Creamy Garlic Parmesan Chicken Pasta
A quick and comforting dinner featuring creamy garlic Parmesan sauce using Greek yogurt, perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 8 oz whole wheat pasta (penne, fusilli, or shells work well)
- 1 lb lean chicken breast, diced into bite-sized pieces
Sauce Ingredients
- 1 cup Greek yogurt (plain, full-fat or 2% preferred) Can substitute with low-fat cream cheese or sour cream.
- 1 cup grated Parmesan cheese (freshly grated for best melt)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation and Cooking
- Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the diced chicken in a single layer and cook until browned and cooked through, about 6–8 minutes, stirring occasionally. Season lightly with salt and pepper while cooking.
- Push the chicken to one side, add the minced garlic to the hot pan and sauté about 1 minute until fragrant. Don’t let it brown too much.
- Reduce heat to low. Stir in 1 cup Greek yogurt and 1 cup grated Parmesan until a smooth sauce forms. If the sauce is too thick or looks grainy, add a splash of the reserved pasta water and stir to combine.
- Add the cooked pasta to the skillet and toss until evenly coated in the sauce. Heat gently for 1–2 minutes to marry flavors—do not boil.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately topped with chopped fresh parsley, if using.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling. For variations, add lemon zest or sautéed vegetables.