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