Easy Garlic Parmesan Chicken Pasta – Healthy Creamy Dinner Recipe
Transform weeknights with this fast, guilt-free garlic parmesan chicken pasta. Whole wheat penne meets tender skillet-seared chicken and a light, creamy sauce made with savory broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 8 ounces whole wheat penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup 2% plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (plus salt and pepper to taste)
Instructions
- Step 1: Season the diced chicken with salt, pepper, and 1/2 teaspoon of Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 2: While the chicken cooks, prepare the pasta according to package directions in salted water. Reserve about 1/2 cup of the starchy pasta water before draining the pasta, and set the drained pasta aside.
- Step 3: Reduce the skillet heat to medium. Add the minced garlic to the pan drippings and sauté for about 1 minute until fragrant. Pour in the reserved chicken broth, scraping up any browned bits from the bottom of the pan, and bring the mixture to a low simmer. Stir in the remaining 1/2 teaspoon of Italian seasoning.
- Step 4: Remove the skillet from the heat entirely. Slowly whisk in the Greek yogurt and the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until desired consistency is reached. Taste and adjust seasonings (salt/pepper).
- Step 5: Add the cooked chicken and the drained penne pasta to the creamy garlic Parmesan sauce. Toss everything together thoroughly until the pasta and chicken are evenly coated. Serve immediately.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, knowing that adding a small splash of chicken broth or water upon reheating will help restore the original creamy consistency.
- When reheating, use a microwave or stovetop over very low heat, adding 1-2 teaspoons of liquid to the pasta to restore the creamy texture and ensure the yogurt-based sauce does not separate.
- For an extra fresh finish, try tossing in a handful of baby spinach during Step 5, allowing it to wilt slightly into the warm pasta for added greens and color.
- To guarantee a perfectly smooth, non-curdled sauce, be sure to fully remove the skillet from the heat *before* slowly whisking in the Greek yogurt and grated Parmesan cheese.
Nutrition
- Serving Size: 1.5 cups (approx. 400g)
- Calories: 600
- Sodium: 419mg
- Fat: 15g
- Saturated Fat: 5.4g
- Trans Fat: 0.1g
- Protein: 4g