One Pot Garlic Chicken Pasta

Name: One Pot Garlic Chicken Pasta (30-Minute Stovetop)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbsp Oil; 1 pound Chicken (Boneless, Cut into 1 inch cubes); 1 tbsp Italian seasoning; Salt (To taste); Pepper (To taste); 1/4 cup Butter (Unsalted); 2 tbsp Garlic (Finely chopped); 1 tsp Ginger (Finely grated); 2 tbsp Lemon juice; 1 tbsp Lemon zest; 4 cups Water (Or use half chicken broth and half water); 16 oz Spaghetti (Uncooked); 1/2 cup Cream cheese (Full fat); 1/3 cup Parmesan cheese; 2 tbsp Cilantro or parsley (Roughly chopped, For garnish)

This one-pot garlic chicken pasta combines tender cubed chicken, buttery garlic sauce, and pasta in a single pan in just 30 minutes. The standout feature is the creamy, cheesy finish achieved entirely on the stovetop with no oven or cream needed.

🌍American 🌍Italian 🏷️Chicken pasta 🏷️Garlic pasta 🏷️One pot pasta

Total

30 min

Servings

5

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Onepotrecipes

Ingredients

2 tbsp Oil
1 pound Chicken (Boneless, Cut into 1 inch cubes)
1 tbsp Italian seasoning
Salt (To taste)
Pepper (To taste)
1/4 cup Butter (Unsalted)
2 tbsp Garlic (Finely chopped)
1 tsp Ginger (Finely grated)
2 tbsp Lemon juice
1 tbsp Lemon zest
4 cups Water (Or use half chicken broth and half water)
16 oz Spaghetti (Uncooked)
1/2 cup Cream cheese (Full fat)
1/3 cup Parmesan cheese
2 tbsp Cilantro or parsley (Roughly chopped, For garnish)

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Instructions

1
In a non-stick pan, heat oil on medium heat.
2
Add chicken, Italian seasoning, salt and pepper.
3
Cook until chicken is golden brown.
4
Add butter, ginger and garlic and cook on medium heat until fragrant. (Make sure not to burn the garlic and ginger).
5
Add lemon juice, lemon zest, additional salt and pepper (if necessary), water and mix everything together.
6
Add spaghetti and mix again.
7
Cook without lid on medium heat until the water is almost evaporated. Make sure to stir often or else the pasta might stick to the pan.
8
When pasta is almost cooked, add cream cheese and mix together.
9
Remove pan from the heat and sprinkle parmesan cheese on top.
10
Garnish with cilantro/ parsley and some lemon slices. Enjoy!

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch cubes so pieces cook at the same rate—uneven sizes lead to some pieces overcooked while others remain pink.
Toast the Italian seasoning briefly in the oil before adding chicken to deepen its flavor and prevent it from tasting raw.
Cook pasta al dente (1-2 minutes under package time) since it will continue absorbing liquid from the sauce after pasta is added.
Finish with fresh lemon juice and zest after heat is off to brighten the dish and balance the richness of butter.

Substitutions

Butter → ghee (adds nutty flavor and works at higher heat without browning as quickly)
Italian seasoning → 1 tsp dried oregano + 1/2 tsp dried basil (more herbaceous profile)
Lemon juice and zest → white wine (3 tbsp wine reduces to 1 tbsp, adds acidity without citrus tang)
Oil → butter (use 3 tbsp total butter instead of 2 tbsp oil + 1/4 cup butter, for all-butter richness)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on stovetop over low heat with a splash of water or broth to restore creamy consistency as pasta absorbs sauce when cooled.

Common Questions

Can I use frozen chicken for this recipe?

Yes, but thaw it completely first to ensure even cooking. Frozen chicken cubes will take longer to cook through and may result in undercooked centers.