Creamy Garlic Parmesan Chicken Pasta is a cozy, weeknight-friendly meal that balances whole-grain pasta, lean protein, and a tangy, cheesy sauce made with Greek yogurt instead of heavy cream. It’s quick to pull together, satisfying without being too heavy, and a great way to stretch pantry staples into a family-pleasing dinner in about 25–30 minutes. If you want guidance on cooking the chicken pieces perfectly before tossing them into the sauce, check this simple guide to cooking chicken breast: best way to cook chicken breast.
Why you’ll love this dish
This recipe hits a sweet spot: wholesome whole-wheat pasta, protein-rich chicken, and a creamy, garlicky sauce that uses Greek yogurt to keep things lighter without sacrificing richness. It’s ideal for busy weeknights, meal prep for lunches, or when you want something a little elevated but still easy.
"A fast, family-friendly pasta that tastes indulgent but feels a little healthier — perfect for when you want comfort food without the guilt."
Reasons to make it:
- Fast: about 25–30 minutes from start to finish.
- Budget-friendly: minimal, inexpensive ingredients.
- Kid-friendly: creamy texture and familiar flavors.
- Flexible: easy to swap proteins, cheeses, or pasta types.
The cooking process explained
Before you begin: cook the pasta separately, brown the chicken, briefly sauté the garlic, then combine everything with yogurt and Parmesan over low heat. The key is low heat when adding the yogurt so it stays smooth and doesn’t separate. Expect three short stages: pasta, chicken, sauce assembly.
What you’ll need
- 8 oz whole wheat pasta (penne, fusilli, or shells work well)
- 1 lb lean chicken breast, diced (see the chicken breast guide for prep tips)
- 1 cup plain Greek yogurt (full-fat for the creamiest result)
- 1 cup Parmesan cheese, grated (Parmigiano-Reggiano if available)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Ingredient notes and substitutions:
- Swap the whole wheat pasta for regular pasta or a gluten-free option if needed.
- If you don’t have Greek yogurt, 3/4 cup heavy cream + 1/4 cup milk works—add carefully and keep heat low.
- Use pre-grated Parmesan in a pinch, but fresh-grated melts and flavors better.
Also: if you like creamy, spinach-forward dishes, try this different comfort option for inspiration: creamy gnocchi with spinach and feta.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a little pasta cooking water.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chicken in a single layer. Cook, stirring occasionally, until the chicken is golden and cooked through, about 5–7 minutes. Season lightly with salt and pepper as it cooks.
- Push the chicken to one side and add the minced garlic to the hot skillet. Sauté 1–2 minutes until fragrant, stirring so the garlic doesn’t burn.
- Reduce the heat to low. Stir in the Greek yogurt and grated Parmesan until smooth. If the sauce seems too thick, add 1–2 tablespoons reserved pasta water to loosen it; add more if needed. Keep the skillet on low — high heat can make the yogurt separate.
- Add the drained pasta to the skillet and toss to coat evenly in the sauce. Taste and adjust salt and pepper. If you prefer a silkier sauce, stir in up to 2 tbsp olive oil or a splash of milk.
- Serve immediately, garnished with chopped fresh parsley.
Quick timing: pasta (8–10 min), chicken (5–7 min), sauce assembly (2–3 min).
How to serve Creamy Garlic Parmesan Chicken Pasta
Best ways to enjoy it:
- Serve hot in shallow bowls with extra Parmesan sprinkled on top.
- Pair with a crisp green salad (arugula with lemon vinaigrette brightens the dish).
- Add roasted vegetables on the side — asparagus or broccoli pair nicely.
- For a wine pairing, a unoaked Chardonnay or a light Pinot Noir complements the garlic and Parmesan without overpowering it.
Plating tip: twist the pasta with tongs into a nest in the center of the plate and place chicken pieces on top; finish with a parsley sprinkle and a lemon wedge for brightness.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
- Freezing: The sauce contains yogurt, which can change texture when frozen. You can freeze the cooked chicken and pasta separately for up to 2 months, but for best texture, refrigerate rather than freeze.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to restore creaminess, stirring until warm. Microwave on medium power in short bursts, stirring between, and add a little liquid if it looks dry.
