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+ servings
two bowls of garlic parmesan chicken pasta

Garlic Parmesan Chicken Pasta (One Pan Pasta!)

Rebecca Eisenberg
Garlic? Love. Parmesan? Love. Chicken? Love. Pasta? LOVE. This one-pan garlic parmesan chicken pasta uses just 7 simple ingredients to create a totally delicious and comforting dinner that you can get on the table quickly. And since everything cooks in one skillet, you've got very few dishes to wash! You're welcome!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 2 people


  • medium straight sided skillet (about 3 quarts)


  • 1 pounds chicken breast
  • 8 oz gemelli pasta* (boxed pasta, not fancy/gourmet pastas)
  • 2-3 tablespoons olive oil (divided)
  • 1 tablespoon garlic (minced)
  • ½ teaspoon diamond crystal kosher salt (plus more for seasoning the chicken)
  • ¼ teaspoon black pepper (plus more for seasoning the chicken)
  • 1.75 oz finely grated parmesan cheese (pre-grated is fine, just not the powdered stuff)
  • cup fresh parsley (finely chopped)


  • Pat chicken dry on a cutting board. Holding your knife so the blade is horizontal, butterfly the chicken breast into two thin slices. Season the top side of the chicken pieces with salt and pepper.
  • Preheat high sided skillet over medium. Add cooking oil. When the oil ripples and coats the bottom of the pan, place the chicken seasoned side down in the pan. Season the top side of the chicken with salt and pepper. Increase the heat to medium-high and cook the chicken about 3-5 minutes per side until cooked through (at least 160°F** on an instant read thermometer). Then remove to a plate or clean cutting board to rest.
  • Without cleaning out the pan, reduce the heat to low. Add the remaining cooking oil. Add the garlic and cook, stirring constantly, about 30-60 seconds until browned and slightly softened. NOTE: It will start to stick to the browned bits on the bottom of the pan. That's a good thing! Just don't let it burn.
  • Add a splash of water, just enough to cover the bottom of the pan. Increase the heat to high and use a wooden spoon or spatula with a sturdy edge to scrape the browned bits on the bottom as the liquid begins to boil.
  • Add the dried pasta, salt, and pepper to the pan and give them a quick stir. Then add just enough water to almost cover the pasta. It's okay if some of the noodles are sticking out above the water.
  • When the water begins to boil, set a timer for the "al dente" time given on the pasta box. Keep the heat at high the whole time, stirring constantly as the water boils and the pasta cooks to prevent the pasta from sticking to the bottom of the pan. NOTE: Add water in very small amounts as needed (some pasta shapes absorb water more quickly than others).
  • When there is about a minute left, and very little water remains in the pan, reduce the heat to low, add the parmesan cheese all at once and stir to melt the cheese into a creamy sauce. Remove from heat.
  • Slice the chicken and add it back to the pan, along with half the chopped parsley. Stir to combine. Serve immediately, topped with the remaining chopped parsley and additional grated parmesan cheese.


  • *Do not use fresh or gourmet pasta to make this recipe. Boxed dried pasta works best.
  • **The internal temperature for doneness on chicken breast is 165F, but the chicken will continue cooking as it rests. You can safely pull it off the heat early. But if you're particular about cooking chicken until it's done, let it go until it hits 165F and then remove it from the pan to rest. 
  • 8 ounces of pasta and 1 pound chicken breast is enough for two very hungry people OR two moderately hungry people plus a small child (or to save as leftovers) OR or three moderately hungry people who are eating this with side dishes. If serving four or more, I recommend adding 4-6 ounces of pasta and ⅓ lb chicken per person. 


Tried this recipe?Leave a comment and let me how it was!