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Garlic Parmesan Chicken Pasta

Creamy Garlic Parmesan Chicken Pasta for Cozy Nights

Healthy Garlic Parmesan Chicken Pasta combining clean eating with indulgent flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Whole Wheat Penne or Fettuccine Can substitute with any short pasta such as rotini or farfalle.
For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Can substitute cooked chicken or rotisserie chicken for quicker prep.
  • 2 tablespoons Olive Oil Use extra virgin for enhanced flavor.
  • 3 cloves Garlic Minced; fresh garlic is recommended.
  • 1/2 teaspoon Paprika Enhances flavor; can be omitted or swapped with cayenne.
  • 1/2 teaspoon Italian Seasoning Delightful blend of herbs.
For the Sauce
  • 1 tablespoon Whole Wheat Flour Can be replaced with cornstarch for gluten-free option.
  • 1 cup Low-Sodium Chicken Broth Use vegetable broth for vegetarian version.
  • 1/2 cup Low-Fat Milk 1% or 2%, can use almond milk for non-dairy.
  • 1/2 cup Plain Non-Fat Greek Yogurt Replaces heavy cream for lower calories.
  • 1/2 cup Freshly Grated Parmesan Cheese Freshly grated recommended.
For the Finish
  • 2 cups Baby Spinach Optional; adds color and nutrients.
  • Salt For seasoning to taste.
  • Black Pepper For seasoning to taste.
  • Fresh Parsley For garnish.

Equipment

  • Large Pot
  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add whole wheat penne or fettuccine and cook until al dente, about 9-11 minutes. Reserve 1/4 cup of pasta water, then drain and set aside.
  2. Cook the Chicken: In a skillet, heat olive oil over medium heat. Season cubed chicken breasts with salt, pepper, paprika, and Italian seasoning. Cook chicken for 5-6 minutes until golden brown and cooked through. Remove and set aside.
  3. Prepare the Sauce: In the same skillet, add another tablespoon of olive oil, lower the heat, and add minced garlic. Sauté for 30-60 seconds until fragrant.
  4. Make Roux: Stir in whole wheat flour, cooking for 30 seconds. Gradually whisk in chicken broth and milk, allowing sauce to bubble gently for 2-3 minutes until thickened.
  5. Incorporate Yogurt and Cheese: Reduce heat further, mix in Greek yogurt until fully combined, then add Parmesan cheese, stirring until melted and creamy. Adjust sauce consistency with reserved pasta water if needed.
  6. Combine and Serve: Add cooked chicken and drained pasta to the skillet. Stir in baby spinach if using. Toss gently until well coated. Serve garnished with parsley and extra Parmesan.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 48gProtein: 36gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 76mgSodium: 350mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 250IUVitamin C: 6mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. To freeze, place cooled pasta in a freezer-safe container for up to 3 months. Avoid freezing with spinach; add fresh just before serving.

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