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This One Pot Creamy Garlic Chicken Pasta is the kind of dinner I love for a busy night: seasoned chicken, tender linguine, plenty of garlic, and a creamy Parmesan sauce all come together in one pan. It’s filling enough to serve as a complete meal, but you can easily add broccoli (I almost always do) and bacon to make it even heartier.
I especially like that the pasta cooks right in the chicken broth and milk instead of boiling separately. As the linguine cooks, it absorbs all that flavor while the liquid reduces into the base for the creamy sauce. Parmesan goes in at the end, along with a little more milk, to bring everything together with a rich sauce that everyone loves! I mean, I literally can NOT get leftovers out of this recipe! The kids all love it!
This is also a great recipe when you’re craving something similar to Creamy Chicken Alfredo Pasta with Broccoli but want an easy one-pot dinner. And if creamy chicken pasta is a favorite at your house, my Cajun Chicken Pasta is another good one to keep in your dinner rotation.
Why You’ll Love This Recipe
- Everything comes together in one pan for less cleanup.
- The chicken is seasoned and browned separately before being added back to the pasta.
- The linguine cooks directly in chicken broth and milk for plenty of flavor.
- Garlic and Parmesan make the sauce rich and savory without needing a jarred sauce.
- Cooked broccoli and chopped bacon are easy optional add-ins.
- It makes a hearty family dinner and plenty for everyone.
- The creamy garlic sauce is made with simple ingredients you may already keep on hand.
Ingredients
- Boneless, skinless chicken breasts
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
- Salt & Black pepper
- Butter
- Fresh garlic
- Chicken broth
- Milk
- Linguine
- Shredded Parmesan cheese
- Cooked or steamed chopped broccoli, optional
- Cooked chopped bacon, optional
- Additional Parmesan, optional
- Fresh parsley, optional
Equipment
- Large deep skillet or Dutch oven – Choose something large enough to hold the chicken and an entire package of linguine with room to stir. A Dutch oven works especially well because the higher sides help contain the pasta and creamy sauce.
- Sharp chef’s knife – A good sharp knife makes it much easier to cut the chicken into evenly sized bite-size pieces so they cook at about the same rate.
- Cutting board – Use a sturdy cutting board for preparing the chicken and any broccoli you plan to add.
- Large mixing bowl or zip-top bag – Either works well for coating the chicken evenly with the olive oil and seasonings before cooking.
- Tongs or sturdy spoon – Helpful for turning the chicken and tossing the linguine as it softens and cooks.
- Cheese grater – Useful if you’re shredding Parmesan from a block for the sauce. If you have a KitchenAid mixer, I strongly recommend this slice and grating attachment.
How to Make One Pot Creamy Garlic Chicken Pasta
Start with the chicken so it has a chance to develop plenty of flavor before you build the creamy pasta in the same pan.
Cut the chicken into bite-size pieces, then place it in a bowl or zip-top bag with the olive oil and seasonings. Toss or shake everything together until the chicken is evenly coated.
When the chicken goes into the hot pan, resist the temptation to constantly stir and flip it. Giving the pieces a little time to sit against the hot surface allows them to brown. Moving chicken around too much can also mean it spends longer in the pan before getting that good color, which can leave you with dry chicken by the time it’s finished. Once it is browned and cooked through, remove it from the pan and set it aside while you work on the pasta.
Take a look at the bottom of your pan after removing the chicken. You may have some flavorful browned bits left behind, but you may not. When necessary, use a small splash of the chicken broth to loosen those bits from the bottom. There’s no reason to deglaze just for the sake of adding another step if your pan doesn’t need it.
Butter and fresh garlic create the next layer of flavor. The garlic only needs a short time in the melted butter—you want it fragrant without letting it burn.
From there, the chicken broth and the first portion of milk create the cooking liquid for the linguine.
Cooking the pasta directly in the liquid is what makes this a true one-pot chicken pasta. As the linguine softens, gently work it down into the liquid and stir regularly. The starch released from the pasta helps the liquid thicken as it reduces, eventually becoming part of the creamy garlic sauce rather than something you drain away.
Once the linguine is tender and the liquid has cooked down, the remaining milk goes in. Adding this portion toward the end restores some of that creaminess after the pasta has absorbed so much of the original cooking liquid. The shredded Parmesan then melts into the warm pasta and milk, creating the creamy finish.
Finally, return the browned chicken and any juices from the plate to the pan. This is also the time to fold in cooked or steamed chopped broccoli and cooked chopped bacon if you’re using them. Because both are already cooked, they only need enough time to warm through and become coated in the creamy garlic Parmesan sauce.