Food safety note: always reheat to at least 165°F (74°C) and discard leftovers older than 4 days.
Pro chef tips
- Keep heat low when adding yogurt: high heat causes curdling. Remove the pan from the direct heat briefly if necessary while stirring yogurt in.
- Grate your own Parmesan: it melts better and gives a more authentic, savory bite.
- Reserve pasta water: that starchy water is a simple emulsifier to make the sauce cling to noodles.
- Even browning: cut the chicken into uniform pieces for even cooking. Pat chicken dry before seasoning to get a better sear.
For more garlic-Parmesan inspiration and flavor combos, check this playful twist on the theme: garlic-parmesan flavor.
Recipe variations
- Lighter: swap chicken for shredded rotisserie chicken and reduce oil.
- Veggie-forward: toss in wilted spinach, sautéed mushrooms, or sun-dried tomatoes.
- Spicy: add red pepper flakes while sautéing garlic or finish with a drizzle of chili oil.
- Low-dairy: use a dairy-free yogurt and nutritional yeast for a cheesy note (texture will differ).
- Kid-friendly twist: mix in peas and cut the garlic to 2 cloves for a milder profile.
If you’re looking for a buffalo-inspired take on chicken recipes, this is a fun idea to borrow: buffalo-style twist.
Common questions
Q: Can I use plain yogurt instead of Greek yogurt?
A: Regular plain yogurt is thinner and has more water, so strain it through cheesecloth first or use a little less and add a splash of milk as needed. Greek yogurt’s thickness helps make a creamy sauce without thinning.
Q: Will the sauce separate if I reheat it?
A: It can if reheated too vigorously. Reheat gently on low heat and add a little milk or reserved pasta water to bring it back together.
Q: Is this safe for meal prep?
A: Yes — store in the fridge up to 3–4 days. If meal-prepping for the week, keep sauce and pasta slightly underdone (pasta al dente) and add a splash of liquid when reheating.
Q: Can I use shredded rotisserie chicken?
A: Absolutely. Reduce stove time by adding cooked shredded chicken at the end to warm through.
Q: How do I make this gluten-free?
A: Use a certified gluten-free pasta. The rest of the recipe is naturally gluten-free, but check labels on Parmesan for any additives.
Conclusion
This Creamy Garlic Parmesan Chicken Pasta is an easy, reliable recipe that transforms a few simple ingredients into a satisfying meal. For more one-pan garlic-Parmesan inspiration and similar family-style pasta ideas, see this helpful take on garlic parmesan chicken and pasta: Garlic Parmesan Chicken and Pasta (One-Pan). If you want another full recipe with a similar flavor profile and serving ideas, try this garlic Parmesan pasta with chicken walkthrough: Garlic Parmesan Pasta with Chicken – Britney Breaks Bread.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Pasta
- 8 oz whole wheat pasta (penne, fusilli, or shells)
Chicken
- 1 lb lean chicken breast, diced See chicken breast guide for prep tips.
Sauce
- 1 cup plain Greek yogurt Full-fat for the creamiest result.
- 1 cup Parmesan cheese, grated Parmigiano-Reggiano if available.
- 3 cloves garlic, minced
- 1 tbsp olive oil
- to taste Salt and freshly ground black pepper
- for garnish Fresh parsley, chopped
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a little pasta cooking water.
Cooking Chicken
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chicken in a single layer. Cook, stirring occasionally, until the chicken is golden and cooked through, about 5–7 minutes. Season lightly with salt and pepper as it cooks.
- Push the chicken to one side and add the minced garlic to the hot skillet. Sauté 1–2 minutes until fragrant, stirring so the garlic doesn’t burn.
Combining Ingredients
- Reduce the heat to low. Stir in the Greek yogurt and grated Parmesan until smooth. If the sauce seems too thick, add 1–2 tablespoons reserved pasta water to loosen it; add more if needed. Keep the skillet on low — high heat can make the yogurt separate.
- Add the drained pasta to the skillet and toss to coat evenly in the sauce. Taste and adjust salt and pepper. If you prefer a silkier sauce, stir in up to 2 tbsp olive oil or a splash of milk.
- Serve immediately, garnished with chopped fresh parsley.