When you need 20 minute meals, this one-pan chicken pasta brings tender chicken, penne, garlic, and Parmesan together in a creamy skillet dinner. The short ingredient list is practical, the method uses one pan, and the pasta cooks directly in the seasoned broth so it absorbs flavor as it softens. Cut the chicken before you start, measure the liquids, and dinner can be on the table quickly.
Set out the cheese and parsley before cooking so the final two minutes stay quick and organized.
Why this 20 minute meal works
This recipe relies on a deep skillet and a gentle simmer. The chicken browns first for savory flavor, then the pasta cooks in chicken broth and half-and-half. That starchy cooking liquid helps the Parmesan form a smooth sauce. Because the chicken is in bite-size pieces, it cooks at the same time as the penne without a separate pot.
Ingredients
- 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
- 8 ounces penne pasta, uncooked
- 2 cups chicken broth
- 1 cup half-and-half
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional garnish
How to make one-pan chicken pasta
Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken with the salt, pepper, and Italian seasoning, then cook for 3 to 4 minutes until lightly browned.
Stir in the garlic and cook for 30 seconds. Add the pasta, chicken broth, and half-and-half, scraping up any browned bits.
Bring the skillet to a simmer, cover, and cook for 9 to 10 minutes, stirring twice, until the pasta is tender and the chicken is cooked through.
Remove the skillet from the heat and stir in the Parmesan until smooth. Rest for 2 minutes, garnish with parsley if using, and serve.
What makes this recipe a true one-pan dinner?
The pasta cooks in the same skillet as the chicken rather than being boiled separately. This saves time and leaves the pan liquid full of garlic, seasoning, and chicken flavor. Choose a skillet with a lid and enough depth to keep the penne mostly covered. Stirring twice prevents the pasta from settling and helps it cook evenly.
How to get a smooth Parmesan sauce
Take the skillet off the heat before adding the cheese. Parmesan melts most evenly when the liquid is hot but no longer bubbling vigorously. Stir slowly until the cheese disappears into the sauce, then allow the pasta to rest for two minutes. The sauce will thicken as the pasta absorbs a little more liquid.
Helpful cooking tips
- Cut the chicken into similar-size pieces so it cooks evenly.
- Use finely grated Parmesan for the smoothest finish.
- Keep the simmer gentle and stir twice rather than constantly.
- If the sauce seems thick after resting, loosen it with a spoonful of warm broth.
Optional variation
Optional variation: add a handful of baby spinach during the final minute, or replace half of the chicken with sliced mushrooms. These are optional changes and are not part of the primary recipe. Keep the original quantities and method when you want the quickest creamy chicken pasta.
Serving ideas
Serve the pasta while the sauce is glossy and warm. A green salad, steamed broccoli, or sliced tomatoes adds freshness without competing with the creamy skillet. Finish with parsley and a little extra Parmesan if desired. Since the dish already contains chicken and pasta, it works as a complete weeknight meal.
What are 20 minute meals?
20 minute meals are recipes organized around fast preparation, short cooking times, and efficient cleanup. This one-pan pasta fits that idea because the chicken is cut small, the sauce ingredients are measured before cooking, and the pasta simmers in the same pan. The result feels like a composed dinner even though the workflow is compact.
How to store leftovers
Cool leftovers promptly, transfer them to a covered container, and refrigerate for up to three days. Reheat gently in a skillet or microwave with a splash of broth or half-and-half. Stir once or twice as it warms. The sauce may be thicker after chilling, so a little added liquid restores its creamy texture.
FAQ: Frequently asked questions
This one-pan chicken pasta is a useful addition to a weeknight list of 20 minute meals. The chicken, penne, broth, half-and-half, garlic, and Parmesan create a satisfying dinner with straightforward timing. Prepare the ingredients first, keep the simmer controlled, and finish the sauce off the heat for the best texture.
Planning this quick dinner
Read the full ingredient list before turning on the stove, then place the broth, half-and-half, pasta, and seasonings within reach. A deep skillet distributes heat more gently than a shallow frying pan, which matters while the pasta is absorbing liquid. If your burner runs hot, lower it as soon as the broth begins to simmer. The goal is steady bubbling, not a rolling boil. This keeps the chicken juicy and gives the pasta enough time to become tender without making the dairy sauce grainy. Taste at the end, because Parmesan adds salt as it melts.
For a family meal, serve the skillet directly at the table with a spoon for extra sauce. Let each portion rest briefly on the plate so the creamy coating settles around the penne. Leftovers are also useful for lunch; reheat only what you plan to eat and add liquid gradually. These small details make the recipe dependable on busy evenings while keeping the original twenty-minute rhythm intact.
20-Minute One-Pan Chicken Pasta
Ingredients Â
Ingredients
- 12 ounces boneless, skinless chicken breast cut into bite-size pieces
- 8 ounces penne pasta uncooked
- 2 cups chicken broth
- 1 cup half-and-half
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional garnish
InstructionsÂ
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken with the salt, pepper, and Italian seasoning, then cook for 3 to 4 minutes until lightly browned.
- Stir in the garlic and cook for 30 seconds. Add the pasta, chicken broth, and half-and-half, scraping up any browned bits.
- Bring the skillet to a simmer, cover, and cook for 9 to 10 minutes, stirring twice, until the pasta is tender and the chicken is cooked through.
- Remove the skillet from the heat and stir in the Parmesan until smooth. Rest for 2 minutes, garnish with parsley if using, and serve.
