Healthy Garlic Parmesan Chicken Pasta
If you’re looking for a delightful and wholesome meal that’s both satisfying and easy to prepare, look no further than this Healthy Garlic Parmesan Chicken Pasta! This dish perfectly balances the heartiness of whole wheat pasta with the rich flavors of garlic and Parmesan cheese, creating a comfort food experience that won’t weigh you down. It’s a wonderful option for a busy weeknight dinner or a gathering with friends, bringing joy to the table without compromising on health.
What makes this recipe truly special is its nutritious ingredients, including lean chicken breast, fresh spinach, and Greek yogurt, which add creaminess without the excess calories. Your family and friends will surely love the way the garlic flavor complements the cheese, while the pasta offers a pleasing texture. With just one bite, they’ll understand why this dish has become a staple in healthy home cooking!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 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)
Gather your ingredients for a flavorful and nutritious dining experience.
Directions
Cook the Pasta: Bring a large pot of salted water to boil and cook the whole wheat penne or fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Season and Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts and season with paprika, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
Build the Garlic Parmesan Sauce: In the same skillet, add minced garlic and sauté for about a minute until fragrant. Sprinkle in the whole wheat flour, stirring quickly to form a paste. Gradually whisk in the chicken broth and bring to a simmer.
Add Greek Yogurt and Cheese: Lower the heat and stir in the low-fat milk, Greek yogurt, and freshly grated Parmesan cheese until the sauce is creamy and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
Combine and Finish: Return the cooked chicken and spinach to the skillet, stirring to combine everything well. Allow the mixture to heat through for another 2-3 minutes.
Serve Hot: Garnish with freshly chopped parsley before serving. Enjoy this deliciously creamy chicken pasta while it’s hot!
Tips & Variations
- Ingredient substitutions: You can replace whole wheat pasta with gluten-free pasta or any pasta of your choice. For a different flavor, try adding sun-dried tomatoes or olives.
- Optional variations: Feel free to toss in other veggies like broccoli or bell peppers for extra nutrition and color.
- Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of water or broth if the pasta appears dry.
Recipe Information
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty level: Easy
Healthy Garlic Parmesan Chicken Pasta
Ingredients
- 8 oz whole wheat penne or fettuccine
- 2 tbsp olive oil
- 3 cloves garlic, 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)
Method
- Bring a large pot of salted water to boil and cook the whole wheat penne or fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts and season with paprika, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about a minute until fragrant. Sprinkle in the whole wheat flour, stirring quickly to form a paste. Gradually whisk in the chicken broth and bring to a simmer.
- Lower the heat and stir in the low-fat milk, Greek yogurt, and freshly grated Parmesan cheese until the sauce is creamy and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Return the cooked chicken and spinach to the skillet, stirring to combine everything well. Allow the mixture to heat through for another 2-3 minutes.
- Garnish with freshly chopped parsley before serving. Enjoy this deliciously creamy chicken pasta while it's hot!