Description
A creamy and wholesome pasta dish made with lean chicken, spinach, and a light garlic Parmesan sauce—perfect for a quick and comforting weeknight dinner.
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 but recommended)
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add cubed chicken, season with salt, pepper, paprika, and Italian seasoning. Cook 5–6 minutes until golden and cooked through. Remove chicken and set aside.
In the same skillet, add remaining olive oil and minced garlic. Sauté 30–60 seconds. Stir in flour and cook 30 seconds. Slowly whisk in chicken broth, then milk. Cook 2–3 minutes until thickened.
Lower heat and stir in Greek yogurt and Parmesan until creamy. Add reserved pasta water if sauce is too thick.
Return chicken to skillet, add pasta and spinach, and toss until combined. Garnish with parsley and extra Parmesan.
Notes
Add broccoli, mushrooms, or cherry tomatoes for extra veggies.
Reheat leftovers with a splash of broth or milk to keep the sauce creamy.
Can be made with any pasta, including gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner , Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 80 mg