Description

Looking for a delicious meal tonight? Try this Garlic Parmesan Chicken Pasta Recipe for a tasty and satisfying dinner! Discover now.

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)

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Instructions

Step 1 – Cook the Pasta. Bring a large pot of salted water to a boil. Add whole wheat pasta and cook according to package instructions until al dente. Before draining, save about 1/4 cup of the pasta water. Drain the pasta and set aside.
Step 2 – Season and Cook the Chicken Heat 1 tablespoon of olive oil over medium heat in a large nonstick skillet. Add cubed chicken breast and season with salt, pepper, paprika, and Italian seasoning. Cook for 5–6 minutes, flipping occasionally, until golden and cooked through. Transfer the chicken to a plate and set aside.
Step 3 – Build the Garlic Parmesan Sauce In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for 30–60 seconds until fragrant. Sprinkle in the whole wheat flour and stir to form a light roux. Cook for about 30 seconds. Slowly pour in the chicken broth while whisking constantly. Add the milk and whisk until the sauce thickens, about 2–3 minutes.
Step 4 – Add Greek Yogurt and Cheese Reduce heat to low and stir in the Greek yogurt until fully incorporated. Add grated Parmesan cheese and stir until melted. Add reserved pasta water a little at a time if the sauce is too thick.
Step 5– Combine and Finish Return the cooked chicken and any juices to the skillet. Add the cooked pasta and spinach if using. Stir until everything is well coated and the spinach is wilted.
Step 6– Serve Hot Divide pasta among plates. Garnish with chopped parsley and extra Parmesan. Serve immediately.

Notes

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Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg