Garlic Parmesan Chicken Pasta Recipe
This Garlic Parmesan Chicken Pasta Recipe combines tender chicken, whole wheat pasta, spinach, and a creamy garlic Parmesan sauce made lighter with Greek yogurt. It is a practical high protein dinner that reheats well for meal prep lunches and family-style bowls.
Equipment
- Large Pot
- Large skillet
- Cutting Board
- Chef's Knife
- Colander
- Whisk
Ingredients
- 8 oz whole wheat penne or fettuccine
- 2 tbsp olive oil
- 3 cloves garlic 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
- Cook the pasta in salted water until al dente, then reserve 1/2 cup pasta water and drain.
- Toss the cubed chicken with paprika, Italian seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat and cook the chicken until browned and cooked through.
- Add the minced garlic and cook briefly until fragrant, stirring so it does not burn.
- Sprinkle the flour over the chicken and stir until it lightly coats the pan juices.
- Pour in the chicken broth and milk, then simmer until the sauce lightly thickens.
- Remove the skillet from the heat and stir in Greek yogurt and Parmesan until smooth.
- Add the cooked pasta and spinach, then toss until the spinach wilts and the sauce coats everything.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat gently with a splash of broth or milk to loosen the garlic Parmesan sauce.
Freezing: Freeze portions for up to 2 months, knowing the yogurt-based sauce may be slightly softer after thawing.
Expert Tips: Stir the Greek yogurt in off the heat so the sauce stays smooth and creamy.
Variations: Add broccoli, peas, mushrooms, zucchini, or crushed red pepper flakes for a different finish.
Meal Prep: Portion the pasta after cooling and add fresh parsley after reheating for the best texture.