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Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta (One-Pan)

One-pan garlic parmesan chicken pasta is an easy, creamy weeknight dinner. Enjoy tender chicken & garlic parmesan flavor without the Buffalo Wild Wings sauce!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

1 lb skinless chicken breast or chicken thighs, cut into bite-sized pieces
Salt, to taste
Pepper, to taste
Pinch of garlic powder
Pinch of paprika
1 tbsp olive oil
1 tbsp butter
4-5 cloves minced garlic
3 cups chicken broth
1 cup heavy cream
4 oz cream cheese, softened
12 oz penne pasta (or other preferred pasta type)
1/2 cup grated Parmesan cheese or shredded Parmesan

Method
 

  1. Prepare and Sear Chicken
    Cut skinless chicken breast or chicken thighs into bite-sized pieces. Season generously with salt, pepper, a pinch of garlic powder, and paprika. In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Sear the chicken until it's golden brown and cooked through. Remove the cooked chicken from the pan and set it aside, reserving any drippings in the pan.
  2. Build the Garlic Parmesan Sauce
    In the same pan used for the chicken, add 1 tablespoon of butter. Sauté minced garlic until fragrant, being careful not to burn it. Slowly stir in the chicken broth, heavy cream, and cream cheese, mixing continuously until the cream cheese melts completely and the sauce thickens. If desired, add a pinch of red pepper flakes for heat.
  3. Cook the Pasta
    Once the creamy sauce is simmering, add the dry penne pasta directly to the pan with the sauce and chicken broth, ensuring the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer, covering the pan. Cook the pasta as instructed on the package, stirring occasionally to avoid sticking and to ensure even cooking. The pasta will absorb the flavorful liquid
  4. Combine and Finish
    Stir the cooked chicken back into the pan with the tender pasta. Add a generous handful of grated or shredded Parmesan cheese, stirring until it melts completely and the garlic Parmesan sauce becomes rich and creamy. Taste and adjust seasoning with salt and pepper as needed. For an extra touch of flavor, a drizzle of Buffalo Wild Wings garlic parmesan sauce can be added. Serve immediately.

Notes

  • Pasta Type: Penne works best, but feel free to substitute with rigatoni, ziti, or fettuccine depending on preference.
  • Chicken Choice: Use skinless chicken breast for a lean option, or chicken thighs for more flavor and tenderness.
  • Creaminess Tip: Full-fat cream cheese and heavy cream create the richest sauce. If a lighter version is desired, half-and-half can be used, but the texture may be thinner.
  • Don’t Burn the Garlic: Sauté garlic just until fragrant. Burnt garlic will create a bitter taste in the sauce.
  • Liquid Adjustment: If the sauce thickens too quickly while cooking the pasta, add a splash of chicken broth or water to loosen it.
  • Spice Level: Adjust red pepper flakes to control heat. Omit for a milder dish or add more for a kick.
  • Cheese Matters: Freshly grated Parmesan melts better and has more flavor than pre-shredded varieties.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or cream to refresh the sauce.