Healthy Garlic Parmesan Chicken Pasta Recipe

Why You’ll Love This Recipe

I love how this recipe balances rich, savory flavors with a healthier approach. Instead of using heavy cream, I make a lighter sauce with a bit of broth, milk, and parmesan cheese that still feels indulgent. It’s a great way to enjoy pasta night while keeping things wholesome. Plus, it’s ready in about 30 minutes and works great for weeknights or meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Whole wheat pasta (penne, rotini, or your favorite shape)

• Olive oil

• Garlic (minced)

• Low-sodium chicken broth

• Low-fat milk or unsweetened almond milk

• Grated parmesan cheese

• Italian seasoning

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

directions

1. I start by cooking the pasta according to package instructions, then drain and set it aside.

2. While the pasta cooks, I cut the chicken into bite-sized pieces and season it with salt, pepper, and Italian seasoning.

3. I heat olive oil in a large skillet over medium heat, then add the chicken and cook until golden and fully cooked, about 6–8 minutes. I remove the chicken from the skillet and set it aside.

4. In the same pan, I add a little more olive oil and sauté the garlic until fragrant—about 1 minute.

5. I pour in the chicken broth and milk, then stir in the parmesan cheese, letting the sauce simmer gently until it thickens slightly.

6. I return the chicken to the skillet and add the cooked pasta, tossing everything together to coat evenly with the sauce.

7. I let it all cook for another 2–3 minutes, then garnish with fresh parsley and serve warm.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I have a healthy and filling dinner on the table in just 30 minutes.

Variations

I sometimes add sautéed spinach, broccoli, or cherry tomatoes for extra veggies. If I want more heat, I sprinkle in red pepper flakes. For a dairy-free version, I use nutritional yeast instead of parmesan and opt for a plant-based milk.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta on the stovetop with a splash of broth or milk to loosen the sauce. It can also be microwaved in short intervals, stirring in between to heat evenly.

FAQs

Can I use another type of pasta?

Yes, I often switch it up with gluten-free pasta, lentil pasta, or chickpea pasta depending on what I have or dietary needs.

How do I make the sauce creamier without adding heavy cream?

I use a combination of broth, low-fat milk, and parmesan cheese. For a richer feel, a small amount of Greek yogurt or light cream cheese also works.

Is this recipe freezer-friendly?

While it can be frozen, I prefer to enjoy it fresh. The sauce may separate slightly when thawed, but it’s still tasty if reheated gently with some added liquid.

What can I use instead of chicken?

I sometimes use turkey breast, shrimp, or even tofu for a vegetarian option. Just adjust cooking times as needed.

Can I make this dish spicy?

Yes, I add crushed red pepper flakes or a pinch of cayenne pepper to the sauce if I want a little heat.

Conclusion

This healthy garlic parmesan chicken pasta is a weeknight favorite I return to again and again. It’s creamy, satisfying, and packed with protein, but light enough to keep things balanced. Whether I’m feeding the family or prepping meals for the week, this dish always delivers comfort without the guilt.