Creamy Garlic Parmesan Chicken Pasta for Cozy Nights
This Garlic Parmesan Chicken Pasta is a quick, flavorful dish, perfect for weeknights and family dinners.
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Servings: 4 servings
Calories: 450kcal
Equipment
- Large pot
- nonstick skillet
- Whisk
- Measuring cups
- measuring spoons
Ingredients
For the Pasta
- 8 ounces whole wheat pasta This adds a nutritious twist while keeping the meal hearty.
For the Chicken
- 1 pound chicken breast Tender and juicy, it's the star of the dish.
- 1 teaspoon salt Essential for enhancing the overall flavor.
- 1 teaspoon pepper A pinch brings a subtle heat.
- 1 teaspoon paprika Adds a smoky touch to the chicken.
- 1 teaspoon Italian seasoning A wonderful blend that brings an aromatic flair.
For the Sauce
- 2 tablespoons olive oil Keeps the chicken moist and aids in sautéing the garlic.
- 4 cloves garlic Freshly minced for that irresistible aroma.
- 1 tablespoon whole wheat flour Helps thicken the sauce to perfection.
- 1 cup chicken broth Provides depth and richness to the sauce.
- 1 cup low-fat milk Creamy texture without the extra calories.
- ½ cup Greek yogurt Makes the sauce luxurious without guilt.
- ½ cup grated Parmesan cheese Brings it all together with a savory depth.
Optional Add-ins
- 2 cups fresh spinach Tossed in for added nutrients and a pop of color.
- 2 tablespoons chopped parsley A lovely garnish for that final touch of freshness.
Instructions
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve ¼ cup of pasta water before draining.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add cubed chicken breast; season with salt, pepper, paprika, and Italian seasoning. Cook until golden brown and cooked through, about 5–6 minutes.
- Using the same skillet, add another tablespoon of olive oil. Heat over medium and stir in minced garlic. Cook for 30–60 seconds until fragrant.
- Sprinkle whole wheat flour into the skillet, stirring constantly to form a light roux. Cook for about 30 seconds.
- Slowly pour in chicken broth while whisking. Then add milk, whisking until sauce thickens, about 2–3 minutes.
- Reduce heat to low and stir in Greek yogurt until blended. Add grated Parmesan cheese until melted and smooth.
- Return cooked chicken to the skillet with any juices. Toss in cooked pasta and stir gently to combine; add spinach if using.
- Divide pasta among plates, garnish with chopped parsley and additional Parmesan if desired. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently with added milk or broth if necessary.
Nutrition
Serving: 1bowl | Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 2mg