I remember the first time I tossed tender chicken and nutty whole-wheat pasta in a tangy, garlicky Parmesan sauce — it felt indulgent, but lighter than it tasted. Creamy Garlic Parmesan Chicken Pasta is one of those weeknight wins: cozy, quick, and crowd-pleasing. It hits the comfort-food notes without leaning on heavy cream, thanks to Greek yogurt and plenty of Parmesan. Make it when you want a fast family dinner that still feels special.
Why you’ll love this dish
Why you’ll love this dish
- Comfort without the sluggishness: using Greek yogurt keeps the sauce creamy and adds protein, so it’s lighter than a heavy cream version.
- Fast and family-friendly: from stove to table in about 30 minutes — perfect for busy weeknights.
- Nutritious swaps: whole wheat pasta and lean chicken make it a balanced meal that kids often approve of.
- Versatile meal builder: shift flavors with a pinch of red pepper flakes or swap in vegetables to stretch it for leftovers.
How this recipe comes together
How this recipe comes together
Overview — quick steps so you know what to expect:
- Cook the whole wheat pasta until al dente and drain.
- Brown diced chicken in olive oil until fully cooked.
- Sauté garlic briefly, then lower heat.
- Stir in Greek yogurt and grated Parmesan to form a silky sauce.
- Toss the pasta into the pan to coat.
- Season, garnish, and serve warm.
This structure keeps the recipe straightforward: pasta first, chicken next, then build the sauce in the skillet so everything finishes together. If you like dairy-based creamy dishes, you might also enjoy this twist on a dip in my buffalo chicken dip with cottage cheese.
What you’ll need
What you’ll need
- 8 oz whole wheat pasta
- 1 lb lean chicken breast, diced
- 1 cup Greek yogurt
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Notes on ingredients and swaps:
- Whole wheat pasta gives extra fiber; regular pasta works fine if you prefer it.
- Greek yogurt is the lighter binder here. For a dairy-free version, use a cashew cream (see Variations).
- Freshly grated Parmesan melts better and gives a cleaner flavor than pre-grated options. If you want a higher-protein creamy pasta, try swapping some Greek yogurt for cottage cheese like in this cottage cheese pasta.
Step-by-step instructions
Step-by-step instructions
- Bring a pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat the 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 (no pink inside).
- Push the chicken to the side and add the minced garlic to the hot skillet. Sauté for about 1 minute until fragrant, taking care not to burn it.
- Reduce the heat to low. Stir in the Greek yogurt and grated Parmesan. Mix gently until the sauce becomes smooth and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Add the cooked pasta into the skillet. Toss everything together so the noodles are well coated with the sauce and chicken is evenly distributed.
- Taste and season with salt and pepper as needed. Heat only until everything is warmed through — avoid boiling after adding the yogurt to prevent curdling.
- Sprinkle with fresh parsley and serve immediately. Enjoy your healthy creamy garlic Parmesan chicken pasta!
Best ways to enjoy it
Best ways to enjoy it
- Plate with a bright garnish: extra chopped parsley, lemon zest, or a few halved cherry tomatoes for acidity.
- Side pairings: a crisp green salad, roasted asparagus, or garlicky sautéed spinach complement the richness.
- Wine/beverage: pair with a light Chardonnay or a citrusy sparkling water to cut through the creaminess.
- Make it a one-pan meal: stir in quick-cooking vegetables (sliced mushrooms, spinach, or frozen peas) with the garlic for a streamlined dinner.
Storage and reheating tips
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
- Reheating: Reheat gently on the stove over low heat with a splash of milk or water to revive the sauce. Microwave in short bursts, stirring between, and add a little liquid if needed.
- Freezing: Dairy-based sauces sometimes change texture when frozen and thawed, so I don’t recommend long-term freezing. If you must freeze, portion into airtight containers and use within 1 month; thaw slowly in the fridge and re-emulsify with a little liquid.
- Food safety: always ensure chicken reaches an internal temperature of 165°F (74°C) when cooking. Discard leftover chicken pasta kept at room temperature longer than two hours.
