Garlic Parmesan Chicken Pasta in One Pot — Quick Creamy Recipe

When garlic and parmesan take center stage, you know the result will be flavorful. Add juicy pan-seared chicken and pasta, and you have a crowd-pleasing dish that’s both hearty and elegant. The creamy sauce clings to each strand of linguine, while the parmesan boosts savory richness. Best of all, this recipe uses straightforward ingredients and comes together quickly.

This garlic parmesan chicken and pasta is reliably popular with picky eaters because the flavors are familiar and comforting. It provides a good amount of protein from the chicken and is easy to pair with simple vegetables, like peas or a green salad, for added nutrients. A light squeeze of lemon brightens the sauce and gives the dish a fresh finish, especially welcome in spring and summer.

The chicken is seasoned simply with salt, pepper, and garlic powder, then pan-seared until golden. The sauce is made in the same skillet to capture those browned bits for extra flavor. Garlic, Italian seasoning, chicken stock, cream, parmesan, and a touch of lemon create a luscious sauce that elevates the whole dish. Finish with chopped parsley and extra parmesan for garnish.

How to Make Garlic Parmesan Chicken and Pasta

You can prepare this garlic parmesan chicken pasta in a few clear steps. For full measurements and timing, see the recipe card below.

1. Cook the pasta. Boil a large pot of salted water and cook linguine or your favorite pasta until al dente. Reserve 1 cup of pasta water before draining to adjust the sauce consistency as needed.
2. Prepare the chicken. Pat boneless skinless chicken breasts dry. Mix salt, pepper and garlic powder, then season both sides of the chicken evenly.
3. Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5–7 minutes per side, until an instant-read thermometer reaches at least 165°F. Transfer the cooked chicken to a plate and keep warm.
4. Make the sauce. Reduce heat to medium-low, add the remaining butter, then sauté minced garlic and Italian seasoning briefly. Lower the heat and whisk in chicken stock, lemon juice, lemon zest and heavy cream. Bring the mixture to a gentle simmer, then stir in grated parmesan, garlic powder, onion powder, salt and pepper until smooth.
5. Toss and serve. Add the drained pasta to the sauce and toss to coat, using reserved pasta water a little at a time if the sauce needs thinning. Heat through for a few minutes, then slice the chicken and place it atop the pasta. Garnish with chopped parsley and extra parmesan.

How to Store Leftovers

Store leftover chicken and pasta in an airtight container in the refrigerator for 2–3 days.

Reheat gently to avoid breaking or scalding the cream sauce. Microwave in short 30‑second bursts, stirring between intervals, until warmed through. You can also reheat on the stovetop over low heat, adding a splash of water or reserved pasta water to loosen the sauce if needed.

Variations to Try

• Pasta – Swap linguine for spaghetti, bowtie, penne, or another favorite shape. Different pastas will change the texture but all work well with the creamy sauce.
• Chicken – Use boneless skinless thighs instead of breasts for a slightly richer flavor and tender texture; adjust cooking time accordingly.

Best Sides for Pasta

• Homemade garlic bread
• A simple house salad
• Parmesan crisps
• Sautéed or roasted greens, like broccoli rabe or broccoli

More Favorite Chicken Pasta Recipes

• Buffalo chicken pasta
• One‑pot chicken parmesan pasta
• Chicken pesto pasta
• Chicken bacon ranch pasta
• Spicy chicken rigatoni
• Baked chicken florentine pasta
• Chicken fricassee
• Roasted chicken Provençal