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A creamy, comforting Chicken Pasta Recipe that comes together in under 30 minutes—ideal for a cozy family dinner with a homemade sauce twist.
Full Recipe Introduction
This Chicken Pasta Recipe is a warm hug on a plate: tender, sautéed chicken tossed in a silky, creamy pasta sauce that feels straight out of Italian Cuisine. What makes it unique? Instead of store-bought jars, we whip up a Homemade Sauce enriched with Parmesan and garlic, so you control every flavor note. I often serve this Creamy Pasta dish on busy weeknights or when friends drop by unexpectedly. You know what? It’s healthier than you’d guess—using whole-milk Greek yogurt to lighten the sauce and lean chicken breast for protein. Plus, variations abound: swap in mushrooms for an earthy twist or add roasted red peppers when summer’s bounty arrives. Every forkful is pure Comfort Food magic.
Why You’ll Love This Recipe
• Ready in 30 minutes—perfect for those “I’m starving” dinners
• No oven needed—just a skillet and a pot
• Rich, creamy texture without heavy cream overload
• Uses pantry staples—think pasta, garlic, and spices
• Lean protein from chicken breast with about 30 g protein per serving
• Versatile: gluten-free pasta, veggie mix-ins, or dairy-free tweaks
• Great make-ahead Dinner Recipe—reheats beautifully
• Crowd-pleaser across ages—kids to grandparents
Ingredients
• 12 oz penne pasta (or fusilli—Barilla is my go-to for al dente)
• 1 lb boneless, skinless chicken breasts, cut into 1″ cubes (sub: thighs for richer flavor)
• 2 tbsp olive oil (use extra-virgin for depth)
• 4 cloves garlic, minced (add a bit more if you love that garlicky kick)
• 1 cup low-sodium chicken broth
• 1 cup whole milk Greek yogurt (for extra creaminess; sub half-and-half or heavy cream)
• ¾ cup grated Parmesan cheese (Parmigiano-Reggiano if you can swing it)
• 1 tsp dried Italian seasoning (or 1 ½ tsp fresh herbs: basil, oregano)
• Pinch red pepper flakes (optional, for a gentle heat)
• Sea salt & freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (or basil leaves) for garnish
Tips:
– Choose Greek yogurt at room temperature to avoid curdling.
– Grate Parmesan fresh—pre-grated can be starchy.
– If you prefer less dairy, swap half the yogurt for low-fat evaporated milk.
Directions
1. Bring a large pot of salted water to a rolling boil. Cook pasta 2 minutes less than package directions—we’ll finish it in the sauce (this trick makes the pasta extra saucy).
2. While pasta simmers, heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken pieces, seasoning with a pinch of salt and pepper. Sauté 5–7 minutes, tossing until golden and cooked through—juicy and no pink inside.
3. Push chicken to one side. Add minced garlic and red pepper flakes to the empty side; stir 30 seconds until fragrant (watch it closely—garlic burns fast).
4. Pour in chicken broth, scraping any browned bits (those add flavor!). Let it reduce for 2 minutes.
5. Lower heat to medium. Stir in Greek yogurt and Parmesan, whisking gently until the sauce is creamy—no lumps. If it seems too thick, splash in a tablespoon or two of pasta water.
6. Drain pasta, reserving ½ cup of cooking water. Add pasta directly into the skillet, tossing to coat. If sauce is too clingy, pour in reserved water until it glides.
7. Sprinkle Italian seasoning, adjust salt and pepper. Let everything mingle 1 minute over low heat. You’re aiming for a sauce that clings like a velvety blanket.
8. Remove from heat, garnish with fresh parsley (or torn basil leaves). Serve hot with extra Parmesan at the table.
Chef’s tip: If your sauce splits, whisk in a splash of cold broth off-heat—stir vigorously and it’ll come back together.
Servings & Timing
• Yield: 4 generous dinner servings
• Prep Time: 10 minutes (chopping, grating)
• Cook Time: 18 minutes (pasta + skillet work)
• Total Time: 28 minutes—under half an hour for a restaurant-worthy Chicken Alfredo style dish
Variations
• Sun-dried Tomato Boost: Stir in ¼ cup chopped sun-dried tomatoes for tangy sweetness.
