Description
A light and creamy garlic Parmesan pasta using Greek yogurt instead of heavy cream for a silky sauce.
Ingredients
Scale
- 8 oz whole wheat pasta
- 1 lb lean chicken breast, diced
- 1 cup Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the whole wheat pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken breast and season with salt and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Lower the heat and stir in the Greek yogurt and grated Parmesan cheese until well combined.
- Add the cooked pasta to the skillet and toss to coat everything in the creamy sauce.
- Garnish with fresh parsley if desired and serve immediately.
Notes
Use Greek yogurt at room temperature for easier blending. Don’t boil the yogurt; keep heat low when stirring it in. Adjust salt at the end as Parmesan adds saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: creamy pasta, garlic pasta, chicken pasta, quick weeknight dinner, healthy pasta