Creamy Garlic Parmesan Chicken Pasta
A cozy, weeknight-friendly meal that features whole-grain pasta, lean chicken, and a creamy garlic sauce made with Greek yogurt for a lighter twist.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of milk or broth. If you want a gluten-free option, swap the pasta for certified gluten-free pasta.