Description
A lighter version of Garlic Parmesan Chicken Pasta made with Greek yogurt instead of heavy cream, whole wheat pasta for added fiber, and baby spinach for a boost of nutrients. Creamy, flavorful, and healthy.
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)
- Salt and black pepper, to taste
- Fresh parsley, chopped
Instructions
1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a skillet. Season chicken with paprika, Italian seasoning, salt, and pepper.
3. Cook chicken for 6–7 minutes until golden and cooked through.
4. Add garlic to the skillet, cook for 30 seconds, then sprinkle in flour. Stir constantly for 1 minute.
5. Gradually whisk in broth and milk. Simmer 2–3 minutes until thickened.
6. Remove from heat. Whisk in Greek yogurt and Parmesan until smooth.
7. Add pasta and spinach. Toss until spinach wilts and pasta is coated.
8. Adjust seasoning and garnish with parsley. Serve immediately.
Notes
- Don’t add Greek yogurt while sauce is too hot, remove pan from heat first to prevent curdling.
- Reserve pasta water to adjust sauce consistency.
- Use a meat thermometer to avoid overcooking chicken.
- Serve immediately for the best creamy texture.
- Store leftovers in the fridge up to 3 days and reheat gently with a splash of broth or milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
Keywords: healthy pasta, garlic parmesan chicken, Greek yogurt pasta, high protein dinner