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This easy one-pot Garlic Parmesan Chicken and Pasta recipe is on the table in less than an hour with tender chicken, creamy sauce, and perfectly cooked pasta — all in one delicious dish your family will love!

A plate of creamy bow-tie pasta with spinach and grilled chicken slices, served with two slices of rustic bread. In the background, a pot with more pasta and a partial view of another plate are visible.


 

🥘 This chicken and pasta recipe cooks everything together in one pot, which means less cleanup and more time to enjoy your delicious dinner!

Table of Contents

My 2 Best Tips For Making Garlic Parmesan Chicken and Pasta

Don’t Skip the Deglazing Step: After cooking the chicken, those brown bits stuck to the bottom of your pan are pure flavor gold. When you add the chicken broth and scrape up those fond bits, you’re creating the foundation for a rich, complex sauce that makes this garlic parmesan chicken and pasta truly exceptional.

Control Your Heat When Adding Dairy: Once you add the heavy cream to your garlic parmesan chicken and pasta, reduce the heat to medium-low. High heat can cause the cream to curdle or separate, ruining the smooth texture of your sauce. Stir gently and consistently after adding the cream.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

This garlic parmesan chicken and pasta recipe adapts beautifully to whatever you have on hand. Don’t like spinach? Leave it out or substitute with frozen peas or broccoli. No heavy cream? Use evaporated milk instead.

You can even swap the bowtie pasta for any shape you prefer – the recipe works with virtually any pasta.

I usually serve this pasta dish with some sort of salad or a steamed veg like broccoli. It’s a winner every time!

A close-up of creamy bowtie pasta with spinach and sliced grilled chicken in a large blue-edged pot on a wooden surface.
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Garlic Parmesan Chicken and Pasta

By: Melissa Griffiths
This easy one-pot Garlic Parmesan Chicken and Pasta recipe is on the table in less than an hour with tender chicken, creamy sauce, and perfectly cooked pasta — all in one delicious dish your family will love!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6
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Ingredients 

  • 1 tablespoon olive oil
  • 2 pounds chicken breast, boneless skinless
  • 2 tablespoons Italian seasoning
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 16 ounces bowtie pasta
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 ounces baby spinach, 3-6 ounces
  • ½ cup Parmesan cheese, grated
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Instructions 

  • Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and cook 4–6 minutes per side, or until fully cooked. Remove from pan and set aside.
  • In the same pan, melt butter. Add diced onion and cook 3–5 minutes, stirring occasionally. Add minced garlic and cook for 1 more minute.
  • Add chicken broth to the pot, scraping the bottom to deglaze. Stir in the pasta. Bring to a boil, cover with a tight-fitting lid, and cook 12–15 minutes, or until pasta is tender.
  • Stir in heavy cream and Parmesan. Add spinach and cook until wilted. Adjust seasoning with salt and pepper to taste.
  • Slice the cooked chicken and stir it back into the pot. Serve hot.

Notes

Recipe Variations:
  • If your people are going to revolt about wilted spinach, you can leave it out. You can also add in any other vegetables that you like or have on hand. This recipe is great with frozen peas or broccoli stirred in at the end (just cook until heated through). 
  • The Italian seasoning on the chicken was just easy for me to use, a one stop shop if you will, but you can use any other seasoning blend that you like or have on hand for chicken.
  • If you don’t have cream on hand you can swap it out for a can of evaporated milk!
  • You can use other types of pasta, just cook until they are cooked through.
 
Add More Liquid If Needed: If the pasta isn’t cooked but the liquid is absorbed you can add an additional 1/4 cup of water of broth as needed, stirring very often, until the pasta is cooked through.
Use Room Temperature Chicken: Take your chicken out of the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. This ensures the chicken cooks evenly and prevents the outside from overcooking while the inside is still raw. Pat the chicken completely dry before seasoning for the best sear.
Cook Pasta Just Until Al Dente: Since the pasta will continue cooking slightly in the hot sauce after you add the cream, aim for just barely al dente when testing. This prevents mushy pasta and ensures the perfect texture in your finished garlic parmesan chicken and pasta dish.

Nutrition

Serving: 1.5cups, Calories: 706kcal, Carbohydrates: 64g, Protein: 48g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 162mg, Sodium: 961mg, Potassium: 949mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2178IU, Vitamin C: 8mg, Calcium: 181mg, Iron: 3mg
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How To Make Garlic Parmesan Chicken and Pasta

Three pieces of seasoned, cooked chicken breast are arranged on a white plate, displayed on a dark surface. The chicken is coated with a blend of herbs and spices.

Step 1: Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and cook 4–6 minutes per side, or until fully cooked. Remove from pan and set aside.

Cooked bowtie pasta in a blue pot on a stovetop, with a white tiled backsplash visible in the background. Steam rises from the pasta, indicating it is freshly cooked.

Step 2: In the same pan, melt butter. Add diced onion and cook 3–5 minutes, stirring occasionally. Add minced garlic and cook for 1 more minute. Add chicken broth to the pot, scraping the bottom to deglaze. Stir in the pasta. Bring to a boil, cover with a tight-fitting lid, and cook 12–15 minutes, or until pasta is tender.

A hand pours milk from a Pyrex measuring cup into a blue pot filled with cooked bowtie pasta on a stovetop, with a fork stirring the pasta. White hexagon tiles are in the background.

Step 3: Stir in heavy cream and Parmesan (if using). Add spinach and cook until wilted. Adjust seasoning with salt and pepper to taste.

A close-up of creamy bowtie pasta with spinach and sliced grilled chicken in a large blue-edged pot on a wooden surface.

Step 4: Slice the cooked chicken and stir it back into the pot. Serve hot.

Recipe FAQs

What can I substitute for heavy cream in this recipe?

You have several options for cream substitutes. Evaporated milk works great and creates a similar richness. You could also use half-and-half, though the sauce will be slightly less creamy. For a lighter version, try using cream cheese (about 4 ounces) mixed with a little milk or broth until smooth.

My pasta isn’t fully cooked but the liquid is gone. What should I do?

This sometimes happens depending on your pasta type and cooking conditions. Simply add an additional 1/4 cup of chicken broth or water, stir well, and continue cooking. Keep stirring frequently and add more liquid as needed until the pasta reaches your desired tenderness.

Can I freeze leftover garlic parmesan chicken and pasta?

While you can freeze this dish, cream-based pasta dishes don’t always freeze perfectly – the sauce may separate slightly when reheated. If you do freeze it, store in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or cream if needed to restore the sauce consistency.

More Delicious Chicken Recipes To Try

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