Healthy Garlic Parmesan Chicken Pasta
A delicious and nutritious meal featuring whole wheat pasta, tender chicken, and a rich garlic Parmesan sauce, perfect for weeknight dinners.
Ingredients
Pasta and Vegetables
- 8 oz whole wheat penne or fettuccine
- 2 cups baby spinach optional but recommended
Chicken and Seasonings
- 1 lb boneless skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- salt Salt and black pepper, to taste
- 1 tbsp whole wheat flour
Sauce Ingredients
- 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
Garnish
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat.
- Add the cubed chicken, paprika, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
Making the Sauce
- Add minced garlic to the skillet and cook for about 1 minute until fragrant.
- Stir in the whole wheat flour and cook for another minute.
- Slowly whisk in the chicken broth and milk, cooking until the sauce thickens.
- Remove from heat and stir in Greek yogurt and Parmesan cheese until smooth.
Combining
- Add the cooked pasta and spinach to the sauce, tossing to coat evenly.
- Allow the spinach to wilt slightly before serving.
Serving
- Garnish with chopped parsley before serving.
Notes
To store leftovers, let the pasta cool to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop, adding a splash of milk or broth to bring back the creaminess. Adjust the flavor with more garlic or different herbs as desired.