Description
A light yet flavorful pasta dish with tender chicken, creamy parmesan sauce, and fresh garlic for a healthy weeknight dinner.
Ingredients
8 oz whole wheat pasta (penne or spaghetti)
2 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup skim milk or unsweetened almond milk
½ cup freshly grated Parmesan cheese
1 cup baby spinach (optional)
1 tbsp lemon juice
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through (about 6-8 minutes). Remove chicken and set aside.
In the same skillet, add garlic and sauté for 1 minute until fragrant.
Pour in chicken broth and milk, bringing to a gentle simmer. Stir in Parmesan cheese until smooth and slightly thickened.
Return chicken to the skillet, add cooked pasta, and toss to coat in the sauce.
Stir in spinach (if using) until wilted, then add lemon juice for brightness.
Serve warm, garnished with fresh parsley and extra Parmesan if desired.
Notes
Use whole wheat or chickpea pasta for added fiber and protein.
For a dairy-free version, use nutritional yeast instead of Parmesan and unsweetened oat milk.
This pasta reheats well—add a splash of broth or milk to loosen the sauce when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta, Healthy Recipes
- Method: Stovetop
- Cuisine: American, Italian-Inspired
