Creamy Garlic Parmesan Chicken Pasta (Easy 30-Minute Dinner!)

I still remember the night I needed a warm, comforting meal after a long shift and had almost nothing in the fridge. I wanted something that tasted indulgent but would not steal my whole evening.

This cozy skillet supper comes together in about 30 minutes with pantry staples like butter, herbs, and grated cheese. I sear the chicken for a golden crust, build a quick roux, and finish the sauce off heat so it stays silky.

You can cook the pasta traditionally or toss it straight into broth for extra depth and fewer dishes. I’ll share exact ingredients, timing for searing (about 5–6 minutes per side), and smart swaps like using rotisserie meat when you’re short on time.

Read on for tools, step-by-step instructions, pro tips, serving ideas, storage and reheating advice, troubleshooting, and more inspiration from this related recipe.

When I need a no-fuss dinner that still feels special, this skillet becomes my go-to. It respects my time and energy on busy nights while delivering big, comforting flavor.

I rely on one-pan flexibility so I can build layers fast and keep cleanup to a minimum. The whole meal comes together in about 30–35 minutes, which lets me get food on the table without stress.

I always preheat my stainless steel pan until the water beads and dances. That simple test makes searing effortless and helps the chicken release naturally when it’s ready to flip.

• The tender chicken and saucy pasta pair up to make a satisfying pasta dish with minimal fuss.
• Some nights I cook the pasta in broth for extra savory depth; other nights I boil separately to save pan space.
• I watch the heat carefully and turn it off before adding dairy so the sauce stays smooth and rich.
• Scale or prep ahead easily, and tuck in quick greens so the bowl feels complete without extra pans.

For another quick skillet idea I often reference, try this related weeknight recipe that pairs well with these timing tips.

On weeknights when time is tight, I want a dish that cooks fast and still tastes fancy. This recipe delivers big flavor in about 30–35 minutes, so it fits into busy evenings without stress.

I walk you from zero to plated in roughly 30 minutes, with clear searing and simmer timings. Follow the ready minutes guide and you’ll avoid overcooking the chicken or the pasta.

You can cook the pasta right in savory broth for a true one-pan method. Or boil separately if you prefer a traditional two-pot approach. Both keep cleanup minimal and the flavor strong.

The sauce leans on butter, Italian seasoning, and grated cheese for depth. A pinch of red pepper adds gentle heat that you can adjust to taste.

Before I start cooking I set up tools and a small plan so the cook moves quickly. This saves time and keeps the sauce from getting rushed.

I pull out a large stainless steel pan with a lid (or a wide skillet) and a saucepan if I’ll boil pasta separately. A cutting board and a sharp knife make trimming breasts and mincing garlic faster.

• Tongs for flipping, and a spatula for scraping browned bits when deglazing.
• Measuring cups and spoons, plus a microplane for finely grating cheese so it melts smoothly.
• I portion flour, broth, and cream ahead so each step flows without pauses.

I preheat the pan over medium until a few drops of water bead and dance. That water signal tells me the surface is ready for oil and searing.

Once the oil shimmers I add the chicken; it should release naturally when it’s ready to flip. Patting meat dry and seasoning it evenly helps it brown instead of steam.

I dice onion (if using), mince garlic, measure broth and flour, and grate cheese. I keep the lid and warmed broth nearby if I’m using the broth method so the pan returns to heat fast.

I keep a compact set of tools so I can move through prep and cook confidently. Each item has a clear job that saves time and improves the final plate.

• I use a large pan with lid for searing and building the sauce; it can even cook the pasta one-pan style when I need fewer dishes.
• A measuring cup and cups make liquid ratios exact, so the sauce finishes with the right thickness every time.
• When I boil traditionally, a saucepan and plenty of salted water keep pasta al dente and ready to finish in the pan.

Here’s a clear shopping list and exact measures so you can shop once and cook with confidence. Use the table to pick the boil method or one-pan broth method and to see simple swaps for dietary needs.

I list exact amounts so the sauce thickens without guesswork. Use 16 oz pasta for the boil method and 8 oz for the one-pan broth approach.

Swap gluten-free penne or protein pasta, and use cornstarch or arrowroot for a gluten-free slurry. For dairy-free, try full‑fat coconut milk and add parmesan-style vegan shreds at the end.

A quick sear and a few smart steps turn pantry staples into a saucy, satisfying plate.

I sear seasoned chicken until golden, sauté aromatics briefly, then whisk a small roux to thicken the pan liquids. Next I add broth and cream, finish with grated cheese off the heat, and toss with cooked pasta.

You can cook the noodles right in warm broth for a one-pan finish or boil them separately in well-salted water if you prefer more control. Either way, the sauce clings to each strand for maximum comfort.

• The chicken stays juicy by searing and resting before slicing.
• Add spinach at the end so it wilts without watering down the sauce.
• Grate cheese finely so it melts into the sauce without grit.
• Adjust texture with a splash of warm broth or reserved pasta water.

For plating, mound pasta into a cozy bowl, slice the meat over the top, and finish with extra grated cheese for an abundant, homey presentation.

A hot pan and a clear plan are how I save minutes and keep the sauce glossy.

I pat the chicken dry and season both sides with Italian seasoning, salt, and pepper. Heat the pan over medium to medium-high heat and sear the meat 3–6 minutes per side until an internal thermometer reads 165°F. Rest the meat on a plate while you build the base.

