Description
A quick and healthy weeknight meal idea! This Clean Eating Garlic Parmesan Chicken Pasta features lean protein, whole wheat pasta, and a light, flavorful sauce. Easy to make and delicious enough for the whole family.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces whole wheat pasta (linguine, fettuccine, or penne work well)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 1/2 cup unsweetened almond milk
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- 1 cup broccoli florets (optional)
- 1/2 cup cherry tomatoes, halved (optional)
Instructions
- 1. Prepare the chicken by slicing breasts in half horizontally for thinner cutlets, or trim and cut thighs into bite-sized pieces. Season generously with salt and pepper.
- 2. Cook whole wheat pasta in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken until cooked through and golden brown. Remove chicken and set aside, then slice or dice it.
- 4. Reduce skillet heat to medium, add remaining 1 tbsp olive oil. Sauté minced garlic and red pepper flakes (if using) for about 1 minute until fragrant.
- 5. Pour in chicken broth, scraping up browned bits. Simmer for 1-2 minutes to reduce slightly.
- 6. Stir in almond milk, bring to a gentle simmer, and cook for 3-5 minutes until slightly thickened. Whisk in Parmesan cheese until melted and smooth. Season sauce with salt and pepper to taste.
- 7. If using broccoli, add florets to the sauce and cook for 3-4 minutes until tender-crisp. Add cherry tomatoes if using.
- 8. Add drained pasta and cooked chicken to the skillet with the sauce. Toss to coat everything evenly.
- 9. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- 10. Stir in chopped fresh parsley. Taste and adjust seasonings. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a splash of water or broth, or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550 (exact varies with ingredients)
- Sugar: Approximately 4-6g
- Sodium: Approximately 500-700mg (varies with broth and cheese)
- Fat: Approximately 15-25g
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 5-8g
- Protein: Approximately 35-45g