Healthy Garlic Parmesan Chicken Pasta
This Healthy Garlic Parmesan Chicken Pasta is a comforting and flavorful dish that's surprisingly easy to make and healthier than traditional versions. With tender chicken, perfectly cooked pasta, and a creamy garlic parmesan sauce, it's a complete meal that's ready in under an hour and will become a family favorite.
Equipment
- Large pot or Dutch oven
- Large skillet
- Small bowl
- Whisk
- Measuring cups and spoons
- Colander
- Cutting board
- Knife
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta, such as penne or rotini
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup milk, 2%
- ¼ cup grated Parmesan cheese, freshly grated
- 2 tablespoons cornstarch
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Optional: Fresh parsley, chopped, for garnish
- Optional: Red pepper flakes for a little heat
- 1 tablespoon butter
Instructions
- Cook the pasta according to package directions. Drain and set aside, ensuring it is cooked al dente.
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant, being careful not to burn it.
- In a small bowl, whisk together the chicken broth and cornstarch until smooth.
- Pour the chicken broth mixture into the skillet and bring to a simmer, stirring constantly until the sauce begins to thicken.
- Reduce the heat to low and stir in the milk and Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Return the cooked chicken to the skillet and stir to coat with the sauce.
- Add the cooked pasta to the skillet and toss to combine, ensuring all the pasta is coated in the sauce.
- Season to taste with salt, pepper, or Parmesan cheese as needed.
- Garnish with fresh parsley and red pepper flakes (if desired). Serve immediately.
Notes
For a richer flavor, sauté the garlic in 1 tablespoon of butter along with the olive oil. To prevent the sauce from curdling, ensure the heat is on low when adding the milk and Parmesan cheese. If the sauce becomes too thick, add a splash of chicken broth or milk to thin it out. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a little liquid if needed.