Taste the finished pasta before serving. Chicken broth and Parmesan both bring saltiness to the dish, but pasta can absorb quite a bit of seasoning as it cooks, so adjust the salt and black pepper at the end as needed.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintOne Pot Creamy Garlic Chicken Pasta
Tender seasoned chicken and linguine are cooked in one pot with garlic, chicken broth, milk, and Parmesan for an easy creamy garlic chicken pasta dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Chicken, Dinner, Easy Dinner Recipes, Pasta
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 3½ cups chicken broth
- 3½ cups milk, divided
- 16 ounces linguine
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 6 ounces shredded Parmesan cheese
- Salt and black pepper, to taste
Optional Add-Ins
- Cooked broccoli (about 4 cups) Cooked or Steamed and ready to add to pasta
- Cooked, chopped bacon
- Additional Parmesan for serving
- Fresh parsley for garnish
Instructions
- Season the chicken. Add the chicken to a bowl or ziplock bag (my preference) and toss with the olive oil, garlic powder, onion powder, paprika, Italian seasoning, ½ teaspoon salt, and pepper.
- Cook the chicken. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for about 6–8 minutes, until browned and cooked through. Avoid stirring or flipping the chicken too often. Let it cook undisturbed for a few minutes at a time so it can brown without drying out. Transfer the chicken to a plate and set aside.
- Deglaze if necessary. If there are browned bits stuck to the bottom of the pan, add a small splash of the chicken broth and scrape them up. If not, skip this step.
- Make the garlic base. Reduce the heat to medium. Add the butter to the same pan. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly.
- Add the pasta liquid. Pour in the remaining chicken broth and 2½ cups of the milk. Stir in the Italian seasoning and ½ teaspoon salt and bring the mixture to a gentle simmer.
- Cook the pasta. Add the linguine, pressing it down into the liquid as it begins to soften. Cook according to the pasta package directions, stirring frequently so the pasta cooks evenly and does not stick to the bottom of the pan.
- Make it creamy. Once the pasta is tender and the liquid has cooked down, reduce the heat to low. Add the remaining 1 cup milk and stir in the 6 ounces shredded Parmesan cheese until melted and creamy.
- Add the chicken and optional add-ins. Return the cooked chicken and any accumulated juices to the pan. Add the cooked broccoli and cooked chopped bacon, if using. Toss everything together and heat for another 1–2 minutes.
- Finish and serve. Taste and adjust with additional salt and pepper as needed. Serve immediately with additional Parmesan or parsley, if desired.
Notes
Recipes That Pair Well With This
This creamy chicken pasta can easily stand on its own, especially when you add broccoli, but a simple bread or vegetable side rounds out the meal nicely.
- Easy Homemade Breadsticks (Or Dinner Rolls) – Soft homemade breadsticks are perfect for serving alongside a creamy pasta and soaking up the extra garlic Parmesan sauce.
- Garlic Parmesan Green Beans – An easy stovetop vegetable side that goes especially well with the garlic and Parmesan flavors in this creamy chicken pasta.
- Cheesy Garlic Breadsticks (Pizza Hut Style Pull-Apart) – Go all-in on the garlic with cheesy pull-apart breadsticks on the side.
- Quick & Easy Dinner Rolls – A simple option when you want warm homemade bread without making the side dish the star of dinner.
- No Knead Garlic Parmesan Dutch Oven Bread – Garlic and Parmesan make this bread an especially natural match for the flavors in the pasta.
- How to Cook Corn on the Cob (4 Easy Methods) – Fresh corn makes an easy vegetable side, especially during the summer months.
- Strawberry Feta Salad with Strawberry Vinaigrette – A fresh salad is a nice contrast to the rich, creamy pasta.
- Juicy Garlic and Herb Chicken Breast – if you want to add a little extra protein to this meal.
More Recipes to Try
Looking for more easy dinner ideas? Try one of these next:
- Creamy Chicken Alfredo Pasta with Broccoli – Another creamy chicken and pasta dinner with broccoli mixed right in.
- Creamy Cajun Chicken Alfredo – A creamy chicken pasta with a little more spice and Cajun flavor.
- Garlic Butter Pasta (Made with Fresh Pasta) – A simple garlic-forward pasta that’s especially good with homemade noodles.
- Homemade Fresh Pasta – Make your own pasta from scratch when you have a little extra time.
- Juicy Garlic Herb Chicken Breasts – A versatile chicken recipe you can make in the air fryer, skillet, or on the grill.
- Creamy Rotel White Chicken Spaghetti Bake – A creamy baked chicken pasta with Rotel and plenty of comfort-food flavor.
- Easy Crockpot Chicken and Dumplings – Another creamy, comforting chicken dinner for nights when you want the slow cooker to do most of the work.
- French Onion Chicken and Rice Casserole – For another easy chicken dinner, try this savory chicken and rice casserole loaded with French onion flavor, melted cheese, and crispy onions.
Tips for Little Helpers
Little helpers can measure the seasonings and add them to the bowl or zip-top bag for the chicken. Once the bag is securely closed, kids can shake it to help coat the chicken with the oil and seasonings.
They can also help measure the Parmesan, break apart cooked broccoli into smaller pieces, or sprinkle Parmesan over individual servings at the table.
Keep younger helpers away from the raw chicken, hot skillet, and boiling pasta mixture. Those jobs are better handled by an adult.