Return the pan to medium, melt butter, sauté onion until soft, then stir in garlic for 30–60 seconds. Whisk in 2 tbsp flour to make a golden roux, then slowly add 2 cups warm broth, scraping the fond. Simmer a few minutes until the sauce thickens and glistens.

One-pan option: add dry pasta to the sauce, cover, and cook about 10 minutes, stirring once so it doesn’t stick. Traditional option: boil pasta in salted water until al dente and reserve a cup of starchy water before draining.

Turn off the heat, stir in heavy cream and finely grated parmesan until silky, then fold in spinach to wilt. Slice the rested meat and toss with the sauce and pasta, thinning with reserved water or broth if needed. Taste, adjust salt and pepper, and finish with red pepper flakes and extra cheese.

For another detailed approach to a similar skillet recipe, see this garlic-parmesan guide or try this penne variation for texture ideas.

A few smart tricks let me adapt this recipe for diets and still keep that rich mouthfeel. Below I share swaps, quick boosts, and short cuts that preserve texture and flavor.

For gluten-free, I pick a trusted brand like Banza, Jovial, or Bionaturae and check package times. Start tasting a minute or two early.

For dairy-free, I use plant-based cream or full-fat coconut milk. Vegan parmesan can work, but it often melts less smoothly than real cheese.

A squeeze of lemon brightens richness. I fold in a handful of spinach at the end so it wilts without watering down the sauce.

I keep red pepper flakes optional so everyone can pick their heat level. A grind of black pepper at the end lifts the overall flavor.

• Use warmed rotisserie or other cooked chicken near the end so it stays moist.
• Cook pasta in broth for extra depth or reserve pasta water to loosen sauce.
• Add heavy cream off heat and use finely grated cheese to keep a silky finish.

I like to round out this main with fresh sides that add texture and brightness. Thoughtful pairings help the plate feel complete and give guests options to customize each bite.

I love serving this pasta dish with warm, crusty bread to soak up every drop of sauce. For balance, I pair it with roasted broccoli, asparagus, or a crisp arugula salad tossed in a lemony vinaigrette.

I keep a bit of reserved pasta water handy and add a tablespoon at a time to loosen the sauce right before serving. This helps the sauce cling and gives the dish a glossy finish.

• A final sprinkle of parmesan and cracked black pepper wakes up flavors and adds a bit of salt and texture.
• For a heartier dinner, start with bruschetta or a simple soup so the meal feels more substantial.
• I slice chicken on the bias and lay it over the pasta so each serving looks abundant and inviting.
• When reheating leftovers, refresh with a splash of water or broth to restore silkiness, and garnish with chopped parsley and lemon wedges for brightness.

A little planning keeps this meal tasting great for the next few days. I pack cooled portions properly and follow gentle reheating steps to protect texture and flavor.

I cool the pasta slightly, then transfer it to an airtight container and refrigerate. I label the container with the date so I can track freshness.

Store in the fridge for 3–4 days for best quality. For long-term storage, I freeze just the chicken and sauce for up to 2–3 months and cook fresh pasta when ready to serve.

On the stovetop I reheat over low heat, stirring often and adding a splash of broth, milk, or reserved pasta water to loosen the sauce. Avoid high heat so the cream doesn’t separate.

In the microwave I warm in 30–60 second bursts, stirring between each interval. Portioning into smaller container sizes helps it heat evenly.

• I taste and adjust seasoning after reheating because flavors mellow in the fridge.
• If the sauce thickens too much, revive it gradually with water, broth, or a touch of cream, stirring to re-emulsify.
• Cover loosely while reheating single portions to retain moisture and prevent drying.
• For recipe inspiration using stored portions, try this zesty lemon-pepper recipe: zesty lemon-pepper recipe.

A few careful checks while you cook keep the sauce silky and the chicken tender.

Prevent clumpy parmesan sauce by turning the heat off before you add dairy. I stir in very finely grated parmesan cheese a handful at a time so it melts evenly. This helps the cream and cheese unite without graininess or separation.

If the parmesan sauce tightens up, I loosen it slowly with warm broth or a splash of reserved pasta water. Add a tablespoon at a time and whisk until the sheen returns. If it’s too thin, I simmer gently to reduce, or whisk in a small slurry of flour and water away from high heat.

Cook pasta al dente and finish it in the pan just long enough to coat. I rest seared chicken before slicing so juices redistribute and the meat stays moist. Preheating a stainless pan helps the meat brown cleanly and prevents tearing when flipped.

I season near the end—small sprinkles of salt and pepper go a long way in a concentrated base. Keep acids like lemon minimal until after dairy is added to avoid curdling. Finally, use fresh garlic and a brief sauté so it adds fragrance without bitterness.

After a week of testing timing and texture, this recipe feels like my most reliable skillet supper yet.

It comes together in about 30–35 minutes, offers a one-pan option, and finishes best when you add cream and cheese off the heat so the sauce stays silky.

Leftovers keep for 3–4 days; reheat gently on low and stir in a splash of broth or reserved water to revive the sauce.

If you want more ideas, try these similar recipes from cuisines-corse.com: Creamy Tuscan Chicken Pasta, Lemon Garlic Chicken Penne, One-Pan Parmesan Chicken Alfredo, Spinach & Mushroom Chicken Pasta, and Creamy Cajun Chicken Pasta.

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