Description
A light and flavorful weeknight pasta dish featuring tender chicken, garlic, Parmesan, and a creamy Greek yogurt-based sauce. Easy to make and packed with protein.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 ounces whole wheat pasta (penne, rotini, or farfalle work well)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup low-sodium chicken broth
- 1/4 cup unsweetened almond milk (or other milk of choice)
- 1/4 cup plain Greek yogurt (non-fat or low-fat)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1 cup broccoli florets (optional, for added vegetables)
Instructions
- 1. Cook the pasta according to package directions in a large pot of salted boiling water. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside. If using broccoli, add it to the boiling water for the last 2-3 minutes of the pasta cooking time, then drain both together.
- 2. While the pasta cooks, season the chicken cubes generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3. Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the skillet. Cook, stirring constantly, until fragrant, about 30-60 seconds. Be careful not to burn the garlic.
- 4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 2 minutes to reduce slightly.
- 5. Stir in the almond milk and Greek yogurt. Whisk until smooth and well combined. Continue to cook, stirring gently, until the sauce thickens slightly, about 2-3 minutes. Do not boil the sauce after adding the yogurt, as it can curdle.
- 6. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- 7. Return the cooked chicken (and broccoli, if using) to the skillet. Add the drained pasta to the skillet. Toss everything gently to coat evenly with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
- 8. Serve immediately, garnished with additional Parmesan cheese and fresh parsley.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of liquid or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g