Tips for Success
Give the chicken time to brown. Avoid constantly stirring or flipping the chicken. Letting it sit against the hot pan for a few minutes at a time helps it develop color without having to cook it longer than necessary.
Cut the chicken into similar-sized pieces. This helps all of the pieces finish cooking at approximately the same time.
Only deglaze when necessary. Check the pan after removing the chicken. Loosen any browned bits with a splash of broth if they’re there, but simply move on if the pan doesn’t need it.
Stir the linguine regularly. Because the pasta cooks directly in the sauce ingredients rather than a large pot of water, stirring helps keep the noodles separated and prevents them from sticking to the bottom.
Don’t add all of the milk at once. Part of the milk cooks with the pasta, while the rest is added after the liquid has reduced. That final addition helps give the finished pasta its creamy consistency.
Wait until the end to add the Parmesan. The pasta should be cooked and the heat reduced before you stir in the cheese so it can melt into the sauce.
Use cooked broccoli. When adding broccoli, cook or steam it first and fold it into the finished pasta rather than trying to cook raw broccoli in the sauce.
Taste before adding more salt. The chicken is seasoned, salt is added to the pasta, and both chicken broth and Parmesan contribute additional salt. Taste the completed dish before making your final adjustment.
FAQs
Can I add broccoli to creamy garlic chicken pasta?
Yes. Cook or steam the broccoli first, chop it, and fold it into the pasta at the end along with the cooked chicken. About 4 cups works well when you want plenty of broccoli throughout the dish.
Can I add bacon?
Yes. Cooked, chopped bacon is an easy optional addition. Stir it into the finished pasta along with the chicken and broccoli so it stays flavorful and doesn’t need any additional cooking.
Why do you add the milk in two parts?
The first portion of milk cooks with the chicken broth and linguine. The pasta absorbs a significant amount of that liquid as it cooks. Adding the remaining milk afterward brings moisture back into the pan and helps create the creamy consistency of the finished sauce.
Do I have to deglaze the pan after cooking the chicken?
No. Only deglaze if you have browned bits stuck to the bottom of the pan. A splash of chicken broth will help loosen them so that flavor becomes part of the sauce. When there isn’t anything stuck to the pan, you can skip it.
Can I use a different type of pasta?
You can experiment with another pasta shape, but the amount of liquid and cooking time may need to be adjusted. This recipe was developed using linguine, so another shape may absorb the broth and milk differently.
How do I keep the chicken from drying out?
Cut the chicken into evenly sized pieces and avoid constantly flipping or stirring it. Allow it to brown on one side before moving it, and remove it from the pan as soon as it is cooked through. It goes back into the pasta at the end, so there is no need to keep cooking it while the linguine cooks.
Is this the same as chicken Alfredo?
No. Although both are creamy Parmesan chicken pastas, this recipe is made as a one-pot pasta with the linguine cooking directly in chicken broth and milk. It isn’t made with a traditional Alfredo sauce.
Storage
Allow leftover One Pot Creamy Garlic Chicken Pasta to cool, then transfer it to an airtight container and refrigerate. For best quality, use the leftovers within 3–4 days.
The pasta will continue to absorb some of the sauce as it sits in the refrigerator, so it will be thicker the next day. When reheating, add a small splash of milk to help loosen the sauce and restore some of its creaminess.
Reheat individual portions in the microwave or warm larger portions gently on the stovetop until heated through.
Freezing Instructions
Creamy pasta sauces can change in texture after freezing and thawing, and the linguine may become softer after reheating. For that reason, this One Pot Creamy Garlic Chicken Pasta is best enjoyed fresh or refrigerated for leftovers rather than frozen.
If you do freeze leftovers, place completely cooled pasta in an airtight freezer-safe container. Thaw it in the refrigerator before reheating gently, adding milk as needed to loosen the sauce.
Variations
Add broccoli: Fold cooked or steamed chopped broccoli into the finished pasta for an easy way to add a vegetable and turn it into an even heartier one-pot dinner.
Add bacon: Stir cooked chopped bacon into the pasta at the end for a smoky, salty addition that works especially well with the creamy garlic sauce.
Add broccoli and bacon: You don’t have to choose between the two. Add both to the finished pasta along with the chicken for a loaded version.
Add extra Parmesan: Sprinkle additional shredded or grated Parmesan over each serving for a stronger Parmesan flavor.
Add a little heat: Sprinkle crushed red pepper flakes over individual servings for anyone who likes a little spice without making the entire pan spicy.
Final Thoughts
One Pot Creamy Garlic Chicken Pasta checks a lot of boxes for a family dinner. You get seasoned chicken, tender pasta, garlic, Parmesan, and a creamy sauce without needing to boil the pasta in a separate pot or make a separate sauce.
I especially like the option of adding broccoli and bacon because it makes the recipe easy to adjust depending on what I have on hand. Serve it as-is for a simple creamy chicken pasta, add broccoli for a vegetable right in the meal, or add both broccoli and bacon when you want something a little heartier.
It’s an easy one-pot dinner that feels like comfort food without requiring a complicated ingredient list or a sink full of dishes.
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