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HEALTHY GARLIC PARMESAN CHICKEN PASTA close up plated whole wheat penne with chicken and spinach
Yesica Andrews

Healthy Garlic Parmesan Chicken Pasta: Easy and Delicious

Enjoy this Healthy Garlic Parmesan Chicken Pasta that's perfect for Weight Watchers Recipes Dinner and Easy Meal Prep Dinners. This dish combines whole wheat pasta, tender chicken, and a creamy garlic Parmesan sauce for a nutritious and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

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)

Method
 

  1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add cubed chicken breasts to the skillet. Season with salt, black pepper, paprika, and Italian seasoning. Cook until the chicken is browned and cooked through, about 6-8 minutes.
  4. Sprinkle whole wheat flour over the chicken and stir well to coat evenly. Cook for another minute to remove raw flour taste.
  5. Gradually pour in the chicken broth while stirring to create a smooth sauce.
  6. Add low-fat milk and bring the mixture to a gentle simmer. Cook until the sauce thickens slightly, about 3-5 minutes.
  7. Remove the skillet from heat and stir in Greek yogurt and grated Parmesan cheese until creamy and well combined.
  8. Add baby spinach to the sauce and gently stir until wilted.
  9. Toss the cooked pasta into the sauce and mix until evenly coated.
  10. Garnish with fresh chopped parsley and serve warm.

Notes

  • For a richer flavor, substitute low-fat milk with half-and-half. You can also add mushrooms or sun-dried tomatoes for extra variety. Store leftovers in an airtight container in the refrigerator for up to 3 days.