Description
A warm, garlicky, and surprisingly light creamy garlic Parmesan chicken pasta that comes together in under 30 minutes.
Ingredients
- 8 oz whole wheat pasta (penne, fusilli, or rotini)
- 1 lb lean chicken breast, diced into bite-sized pieces
- 1 cup Greek yogurt (full-fat or low-fat)
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 cups fresh spinach (optional)
- Salt and freshly ground black pepper, to taste
- Olive oil for cooking
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 reserve a 1/2 cup of pasta water. Set the pasta aside.
- While the pasta cooks, heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced chicken in a single layer. Cook, stirring occasionally, until browned and cooked through (internal temperature 165°F / 74°C), about 6–8 minutes depending on piece size. Season with salt and pepper as it cooks.
- Push the chicken to the side and add the minced garlic to the hot pan. Sauté until fragrant, about 30–45 seconds—don’t let it burn.
- Turn the heat to low or remove the skillet briefly from the burner. Stir in the Greek yogurt and grated Parmesan until the sauce is smooth and creamy. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches the desired consistency.
- If using spinach, fold it in and cook just until wilted, about 1–2 minutes.
- Return the skillet to low heat. Add the cooked pasta and toss until everything is evenly coated. Adjust salt and pepper to taste.
- Serve immediately while hot. Optionally drizzle with olive oil, extra Parmesan, or a sprinkle of red pepper flakes.
Notes
Best served with a crisp green salad, toasted garlic bread, or roasted vegetables. Can be meal-prepped or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian