30-Minute One-Pan Creamy Garlic Chicken Pasta
This one-pan chicken pasta is a complete weeknight dinner in a single deep pan: tender chicken, penne and a simple garlic parmesan sauce, ready in 30 minutes. It is built for evenings when there is little time to cook and even less time to wash up, because the chicken, pasta and sauce all share the same pan.
The method is what makes it work. The chicken is cooked first and set aside, then onion and garlic are cooked in the same pan so their flavour stays in the dish. Chicken stock, cream, Italian seasoning and penne go in next, and the sauce thickens as the pasta cooks, coating the chicken without a separate sauce pan. There is no juggling of pots, and the finished one-pan chicken pasta is ready to serve straight from the pan.
Expect a creamy, savoury pasta with garlic and parmesan in the foreground, soft penne and pieces of chicken throughout, and a sauce that clings rather than pools. It suits a straightforward family dinner, a quick meal after work, or a dish to serve with a simple salad or garlic bread. For other quick weeknight ideas, try the 20-Minute Beef and Broccoli Stir-Fry, the 25-Minute One-Pan Sausage and Peppers Skillet, or browse more Dinner recipes.
Why You’ll Love It
One pan does most of the work, the timing is clear, and the sauce comes together from a short list of everyday ingredients. The result is a one-pan chicken pasta dinner that feels complete without a long list of steps.
- One pan for the chicken, pasta and sauce, so washing up stays simple
- Ready in 30 minutes, with 10 minutes of preparation and 20 minutes of cooking
- A simple garlic parmesan sauce made with stock and cream
- Easy to serve with a salad or garlic bread
Key Ingredients Explained
Chicken breast
Thinly sliced chicken breast cooks quickly and evenly in the pan, which matters in a 30-minute recipe. Boneless skinless thighs also work, as noted in the FAQs, but they should be cooked until fully cooked through.
Penne pasta
Penne holds the creamy sauce in its tubes and ridges, and it cooks directly in the stock and cream. Fusilli can be swapped in if needed, keeping the same liquid amount and checking that the pasta is tender.
Olive oil
Olive oil is used to cook the chicken over medium-high heat, helping it colour without sticking. Keep the pan hot enough for the chicken to cook in 4-5 minutes, and use the same pan for the onion and garlic that follow.
Onion and garlic
Finely chopped onion softens in 2 minutes, then minced garlic needs only 30 seconds. That short garlic time is important: it should become fragrant without burning, because burnt garlic would dominate the sauce.
Chicken stock and double cream
Stock and cream form the cooking liquid for the pasta and the base of the sauce. As the penne simmers, it absorbs liquid and releases starch, which helps the sauce thicken around the chicken.
Parmesan
Grated parmesan is stirred in at the end, when the chicken returns to the pan, and extra parmesan is served on top. It adds savoury depth and helps the sauce thicken in about 2 minutes.
Italian seasoning, salt, pepper and parsley
Italian seasoning seasons the cooking liquid, while salt and black pepper are used to season the chicken and to adjust the finished dish to taste. Fresh chopped parsley is a finishing touch, added when serving with extra parmesan.
Ingredients
Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes. Serves 4. The full ingredient list is in the recipe card below.
Instructions
- Season the sliced chicken with salt and pepper.
- Heat olive oil in a large deep pan over medium-high heat and cook the chicken for 4-5 minutes until golden; remove and set aside.
- In the same pan, cook the onion for 2 minutes, then add garlic and cook for 30 seconds.
- Add chicken stock, cream, Italian seasoning and penne; stir, cover and simmer for 11-12 minutes until the pasta is tender, stirring occasionally.
- Return the chicken to the pan, add parmesan and stir until the sauce thickens, about 2 minutes.
- Season to taste and serve topped with parsley and extra parmesan.
Tip: Use thinly sliced chicken so it cooks evenly, and remove it as soon as it is golden so it does not dry out while the pasta cooks.
Tip: Stir the pasta occasionally while it simmers, and check tenderness toward the end of the 11-12 minutes. If the sauce gets too thick, add a splash of stock.
Tip: Stir the parmesan in over gentle heat until the sauce thickens, then season to taste before serving.
30-Minute One-Pan Creamy Garlic Chicken Pasta
Ingredients
- 500g chicken breast sliced thin
- 300g penne pasta
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 240ml chicken stock
- 240ml double cream
- 50g parmesan, grated, plus extra to serve
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
- fresh parsley, chopped, to serve
Variations
Swap penne for fusilli if needed, keeping the same liquid amount and checking tenderness. For a different weeknight pan, the 25-Minute One-Pan Sausage and Peppers Skillet uses a similar one-pan approach with a different main ingredient.
Boneless skinless chicken thighs can be used instead of chicken breast; cook them until fully cooked through, which may take longer than the time given for thinly sliced breast, so the total time may be longer than 30 minutes. Serve with extra parmesan and parsley as in the main recipe, and keep the same sauce ingredients and quantities.
If the sauce is too thick at the end, loosen it with a splash of stock rather than adding more cream, so the balance of the sauce stays as written.
What to Serve With
A simple green salad or garlic bread works well, as in the original serving suggestion. The salad adds a fresh contrast to the creamy sauce, while garlic bread is useful for the last of the sauce in the pan. Keep the sides simple so the 30-minute timing stays the point of the meal.
Storage & Reheating
Cool the pasta, then refrigerate it in an airtight container for up to 3 days. Reheat gently with a splash of stock or cream, stirring as it warms so the sauce loosens evenly and the pasta does not stick.
The dish is best fresh, because the sauce is at its creamiest straight from the pan. Leftovers are still useful for a quick next-day meal, provided they are kept refrigerated as above and reheated gently.
FAQs
Can I use chicken thighs? Yes, boneless skinless thighs work, cook until fully cooked through.
Can I make it ahead? It is best fresh, but leftovers keep 3 days refrigerated as above.
What can I serve it with? A simple green salad or garlic bread.
Can I swap penne for fusilli? Yes, if needed, keeping the same liquid amount and checking tenderness.
What if the sauce gets too thick? Add a splash of stock, as in the tips above.
Why is the pasta cooked in the sauce? The sauce thickens as the pasta cooks, coating the chicken without a separate sauce pan.
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