Introduction

This Healthy Garlic Parmesan Chicken Pasta is a delicious and wholesome meal that combines tender chicken, whole wheat pasta, and a creamy garlic Parmesan sauce. Perfect for a quick weeknight dinner, it’s packed with flavor and nutrition.

A white bowl full of creamy penne pasta with cooked chicken pieces and green spinach mixed in. The penne pasta is light golden and coated in a creamy sauce, while the chicken pieces are browned with a slight char on the edges. Fresh bright green spinach leaves are scattered throughout the dish, adding a pop of color. The pasta is topped with finely grated cheese and small flecks of black pepper and herbs. The bowl sits on a white marbled surface with some parsley pieces scattered around and a piece of bread blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: While pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 3: Add the cubed chicken pieces to the skillet. Season with paprika, Italian seasoning, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes.
Step 4: Sprinkle the whole wheat flour over the chicken and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Step 5: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and cook until it starts to thicken, about 3-4 minutes.
Step 6: Stir in the low-fat milk and continue cooking for another 2 minutes until the sauce is creamy and smooth.
Step 7: Lower the heat and gently fold in the Greek yogurt and grated Parmesan cheese. Stir until the cheese is melted and the sauce is well combined. Do not boil after adding yogurt to prevent curdling.
Step 8: Add the baby spinach to the skillet and cook just until wilted, about 1-2 minutes.
Step 9: Add the cooked pasta to the sauce and toss gently to combine everything evenly. Adjust seasoning with salt and pepper as needed.
Step 10: Serve the pasta hot, garnished with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful meat.
For a vegetarian version, substitute chicken with sautéed mushrooms or chickpeas.
Add a pinch of red pepper flakes for a subtle spicy kick.
Swap baby spinach with kale or arugula for a different green flavor and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

A white bowl filled with creamy pasta layers: penne pasta coated in a light beige sauce forms the base, mixed with green spinach leaves scattered evenly throughout. On top, golden-brown grilled chicken pieces with a slightly crisp texture are layered, with some specks of black pepper and fresh parsley sprinkled over everything. The dish is finished with a fine layer of grated cheese, lightly dusting the pasta and chicken. The bowl sits on a white marbled surface, with a blurred piece of bread and herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, regular pasta works fine, but whole wheat adds extra fiber and nutrients for a healthier dish.

Is it okay to freeze this pasta dish?

It’s best to avoid freezing dishes with Greek yogurt as the texture may change. Instead, refrigerate and consume within a few days for best quality.