Easy Creamy Garlic Chicken Pasta
This Garlic Chicken Pasta is a lighter take than what you normally find at a restaurant. Instead of using heavy cream for the sauce, it’s made with Greek yogurt and half and half which adds protein and creates a creamy consistency. Serve this yummy dish with salad to keep it lighter.
Servings: 4
Ingredients
- 8 ounces shortcut pasta, plus about 3/4 cup pasta water
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- 1 1/2 Tablespoons olive oil
- 1 1/2 teaspoons Morton kosher salt, divided*
- fresh cracked black pepper
- 1 teaspoon Cajun seasoning without salt*
- 1/2 yellow onion, finely diced
- 10 cloves garlic, minced
- 2 Tablespoons all purpose flour
- 1 teaspoon Italian seasoning
- 1 cup half and half
- 1 5- ounce clamshell spinach
- 1 cup shredded parmesan cheese
- 1 cup Greek yogurt
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to the package instructions, opting for the shortest recommended cooking time. Reserve at least 1 cup of pasta water. While the pasta is boiling, cook the chicken. In a cold large skillet, add the chicken, olive oil, 1 teaspoon of the salt, black pepper, and cajun seasoning. Toss to combine.8 ounces shortcut pasta, plus about 3/4 cup pasta water, 1 pound boneless skinless chicken breast, cut into bite sized pieces, 1 1/2 Tablespoons olive oil, 1 1/2 teaspoons Morton kosher salt, divided*, fresh cracked black pepper, 1 teaspoon Cajun seasoning without salt*
- Increase the heat to medium high, Sauté the chicken until fully cooked, then transfer it to a bowl and cover with foil to keep warm.
- Reduce the heat to medium low, add the onion to the pan. Do not wipe out any of the brown bits in the pan from the chicken. Sauté for 5-6 minutes, or until softened. Add the garlic and sauté for an additional 2 minutes.1/2 yellow onion, finely diced, 10 cloves garlic, minced
- Stir in the flour and Italian seasoning, and sauté for 2 minutes.2 Tablespoons all purpose flour, 1 teaspoon Italian seasoning
- Increase the heat to medium and deglaze the pan with about 3/4 cup of reserved pasta water, scraping up the brown bits from the bottom. The mixture should thicken.
- Stir in the half and half, remaining salt, and black pepper. Bring it to a light boil. Cook for about 2 minutes, or until slightly thickened.1 cup half and half
- Add the spinach and cook for about 1 minute or until just wilted.1 5- ounce clamshell spinach
- Reduce the heat to low and stir in the Parmesan cheese until melted. Add the Greek yogurt and cooked chicken, stirring until well combined.1 cup shredded parmesan cheese, 1 cup Greek yogurt
- Add the cooked pasta and toss until everything is well mixed. Use additional pasta water as needed to achieve the desired sauce consistency.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cajun Seasoning: Look for seasoning without salt added. I've included salt in the recipe, and using both will make the garlic chicken pasta overly salty. If you can’t find one that’s salt-free, then reduce the salt by about 1/2 teaspoon.
- Use good quality parmesan and shred it yourself. When making this easy creamy garlic chicken pasta, I recommend using good quality parmesan. It really helps boost the flavor of the dish. It's also best to shred the cheese yourself, as pre-shredded options have an anti-sticking agent. This agent also makes the cheese clump and not melt when heated.
- Cook the pasta al dente. When making pasta dishes, I usually recommend using al dente pasta. If you cook the pasta fully, leftovers can become mushy as they sit in the sauce in the fridge. Using al dente pasta means the noodles will retain their shape and consistency better when stored.
- Reserve pasta water. When making this garlic chicken pasta, be sure to keep extra pasta water from cooking the noodles. This helps bring the sauce together and thicken it at the same time.
- Reduce the heat before adding the parmesan and yogurt. Reducing the heat before adding dairy is always a good idea, as it’s easy for it to curdle. For the best results, be sure you only add the cheese and yogurt once the heat has been turned down.
- Lighten up the sauce: If you want a lighter parmesan sauce, use 1/2 cup of half-and-half and 1/2 cup of vegetable or chicken broth. This swap helps create a less decadent garlic chicken pasta sauce that still tastes delicious. According to the recipe card, you'll still want to include the Greek yogurt for this option.
- Try shrimp instead of chicken. Instead of creating this recipe with juicy chicken breast, you can use fresh or frozen shrimp. Be sure to thaw frozen shrimp beforehand to help cut down on the cook time.
- Add lemon zest. Elevate the flavors of this penne pasta recipe with cream sauce by adding fresh lemon zest. It will add a subtle citrusy, tangy taste to the sauce. You can also use it as a garnish when serving.
- Swap the spinach for steamed broccoli. If spinach isn't your favorite, feel free to use steamed broccoli instead. It will still add nutrients to the dish. I recommend steaming the broccoli first. Otherwise, you'll be left with undercooked, crunchy broccoli bits.
Nutrition
Calories: 644kcal | Carbohydrates: 59g | Protein: 48g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 1535mg | Fiber: 4g | Sugar: 7g