Description
A lighter, creamy and cheesy Healthy Garlic Parmesan Chicken Pasta Recipe made with Greek yogurt, whole wheat pasta, and lean chicken. Quick, protein-packed, and perfect for busy weeknights.
Ingredients
8 oz whole wheat penne or fettuccine
2 tbsp olive oil
3 garlic cloves, minced
1 lb boneless skinless chicken breasts, cubed
Salt and black pepper, to taste
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)
Fresh parsley, chopped (for garnish)
Instructions
1. Boil salted water and cook pasta until al dente; reserve 1/4 cup pasta water, drain and set aside.
2. Heat 1 tbsp olive oil in a skillet, cook chicken with salt, pepper, paprika, and Italian seasoning for 5–6 minutes until browned and cooked through; set aside.
3. In same skillet, heat remaining olive oil, sauté garlic under 1 minute. Stir in flour to make a roux, cook briefly.
4. Slowly whisk in broth and milk, cooking 2–3 minutes until thickened.
5. Reduce heat, stir in Greek yogurt until smooth, then add Parmesan and melt. Thin with pasta water if needed.
6. Return chicken and juices, pasta, and spinach to pan. Stir until combined and spinach wilts.
7. Serve hot, garnished with parsley and extra Parmesan.
Notes
Allow yogurt to heat gently without boiling to avoid curdling.
Use freshly grated Parmesan for better texture and taste.
Properly seasoning chicken enhances the whole dish.
Add spinach at the end to keep it bright and lightly wilted.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 300-350g
- Calories: 430
- Sugar: 3g
- Sodium: 410mg
- Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g