Healthy Garlic Parmesan Chicken Pasta
Indulging in a plate of pasta doesn’t have to mean sacrificing your health! This Healthy Garlic Parmesan Chicken Pasta brings together the comforting richness of garlic and Parmesan with wholesome ingredients that nourish your body. Quick and easy to make, it’s perfect for busy weeknight dinners or for impressing friends at a casual gathering. Your tastebuds will dance with joy as you savor every bite of tender chicken, al dente pasta, and fresh spinach, all enveloped in a creamy, garlic-infused sauce.
What makes this dish truly special is its ability to fit into any occasion—whether you’re looking to prepare a family meal or whip up a satisfying dish for friends. With every forkful, you’ll fall in love with the balance of flavors and the satisfaction of a nutritious, homemade meal that doesn’t skimp on taste!
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)
This image showcases the fresh ingredients and preparation steps involved in making this delightful dish.
Directions
-
Cook the Pasta: Begin by boiling a large pot of salted water. Add the whole wheat penne or fettuccine and cook according to package directions until al dente. Drain and set aside, reserving a bit of pasta water for later.
-
Season and Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with paprika, Italian seasoning, salt, and black pepper. Cook thoroughly until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
-
Build the Garlic Parmesan Sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Sprinkle in the whole wheat flour and stir for about a minute. Gradually whisk in the chicken broth and low-fat milk, ensuring there are no lumps. Let the sauce simmer until it thickens slightly, about 5 minutes.
-
Add Greek Yogurt and Cheese: Lower the heat and stir in the Greek yogurt and freshly grated Parmesan cheese until fully melted and incorporated. This is where the creamy goodness comes to life!
-
Combine and Finish: Add the cooked chicken back to the skillet along with the pasta and baby spinach (if using). Toss everything together until the spinach wilts and everything is heated through. Adjust seasoning with salt and pepper as needed.
-
Serve Hot: Plate the pasta and garnish with freshly chopped parsley for extra flavor and color. Enjoy your delicious, healthy meal!
Tips & Variations
- Ingredient Substitutions: Swap out the chicken for shrimp or tofu for a different protein. Use gluten-free pasta if needed.
- Optional Variations: Add roasted vegetables like bell peppers, zucchini, or broccoli for extra nutrition and flavor.
- Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the pasta has absorbed too much sauce.
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
- 1 lb boneless skinless chicken breasts, cubed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 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) recommended for nutrition
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Method
- Begin by boiling a large pot of salted water. Add the whole wheat penne or fettuccine and cook according to package directions until al dente. Drain and set aside, reserving a bit of pasta water for later.
- In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with paprika, Italian seasoning, salt, and black pepper. Cook thoroughly until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Sprinkle in the whole wheat flour and stir for about a minute. Gradually whisk in the chicken broth and low-fat milk, ensuring there are no lumps. Let the sauce simmer until it thickens slightly, about 5 minutes.
- Lower the heat and stir in the Greek yogurt and freshly grated Parmesan cheese until fully melted and incorporated.
- Add the cooked chicken back to the skillet along with the pasta and baby spinach (if using). Toss everything together until the spinach wilts and everything is heated through. Adjust seasoning with salt and pepper as needed.
- Plate the pasta and garnish with freshly chopped parsley for extra flavor and color. Enjoy your delicious, healthy meal!