Easy Garlic Parmesan Chicken Pasta – A Light & Flavorful Dinner

Looking for a weeknight dinner that’s simple, comforting, and guilt-free? This Easy Garlic Parmesan Chicken Pasta delivers creamy flavor and cheesy satisfaction—without being heavy or overly rich. It’s packed with lean protein, whole grains, and fresh garlic, making it the perfect wholesome dish that feels indulgent but won’t weigh you down.

Ready in under 30 minutes, this one-pan pasta is ideal for busy evenings when you need a healthy, hearty, and fast meal the whole family will enjoy.

Garlic Parmesan pasta is a comfort food classic, often drenched in heavy cream and butter. This lighter take skips the excess fat but keeps all the creamy, cheesy flavor by using a smart combination of ingredients: lean chicken breast, freshly grated Parmesan, whole wheat pasta, and a garlicky sauce made with broth and a touch of milk.

By cooking everything in one skillet, the pasta absorbs the savory flavors as it cooks, and you’ll save time on cleanup too. It’s creamy enough for pasta lovers, balanced enough for clean eaters, and customizable for everyone in between.

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Ingredients Overview

Here’s a look at the key ingredients and how they come together to create a balanced, delicious meal.

Boneless, Skinless Chicken Breast

Lean and high in protein, chicken breast is seared for flavor and then simmered in the garlicky sauce until tender.

Swap options:

• Chicken thighs (juicier, slightly higher fat)

• Tofu or white beans (for a vegetarian twist)

Garlic

Fresh garlic is essential for bold, aromatic flavor. It’s sautéed gently to mellow its bite and infuse the dish with warmth.

Use 4–6 cloves, finely minced. Don’t use pre-minced garlic if you want the best flavor.

Whole Wheat Pasta

Adds fiber and a nutty taste while keeping the dish wholesome. Choose short pasta shapes like:

• Penne

• Rotini

• Fusilli

Regular or gluten-free pasta works, too—just adjust cook time as needed.

Chicken Broth

Acts as the base of the sauce, lending umami depth without the heaviness of cream. Use low-sodium broth to control salt.

Milk (or Half-and-Half)

A small amount of milk adds creaminess without overwhelming the dish. You can use:

• 1 cup low-fat milk

• Or ½ cup half-and-half for richer flavor

Avoid heavy cream to keep it light.

Parmesan Cheese

Freshly grated Parmesan melts into the sauce, creating a creamy texture and nutty flavor. Avoid the powdered variety—fresh is best!

Olive Oil

Used for sautéing the chicken and garlic. A healthier fat that enhances flavor without adding heaviness.

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Step-by-Step Instructions

This pasta comes together in just one pan—making it easy, fast, and flavorful.

1. Cook the Chicken

In a large skillet, heat 1 tbsp olive oil over medium heat. Add:

• 1 lb boneless chicken breast, cut into bite-sized pieces

• Salt and pepper to taste

• ½ tsp garlic powder (optional)

Sear for 4–5 minutes until lightly browned and cooked through. Remove from the skillet and set aside.

2. Sauté the Garlic

In the same skillet, add:

• 1 tbsp olive oil (if needed)

• 4–6 garlic cloves, minced

Sauté for 30–60 seconds until fragrant, but do not brown the garlic.

3. Add Broth, Milk & Pasta

To the skillet, add:

• 2½ cups chicken broth

• 1 cup milk or half-and-half

• 8 oz (about 2½ cups) uncooked whole wheat penne

Stir to combine and bring to a boil. Reduce to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

4. Finish the Sauce

Stir in:

• ¾ cup freshly grated Parmesan

• Cooked chicken

• Optional: 1 tbsp lemon juice or chopped parsley for brightness

Simmer for 2 more minutes until the sauce thickens slightly and coats the pasta. If it’s too thick, add a splash of broth or milk.

5. Serve and Enjoy

Serve warm, topped with extra cheese and a sprinkle of black pepper or chili flakes if desired.

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Tips, Variations, and Substitutions

Pro Tips

• Grate your Parmesan fresh—pre-shredded cheese doesn’t melt as smoothly.

• Stir pasta regularly as it cooks to prevent sticking.

• Add a squeeze of lemon juice at the end to brighten the rich flavors.

Flavor Variations

• Spinach & Chicken: Stir in 2 cups of fresh spinach during the last 2 minutes.

• Mushroom & Garlic: Sauté mushrooms with garlic for an earthy addition.

• Tomato & Basil: Add cherry tomatoes and chopped basil at the end.

Substitutions

• Dairy-free: Use unsweetened almond milk and vegan Parmesan.

• Gluten-free: Use gluten-free pasta and check all labels.

• Low-carb: Swap pasta for zucchini noodles or hearts of palm pasta.

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Serving Ideas & Occasions

This pasta dish is versatile and fits a variety of settings:

Serve It With:

• A crisp side salad (lemon vinaigrette or balsamic)

• Steamed broccoli or green beans

• Roasted asparagus or zucchini

Great For:

• Weeknight family dinners

• Light yet satisfying meal prep

• Cozy lunches with leftovers

• Dinner parties with a rustic, Italian-style theme

Bonus: It pairs well with a glass of dry white wine or sparkling water with lemon.

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Nutritional & Health Notes

This dish is designed to be wholesome and balanced:

• High in protein from lean chicken

• Whole grain carbs from whole wheat pasta

• Healthy fats from olive oil and Parmesan

• Lower in saturated fat than traditional cream-based pastas

Per Serving (approx., based on 4 servings):

• Calories: 450–500

• Protein: 35–40g

• Carbs: 40–45g

• Fat: 15–18g

• Fiber: 5–7g

To make it even lighter:

• Use skim milk instead of whole or half-and-half

• Add more veggies and reduce cheese slightly

• Serve with a non-starchy side like leafy greens

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Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes! Cook the pasta and sauce, then refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.

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2. Can I use rotisserie chicken?

Absolutely. Shred about 2 cups of rotisserie chicken and stir it in during the last 5 minutes of cooking to warm through.

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3. How do I make the sauce creamier?

Use half-and-half or a bit more Parmesan. You can also stir in 1 tbsp of cream cheese or Greek yogurt at the end for added richness.

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4. What’s the best pasta shape for this recipe?

Short, sturdy shapes like:

• Penne

• Fusilli

• Rotini
  Hold the sauce well and cook evenly in one pot.

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5. Can I freeze this pasta?

It’s best enjoyed fresh or refrigerated. Cream-based sauces can separate after freezing. If you do freeze it, thaw overnight and reheat gently with added milk or broth.

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6. How do I prevent the sauce from getting too thick?

Keep an eye on the pasta as it cooks. If the liquid absorbs too quickly, add more broth or milk a little at a time until the desired consistency is reached.

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7. What vegetables go well in this dish?

Great add-ins include:

• Spinach

• Mushrooms

• Zucchini

• Peas

• Broccoli florets

Just stir them in toward the end of cooking to preserve color and texture.

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