Garlic Parmesan Chicken Pasta has all the flavors of Italy you love—juicy chicken, savory garlic, and rich Parmesan—made lighter and packed with veggies. By swapping heavy cream for a cornstarch-thickened skim milk base, reducing the pasta, and adding broccoli, this dish is both satisfying and Weight Watchers-friendly.
This one-pan recipe is quick, easy, and perfect for weeknight dinners or special occasions. Ready to enjoy guilt-free comfort food? Don’t forget to check out our other Weight Watchers dinner recipes!

Why should you try Garlic Parmesan Chicken Pasta?
After experiencing highly restrictive diets, I learned a valuable lesson about balance. We all know what happens with strict limitations – the inevitable binge eating occurs, often unconsciously, leading to abandoning our health goals entirely. Instead, when you’re craving creamy pasta, make this conscious choice: prepare it with healthier ingredients while maintaining the flavors you love. This recipe helps prevent those pasta binges that leave you feeling guilty afterward.
- It’s practical: The combination of lean protein from the chicken and added vegetables creates a filling meal that aligns with your points budget.
- It’s versatile and easy: It comes together quickly in one baking dish, minimizing cleanup time – a crucial factor when maintaining healthy eating habits long-term.
- It’s made healthier: This version maintains the comfort food essence of traditional Garlic Parmesan Chicken while significantly reducing the calorie content. The clever use of cornstarch-thickened broth creates that luxurious sauce texture without heavy cream.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Serving Size: 500 g.
9 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients

- 2 cups fusili pasta (200g)
- 4 cups broccoli florets (340g)
- 2 cups skimmed milk (480ml)
- 1 cup plain low-fat Greek yogurt (245g)
- ½ cup grated Parmesan cheese (50g), plus more for serving
- 4 cloves garlic, minced (12g)
- 2 tablespoons cornstarch (16g)
- 1 teaspoon olive oil (5ml)
- 2 cups cooked shredded chicken breast (280g)
- 2 cups chicken broth (480ml)
- 1 teaspoon salt (6g)
- ½ teaspoon black pepper (2g)
Instructions
- Preheat oven to 375°F (190°C). In a bowl, season shredded chicken with half the minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- In a measuring cup, whisk cornstarch with ½ cup of the chicken broth until smooth. Add remaining broth and stir until well combined.
- Grease a 9×13 inch (23×33 cm) baking dish with olive oil. Layer uncooked pasta evenly across the bottom of the dish.
- Arrange seasoned chicken over the pasta layer, then distribute broccoli florets evenly on top.
- Pour the cornstarch-broth mixture and skimmed milk over the layers. Add remaining garlic, salt, and pepper. Gently press down with a spatula to ensure the pasta is submerged.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle with ¼ cup Parmesan cheese, and bake uncovered for an additional 5 minutes until cheese melts.
- Remove from oven and let rest for 5 minutes. Stir in Greek yogurt and remaining Parmesan cheese until well combined.
Note: Test pasta doneness before serving. If needed, cover and cook for additional 5-minute intervals until pasta reaches desired tenderness.



Variations and Substitutions
This Garlic Parmesan Chicken Pasta adapts to whatever ingredients you have on hand. Here are some proven variations:
- Try adding mushrooms or green peas to increase volume while keeping points low.
- Low-fat ham cubes add protein and a smoky flavor to the dish.
- Regarding pasta selection, whole grain varieties provide additional fiber.
- You know how spaghetti can sometimes turn into one big, solid block? That’s why I prefer short pasta shapes for creamy sauces – they’re much friendlier to work with! Fusilli, penne, and farfalle stay nicely separated while cooking, plus they grab onto the sauce in all their nooks and crannies.
Tips and Tricks for Perfect Garlic Parmesan Chicken Pasta
- Place the pasta as the bottom layer in your baking dish, submerged in the broth and milk mixture. This helps the pasta cook evenly and absorb flavors.
- Use concentrated chicken broth for better flavor – the pasta absorbs it during baking. Choose low-sodium varieties to control salt content.
- Serve fresh and hot for best results. For leftovers, store in an airtight container. When reheating, add a splash of skimmed milk and stir. Heat in short intervals in the microwave, stirring between each.
- Let the dish rest for 5-7 minutes after removing from the oven before adding Parmesan and Greek yogurt. This allows the sauce to thicken and prevents the yogurt from separating.
Garlic Parmesan Chicken

Ingredients
- 2 cups fusili pasta, 200g
- 4 cups broccoli florets, 340g
- 2 cups skimmed milk, 480ml
- 1 cup plain low-fat Greek yogurt, 245g
- ½ cup grated Parmesan cheese, 50g, plus more for serving
- 4 cloves garlic, minced (12g)
- 2 tablespoons cornstarch, 16g
- 1 teaspoon olive oil, 5ml
- 2 cups cooked shredded chicken breast, 280g
- 2 cups chicken broth, 480ml
- 1 teaspoon salt, 6g
- ½ teaspoon black pepper, 2g
Instructions
- Preheat oven to 375°F (190°C). In a bowl, season shredded chicken with half the minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- In a measuring cup, whisk cornstarch with ½ cup of the chicken broth until smooth. Add remaining broth and stir until well combined.
- Grease a 9×13 inch (23×33 cm) baking dish with olive oil. Layer uncooked pasta evenly across the bottom of the dish.
- Arrange seasoned chicken over the pasta layer, then distribute broccoli florets evenly on top.
- Pour the cornstarch-broth mixture and skimmed milk over the layers. Add remaining garlic, salt, and pepper. Gently press down with a spatula to ensure pasta is submerged.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle with ¼ cup Parmesan cheese, and bake uncovered for an additional 5 minutes until cheese melts.
- Remove from oven and let rest for 5 minutes. Stir in Greek yogurt and remaining Parmesan cheese until well combined.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.