One-Pot Chicken Parmesan Pasta Bake Recipe

This Garlic Parmesan Pasta with Chicken is an easy one‑pot meal that turns into a creamy dinner in about 30 minutes.

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Why you’ll love this one‑pot pasta

• One pot means fewer dishes and faster cleanup.
• Rich, creamy parmesan sauce coats the pasta perfectly.
• Kid‑friendly — omit red pepper flakes for a milder dish.
• Small shells trap the sauce and peas for great bite after bite.
• Ready in under 30 minutes, ideal for weeknights.

Ingredients you’ll need

• 2 tablespoons unsalted butter
• 5–6 boneless, skinless chicken thighs, cut into ~1-inch pieces
• 1 teaspoon salt and ½ teaspoon black pepper (adjust to taste)
• 1 head garlic, minced
• 2 cups small to medium pasta shells
• 1½ cups chicken stock
• ½ cup full‑fat milk (or lactose‑free if preferred)
• ½ cup grated Parmesan cheese (plus more for serving)
• 1–2 cups peas, fresh or frozen
• Optional: red pepper flakes for finishing

How to make this one‑pot chicken pasta

• In a large pot or dutch oven, melt the butter over medium heat. Add the chicken pieces, season with salt and pepper, and brown 3–4 minutes per side until golden.

• Add the minced garlic and sauté about 2 minutes until fragrant.

• Stir in the pasta, chicken stock, and milk. Increase heat and bring the liquid to a boil.

• Reduce heat to a simmer and cook the pasta 8–9 minutes, stirring occasionally to prevent sticking.
• Stir in the Parmesan and peas. Cook another 2–3 minutes, or until the pasta is tender and the sauce is creamy.

• Serve topped with extra Parmesan and a sprinkle of red pepper flakes if you like a little heat.

Recipe variations

• Swap frozen peas for any frozen vegetable mix you prefer.
• Use boneless chicken breasts instead of thighs if you prefer white meat.
• Substitute lactose‑free or plant‑based milk to reduce lactose.
• Mix in another cheese like white cheddar for a different flavor profile.

Tips and notes

• If the pasta needs more liquid while cooking, add ¼ cup chicken stock or water at a time. If the sauce is too thin, simmer a bit longer or stir in extra Parmesan to thicken.
• A 5.5L dutch oven works well for this recipe, but any large, heavy pot will do.
• Leftovers reheat nicely on the stovetop over low heat; add a splash of milk or stock to loosen the sauce.

Recipe

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