Healthy Garlic Parmesan Chicken Pasta
Why make this recipe
Healthy Garlic Parmesan Chicken Pasta is a delicious and nutritious meal that combines wholesome ingredients with rich flavors. It’s a perfect option for busy weeknights when you want something quick, easy, and satisfying. Whole wheat pasta adds fiber, while chicken provides lean protein. The garlic and Parmesan cheese give it a savory twist. Plus, you can sneak in some spinach for added nutrients, making this dish both tasty and good for you!
How to make Healthy Garlic Parmesan Chicken Pasta
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)
Directions
Cook the Pasta: Start by bringing 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.
Season and Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts, paprika, Italian seasoning, salt, and pepper. Cook the chicken until it’s golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
Build the Garlic Parmesan Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the whole wheat flour and stir for a minute. Then, slowly pour in the chicken broth and milk while stirring continuously to avoid lumps.
Add Greek Yogurt and Cheese: Once the sauce starts to thicken, reduce the heat to low. Stir in the Greek yogurt and grated Parmesan cheese. Mix well until smooth.
Combine and Finish: Return the cooked chicken to the skillet and add the cooked pasta. If using, stir in the baby spinach until wilted. Mix everything together until it’s well coated in the sauce.
Serve Hot: Serve the pasta hot, garnished with chopped fresh parsley.
How to serve Healthy Garlic Parmesan Chicken Pasta
This dish is best enjoyed right after making it. Serve it in bowls or on plates, garnished with chopped parsley for added color and freshness. You can pair it with a simple side salad or some steamed vegetables for a complete meal.
How to store Healthy Garlic Parmesan Chicken Pasta
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave until heated through.
Tips to make Healthy Garlic Parmesan Chicken Pasta
- For extra flavor, consider marinating the chicken in olive oil, garlic, and Italian herbs for 30 minutes before cooking.
- You can add other vegetables like bell peppers or broccoli for more variety and nutrients.
- If you want a creamier sauce, increase the amount of Greek yogurt or cheese as desired.
Variation
You can make this dish vegetarian by replacing the chicken with sautéed mushrooms or grilled vegetables. Additionally, you can use a different type of pasta, like gluten-free pasta, to suit dietary needs.
FAQs
1. Can I use regular pasta instead of whole wheat?
Yes, you can use regular pasta, but whole wheat is healthier as it contains more fiber.
2. Is it possible to make this dish dairy-free?
You can substitute the Greek yogurt and Parmesan cheese with dairy-free alternatives, such as cashew cream or nutritional yeast.
3. How can I make this dish spicier?
To add some heat, sprinkle in red pepper flakes or use a spicy seasoning blend when cooking the chicken.
Healthy Garlic Parmesan Chicken Pasta
Ingredients
Method
- Start by bringing 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. Add the cubed chicken breasts, paprika, Italian seasoning, salt, and pepper. Cook the chicken until it's golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the whole wheat flour and stir for a minute. Then, slowly pour in the chicken broth and milk while stirring continuously to avoid lumps.
- Once the sauce starts to thicken, reduce the heat to low. Stir in the Greek yogurt and grated Parmesan cheese. Mix well until smooth.
- Return the cooked chicken to the skillet and add the cooked pasta. If using, stir in the baby spinach until wilted. Mix everything together until it's well coated in the sauce.
- Serve the pasta hot, garnished with chopped fresh parsley.
