GARLICKY PARMESAN CHICKEN PASTA

Craving creamy, cheesy pasta but want to keep it healthy? You’re in the right place! This Healthy Garlic Parmesan Chicken Pasta Recipe-Easy! is about to become your new weeknight favorite. We’re talking perfectly cooked chicken, a luscious garlic parmesan sauce, and the satisfying slurp of your favorite pasta shape, all without the guilt. Get ready for a restaurant-worthy meal that you can whip up in your own kitchen in no time!

Gathering Your Superstar Ingredients

Here’s everything you’ll need to create this masterpiece. Don’t worry, most of these are pantry staples!

For the Chicken:

• 1.5 lbs Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces.
• 1 tbsp Olive Oil: For searing the chicken to golden perfection.
• 1 tsp Garlic Powder: Because garlic is life!
• 1/2 tsp Onion Powder: Adds depth of flavor.
• 1/4 tsp Paprika: For a touch of smokiness and color.
• Salt and Pepper: To taste, of course!

For the Pasta:

• 1 lb Pasta: Your favorite shape! I personally love penne, farfalle, or spaghetti.
• Water: For cooking the pasta (duh!).
• Salt: To season the pasta water (trust me, it makes a difference!).

For the Glorious Garlic Parmesan Sauce:

• 2 tbsp Olive Oil: More deliciousness!
• 4 cloves Garlic: Minced – don’t skimp!
• 1 cup Chicken Broth: Low sodium preferred, so you can control the salt.
• 1/2 cup Milk: I use 2% for a good balance of creaminess and health.
• 1/4 cup Grated Parmesan Cheese: Freshly grated is best!
• 2 tbsp Cornstarch: To thicken the sauce beautifully.
• 1/4 cup Fresh Parsley: Chopped, for a pop of freshness and color.
• Salt and Pepper: To taste, again!

Step-by-Step Instructions to Pasta Perfection

Okay, let’s get cooking! Don’t be intimidated, this is easier than it looks. I promise!

Prepping the Chicken:

1. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure everything is evenly coated.

Cooking the Chicken:

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the chicken to the skillet in a single layer (don’t overcrowd!). Cook for about 5-7 minutes, flipping halfway through, until the chicken is cooked through and golden brown. Set aside.

Cooking the Pasta:

1. While the chicken is cooking, bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Reserve about 1/2 cup of the pasta water before draining. You might need it to adjust the sauce consistency later!
4. Drain the pasta and set aside.

Making the Garlic Parmesan Sauce:

1. In the same skillet you used for the chicken (don’t worry about cleaning it, those browned bits add flavor!), heat 2 tbsp of olive oil over medium heat.
2. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
3. Pour in the chicken broth and milk. Bring to a simmer.
4. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. This prevents lumps!
5. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to whisk until the sauce thickens slightly, about 1-2 minutes.
6. Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.

Bringing It All Together:

1. Add the cooked chicken and drained pasta to the skillet with the garlic parmesan sauce.
2. Toss everything together until the pasta and chicken are well coated in the sauce.
3. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
4. Serve immediately and enjoy!

Why This Recipe is Actually Healthy

Okay, I know what you’re thinking: “Pasta healthy?” But trust me, we’ve made smart swaps to keep this dish on the lighter side.

• Lean Protein: Chicken breast is a fantastic source of lean protein, helping you feel full and satisfied.
• Portion Control: While pasta is delicious, being mindful of portion sizes is key.
• Smart Sauce: We use a lighter milk and chicken broth base instead of heavy cream, significantly reducing the fat content.
• Fresh Ingredients: Fresh garlic and parsley not only add amazing flavor but also provide vitamins and antioxidants.

You could also opt for whole wheat pasta for added fiber, boosting the healthiness even further!

Tips and Tricks for Garlicky Goodness

Want to take this recipe from good to AMAZING? Here are a few of my favorite tips:

• Don’t Overcook the Chicken: Overcooked chicken is dry and sad. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Grate Your Own Parmesan: Pre-shredded Parmesan often contains cellulose, which can prevent it from melting smoothly. Freshly grated is always best for flavor and texture.
• Adjust the Garlic to Your Liking: Are you a garlic fiend like me? Add an extra clove or two! If you’re not a huge fan, reduce the amount slightly.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Lemon Zest: A little lemon zest brightens up the flavors and adds a refreshing touch.

