Creamy Greek Yogurt Chicken Pasta
A creamy, weeknight-friendly pasta dish with juicy diced chicken, tangy Greek yogurt, and nutty Parmesan over whole wheat spaghetti.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Ingredients
Scale
- 8 oz whole wheat pasta
- 2 cups cooked chicken, diced
- 1 cup Greek yogurt
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain and set pasta aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30–60 seconds, stirring, until fragrant but not browned.
- Include the diced cooked chicken to the skillet and cook 2–3 minutes until heated through.
- Reduce heat to low. Stir in Greek yogurt and grated Parmesan. Mix gently until the sauce becomes creamy and smooth.
- Add the cooked pasta to the skillet and toss to coat evenly. Cook 1–2 minutes more so flavors marry.
- Season to taste with salt and pepper. Finish with chopped parsley and extra Parmesan if desired.
- Serve immediately while warm.
Notes
Store leftovers in an airtight container for 3-4 days. Not recommended for freezing with yogurt.
Find it online: https://www.mealbreeze.com/garlic-parmesan-chicken-pasta-2/