Introduction
Close your eyes and imagine a warm skillet releasing the heady aroma of sautéed garlic and olive oil, followed by the nutty hint of freshly grated Parmesan melting into a glossy, velvety sauce. Tender bites of seared chicken contrast with the toothsome bite of whole wheat pasta; the first forkful greets you with savory warmth, a gentle tang from Greek yogurt, and a whisper of black pepper and parsley. This Creamy Garlic Parmesan Chicken Pasta is comfort on a plate — rich but bright, simple but deeply satisfying.
It’s the kind of dish that turns an ordinary weeknight into something cozy and memorable, yet it’s elegant enough for casual dinner guests. Make it when you need something fast and filling after a long day, as a centerpiece for intimate gatherings, or a warming recipe for cool-weather evenings. The combination of familiar flavors and straightforward technique makes it a go-to when you want impressive results with minimal fuss.
At a Glance
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Total time: 25–30 minutes
- Servings: 4
- Difficulty level: Easy — weeknight-friendly but looks and tastes like you spent more time
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values calculated using USDA FoodData Central and typical product nutrition profiles; these are approximate and will vary slightly by brands and exact ingredient choices.
- Calories: ~615 kcal
- Protein: ~57 g
- Carbohydrates: ~46 g
- Total Fat: ~23 g
- Saturated Fat: ~9 g (mainly from Parmesan and Greek yogurt)
- Fiber: ~6 g
- Sodium: ~460 mg
Notes on accuracy: totals were estimated using standard values for whole wheat pasta, skinless chicken breast, plain Greek yogurt, grated Parmesan, and olive oil (USDA FoodData Central). For precise tracking, weigh your ingredients and use specific product labels or a nutrition app. Always consult trusted sources (USDA, Mayo Clinic) if you have strict dietary needs.
Why You’ll Love It
- Flavor & aroma: Garlic and Parmesan create an irresistible savory backbone; Greek yogurt lends a bright creaminess that keeps the sauce lighter than heavy cream while maintaining silkiness.
- Speed & ease: From pan to plate in about 30 minutes — perfect for fast weeknight cooking.
- Comfort + protein: High-protein thanks to the chicken and Greek yogurt, it’s a fulfilling, balanced meal that still feels indulgent.
- Versatility: Simple base that welcomes vegetables, herbs, or spice twists. Serve it solo or build a full meal around it.
How to Make Creamy Garlic Parmesan Chicken Pasta
Ingredients
- 8 oz (about 225 g) whole wheat pasta
- 1 lb (about 450 g) lean chicken breast, diced into 1-inch pieces
- 1 cup plain Greek yogurt (approx. 245 g) — see substitutions below
- 1 cup grated Parmesan cheese (approx. 100 g)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Optional ingredients and substitutions
- Heavy cream (½ cup) can replace Greek yogurt for a richer sauce; or use half-and-half.
- Nonfat Greek yogurt for lower calories (texture slightly thinner).
- Gluten-free pasta to make the dish gluten-free.
- Grated Pecorino Romano or Asiago in place of Parmesan.
- Add 2 cups fresh baby spinach, sautéed mushrooms, or sun-dried tomatoes for extra veg and flavor.
Directions
- Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving ¼ cup of the pasta cooking water.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken in a single layer and season with salt and pepper. Cook until fully cooked through and browned, about 6–8 minutes (internal temp 165°F / 74°C). Remove chicken from the skillet and set aside.
- Add the minced garlic to the skillet and sauté for 1–2 minutes until fragrant; avoid letting it brown.
- Reduce heat to low and stir in the Greek yogurt and Parmesan cheese, mixing until well combined and smooth. If the sauce seems too thick, add up to ¼ cup reserved pasta water a little at a time to loosen.
- Return the cooked chicken to the skillet and add the cooked pasta, tossing everything together until the pasta is evenly coated in the creamy sauce. Heat just until warmed through — avoid boiling the sauce.
- Serve immediately, garnished with fresh parsley if desired.
Practical tips
- Temper the yogurt: keep heat low when adding yogurt to avoid curdling. If worried, stir a tablespoon of hot sauce into the yogurt first, then add to pan.
- Reserve pasta water: starchy water helps the sauce cling and reach the right consistency.
- Check doneness: chicken should read 165°F (74°C) internally and be opaque throughout.
- Avoid overcooking: once the pasta and chicken are combined, warm gently — high heat can separate the yogurt-based sauce.
Serving Suggestions
- Simple & classic: plate the pasta with a spritz of lemon and chopped parsley; serve with crusty bread to mop up the sauce.
- Vegetable-forward: stir in sautéed spinach, roasted cherry tomatoes, or mushrooms just before serving.
