Creamy Garlic Parmesan Chicken Pasta
A comforting and satisfying dish of tender chicken, whole wheat pasta, and a rich creamy garlic sauce that's easy to prepare and indulgent.
Ingredients
Main Ingredients
- 8 oz whole wheat pasta Cook according to package instructions.
- 1 lb lean chicken breast, diced Make sure it's cooked to an internal temperature of 165°F.
- 1 cup Greek yogurt Can substitute with sour cream or plant-based yogurt.
- 1 cup grated Parmesan cheese Add more if desired for an extra cheesy flavor.
- 3 cloves garlic, minced Fresh garlic provides the best flavor.
- 2 tbsp olive oil Used for sautéing the chicken.
- Salt and pepper to taste
- Fresh parsley for garnish Adds color and freshness.
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente.
- Once cooked, drain the pasta but reserve a little of the pasta water for later.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken breast and cook for about 5-7 minutes until browned and cooked through, ensuring it reaches a safe internal temperature.
Making the Sauce
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Lower the heat and stir in the Greek yogurt, combining it well with the chicken.
- Add in the grated Parmesan cheese and stir until melted and creamy.
Combining Pasta and Sauce
- Add the drained pasta to the skillet and toss everything together, ensuring each piece is coated with the sauce.
- If the pasta looks too thick, add a splash of the reserved pasta water to loosen it.
- Season with salt and pepper to taste and give it one final toss.
Serving
- Serve the pasta hot, garnished with freshly chopped parsley and extra grated Parmesan on top.
Notes
For storing, allow the dish to cool, then refrigerate in an airtight container for 3-4 days. Reheat in the microwave or on the stove. For longer storage, freeze in a well-sealed container for 2-3 months.