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A bowl of creamy garlic parmesan chicken pasta with spinach and whole wheat penne
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Healthy Garlic Parmesan Chicken Pasta

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 445kcal

Ingredients

  • 1 lb boneless skinless chicken breast, cubed
  • 8 oz whole wheat penne pasta
  • 2 cups fresh baby spinach
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic , minced
  • 1/2 cup low -sodium chicken broth
  • 1/2 cup plain non-fat Greek yogurt, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Boil a large pot of salted water and cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  • Season the cubed chicken with salt, black pepper, and dried oregano.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and internal temperature reaches 165°F (74°C), about 6-8 minutes.
  • Remove the chicken from the skillet and set aside on a plate.
  • Reduce the skillet heat to medium. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  • Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes.
  • Reduce heat to low. Whisk in the Greek yogurt and Parmesan cheese until the sauce is smooth and the cheese has melted. Do not boil, as the yogurt may curdle.
  • Add the cooked pasta, chicken, and baby spinach to the skillet.
  • Toss all ingredients together until the spinach is wilted and the pasta is evenly coated. Add reserved pasta water 1 tablespoon at a time if the sauce needs thinning.
  • Garnish with chopped fresh parsley and serve immediately.