Healthy Garlic Parmesan Chicken Pasta
This light and creamy garlic parmesan chicken pasta is high in protein and quick to prepare, making it a perfect satisfying meal for clean eating and nutritious dinners.
Equipment
- 1 large pot for pasta
- 1 large skillet or sauté pan
- 1 cutting board
- 1 chef’s knife
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
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)
Instructions
- Cook whole wheat penne or fettuccine according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season cubed chicken with paprika, Italian seasoning, salt, and pepper. Cook chicken until browned and cooked through, about 6 to 8 minutes.
- Add minced garlic and whole wheat flour to the skillet, stirring to combine. Gradually pour in chicken broth and milk while stirring. Simmer until the sauce thickens slightly.
- Reduce heat to low and stir in Greek yogurt and freshly grated Parmesan cheese until smooth and creamy.
- Add cooked pasta and baby spinach to the sauce. Toss until pasta is well coated and spinach has wilted.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Use any short whole wheat or high-protein pasta for extra fiber.
- Substitute with leftover or rotisserie chicken to save time.
- Add pasta water to thin the sauce if necessary.
- Greek yogurt makes the dish creamy with fewer calories.
- Store leftovers in airtight containers for up to 3 days, reheating with broth.