Description
A creamy and comforting dish featuring tender chicken, al dente pasta, and a rich garlic Parmesan sauce.
Ingredients
Scale
- 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 for 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 gradually add Parmesan while 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
For a creamier sauce, add more Greek yogurt or light cream. This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg