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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian, Japanese
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic, minced
  • ¼ cup chopped fresh parsley, for garnish
  • 8 oz whole wheat pasta (substitute with gluten-free pasta if desired)
  • 1 pound boneless, skinless chicken breast, diced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ¾ cup freshly grated Parmesan cheese (add nutritional yeast for a dairy-free option)
  • 1 teaspoon Italian seasoning
  • ¾ cup freshly grated Parmesan cheese (add nutritional yeast for a dairy-free option)
  • ½ teaspoon red pepper flakes (optional for heat)
  • 1 cup fresh spinach (or kale for added nutrients)

Equipment

  • Colander
  • Whisk
  • large pot
  • nonstick skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish your pasta with freshly chopped parsley, and enjoy your healthy, flavorful creation!

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.
Don’t forget to share your experience and tag me on social media with your tasty creations! Happy cooking!