Description
A comforting and creamy pasta dish with garlic, Parmesan, and tender chicken, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 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