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Easy Garlic Parmesan Chicken Pasta Healthy Dinner featured image showcases a delicious and simple meal.

Amazing Easy Garlic Parmesan Chicken Pasta Healthy Dinner

This recipe offers a healthier take on the classic garlic parmesan chicken pasta. It uses whole wheat pasta, lean chicken breast, Greek yogurt, and cornstarch to create a creamy and flavorful sauce without excessive fat and calories, making it a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound whole wheat pasta penne, fettuccine, or your favorite shape
  • 4 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup low-fat Greek yogurt
  • 1/4 cup milk any kind, but skim or 1% works best
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth
  • 1 teaspoon dried Italian herbs
  • Salt to taste
  • Pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Equipment

  • large pot
  • large skillet
  • small bowl
  • whisk
  • colander
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water. Set aside.
  2. Prepare the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and Italian herbs. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Make the Sauce: Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant, being careful not to burn it. In a small bowl, whisk together the Greek yogurt, milk, cornstarch, and chicken broth until smooth. Pour the mixture into the skillet and bring to a simmer, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
  4. Combine Everything: Reduce the heat to low. Stir in the Parmesan cheese until melted and smooth. Add the cooked pasta and chicken to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  5. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.

Notes

For a richer flavor, use freshly grated Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or chicken broth if needed to loosen the sauce. You can substitute the chicken with shrimp or tofu for a vegetarian option.