Introduction

Oh, you know those nights, right? The ones where you’re craving something hearty, something comforting, something that tastes like it took hours to make but, in reality, is surprisingly simple? Well, my friend, I’ve got the perfect solution for you! This Garlic Parmesan Chicken Pasta recipe is an absolute winner. It’s that dish that brings smiles to the table, has everyone asking for seconds, and makes you feel like a kitchen superstar without breaking a sweat. Get ready to fall in love with your dinner routine!

Why You’ll Love This Recipe

Speedy Supper: Seriously, you can have this on the table in under 30 minutes!
Effortlessly Easy: Minimal chopping, straightforward steps – anyone can make this!
Perfect for Gifting (or Potlucks!): This dish travels well and is always a hit at gatherings.
Crowd-Pleasing Comfort: It’s that irresistible combination of tender chicken, creamy sauce, and savory Parmesan that everyone adores.

Ingredients

Let’s gather our goodies. Don’t worry, these are all pantry staples or easy to find!

8 oz whole wheat penne or fettuccine: I love using whole wheat pasta for an extra nutritional boost, but feel free to use your favorite!
2 tbsp olive oil: Our trusty friend for getting things started.
3 garlic cloves, minced: The star of the show for that amazing garlicky flavor. Don’t be shy!
1 lb boneless skinless chicken breasts, cubed: Nice, bite-sized pieces cook quickly and evenly.
Salt and black pepper, to taste: The essential seasonings to make everything sing.
1/2 tsp paprika: Just a touch for a hint of warmth and color.
1/2 tsp Italian seasoning: This little blend adds so much depth to the sauce.
1 tbsp whole wheat flour: Our secret ingredient for thickening that luscious sauce.
1 cup low-sodium chicken broth: The base of our creamy, dreamy sauce.
1/2 cup low-fat milk (1% or 2%): Adds to the creaminess without being too heavy.
1/2 cup plain non-fat Greek yogurt: This is where the magic happens for a super creamy, protein-packed sauce!
1/2 cup freshly grated Parmesan cheese: Because is it really pasta without Parmesan? I think not!
2 cups baby spinach (optional): A little pop of green and some extra goodness if you’re feeling it.
Fresh parsley, chopped (for garnish): For a beautiful finish and a burst of freshness.

How to Make It

Alright, let’s get cooking! It’s as simple as can be.

Cook Your Pasta: Get a big pot of salted water boiling and cook your pasta according to the package directions. Once it’s tender, drain it well and set it aside. I usually do this first because it gives it time to cool just a touch.
Sauté the Garlic: While your pasta is doing its thing, grab a large skillet and heat up your olive oil over medium heat. Toss in your minced garlic and sauté for about a minute until you can really smell that wonderful aroma. Be careful not to burn it!
Brown the Chicken: Now, add your cubed chicken to the skillet. Season it generously with salt, black pepper, paprika, and Italian seasoning. Give it a good stir and cook for about 5-7 minutes, or until it’s nicely browned and cooked all the way through.
Thicken the Sauce Base: Sprinkle the whole wheat flour over the chicken and stir it around to coat everything. Let it cook for about a minute – this helps cook out that raw flour taste.
Whisk in the Liquids: Gradually whisk in the chicken broth and milk. Keep whisking as you pour to prevent any lumps. Bring the mixture to a gentle simmer.
Get Creamy and Cheesy: Reduce the heat to low. Now, stir in your Greek yogurt and Parmesan cheese. Keep stirring until everything is smooth and the sauce has thickened beautifully. This is such a satisfying part!
Wilt the Spinach (If Using): If you’re adding spinach, toss it in now. Give it a stir, and it will wilt down in just a minute or two. So easy to sneak in some greens!
Combine Everything: Add your cooked pasta right into the skillet with the sauce. Toss everything together until every strand of pasta and every piece of chicken is coated in that glorious garlic Parmesan sauce.
Serve with Love: Dish it up immediately! A sprinkle of fresh chopped parsley on top adds a lovely touch of color and freshness. Enjoy every delicious bite!

Substitutions & Additions

Feeling adventurous? Or maybe you need to make a little tweak? I’ve got you covered!

