Description
A light, creamy garlic parmesan chicken pasta made with lean chicken, whole wheat or protein pasta, and a quick stovetop sauce. High-protein, weeknight-friendly, and perfect for meal prep.
Ingredients
12 oz (340 g) whole wheat or protein pasta
1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
2 tbsp olive oil, divided
4 garlic cloves, minced
1 cup low-fat milk (or 3/4 cup milk + 1/4 cup plain Greek yogurt)
1/2 cup freshly grated Parmesan cheese
2 cups fresh spinach (optional)
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp black pepper
3/4 tsp kosher salt, divided
1/2 cup reserved pasta water (as needed)
Instructions
1. Bring a large pot of salted water to a boil; cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
2. Season chicken with 1/2 tsp salt, paprika, and black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium heat; cook chicken 6–8 minutes until browned and cooked through. Transfer to a plate.
4. Add remaining 1 tbsp oil to the skillet; sauté minced garlic 30–60 seconds until fragrant.
5. Lower heat; pour in milk and whisk. Gradually stir in Parmesan until smooth. Add Italian seasoning and remaining salt; thin with reserved pasta water as needed.
6. Return chicken to the pan, add drained pasta, and toss to coat. Stir in spinach and cook 1–2 minutes until just wilted.
7. Taste and adjust seasoning; serve hot with extra Parmesan and black pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes