This Garlic Parmesan Pasta with Chicken is a quick, creamy one-pot meal that comes together in about 30 minutes. It’s an ideal weeknight dinner: comforting, family-friendly, and minimal cleanup.
Why You’ll Love This One Pot Pasta
- One-pot cooking means fewer dishes and faster cleanup.
- The sauce is creamy and savory from garlic and parmesan.
- Small pasta shells hold the sauce and peas perfectly, so every bite is satisfying.
- Kid-friendly if you omit red pepper flakes.
- Ready in under 30 minutes—perfect for busy evenings.
Ingredients You’ll Need
- 2 tablespoons unsalted butter
- 5 to 6 boneless skinless chicken thighs, cut into ~1 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 head garlic, minced
- 2 cups small to medium pasta shells
- 1½ cups chicken stock
- 1/2 cup full-fat milk (or lactose-free milk if preferred)
- 1/2 cup parmesan cheese, grated (plus extra for serving)
- 1 to 2 cups peas (fresh or frozen)
- Optional: red pepper flakes and extra shaved parmesan to finish
How To Make This One Pot Chicken Pasta
- In a large pot or dutch oven, melt the butter over medium heat. Add the chicken pieces, season with salt and pepper, and brown for 3–4 minutes per side until golden.
- Add the minced garlic and sauté for about 2 minutes, until fragrant.
- Stir in the pasta, chicken stock, and milk. Increase the heat until the liquid comes to a gentle boil.
- Reduce the heat to a simmer and cook the pasta for 8–9 minutes, stirring occasionally so nothing sticks to the bottom.
- Stir in the parmesan and peas, and cook for another 2–3 minutes or until the pasta is tender and the sauce is creamy. If the sauce seems thin, let it reduce a little more or stir in additional parmesan to thicken.
- Finish with red pepper flakes and shaved parmesan if desired, then serve immediately while warm.
Recipe Variations
- Swap frozen peas for any frozen vegetable such as mixed vegetables, corn, or chopped spinach.
- Use boneless skinless chicken breasts instead of thighs if you prefer leaner meat.
- Substitute lactose-free milk or a plant-based milk with neutral flavor for a dairy-free option (note: texture may vary).
- Add a different cheese like white cheddar or asiago for a different flavor profile.
- Stir in a handful of fresh herbs (parsley or basil) right before serving for a bright finish.
Tips and Notes
- If the pasta absorbs too much liquid before it’s tender, add an extra 1/4 cup chicken stock or water and continue cooking until al dente.
- If there’s excess liquid at the end, simmer a bit longer uncovered to reduce it, or stir in more parmesan to thicken the sauce.
- Use a large enough pot (about 5.5 qt / 5 L dutch oven) so the pasta cooks evenly without overflowing.
- Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or stock to loosen the sauce.
- To stretch this dish, serve with a simple green salad or crusty bread to soak up the sauce.
Recipe
Garlic Parmesan Pasta with Chicken
A creamy, quick one-pot pasta with tender chicken, garlic, peas, and parmesan. Ready in about 30 minutes for an easy weeknight dinner.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Equipment
- Round dutch oven, 5.5 qt (or another large heavy pot)
Ingredients
- 2 tablespoons unsalted butter
- 5 to 6 boneless skinless chicken thighs, cut into ~1 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 head garlic, minced
- 2 cups pasta shells
- 1½ cups chicken stock
- 1/2 cup milk
- 1/2 cup parmesan cheese, or more to taste
- 1 to 2 cups peas, fresh or frozen
- Optional: red pepper flakes and extra parmesan for serving
Instructions
- In a large pot or dutch oven, melt butter over medium heat. Add the chicken, season with salt and pepper, and brown for 3–4 minutes per side.
- Add the garlic and sauté for about 2 minutes until fragrant.
- Stir in the pasta, chicken stock, and milk. Increase heat until the mixture reaches a gentle boil.
- Reduce heat to a simmer and cook for 8–9 minutes, stirring occasionally to prevent sticking.
- Stir in parmesan and peas, and cook 2–3 more minutes until the pasta is tender and the sauce is creamy. Adjust seasoning as needed.
- Serve topped with red pepper flakes and shaved parmesan if desired.
Nutrition
Serving: 1 serving | Calories: 544 kcal | Carbohydrates: 50 g | Protein: 44 g | Fat: 18 g
Course: One Pot
Cuisine: Comfort
Author: Carmy
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