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Healthy Garlic Parmesan Chicken Pasta

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A light and creamy pasta dish made with whole wheat pasta, chicken, and Greek yogurt, ready in under 30 minutes.

Ingredients

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  • 8 oz whole wheat penne or fettuccine
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 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)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Pat the chicken cubes dry and season with salt, pepper, paprika, and Italian seasoning.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6 to 8 minutes. Transfer to a plate.
  4. Reduce heat to medium, add remaining olive oil and minced garlic. Sauté for 30 seconds to 1 minute.
  5. Sprinkle whole wheat flour over the garlic and stir for 30 seconds. Slowly whisk in chicken broth until smooth.
  6. Pour in low-fat milk and bring to a gentle simmer, cooking for 2 to 3 minutes until slightly thickened.
  7. Remove from heat and stir in Greek yogurt until smooth. Mix in grated Parmesan until melted. If sauce is thick, add reserved pasta water.
  8. Return chicken to skillet, add drained pasta and spinach, and toss to coat. Season with salt and pepper to taste.
  9. Serve immediately, garnished with parsley and extra Parmesan if desired.

Notes

For a vegetarian option, swap chicken for roasted chickpeas or cauliflower. This dish is also freezer-friendly, although the texture may change slightly upon thawing.

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