Variations to Make It Your Own

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment and make it your own!

• Add Vegetables: Toss in some broccoli florets, spinach, sun-dried tomatoes, or asparagus for extra nutrients and flavor.
• Swap the Protein: Use shrimp or tofu instead of chicken.
• Creamy Dreamy: For an extra indulgent treat (not quite as healthy, but hey, we all deserve it sometimes!), add a splash of heavy cream to the sauce.
• Gluten-Free Option: Use your favorite gluten-free pasta.

Serving Suggestions & Pairings

This Garlic Parmesan Chicken Pasta is delicious on its own, but here are a few ideas to make it a complete meal:

• Side Salad: A simple green salad with a light vinaigrette is the perfect complement.
• Garlic Bread: Because why not?
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are delicious.
• Wine Pairing: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with the creamy sauce.

Storing and Reheating Leftovers

Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm it up in a skillet over medium heat, adding a splash of milk or chicken broth if needed to rehydrate the sauce.

A Healthier Twist on a Classic

I know you will love this recipe! It’s comforting, flavorful, and surprisingly healthy. And it’s so easy to make! Let’s compare it to Parmesan Garlic Chicken Pasta, and see how they differ. Also, if you’re feeling adventurous and want something with a kick, you could also try the HONEY PEPPER CHICKEN PASTA. Or maybe you like Wraps? Then you’ll be sure to enjoy CHEESY GARLIC CHICKEN WRAPS. The GARLIC PARMESAN CHICKEN PASTA is very similar to this recipe, too. Alternatively, you could try the GARLIC PARMESAN CHICKEN PERFECTION or even the GARLIC PARMESAN CHICKEN PASTA recipe.

Now, go forth and create some deliciousness! I can’t wait to hear how yours turns out. Happy cooking, friend!

Garlicky Parmesan Chicken Pasta

Amelia Chen-Morrison

This Garlicky Parmesan Chicken Pasta recipe delivers a creamy, cheesy, and comforting dish without being overly heavy. Made with perfectly cooked chicken, a luscious garlic parmesan sauce, and your favorite pasta, it’s a quick and easy weeknight meal that’s both satisfying and flavorful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 600 kcal

Equipment

• Large pot
• Colander
• Large skillet
• Medium bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife
• Meat thermometer (optional)

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil for chicken
• 2 tbsp olive oil for sauce
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• Salt and pepper to taste
• 1 lb pasta penne, farfalle, or spaghetti recommended
• Water for cooking pasta
• Salt for pasta water
• 4 cloves garlic, minced
• 1 cup chicken broth low sodium
• ½ cup milk 2%
• ¼ cup grated Parmesan cheese freshly grated
• 2 tbsp cornstarch
• ¼ cup fresh parsley, chopped
• 2 tablespoons cold water for slurry

Instructions

 

• In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, garlic powder, onion powder, paprika, salt, and pepper. Ensure the chicken is evenly coated.
• Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet in a single layer (don’t overcrowd!). Cook for about 5-7 minutes, flipping halfway through, until the chicken is cooked through and golden brown. Set aside.
• While the chicken is cooking, bring a large pot of salted water to a boil.
• Add the pasta and cook according to package directions until al dente.
• Reserve about 1/2 cup of the pasta water before draining.
• Drain the pasta and set aside.
• In the same skillet you used for the chicken, heat 2 tbsp of olive oil over medium heat.
• Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
• Pour in the chicken broth and milk. Bring to a simmer.
• In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry.
• Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to whisk until the sauce thickens slightly, about 1-2 minutes.
• Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
• Add the cooked chicken and drained pasta to the skillet with the garlic parmesan sauce.
• Toss everything together until the pasta and chicken are well coated in the sauce.
• If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
• Serve immediately and enjoy!

Notes

For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded. Adjust the amount of garlic to your preference. Add a pinch of red pepper flakes for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a splash of milk or chicken broth to rehydrate the sauce. Consider adding vegetables like broccoli, spinach, or sun-dried tomatoes for extra nutrients and flavor.