Healthy Garlic Parmesan Chicken Pasta
If you’re on the lookout for a wholesome yet comforting dish, look no further than Healthy Garlic Parmesan Chicken Pasta. This delightful recipe combines tender chicken, whole wheat pasta, and a creamy garlic Parmesan sauce that is both light and packed with flavor. Perfect for weeknight dinners or family gatherings, it’s a meal that everyone will rave about—especially when you serve it up in just under 30 minutes!
What makes this dish truly special is the thoughtful incorporation of ingredients that balance indulgence with health. The use of whole wheat pasta ensures a hearty, satisfying bite, while Greek yogurt adds creaminess without the extra calories. Together, this dish not only nourishes but also tantalizes the palate, making it an instant fan-favorite.
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)
Gather all these fresh ingredients to make your healthy pasta dish.
Directions
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat penne or fettuccine and cook according to package instructions until al dente. Drain and set aside.
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Season and Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Season the cubed chicken with paprika, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and no longer pink in the center, about 5-7 minutes.
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Build the Garlic Parmesan Sauce: Add the minced garlic to the pan with the chicken, cooking for about 1 minute until fragrant. Sprinkle in the whole wheat flour and stir until combined. Gradually pour in the chicken broth and milk, stirring constantly until the sauce thickens.
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Add Greek Yogurt and Cheese: Lower the heat and stir in the Greek yogurt and Parmesan cheese until melted and creamy. If using, add the baby spinach and stir until just wilted.
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Combine and Finish: Toss the cooked pasta into the sauce, ensuring every piece is well-coated. Adjust seasoning with more salt and pepper, if needed.
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Serve Hot: Garnish with freshly chopped parsley and serve the pasta warm, allowing everyone to enjoy this delicious and healthy meal.
Tips & Variations
- Ingredient Substitutions: Swap chicken for turkey or tofu for a vegetarian option. Use almond milk or oat milk in place of regular milk for a dairy-free version.
- Optional Variations: Add in vegetables such as bell peppers or broccoli for extra nutrition, or sprinkle some red pepper flakes for a spicy kick.
- Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth to prevent the sauce from thickening too much.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
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Healthy Garlic Parmesan Chicken Pasta
Ingredients
- 8 oz whole wheat penne or fettuccine Use according to package instructions for cooking.
- 1 lb boneless skinless chicken breasts, cubed Ensure chicken is cut into small cubes for even cooking.
- 2 tbsp olive oil For cooking the chicken.
- 3 cloves garlic, minced Adds flavor to the dish.
- 1/2 tsp paprika For seasoning the chicken.
- 1/2 tsp Italian seasoning
- Salt and black pepper to taste Season to your preference.
- 1 tbsp whole wheat flour To help thicken the sauce.
- 1 cup low-sodium chicken broth
- 1/2 cup low-fat milk (1% or 2%) Can use almond or oat milk for a dairy-free option.
- 1/2 cup plain non-fat Greek yogurt Adds creaminess without extra calories.
- 1/2 cup freshly grated Parmesan cheese For added flavor.
- 2 cups baby spinach Optional but recommended for nutrition.
- Fresh parsley, chopped for garnish Adds freshness to the dish.
Method
- Bring a large pot of salted water to a boil. Add the whole wheat penne or fettuccine and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Season the cubed chicken with paprika, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and no longer pink in the center, about 5-7 minutes.
- Add the minced garlic to the pan with the chicken, cooking for about 1 minute until fragrant. Sprinkle in the whole wheat flour and stir until combined. Gradually pour in the chicken broth and milk, stirring constantly until the sauce thickens.
- Lower the heat and stir in the Greek yogurt and Parmesan cheese until melted and creamy. If using, add the baby spinach and stir until just wilted.
- Toss the cooked pasta into the sauce, ensuring every piece is well-coated. Adjust seasoning with more salt and pepper, if needed.
- Garnish with freshly chopped parsley and serve the pasta warm.