- Light accompaniment: a crisp green salad (arugula, lemon vinaigrette) contrasts the creaminess well.
- Hearty pairing: roasted asparagus or steamed broccoli on the side makes it a balanced plate.
- Drink pairing: a chilled Pinot Grigio or a herbal iced tea complements the garlic-Parmesan notes.
Storage Instructions
- Room temperature: Do not leave this pasta at room temperature for more than 2 hours (CDC food safety guideline).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently over low heat on the stovetop with a splash of water or milk to smooth the sauce.
- Freezer: You can freeze, but dairy-based sauces can separate when frozen and reheated. If you choose to freeze, place in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring in a little milk or broth to re-emulsify.
Pro Tips & Tricks
- Fresh Parmesan matters: freshly grated cheese melts and integrates better than pre-grated varieties (those often contain anti-caking agents).
- Use medium heat to sear chicken for caramelized flavor — don’t crowd the pan.
- If the sauce looks grainy, reduce heat and add a tablespoon of pasta water or a splash of olive oil while whisking to bring it back together.
- For extra silkiness, finish with a small knob of butter off-heat and toss to glaze the pasta.
- To boost flavor with minimal effort, add a pinch of red pepper flakes or a little lemon zest at the end.
Creative Twists
- Vegan version: swap chicken for sautéed chickpeas or vegan “chicken” pieces, use cashew cream (soak and blend cashews) or a plant-based yogurt, and finish with nutritional yeast + vegan Parmesan. Serve over gluten-free pasta if desired.
- Mediterranean twist: add sun-dried tomatoes, kalamata olives, and a handful of baby spinach; finish with a splash of lemon juice and torn basil.
- Spicy garlic-Parmesan: add ¼–½ tsp red pepper flakes while sautéing the garlic and top with crushed toasted red pepper.
- Lighter variation: use nonfat Greek yogurt, reduce the Parmesan to ¾ cup, and toss with more veggies to lower calories per serving.
All Your Questions Answered
Q: Can I use heavy cream instead of Greek yogurt?
A: Yes — heavy cream will make the sauce richer and less tangy. If using cream, reduce yogurt to ½ cup or omit; warm gently to avoid reducing too much.
Q: Why did my sauce separate or look grainy?
A: High heat can cause yogurt to curdle. Fix: remove from heat, whisk in reserved pasta water or a little olive oil, and stir until smooth. For prevention, keep heat low when combining dairy.
Q: Can I make this ahead for a meal plan?
A: You can cook components ahead (chicken and pasta stored separately). Reheat gently and combine just before serving. As a combined dish, store up to 3–4 days in the fridge.
Q: What’s the best way to reduce calories or sodium?
A: Use nonfat Greek yogurt, reduce Parmesan amount, and trim added oil. Choose low-sodium Parmesan or use less to cut sodium.
Q: Can I use rotisserie chicken?
A: Absolutely — shredded rotisserie chicken is a great time-saver. Add it late in step 5 to avoid overcooking.
Conclusion
If you love quick, creamy comfort food that still feels fresh and protein-forward, this Creamy Garlic Parmesan Chicken Pasta is a kitchen winner. Try it as written or explore the variations above — either way, it’s a dependable recipe that rewards simple technique with delicious results. For more one-pan inspiration and similar flavor profiles, see Garlic Parmesan Chicken and Pasta (One-Pan) and another take on the classic at Garlic Parmesan Pasta with Chicken.
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Creamy Garlic Parmesan Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A comforting and creamy pasta dish with garlic, Parmesan, and tender chicken, perfect for weeknight dinners and gatherings.
Ingredients
- 8 oz (about 225 g) whole wheat pasta
- 1 lb (about 450 g) lean chicken breast, diced into 1-inch pieces
- 1 cup plain Greek yogurt (approx. 245 g)
- 1 cup grated Parmesan cheese (approx. 100 g)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving ¼ cup of the pasta cooking water.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken in a single layer and season with salt and pepper. Cook until fully cooked through and browned, about 6–8 minutes. Remove chicken from the skillet and set aside.
- Add the minced garlic to the skillet and sauté for 1–2 minutes until fragrant; avoid letting it brown.
- Reduce heat to low and stir in the Greek yogurt and Parmesan cheese, mixing until well combined and smooth. If the sauce seems too thick, add up to ¼ cup reserved pasta water a little at a time to loosen.
- Return the cooked chicken to the skillet and add the cooked pasta, tossing everything together until the pasta is evenly coated in the creamy sauce. Heat just until warmed through — avoid boiling the sauce.
- Serve immediately, garnished with fresh parsley if desired.
Notes
For a lighter version, use nonfat Greek yogurt and add more vegetables. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 5g
- Sodium: 460mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 57g
- Cholesterol: 120mg
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