This recipe brings together juicy chicken, tender pasta, and a silky garlic Parmesan sauce that tastes like comfort but feels light enough for a weeknight dinner. It’s quick to make, uses pantry staples, and doesn’t require fancy techniques. The flavors are cozy and familiar—garlicky, creamy, and bright with a touch of lemon.
If you want a meal that’s balanced, nutritious, and kid-friendly, this one checks all the boxes. You’ll have dinner on the table in about 30 minutes.
What Makes This Special
This version skips heavy cream and leans on broth, Greek yogurt, and a bit of Parmesan for a lighter, satisfying sauce. The chicken gets a simple seasoning that builds flavor fast, and a splash of pasta water brings it all together.
Fresh spinach adds color and nutrients without extra fuss. It’s the kind of dish that feels indulgent but keeps things balanced.
Shopping List
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breast (or thighs)
- Pasta: 12 ounces whole-wheat or regular pasta (penne, rotini, or spaghetti)
- Olive oil: 2 tablespoons
- Garlic: 4–5 cloves, minced
- Low-sodium chicken broth: 1 cup
- Plain Greek yogurt (2% or 5%): 1/2 cup
- Parmesan cheese: 3/4 cup finely grated, plus extra for serving
- Baby spinach: 3 cups (about 3 ounces)
- Lemon: Zest and juice of 1/2 lemon
- Italian seasoning: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Salt and black pepper: To taste
- Fresh parsley: 2 tablespoons, chopped (optional)
How to Make It
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente.
Reserve 1 cup of pasta water, then drain.
- Prep the chicken. Pat chicken dry and cut into bite-size pieces. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Italian seasoning.
- Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through.
Transfer to a plate.
- Sauté the garlic. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add garlic and red pepper flakes.
Cook 30–60 seconds, until fragrant, not browned.
- Build the sauce. Pour in chicken broth and bring to a simmer. Let it reduce by about one-third, 2–3 minutes. Turn heat to low.
- Make it creamy (without cream). Whisk in Greek yogurt until smooth.
Add Parmesan in small handfuls, stirring until it melts into a silky sauce. If it gets too thick, loosen with a splash of pasta water.
- Add greens and brightness. Stir in spinach until wilted, 1–2 minutes. Add lemon zest and a squeeze of lemon juice.
Taste and adjust salt and pepper.
- Bring it all together. Add the cooked pasta and chicken to the skillet. Toss, adding pasta water a little at a time until the sauce clings to the pasta and looks glossy.
- Finish and serve. Top with extra Parmesan, parsley, and black pepper. Serve warm.
How to Store
- Fridge: Store in an airtight container for up to 4 days.
Add a splash of water or broth when reheating to loosen the sauce.
- Reheat: Warm gently on the stove over low heat or in the microwave at 50–70% power, stirring halfway.
- Freezer: Not ideal due to the yogurt-based sauce, which can separate. If you do freeze, thaw overnight in the fridge and reheat slowly with extra broth.
Why This is Good for You
- Lean protein: Chicken keeps you full and supports muscle repair.
- Smarter sauce: Greek yogurt adds protein and creaminess without heavy cream.
- Whole grains: Whole-wheat pasta offers fiber for steady energy and digestion.
- Greens built in: Spinach brings iron, folate, and vitamin K without changing the flavor much.
- Balanced plate: You get protein, carbs, and fat in one bowl, plus a dose of veggies.
Common Mistakes to Avoid
- Overcooking the pasta: It will keep cooking in the sauce. Stop at al dente and finish in the pan.
- Curdling the yogurt: Keep the heat low when adding yogurt.
Whisk it in slowly and avoid boiling.
- Skipping pasta water: The starch helps the sauce cling and keeps it silky. Don’t forget to save some.
- Overcrowding the chicken: Cook in batches if needed so it browns instead of steaming.
- Adding Parmesan too fast: Stir in small handfuls so it melts smoothly and doesn’t clump.
Recipe Variations
- Veggie-forward: Add mushrooms, cherry tomatoes, or zucchini to the garlic step. Sauté until tender before adding broth.
- Gluten-free: Use your favorite gluten-free pasta and check that your broth is gluten-free.
- Dairy-free: Use a plain, unsweetened dairy-free yogurt and a vegan Parmesan or nutritional yeast.
Olive oil and broth will do the rest.
- Extra protein: Stir in white beans or peas. Both pair well with garlic and lemon.
- Herb swap: Try fresh basil or thyme instead of parsley for a different finish.
- Spicy kick: Use more red pepper flakes or add a drizzle of Calabrian chili oil at the end.
- Short on time: Use rotisserie chicken; add it when you combine pasta with the sauce.
- Richer version: Add 1 tablespoon butter with the garlic and finish with a touch of cream or half-and-half.
FAQ
Can I use pre-grated Parmesan?
You can, but freshly grated Parmesan melts smoother and tastes better. Pre-grated can be drier and may make the sauce grainy.
If you use it, add it slowly and be sure the heat is low.
What pasta shape works best?
Short shapes like penne, rotini, or fusilli catch the sauce nicely. Spaghetti or fettuccine also work if that’s what you have. The key is cooking to al dente and finishing in the sauce.
How do I prevent dry chicken?
Cut the chicken evenly, don’t overcook it, and let it rest briefly after searing.
Medium-high heat for a quick sear keeps it juicy. If using leftover chicken, add it at the end just to warm through.
Can I make it ahead?
You can cook the chicken and sauce earlier in the day, then reheat gently and toss with fresh-cooked pasta. For full make-ahead, slightly undercook the pasta, then reheat with a splash of broth.
What can I use instead of Greek yogurt?
Try light sour cream or a bit of cream cheese for tang and body.
For dairy-free, use a plain, unsweetened coconut or almond yogurt and adjust lemon to taste.
Is this kid-friendly?
Yes. Keep the red pepper flakes mild or skip them. The flavors are creamy, garlicky, and familiar, which most kids enjoy.
Wrapping Up
This Easy Garlic Parmesan Chicken Pasta is the kind of weeknight recipe you’ll keep on repeat: fast, comforting, and a little lighter than it looks.
With a few pantry staples and fresh add-ins, you get a bowl full of flavor that still feels balanced. Keep the heat low, save that pasta water, and you’re set for a silky, restaurant-style finish at home. Serve with a simple green salad and you’ve got dinner done.
