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Healthy Garlic Parmesan Chicken Pasta

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A lighter take on classic garlic parmesan chicken pasta. Creamy, high in protein, and ready fast. Perfect when you want a satisfying bowl of pasta that still fits a clean-eating routine.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 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

  1. Cook the whole wheat pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add cubed chicken, paprika, Italian seasoning, salt, and pepper. Cook until golden and cooked through.
  3. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle in whole wheat flour and stir to coat.
  4. Slowly pour in chicken broth and milk, stirring constantly until smooth and slightly thickened.
  5. Reduce heat to low and stir in Greek yogurt and Parmesan cheese until creamy.
  6. Add cooked pasta and baby spinach. Toss until spinach wilts and everything is evenly coated.
  7. Serve hot, garnished with fresh parsley.

Notes

  • Any short pasta works well, including penne, rotini, or farfalle.
  • Use leftover cooked or rotisserie chicken to save time.
  • If sauce is too thick, add 1–2 tablespoons of pasta water.
  • Greek yogurt replaces heavy cream to keep the dish lighter.
  • Store leftovers up to 3 days; add broth when reheating.
  • Author: lily
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired