Description
A lighter take on classic garlic parmesan chicken pasta. Creamy, high in protein, and ready fast. Perfect when you want a satisfying bowl of pasta that still fits a clean-eating routine.
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)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with paprika, Italian seasoning, salt, and pepper. Cook until golden and fully cooked through. Remove and set aside.
- In the same skillet, add garlic and cook for 30 seconds until fragrant. Sprinkle in flour and stir well.
- Slowly whisk in chicken broth and milk. Simmer until slightly thickened.
- Lower heat and stir in Greek yogurt and Parmesan cheese until smooth.
- Add cooked pasta, chicken, and spinach. Toss until well combined and spinach wilts.
- Serve hot garnished with fresh parsley.
Notes
- Pasta Options: Any short pasta works well, including penne, rotini, or farfalle.
- Chicken Swap: Leftover or rotisserie chicken can be used.
- Sauce Thickness: Add pasta water or broth to loosen if needed.
- Make It Lighter: Greek yogurt replaces heavy cream for fewer calories.
- Storage: Store leftovers up to 3 days. Add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired