Go Back
Healthy garlic parmesan chicken pasta served on a plate with herbs

Healthy Garlic Parmesan Chicken Pasta

A creamy and garlicky chicken pasta dish made with whole wheat pasta and Greek yogurt, offering a comforting yet lighter alternative to traditional recipes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz whole wheat penne or fettuccine Look for finely milled for a softer texture.
  • 2 tbsp olive oil
  • 3 cloves garlic, minced Fresh garlic is recommended.
  • 1 lb boneless skinless chicken breasts, cubed Use room-temperature chicken for better cooking.
  • 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 Buy thick, strained yogurt for the best texture.
  • 1/2 cup freshly grated Parmesan cheese Grate your own for the best melt.
  • 2 cups baby spinach Optional but recommended.
  • Salt and black pepper To taste.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil and cook the whole wheat pasta until al dente, reserving about 1/2 cup of pasta cooking water before draining.
  2. Heat olive oil in a large skillet over medium-high heat and season the cubed chicken with paprika, Italian seasoning, salt, and pepper.
  3. Cook the chicken until golden and cooked through, about 5-7 minutes, tipping to brown both sides, then remove to a plate.
  4. Lower the heat and sauté minced garlic in the skillet until fragrant, then sprinkle in the flour and cook briefly to remove the raw taste.
  5. Slowly whisk in the chicken broth and milk, bringing to a gentle simmer until the mixture thickens slightly.
  6. Remove from heat and whisk in Greek yogurt and Parmesan until the mixture is smooth.
  7. Combine the cooked chicken and drained pasta with the sauce, adding spinach and tossing until wilted.
  8. Serve hot, garnished with extra Parmesan and fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze the chicken and sauce for up to 2 months. Reheat gently with milk or pasta water.