Description
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.
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
1. Cook the Pasta
2. Season and Cook the Chicken
3. Build the Garlic Parmesan Sauce
4. Add Greek Yogurt and Cheese
5. Combine and Finish
6. Serve Hot
Notes
Any short pasta works well, including penne, rotini, or farfalle.
Use whole-wheat or high-protein pasta for extra fiber and protein.
Leftover cooked chicken or rotisserie chicken works well.
If the sauce becomes too thick, add 1–2 tablespoons of pasta water.
Store leftovers for up to 3 days and add broth when reheating.
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1
- Calories: 430
- Sugar: 5
- Sodium: 280
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 7
- Protein: 38
- Cholesterol: 78