Blog /
If dinnertime at your house looks anything like mine, there’s a lot of multitasking going on – answering emails, keeping kids or pets out of trouble, and wondering if there’s enough clean counter space left to actually cook. Enter the hero of busy weeknights: one-pot meals. They’re the culinary equivalent of a deep sigh of relief – simple, satisfying, and blessedly low on dirty dishes.
This One-Pot Garlic Parmesan Chicken Pasta checks all the boxes: juicy chicken, tender pasta, vibrant broccoli, a creamy parmesan sauce, and only one pot to wash. Even better? It’s on the table in under 45 minutes (and if you’re into shortcuts, I’ve got tips for shaving off even more time).
Why We Love One-Pot Meals
- Less cleanup – One pot = one main pan to scrub. That’s it.
- Time-saving – Cooking pasta right in the sauce means no extra boiling water or colanders.
- Balanced dinner – Protein, carbs, veg, and major flavor all in one cozy bowl.
- Weeknight friendly – Prep ingredients when you have a moment here and there, then cook dinner in about 30 minutes.
And when you add this recipe to your Plan to Eat meal planner, it’s even easier: drop it on the calendar, generate a grocery list, and you’re halfway to dinner before you even hit the store.
About This Recipe
Think of it as a mash-up of creamy alfredo and cozy chicken noodle vibes, but with way more garlic (because garlic makes everything better, right?).
You’ll sear chicken for flavor, simmer the pasta directly in broth, add the broccoli to steam in the last few minutes, then swirl in cream and parmesan to create a velvety sauce that clings to every noodle. It’s hearty enough for the hungriest eaters, yet elegant enough for a Friday night glass-of-wine situation.
Ingredient Highlights + Shortcuts
- Chicken – Boneless breasts provide lean protein. Leftover or rotisserie chicken can shave off a few minutes. Simply skip the browning step.
- Garlic – Fresh is best, but jarred minced garlic will save you a step.
- Broccoli – One large head should do the trick, but fresh pre-cut florets will save you time.
- Parmesan – Freshly grated melts smoother, but pre-grated is perfectly fine on a busy night.
- Pasta – Mezzi rigatoni (half the length of regular rigatoni) is listed in the recipe, but any short dry pasta like penne or farfalle will hold onto the sauce beautifully.
The One-Pot Pasta Hack
As a general rule of thumb, for every 4 ounces of dry pasta, you need 8 ounces of liquid. So, a 16-ounce (1 pound) box requires 32-ounces (4 cups) of liquid. That’s a ratio of 1:2.
The liquid can be broth, stock, cream, wine, or combination of any. The pasta absorbs the liquid as it cooks, and releases its starch at the same time, creating a creamy, saucy base.
From there, add proteins, veggies, cheese, herbs, seasonings…it’s a great way to use up all those random bits in your fridge.
Yes, it really is that simple.
Make It Your Own
- Swap in shrimp, turkey sausage, or leftover chicken.
- Stir in veggies like spinach, mushrooms, or peas.
- Add red pepper flakes for a little heat, or a squeeze of lemon for brightness.
- Go gluten-free with your favorite GF pasta (the ratio for GF pasta is more like 2:3, so have extra cooking liquid on hand), or lighten it up with half-and-half instead of cream.
Leftovers (If You’re Lucky)
This pasta keeps in the fridge for 3-4 days and makes an excellent next-day lunch. Just add a splash of broth or milk when reheating to bring the sauce back to life.
Final Thoughts
One pot, one plan, one delicious dinner. That’s the kind of math I can get behind. Next time you’re staring down a busy weeknight, give this recipe a try and let the pot (and the parmesan) do the heavy lifting.
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for celebrating every. little. thing!
FB | Instagram | Pinterest: @sipandsanity
One-Pot Garlic Parmesan Chicken Pasta
This creamy, dreamy pasta dish delivers all the comfort of your favorite restaurant meal without the pile of dishes. Everything cooks together in one pan, creating layers of flavor that’ll have everyone asking for seconds (and thirds). The best part? It cooks in under 30 minutes, making it perfect for those “what’s for dinner?” weeknight moments.
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Main Course
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth plus extra, if needed
- 1 pound mezzi rigatoni pasta or any short dry pasta with nooks & crannies
- 12 ounces fresh broccoli florets about 4 cups
- 1⁄2 cup heavy cream plus extra, to taste
- 1 cup freshly grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley chopped (optional)
Directions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and season with garlic powder, Italian seasoning, salt, and pepper. Cook until golden brown on all sides, about 5 minutes. (The chicken shouldn’t be cooked through at this point – it’ll finish cooking in the sauce.) Remove the chicken to a plate and set aside.
- In the same pan, reduce heat to medium and add minced garlic. Sauté for 30-60 seconds until fragrant (don’t let it burn!).
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add the rigatoni and nestle the chicken pieces back into the pan.
- Cover and simmer for 12-13 minutes, stirring occasionally, until pasta is almost al dente. Keep an eye on the liquid level – you want just enough left to create your creamy sauce.
- Stir in the broccoli florets and cook for 3-4 minutes until bright green and tender-crisp.
- Remove the pan from heat. Stir in 1/2 cup heavy cream and the Parmesan cheese until melted and creamy. Taste and add more cream if you prefer a richer sauce.
- Season with salt and pepper as needed. Sprinkle with fresh parsley if using.
Powered by