Pro chef tips
Pro chef tips
- Keep heat low when you add Greek yogurt. High heat can cause the yogurt to split. Stir continuously and add a spoonful of reserved pasta water to smooth the sauce.
- Grate your own Parmesan. Freshly grated cheese melts better and lends a creamier texture.
- Dice the chicken uniformly so it cooks evenly and finishes at the same time as the sauce.
- Use the pasta water trick: a tablespoon or two of starchy pasta water helps emulsify and bind the sauce to the noodles.
- Shortcut: cook the pasta while you sear the chicken to save time. If you want savory depth, deglaze the pan with a splash of white wine before adding the yogurt.
- For more high-protein creamy pasta ideas, I’ve adapted similar swaps in my cottage cheese pasta.
Creative twists
Creative twists
- Veg-forward: add sliced mushrooms, sun-dried tomatoes, spinach, or roasted red peppers for texture and color.
- Heat it up: stir in red pepper flakes or a spoonful of harissa for a smoky kick.
- Herb swap: basil or chives change the profile; try lemon-thyme for brightness.
- Dairy-free: use a silky cashew cream (blend soaked cashews with water) and nutritional yeast in place of Parmesan.
- Breaded chicken option: use pan-fried breaded cutlets instead of diced chicken for a crunchy contrast.
Your questions answered
Your questions answered
Q: How long does this take to make?
A: Plan on about 25–35 minutes total: 10–12 minutes for pasta and 10–15 minutes to cook and finish the chicken and sauce.
Q: Can I use regular yogurt or sour cream instead of Greek yogurt?
A: Regular yogurt is runnier and may thin the sauce. Greek yogurt is thicker and adds creaminess. Sour cream can work but has a tangier flavor. If using any lower-fat yogurt, temper it into the sauce off heat to reduce curdling risk.
Q: Is this suitable for meal prep?
A: Yes. Store in the fridge for up to 4 days. Reheat gently and add a splash of water or milk to bring back creaminess. Texture may change slightly, but flavor holds up well.
Q: Can I substitute shrimp or turkey for the chicken?
A: Absolutely. Shrimp cooks much faster, so add it near the end (2–3 minutes). Turkey breast works similarly to chicken; just monitor internal temperature to 165°F (74°C).
Q: What if my sauce becomes grainy or split?
A: Stir in a little warm pasta water and keep heat very low. If it’s still separated, remove from heat and whisk in a small pat of butter or a teaspoon of olive oil to re-emulsify.
Conclusion
Conclusion
Creamy Garlic Parmesan Chicken Pasta is a practical, comforting weeknight staple that balances flavor, speed, and lighter ingredients. For another one-pan take on garlic and Parmesan with integrated pasta, see Garlic Parmesan Chicken and Pasta (One-Pan). If you’re comparing family-style Parmesan chicken pasta recipes and want more easy variations, check Garlic Parmesan Chicken Pasta · Easy Family Recipes.
Print
Creamy Garlic Parmesan Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Healthy
Description
A cozy and quick dish featuring tender chicken and whole-wheat pasta in a tangy, creamy garlic Parmesan sauce, perfect for weeknight dinners.
Ingredients
- 8 oz whole wheat pasta
- 1 lb lean chicken breast, diced
- 1 cup Greek yogurt
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat the 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 (no pink inside).
- Push the chicken to the side and add the minced garlic to the hot skillet. Sauté for about 1 minute until fragrant, taking care not to burn it.
- Reduce the heat to low. Stir in the Greek yogurt and grated Parmesan. Mix gently until the sauce becomes smooth and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Add the cooked pasta into the skillet. Toss everything together so the noodles are well coated with the sauce and chicken is evenly distributed.
- Taste and season with salt and pepper as needed. Heat only until everything is warmed through — avoid boiling after adding the yogurt to prevent curdling.
- Sprinkle with fresh parsley and serve immediately.
Notes
For a dairy-free version, substitute Greek yogurt with a cashew cream. Whole wheat pasta gives extra fiber, but regular pasta works fine if preferred. Use freshly grated Parmesan for better melting qualities.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian