Description
A quick and healthy take on pasta, featuring hearty chicken, a creamy garlic Parmesan sauce, and whole wheat noodles.
Ingredients
Scale
- 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)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add cubed chicken to the skillet. Sprinkle with paprika, Italian seasoning, salt, and pepper. Cook until chicken is no longer pink, about 5-7 minutes.
- Sprinkle whole wheat flour over the chicken. Stir and cook for an additional minute.
- Pour in chicken broth and milk, stirring constantly until the mixture thickens slightly.
- Lower the heat and stir in Greek yogurt and Parmesan cheese until creamy and well combined.
- Toss the cooked pasta into the sauce, along with the baby spinach if using. Mix until everything is heated through.
- Serve hot, garnished with chopped fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Freeze individual portions for up to two months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pasta, healthy pasta, garlic parmesan chicken