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Creamy garlic parmesan chicken pasta served in a bowl with herbs.

Creamy Garlic Parmesan Chicken Pasta

A delightful and healthier twist on pasta, combining protein-rich chicken and Greek yogurt with whole wheat pasta for a creamy, flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz whole wheat penne or fettuccine
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, cubed
  • to taste Salt and black pepper
  • 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 percent or 2 percent)
  • 1/2 cup plain non fat Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups baby spinach (optional but recommended)
  • Fresh parsley, chopped (for garnish)

Method
 

Cooking the Pasta
  1. Cook the pasta in salted boiling water until al dente, reserving 1/4 cup pasta water before draining.
Cooking the Chicken
  1. In a skillet, cook cubed chicken with olive oil and seasonings until golden and cooked through, then set aside.
Making the Sauce
  1. In the same skillet, sauté garlic in remaining oil, sprinkle flour, and create a roux.
  2. Gradually whisk in chicken broth and milk, cooking until thickened.
  3. Stir in Greek yogurt and Parmesan until creamy, adjusting with reserved pasta water if needed.
Combining Ingredients
  1. Combine chicken, cooked pasta, and spinach in the sauce, stirring until everything is coated.
Serving the Dish
  1. Serve hot, garnished with parsley and extra Parmesan.

Notes

For an extra boost of flavor, try marinating the chicken with the spices for at least 30 minutes before cooking. For added heat, include red pepper flakes with the chicken while it cooks. Substitute the whole wheat pasta with a gluten-free option if needed.