Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your whole wheat pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1/4 cup of the pasta water to help create a creamy sauce later. Drain the pasta and set it aside.
- While the pasta is cooking, heat a nonstick skillet over medium heat and add a drizzle of olive oil. Once hot, add the cubed chicken breast, season with salt, pepper, paprika, and Italian seasoning. Sauté for 5-6 minutes or until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set it aside.
- In the same skillet, lower the heat slightly and add minced garlic. Sauté for about 30-60 seconds, stirring constantly to release its fragrant aroma while avoiding browning.
- Next, stir in the whole wheat flour, cooking for an additional 30 seconds to create a roux. Gradually whisk in the chicken broth and low-fat milk, allowing the mixture to simmer for 2-3 minutes until it thickens and bubbles gently.
- Reduce the heat further and mix in Greek yogurt and freshly grated Parmesan cheese, stirring until both are melted and fully combined. Adjust the consistency by adding a splash of the reserved pasta water.
- Return the cooked chicken to the skillet, followed by the drained pasta. If using spinach, toss it in now. Stir everything together until the chicken and pasta are well coated with the creamy sauce.
- Once everything is well mixed, serve your Garlic Parmesan Chicken Pasta hot, garnished with freshly chopped parsley and extra Parmesan cheese.
Nutrition
Notes
Reheat leftovers on the stove over low heat, adding a splash of broth or milk to restore creaminess.