Healthy Garlic Parmesan Chicken Pasta
A delightful dish combining hearty chicken, delicious whole wheat pasta, and rich flavors, made healthier with Greek yogurt, packed with protein for a satisfying meal.
Ingredients
Pasta Ingredients
- 8 oz whole wheat penne or fettuccine use according to package instructions
Chicken and Sauce Ingredients
- 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 use freshly grated for best flavor
- 2 cups baby spinach optional but recommended
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil.
- Add the whole wheat penne or fettuccine and cook according to package instructions until al dente.
- Drain the pasta and set aside.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium heat.
- Add the cubed chicken breasts, seasoning with paprika, Italian seasoning, salt, and black pepper.
- Cook until the chicken is golden and cooked through, about 5-7 minutes.
Building the Sauce
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Stir in the whole wheat flour and mix it in well.
- Gradually pour in the chicken broth and low-fat milk, stirring constantly until the sauce thickens.
Finishing the Dish
- Remove the skillet from heat and mix in the Greek yogurt and freshly grated Parmesan cheese until creamy and smooth.
- Add the cooked pasta and baby spinach (if using) to the skillet and toss until well coated in the sauce.
- Adjust seasoning with more salt and pepper if needed.
Serving
- Divide the pasta into servings and garnish with chopped fresh parsley before enjoying.
Notes
For a healthier option, use whole wheat pasta and Greek yogurt. Leftovers can be stored in an airtight container for up to 3 days.