Pasta Power: No whole wheat? No problem! Regular penne, fettuccine, or even spaghetti will work beautifully.
Chicken Swaps: Leftover rotisserie chicken? Shredded turkey? Even cooked shrimp added at the end would be fantastic.
Veggie Boost: Besides spinach, try adding some steamed broccoli florets, sun-dried tomatoes, or sautéed mushrooms.
Spice It Up: A pinch of red pepper flakes can add a nice little kick if you like a bit of heat.
Creaminess Control: If you don’t have Greek yogurt, a little bit of heavy cream can be used, but you might need to adjust the simmering time.

Tips for Success

A few little pointers to make this dish absolutely perfect, every time!

Don’t Overcook the Pasta: Cook it just until it’s al dente (with a slight bite). It will continue to cook a bit in the sauce.
Low and Slow for the Sauce: After adding the yogurt and cheese, keep the heat on low to prevent the sauce from breaking or becoming grainy.
Taste and Adjust: Always taste your sauce before adding the pasta! Does it need more salt? Pepper? A little more Parmesan? You’re the chef!
Prep Ahead: You can cube your chicken and mince your garlic ahead of time to save even more time on busy weeknights.

How to Store It

Got leftovers? Lucky you! This pasta reheats wonderfully.

Let the pasta cool completely before storing it in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat with a splash of milk or broth to loosen up the sauce, or pop it in the microwave. You might find it needs a little extra seasoning when reheated.

FAQs

Got questions? I’ve got answers!

Can I make this sauce dairy-free? While it’s a garlic Parmesan dish, you could experiment with a dairy-free cream cheese or a cashew-based cream for a similar creamy texture, and nutritional yeast for a cheesy flavor.
Is this recipe freezer-friendly? Pasta dishes with creamy sauces can sometimes get a bit watery after freezing and thawing. I’d recommend storing it fresh in the fridge for the best texture.
How can I make it healthier? You’re already off to a great start with whole wheat pasta and Greek yogurt! Loading it up with extra veggies like broccoli, peas, or bell peppers will boost the nutrition even further.

Garlic Parmesan Chicken Pasta

A quick and easy weeknight pasta dish featuring tender chicken and a creamy garlic Parmesan sauce, perfect for busy evenings.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large pot For cooking pasta
Large skillet For sautéing and making sauce
Whisk For thickening the sauce
Measuring Cups
Measuring spoons
Knife
Cutting board
Airtight container For storage

Ingredients

Pasta

8 oz whole wheat penne or fettuccine or your favorite pasta

Aromatics & Chicken

2 tbsp olive oil
3 garlic cloves minced
1 lb boneless skinless chicken breasts cubed

Seasonings & Sauce Base

salt and black pepper to taste
0.5 tsp paprika
0.5 tsp Italian seasoning
1 tbsp whole wheat flour
1 cup low-sodium chicken broth
0.5 cup low-fat milk 1% or 2%
0.5 cup plain non-fat Greek yogurt
0.5 cup freshly grated Parmesan cheese

Optional Additions

2 cups baby spinach optional
fresh parsley chopped, for garnish

Instructions

Cook your pasta according to the package directions in a big pot of salted water. Once it's tender, drain it well and set it aside.
While your pasta is doing its thing, grab a large skillet and heat up your olive oil over medium heat. Toss in your minced garlic and sauté for about a minute until you can really smell that wonderful aroma. Be careful not to burn it!
Now, add your cubed chicken to the skillet. Season it generously with salt, black pepper, paprika, and Italian seasoning. Give it a good stir and cook for about 5-7 minutes, or until it's nicely browned and cooked all the way through.
Sprinkle the whole wheat flour over the chicken and stir it around to coat everything. Let it cook for about a minute – this helps cook out that raw flour taste.
Gradually whisk in the chicken broth and milk. Keep whisking as you pour to prevent any lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low. Now, stir in your Greek yogurt and Parmesan cheese. Keep stirring until everything is smooth and the sauce has thickened beautifully.
If you're adding spinach, toss it in now. Give it a stir, and it will wilt down in just a minute or two.
Add your cooked pasta right into the skillet with the sauce. Toss everything together until every strand of pasta and every piece of chicken is coated in that glorious garlic Parmesan sauce.
Dish it up immediately! A sprinkle of fresh chopped parsley on top adds a lovely touch of color and freshness. Enjoy every delicious bite!

Notes

This pasta reheats wonderfully. Let cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or broth, or in the microwave.