Garlic Parmesan Chicken Pasta Recipe
A creamy, protein-packed garlic parmesan chicken pasta ready in just 30 minutes. Perfect for healthy weeknight dinners and weekly meal prep.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
- 2 large chicken breasts, sliced thin
- 250 g penne or rigatoni pasta
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 3/4 cup grated parmesan cheese
- 1/2 cup plain Greek yogurt or light cream
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- fresh parsley to serve
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Season sliced chicken with salt, pepper, onion powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until golden and cooked through. Remove and set aside.
- Cook minced garlic in the same skillet over medium heat for about 60 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
- Lower the heat, stir in Greek yogurt until smooth, then add parmesan gradually, stirring constantly.
- Add drained pasta and sliced chicken. Toss well. Use reserved pasta water to loosen the sauce as needed.
- Taste, adjust salt, and serve warm with extra parmesan and chopped parsley.
Notes
- Add parmesan off the heat to prevent clumping.
- Always reserve pasta water - it keeps the sauce silky.
- Use chickpea pasta for an even higher protein count.
- Stores in the fridge up to 4 days. Reheat with a splash of broth.