Description

A quick, creamy, and protein-packed garlic parmesan chicken pasta made lighter with Greek yogurt, lean chicken breast, and whole wheat or protein pasta—perfect for weeknights and meal prep.

Ingredients

Scale

8 oz whole wheat or protein pasta

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

1 tbsp extra-virgin olive oil

4 garlic cloves, minced

1 1/4 cups low-sodium chicken broth

1/2 cup plain nonfat Greek yogurt

1/2 cup finely grated Parmesan cheese

1/2 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

2 cups baby spinach or 1 cup small broccoli florets (optional)

2 tbsp chopped fresh parsley or basil

1/2 cup reserved pasta water (as needed)

Zest of 1/2 lemon (optional)

Instructions

1. Bring a large pot of salted water to a boil; cook pasta until al dente, reserve 1/2 cup cooking water, then drain.

2. Pat chicken dry and season with salt and pepper.

3. Heat olive oil in a large skillet over medium-high; sear chicken 7–8 minutes until browned and cooked through; transfer to a plate.

4. Reduce heat to medium; add garlic and cook 30–60 seconds until fragrant.

5. Pour in chicken broth; simmer 2 minutes, scraping up browned bits.

6. Lower heat; whisk in Greek yogurt, then Parmesan until smooth and creamy.

7. Stir in spinach or broccoli (if using) and cook 1–2 minutes until wilted or crisp-tender.

8. Return chicken and add pasta; toss to coat, loosening with reserved pasta water as needed. Adjust salt, pepper, and add lemon zest and red pepper flakes. Finish with parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 470 kcal
Sodium: 620 mg
Fat: 11 g
Carbohydrates: 45 g
Protein: 48 g