the pasta. In the same skillet, melt the butter and add the onion. Cook for 2 to 3 minutes until it starts to soften, then add the garlic and cook briefly until fragrant. Add the dry pasta and chicken broth, scraping up any browned bits left from the chicken.
Step 4. Cook the pasta in the broth. Cover and simmer for about 15 to 20 minutes, stirring occasionally, until the pasta is al dente and most of the broth has been absorbed. You still want a little starchy liquid in the skillet since it helps loosen and build the sauce.
Step 5. Make it creamy. Reduce the heat and stir in the half-and-half, cream cheese, and half of the Parmesan until the cheese has melted and the sauce coats the pasta. Remove the skillet from the heat, then stir in the lemon zest and juice.
Step 6. Finish and serve. Slice the rested chicken and arrange it over the pasta. Finish with fresh basil or parsley and remaining Parmesan.
A Few Notes Before You Start
- Stir the pasta occasionally as it cooks. Since it’s cooking directly in the broth, give it a stir every few minutes so it doesn’t stick to the bottom of the skillet.
- Watch the liquid, not just the timer. The pasta should be al dente with a little starchy broth still left in the pan. If the skillet looks dry before the pasta is tender, add another splash of broth.
- Add the Parmesan gradually. Stir in a little at a time so it melts smoothly into the sauce instead of clumping.
- Soften the cream cheese first. Room-temperature cream cheese melts into the sauce much more easily than cold cream cheese straight from the refrigerator.
- Take the skillet off the heat before adding the lemon. Stir in the zest and juice at the end so the lemon stays fresh and bright.
What to Serve with Garlic Parmesan Chicken Pasta
This pasta is filling enough to be a meal on its own, so I usually keep the sides simple. Serve it with my air fryer garlic bread for soaking up the extra sauce, or add a mixed green salad or roasted vegetables for something fresh alongside it.
Make Ahead, Storage and Reheating
- Make ahead: This pasta is best freshly made, but you can cook and slice the chicken up to 2 days ahead and refrigerate it separately.
- Store leftovers: Refrigerate in an airtight container for up to 3-4 days.
- Reheat gently: Warm on the stove over low heat or microwave in short intervals. Add a splash of chicken broth or milk as needed to loosen the sauce, since it will thicken as it sits.
More Pasta Recipes for Dinner
Garlic Parmesan Chicken Pasta
Equipment
- heavy bottomed skillet
Ingredients
- 1 pound chicken breasts, boneless/skinless
- 1 tablespoon fresh thyme
- ½ teaspoon chili powder
- ½ teaspoon oregano or Italian seasoning blend
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon olive oil
- 1 tablespoon butter
- ¼ cup yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups bow tie pasta, about 8 oz
- 3 cup chicken stock or broth
- ⅓ cup half and half, or any milk of choice
- ⅓ cup parmesan
- ¼ cup cream cheese
- 2 teaspoon lemon zest, about 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons fresh herbs for garnish, basil or parsley
Instructions
- Cut the chicken breasts in half for a quicker, more even cook. Add them to a large bowl. Add the thyme, chili powder, oregano, salt, and pepper and rub chicken all over until it’s evenly coasted in the seasonings.
- Heat oil in a large heavy bottomed skillet over medium high heat. Add the breasts and cook for about 4-5 minutes on each side, turning often, until the internal temperature reaches 165°F.
- Transfer chicken to a plate to rest. In the same skillet, add the butter, chopped onion and garlic. Let it simmer for about 2-3 minutes.
- Add the dry pasta to the skillet with the onions and garlic. Pour the chicken broth over everything and cover. Let it simmer for about 15-20 minutes or until the pasta is al dente and most of the liquid is absorbed.
- Add the milk, half of the parmesan cheese and cream cheese, mix in well. Take the pasta off the heat. Add the zest and juice. Slice the chicken breast and add to the top of the pasta, garnish with fresh herbs and remaining Parmesan if desired.
- Serve and enjoy!
Notes
-
- Stir the pasta as it cooks. Give it a stir every few minutes so it cooks evenly and doesn’t stick to the skillet.
- Watch the liquid. The pasta should be al dente with a little starchy broth still left in the pan. Add a splash more broth if the skillet looks dry before the pasta is tender.
- Add Parmesan gradually. Stir it in a little at a time so it melts smoothly into the sauce instead of clumping.
- Use softened cream cheese. Room-temperature cream cheese blends into the sauce more easily than cold cream cheese.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently and add a splash of milk or chicken broth if the sauce has thickened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sailor Bailey does not disappoint! Another one of your recipes that our entire family loved… thank you! Absolutely delicious!
Hi! I am so happy to hear you enjoyed this, thanks for the feedback.
This was absolutely delicious! My son said it was one of his favorite dishes that I’ve ever made! Thank you!
Awesome- so glad to hear this!
Can you substitute the cream cheese with sour cream or something else?
Hi! Yes, sour cream will work but don’t add it until the end so it doesn’t separate. You could also use heavy cream.
Delicous!!
What is the chicken seasoning ? I see the ingredients but it’s not clear what to put where so I’m a lil confused 🥴. Like the Italian seasoning and the fresh thyme .
Thanks
Hi There! all the seasonings are added in Step one 🙂
This was delicious!!! I used chicken thighs because they’re my favorite!!
So happy to hear this!
How would I adapt the recipe to cook in slow cooker instead of a skillet?
I haven’t tried this recipe in the slow cooker yet so I can’t say it would work well. I would rub the chicken in seasonings and cook it on low with the butter/garlic broth and veggies for about 4 hours. Once the chicken is cooked through, cube it up and put it back in, add in the cream cheese/milk/parm. and then I would cook the pasta separately in water and add it in just before serving. I can’t promise this will work but that’s how I would think to do it 🙂 Enjoy!