Garlic Parmesan Chicken Pasta
Pasta dishes have a magical way of bringing warmth and comfort to our tables. Among the multitude of recipes available, Chicken Penne Pasta stands out as a favorite. This dish combines the delightful shapes of penne pasta with tender pieces of chicken and a rich pasta sauce—a blend that creates a perfect harmony of flavors and textures.
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Garlic Parmesan Chicken Pasta
At Chef Pro , we know the first thing that usually comes to mind when someone mentions pasta: heavy. Most people picture a dish that leaves you feeling stuffed and sluggish. That’s exactly why we made this version! This Healthy Garlic Parmesan Chicken Pasta is creamy and cheesy but it’s also clean, balanced, and made to support your training. We focused on lean protein, simple ingredients, and lighter swaps that still gives you the cozy, comforting feeling you get with traditional recipe. This version uses healthy substitutes for heavy cream and butter – Greek Yogurt and low-fat milk to create a light but rich sauce. It’s one of those meals we keep in rotation when we want something quick, filling, and clean after a long day or tough workout. You’re going to love it.
Ingredients
Equipment
Method
- Start by boiling a large pot of salted water. Add the whole wheat pasta and cook according to package instructions until al dente. Aim for a bite that’s firm but not crunchy. Reserve about a cup of pasta water before draining.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast and season with Italian seasoning, red pepper flakes, salt, and pepper. Cook for about 5-9 mins or until the chicken is golden brown and cooked through.
- Once the chicken is cooked, lower the heat to medium and add the minced garlic. Sauté for an additional 1-2 mins until fragrant, being cautious not to burn the garlic for it can turn bitter.
- Pour in the low-sodium chicken broth and bring to a simmer. Scrape up any bits stuck to the bottom of the skillet to infuse the broth with flavor, and let it cook for about 3-5 mins.
- Stir in the reserved pasta and gradually mix in the grated Parmesan cheese until it melts and creates a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Finally, fold in the fresh spinach and let it wilt for just 1-2 minutes. The vibrant green not only adds nutrients but also a pop of color to your dish.
Notes
Pasta Options: Any short pasta works well, including penne, rotini, or farfalle. Use whole-wheat or high-protein pasta for extra fiber and protein.
Chicken Swap: You can use leftover cooked chicken or rotisserie chicken to speed things up.
Sauce Thickness: If the sauce becomes too thick, add 1–2 tablespoons of pasta water until it reaches your preferred consistency.
Make It Lighter: Greek yogurt replaces heavy cream and keeps the dish creamy while lowering calories.
Storage: Store leftovers in an airtight container for up to 3 days. Add a splash of broth when reheating to
Freezing: Chicken Penne Pasta can also be frozen! Portion it into freezer-safe containers and seal tightly. It can last up to three months frozen. To enjoy, simply thaw in the refrigerator overnight and reheat as needed.
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