• Veggie Fiesta: Add 1 cup sautéed spinach or broccoli florets at step 6.
• Cajun Kick: Season chicken with Cajun spice blend instead of Italian seasoning.
• Pesto Swirl: Mix 2 tbsp basil pesto into the sauce before tossing the pasta.
• Dairy-Free Swap: Use cashew cream instead of yogurt and dairy-free cheese.
• Lemon Garlic: Zest one lemon and stir in at the end for a bright pop.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days—this Dinner Recipe holds up nicely. To reheat, add a splash of milk or broth and warm gently on the stove, stirring until creamy. For freezer, freeze in portions (no more than 2 months); thaw overnight in the fridge, then reheat as above. Make-ahead tip: prepare sauce and cooked chicken separately; refrigerate and combine with freshly boiled pasta when ready.
Notes
I tested this recipe four times—swapping brands, tweaking yogurt ratios, and found the 1:1 broth-to-yogurt mix delivers both tang and creaminess. If your sauce ever feels grainy, that’s usually yogurt curdling; keep heat moderate and stir off direct flame. A final splash of pasta water is the secret to silky texture—don’t skip it! Feel free to experiment with smoked mozzarella or fontina for deeper flavor nuances.
FAQs
Q: Can I use frozen chicken?
A: Sure—thaw completely, pat dry, then follow steps as-is for even browning.
Q: Is this suitable for gluten-free diets?
A: Yes—swap in your favorite GF pasta brand and double-check broth label.
Q: How do I prevent the sauce from splitting?
A: Always keep heat on medium or lower, stir off-heat if needed, and add broth or pasta water to smooth it out.
Q: Can I make this in an Instant Pot?
A: Absolutely—sauté on sauté mode, then cook pasta with liquid for 4 minutes; quick-release and stir in yogurt and cheese off-heat.
Q: What cheese works best besides Parmesan?
A: Pecorino Romano adds a sharper bite; mozzarella gives a melty pull.
Q: How can I lighten this recipe?
A: Use low-fat Greek yogurt and swap half the cheese for nutritional yeast.
Q: Is there a dairy-free version?
A: Blend soaked cashews with water for cashew cream and use dairy-free cheese.
Q: Can I double the recipe?
A: Yes—just use a larger skillet or split into two pans to ensure even cooking.
Conclusion
This Chicken Pasta Recipe unites the coziness of Comfort Food with the elegance of Italian Cuisine—no fuss, just flavor. With its creamy, homemade sauce and lean protein, it’s perfect as a quick Dinner Recipe or a special weekend treat. Give it a whirl, leave a comment below, and if you loved this, check out my Creamy Garlic Bread or Instant Pot Chicken Alfredo for more family-friendly meals!
Chicken Pasta Recipe
Ingredients
- 12 oz penne pasta (or fusilli) Barilla is recommended for al dente
- 1 lb boneless, skinless chicken breasts cut into 1″ cubes (sub: thighs for richer flavor)
- 2 tbsp olive oil use extra-virgin for depth
- 4 cloves garlic minced (add more for extra flavor)
- 1 cup low-sodium chicken broth
- 1 cup whole milk Greek yogurt sub half-and-half or heavy cream if desired
- 3/4 cup grated Parmesan cheese Parmigiano-Reggiano if available
- 1 tsp dried Italian seasoning or 1 1/2 tsp fresh herbs like basil, oregano
- Pinch red pepper flakes optional, for a gentle heat
- Sea salt & freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley or basil leaves, for garnish
Instructions
- Cook pasta 2 minutes less than package directions; finish cooking it in the sauce to make it extra saucy.
- Cook chicken until golden and cooked through; set aside.
- Add garlic and red pepper flakes to the skillet; cook until fragrant.
- Add chicken broth, Greek yogurt, and Parmesan cheese to the skillet; stir until creamy.
- Toss drained pasta in the skillet with the sauce until well coated.
- Add Italian seasoning, salt, and pepper; let everything mingle over low heat.
- Sprinkle with fresh parsley or torn basil leaves; serve with extra Parmesan.
