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Light Creamy Garlic Chicken Pasta (Alfredo-ish but Better)
A warm bowl of creamy garlic chicken pasta with parmesan and soft lighting in a cozy kitchen setting.
A lighter, creamy garlic chicken pasta that feels rich and comforting without being heavy.
Prep Time
10
min
Cook Time
10
min
Total Time
20
min
Servings
2
INGREDIENTS
INSTRUCTIONS
Butter or Olive Oil: 1 tbsp
Garlic (minced): 2–3 cloves
Milk or Half & Half: ½ cup
Cream Cheese or Greek Yogurt: 2 tbsp
Parmesan (grated): ¼ cup
Salt: to taste
Black Pepper: to taste
Lemon Juice: small squeeze (optional)
Shredded Chicken: 1–2 cups
Cooked Pasta: 2 cups
Heat butter or olive oil in a pan over medium heat.
Add minced garlic and cook for 30–60 seconds until fragrant (don’t let it burn).
Pour in milk or half & half and let it gently warm (do not boil).
Stir in cream cheese or Greek yogurt and grated parmesan until smooth and silky.
Season with salt, pepper, and a small squeeze of lemon.
Add shredded chicken and cooked pasta to the pan.
Toss everything together until evenly coated.
Add a splash of pasta water if needed to loosen the sauce.
NOTES
Add spinach or arugula at the end for a fresh finish
Red pepper flakes give it a subtle heat
Use more parmesan or a splash of cream for a richer version
Rotisserie chicken makes this incredibly fast
Categories
Pasta