Garlic Parmesan Chicken Pasta

This garlic Parmesan chicken pasta combines whole wheat pasta, seasoned chicken, garlic, and a creamy sauce made with broth, milk, Greek yogurt, and Parmesan. Cook the chicken through before building the sauce, and stir the yogurt in off the heat to help keep the sauce smooth.

Why Make Garlic Parmesan Chicken Pasta

The recipe pairs tender chicken with a savory garlic-Parmesan sauce and optional spinach. Whole wheat pasta is listed for a nuttier bite, though regular pasta can be used. This is a comforting pasta dish; no specific nutrition analysis is provided.

Ingredients

• 8 oz whole wheat penne or fettuccine
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lb boneless skinless chicken breasts, cubed
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1 tbsp whole wheat flour
• 1 cup low-sodium chicken broth
• 1/2 cup low-fat milk (1% or 2%)
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 2 cups baby spinach (optional but recommended)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make Garlic Parmesan Chicken Pasta

1. Bring a pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve a little pasta water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the cubed chicken and season with paprika, Italian seasoning, salt, and pepper. Cook, turning as needed, until browned and the thickest pieces reach 165°F (74°C). Transfer the chicken to a plate.
3. Add the garlic to the skillet and cook briefly until fragrant. Stir in the flour and cook for about 1 minute.
4. Gradually pour in the chicken broth and milk, whisking or stirring to smooth out the flour. Bring to a gentle simmer and cook until the sauce thickens slightly.
5. Take the skillet off the heat. Stir in the Greek yogurt and Parmesan until combined. Avoid boiling after adding the yogurt. If the sauce is too thick, loosen it with reserved pasta water or a splash of broth.
6. Return the chicken to the skillet. Add the drained pasta and optional spinach, tossing until the spinach wilts and everything is hot. Taste and adjust seasoning.
7. Serve with chopped parsley and extra Parmesan if desired.

Serving Suggestions

Serve hot with a green salad or steamed vegetables. Add extra Parmesan at the table if desired.

Storage and Reheating

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water, stirring until hot. Avoid boiling the yogurt-based sauce. The texture may thicken as the pasta absorbs liquid.

Tips for Smooth Garlic Parmesan Sauce

• Cut chicken into even pieces so they cook at a similar rate, and check doneness with a thermometer.
• Cook the pasta just to al dente; it will soften further when tossed with the sauce.
• Whisk the broth and milk into the flour gradually to help prevent lumps.
• Take the pan off the heat before adding yogurt and Parmesan.
• Thin the finished sauce gradually with pasta water or broth.

Variations

Use regular pasta in place of whole wheat. Add broccoli or peas, cooking them until tender. For a meatless version, replace chicken with sautéed mushrooms or chickpeas. To make the dish dairy-free, use plant-based milk, yogurt, and Parmesan-style alternatives; flavor and texture will differ.

Frequently Asked Questions

Can I use regular pasta?
Yes. Use the same amount and follow the package directions for al dente pasta.

Can I make this dairy-free?
Use plant-based milk, yogurt, and cheese alternatives. The sauce may have a different consistency; stir them in gently and adjust with broth.

How long does this take?
Plan for about 30–40 minutes, depending on the pasta and how quickly the chicken cooks.

How do I know the chicken is cooked?
Check the thickest piece with a food thermometer; poultry should reach 165°F (74°C).

For poultry cooking guidance, see the FoodSafety.gov safe minimum internal temperature chart.

Healthy Garlic Parmesan Chicken Pasta

Print Recipe

A delicious and nutritious pasta dish featuring whole wheat pasta, lean chicken, and a creamy garlic Parmesan sauce.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

• 8 oz whole wheat penne or fettuccine
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lb boneless skinless chicken breasts, cubed
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1 tbsp whole wheat flour
• 1 cup low-sodium chicken broth
• 1/2 cup low-fat milk (1{c3709242858ea63f6f518f0e60e34661b2045d832188e8006804732198b61355} or 2{c3709242858ea63f6f518f0e60e34661b2045d832188e8006804732198b61355})
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 2 cups baby spinach (optional but recommended)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Boil a pot of salted water and cook the whole wheat penne or fettuccine according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add cubed chicken breasts, seasoned with paprika, Italian seasoning, salt, and black pepper. Cook until browned and fully cooked, about 6-7 minutes.
3. Add minced garlic to the pan and sauté for about 1 minute until fragrant. Sprinkle in whole wheat flour and stir for another minute.
4. Pour in low-sodium chicken broth and low-fat milk, stirring to combine. Bring to a simmer, then add Greek yogurt and Parmesan cheese, stirring until the cheese melts and the sauce is creamy.
5. Add cooked pasta to the sauce and mix well. Fold in baby spinach until wilted. Adjust seasoning with salt and pepper if needed.
6. Transfer to serving plates, garnish with fresh parsley, and serve hot.

Notes

This dish is best served hot and can be accompanied by a side salad or steamed vegetables. For extra flavor, consider marinating the chicken in garlic and herbs before cooking.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Healthy