Garlic Parmesan Chicken Pasta (Healthy + One Pot)

sliced chicken thighs on top of penne pasta with fresh parsley on top.

Garlic Parmesan Chicken Pasta (Healthy + One Pot)

This creamy garlic parmesan chicken pasta is a healthy version of your favorite restaurant pasta meal that you'll feel good about! It only takes one pan to make and is packed with quality protein and fiber to keep you feeling full and satisfied.

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Course: Main Course

Cuisine: American

Keyword: one pan

Prep Time: 5

Cook Time: 30

Servings:

Calories: 541kcal

Ingredients

2 tbsp italian seasoning
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil extra virgin
1 lb boneless, skinless chicken thighs
1 tbsp butter salted
1 medium yellow onion diced
4 cloves garlic minced
2 cups chicken broth reduced sodium
8 oz chickpea pasta uncooked
⅓ cup greek yogurt plain, full-fat preferred
⅓ cup whole milk
¾ cup parmesan cheese grated
2 tbsp parsley chopped
salt and pepper to taste

Instructions

For the Chicken:

In a small bowl, combine Italian seasoning, paprika, garlic powder, and salt and pepper to taste.
If needed, pound chicken thighs to be no more than 1” thick when laid flat. Pat the dry seasonings onto each side of your chicken thighs.
Heat olive oil in a large skillet over medium heat. Once hot, add chicken thighs to the pan. Cook on medium heat for about 5 to 6 minutes per side or until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit. Remove chicken from the pan and move to a cutting board to rest.

For the Garlic Parmesan Pasta:

In the same pan, add butter and lower the heat to medium-low heat. Add diced onion and saute for about 2 minutes or until onions start to become fragrant and translucent.
Add 4 cloves of minced garlic to the pan and saute for about another minute.
Add chicken broth to the pan. Use a wooden spoon or spatula to deglaze the pan, scraping up any browned bits that may be stuck to the bottom of the pan. Allow to heat for about 2 minutes.
Add chickpea pasta and spread it out to ensure it’s mostly submerged in the chicken broth. Add up to ½ cup more water if needed to submerge the pasta. Note: your pasta doesn’t need to be completely covered in liquid, but you want each piece of your pasta to be mostly submerged in the water.
Cover and cook for about 7 to 9 minutes or until the pasta is al dente.
While the pasta is cooking, slice chicken thighs into strips.
Once pasta is cooked, turn off the heat. Stir in Greek yogurt, milk, parmesan cheese, and parsley until parmesan cheese is melted. Taste and add salt and pepper to taste if needed. Add chicken into pasta mixture and toss to combine well. Enjoy!

Notes

Make it vegetarian by omitting the chicken breast. You could substitute tofu or a plant-based chicken if desired, but the chickpea pasta still offers a good source of protein as is!

Make it gluten-free by ensuring you use gluten-free pasta, chickpea pasta, or lentil pasta. Ensure the broth you use is gluten free.

Nutrition