Description
Creamy one-pot garlic Parmesan chicken pasta made with lean chicken, whole wheat pasta, Greek yogurt, and Parmesan cheese. A light yet comforting dinner in under 40 minutes.
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. Cook pasta in salted boiling water until al dente. Save 1/4 cup pasta water. Drain and set aside.
2. Heat 1 tbsp olive oil in a skillet. Cook cubed chicken seasoned with salt, pepper, paprika, and Italian herbs until golden, 5–6 minutes. Transfer to a plate.
3. In the same skillet, heat remaining oil. Add garlic and sauté 30–60 seconds until fragrant.
4. Sprinkle in flour to form a light roux. Slowly whisk in broth and milk until smooth and slightly thickened.
5. Reduce heat and stir in Greek yogurt and Parmesan until creamy. Adjust thickness with reserved pasta water.
6. Return chicken and pasta to skillet. Add spinach and toss until wilted.
7. Serve hot with parsley and extra Parmesan on top.
Notes
Use shrimp or turkey instead of chicken for variety.
Add mushrooms, red peppers, or broccoli for extra flavor.
Reserve pasta water to adjust sauce consistency.
Best served fresh; refrigerate leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg