One Pan Creamy Garlic Chicken Pasta

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This creamy garlic chicken pasta is rich, flavorful, and so easy to make. Juicy seared chicken served over tender pasta shells coated in a garlicky, parmesan cream sauce. Comfort food at its best!

About This One Pan Creamy Garlic Chicken Pasta

This pasta is pure comfort in a bowl: golden seared chicken, garlic-packed cream sauce, and tender pasta all come together in one skillet. It’s easy enough for a weeknight dinner but tastes like something special you’d order at a restaurant.

Ingredients for One Pan Creamy Garlic Chicken Pasta

Medium Pasta Shells
Boneless Skinless Chicken Breasts
Salt and Pepper, to taste
Olive Oil
Large Garlic Cloves, minced
Heavy Cream
Chicken Broth
Grated Parmesan Cheese
Italian Seasoning
Onion Powder
Water

For Serving:

Fresh Chopped Parsley
Extra Parmesan Cheese

How to Make One Pan Creamy Garlic Chicken Pasta

Follow these easy steps to bring this creamy pasta to life:

Step 1. Cook the Chicken

Pound chicken breasts to about 1-inch thickness and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side.
Remove the chicken to a plate, cover, and set aside.

Step 2. Make the Creamy Sauce

In the same skillet, sauté the minced garlic until fragrant.
Deglaze the pan with chicken broth and simmer for 2 minutes.
Stir in the heavy cream and water.
Season with Italian seasoning, onion powder, and salt and pepper to taste.

Step 3. Cook the Pasta

Add the uncooked pasta shells directly into the sauce.
Cover, bring to a boil, then reduce to a simmer and cook for 10-14 minutes until pasta is tender.
Stir in the grated parmesan cheese until melted and creamy.

Step 4. Serve

Slice the cooked chicken and serve it over the creamy pasta.

Garnish with fresh parsley and extra parmesan cheese. Enjoy!

Creamy Garlic Chicken Pasta FAQ

Can I use a different pasta shape?
Yes! Penne, rotini, or bowties would also work well in this recipe.

Can I make this ahead of time?
This pasta is best enjoyed fresh, but leftovers can be stored in the fridge and reheated with a splash of cream or broth.

Is there a substitute for heavy cream?
You can use half-and-half, but the sauce will be a bit lighter and less rich.

Storing Leftover Creamy Garlic Chicken Pasta

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce.

Pro Tip

Pounding your chicken to an even thickness helps it cook evenly and stay juicy. Don’t skip it!

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One Pan Creamy Garlic Chicken Pasta

This creamy garlic chicken pasta is rich, flavorful, and so easy to make

Print Recipe

Prep Time 10

Cook Time 40

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

8 oz medium pasta shells
2 large boneless skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
4 large garlic cloves minced
1 cup heavy cream
1.5 cups chicken broth
¼ cup grated parmesan cheese
1 tsp Italian seasoning
¼ tsp onion powder
Fresh chopped parsley to garnish
Parmesan cheese to garnish
½ cup water

Method

Pound the chicken breasts down to about 1 inch thickness. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat, and cook the chicken until golden brown and cooked through (about 6-7 minutes per side). Remove to a plate, cover, and set aside.
In the skillet, add minced garlic and saute until fragrant. Deglaze the pan with the chicken broth, and simmer for 2 minutes before stirring in the heavy cream and water.
Stir in the Italian seasoning, onion powder, and salt and pepper.
Add the uncooked pasta to the sauce, and stir together. Cover with a lid and heat to a boil. Once it reaches a boil, reduce to a simmer and cook until pasta is tender - 10-14 minutes.
Once pasta is cooked, stir in the parmesan cheese until melted.
Slice the chicken and serve on top of the pasta.
Sprinkle with freshly chopped parsley and additional parmesan before serving.