Healthy Garlic Parmesan Chicken Pasta
A lighter take on classic garlic parmesan chicken pasta. Creamy, high in protein, and ready in just 25 minutes. Perfect when you want a satisfying meal that still fits a clean-eating routine.
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
Instructions
- Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant for about 1-2 minutes.
- Add cubed chicken and season with paprika, Italian seasoning, salt, and pepper. Cook until the chicken is golden brown and thoroughly cooked, around 5-7 minutes.
- Sprinkle whole wheat flour over the chicken in the skillet and cook for an additional minute to thicken the sauce.
- Pour in chicken broth, stirring to deglaze the skillet, then add low-fat milk and allow the mixture to simmer.
- Stir in Greek yogurt and half of the Parmesan cheese until the sauce is creamy.
- Add baby spinach, if using, allowing it to wilt in the sauce.
- Toss the cooked pasta in the skillet, mixing until fully coated. Heat everything through for another minute.
- Serve garnished with remaining Parmesan cheese and fresh parsley.
Notes
To keep the chicken juicy, avoid overcooking it. Adjust the amount of Parmesan cheese to your taste. For creamier sauce, feel free to incorporate more Greek yogurt. Add seasonal vegetables for a nutrient boost.