Healthy Garlic Parmesan Chicken Pasta
Welcome to a heartwarming dish that’s bound to become a quick favorite in your household! This Healthy Garlic Parmesan Chicken Pasta is a delightful blend of flavors and textures that promises to satisfy your cravings without compromising your health. Picture tender chicken pieces bathed in a rich, creamy garlic sauce tossed with whole wheat pasta – it’s pure comfort food. Perfect for busy weeknights or a cozy dinner with loved ones, this recipe is not only easy to whip up but also nutritious, making it ideal for those who seek both flavor and health benefits. The addition of Greek yogurt gives it a creamy richness with fewer calories, and the whole wheat pasta packs in fiber to keep you feeling full and satisfied. Enjoy the burst of flavors that will warm your heart and please your palate!
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)
Here are the key ingredients ready for preparation.
Directions
Cook the Pasta: In a large pot, bring water to a boil and add a pinch of salt. Cook the whole wheat penne or fettuccine according to package instructions until al dente. Drain and set aside.
Season and Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the cubed chicken breasts with paprika, Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Build the Garlic Parmesan Sauce: In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant. Sprinkle in the whole wheat flour, stirring to create a roux. Gradually whisk in the chicken broth and milk, allowing the mixture to thicken, about 3-4 minutes.
Add Greek Yogurt and Cheese: Lower the heat and stir in the Greek yogurt and freshly grated Parmesan cheese until melted and creamy. Mix well and season to taste with additional salt and pepper.
Combine and Finish: Return the cooked chicken to the skillet along with the drained pasta and baby spinach (if using). Toss everything together until combined and the spinach is wilted.
Serve Hot: Spoon the delicious pasta onto plates, garnishing with fresh parsley. Enjoy your healthy and hearty meal!
Tips & Variations
Ingredient Substitutions: Swap the chicken for turkey or a plant-based protein like tofu or tempeh for a vegetarian option. You can also use any type of pasta you prefer, such as gluten-free pasta or zoodles (zucchini noodles).
Optional Variations: Add vegetables like bell peppers, cherry tomatoes, or mushrooms for extra nutrition and flavor. For a bit of heat, toss in some red pepper flakes.
Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce if needed.
Recipe Information
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty level: Easy
