Healthy Garlic Parmesan Chicken Pasta for Guilt-Free Indulgence
This Healthy Garlic Parmesan Chicken Pasta is a guilt-free dish that combines refreshing flavors with nutritious ingredients, making it a perfect choice for dinner.
Equipment
- - Large pot
- Skillet
- Whisk
Ingredients
For the Pasta
- 8 oz Whole Wheat Pasta substitute with gluten-free pasta for a gluten-free version
For the Chicken
- 2 tbsp Olive Oil can be substituted with avocado oil
- 1 lb Chicken Breast (cubed) replace with cooked rotisserie chicken to save time
- 3 cloves Garlic (minced) fresh garlic works best for stronger taste
- 1 tsp Paprika swap with smoked paprika for a smoky taste
- 1 tbsp Italian Seasoning use dried oregano and basil as substitutes
For the Sauce
- 2 tbsp Whole Wheat Flour can be substituted with cornstarch for a gluten-free option
- 1 cup Low-Sodium Chicken Broth vegetable broth can be used for a vegetarian version
- 1 cup Low-Fat Milk use almond milk for a dairy-free option
- 1 cup Greek Yogurt swap with non-dairy yogurt for a vegan version
- 1/2 cup Parmesan Cheese (grated) use nutritional yeast for a vegan cheese alternative
For the Veggies
- 2 cups Baby Spinach other greens like kale or arugula could be added
- to taste Salt essential for seasoning; adjust to taste preferences
- to taste Black Pepper essential for seasoning; adjust to taste preferences
- 1/4 cup Fresh Parsley (chopped) used for garnish
Instructions
Cooking Instructions
- Cook the Pasta: Start by boiling salted water in a large pot. Add whole wheat pasta and cook until al dente, usually about 8-10 minutes. Remember to reserve 1/4 cup of pasta water before draining.
- Cook the Chicken: In a skillet, heat olive oil over medium heat. Add cubed chicken seasoned with salt, pepper, paprika, and Italian seasoning. Cook until the chicken is golden and cooked through, about 5-6 minutes. Set aside.
- Make the Sauce: In the same skillet, heat the remaining olive oil. Sauté minced garlic until it's fragrant, about 30-60 seconds. Then, add whole wheat flour and stir to form a roux for about 30 seconds.
- Add Liquids: Gradually whisk in chicken broth, stirring continuously until the mixture thickens, about 2-3 minutes. Lower the heat, then mix in Greek yogurt and grated Parmesan until well combined. Adjust the sauce's consistency with the reserved pasta water if necessary.
- Combine: Return the cooked chicken to the skillet, add the cooked pasta, and fold in the fresh spinach until just wilted.
- Serve: Plate the pasta and garnish with chopped parsley and additional Parmesan if desired. Enjoy your meal hot for the best experience!
Notes
For extra flavor, a sprinkle of red pepper flakes adds a delightful kick! Store leftovers in airtight containers for up to 4 days.