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Healthy Garlic Parmesan Chicken Pasta

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Delicious and nutritious pasta dish combining tender chicken, whole wheat pasta, and a rich garlic Parmesan sauce, perfect for weeknight dinners.

Ingredients

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  • 8 oz whole wheat penne or fettuccine
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 lb boneless skinless chicken breasts, cubed
  • 1/2 tsp paprika
  • 1/2 tsp Italian seasoning
  • 1 tbsp whole wheat flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup low-fat milk (1% or 2%)
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups baby spinach (optional but recommended)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the whole wheat penne or fettuccine until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
  2. Season the cubed chicken breasts with paprika, Italian seasoning, salt, and pepper. In a skillet, heat olive oil over medium-high heat. Add the chicken and sear until golden and cooked through, about 4–6 minutes. Remove and set aside.
  3. Lower the skillet heat to medium. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the whole wheat flour; stir to combine and cook for about 1 minute.
  4. Gradually whisk in chicken broth and milk. Bring the mixture to a simmer, cooking until the sauce thickens slightly, about 2–3 minutes.
  5. Remove the skillet from heat. Stir in Greek yogurt and Parmesan cheese until smooth. If the sauce is too thick, incorporate reserved pasta water to reach desired consistency.
  6. Return the chicken to the skillet. Add the drained pasta and baby spinach, tossing gently until everything is coated and the spinach has wilted.
  7. Adjust seasoning with salt and black pepper. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently with additional liquid if needed.

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