Heart-Healthy Spaghetti with Chicken and Garlic Butter Sauce
Savor the perfect balance of flavor and nutrition with this Heart-Healthy Spaghetti with Chicken and Garlic Butter Sauce. Made with wholesome whole-grain spaghetti, tender slices of protein-packed chicken breast, and a luscious garlic-infused butter sauce lightened with low-sodium chicken broth and a splash of fresh lemon juice, this dish is both satisfying and good for your heart. Vibrant additions of wilted baby spinach and juicy grape tomatoes add a pop of color, nutrients, and freshness, while the optional sprinkle of Parmesan cheese takes it to the next level. Ready in just 40 minutes, this easy-to-make recipe is perfect for weeknight dinners and serves four. It’s a deliciously wholesome way to enjoy a pasta night that prioritizes your health without compromising on taste!
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Recipe Information
Ingredients
- 12 oz Whole-grain spaghetti
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 4 units Garlic cloves, minced
- 2 tbsp Unsalted butter (or plant-based butter alternative)
- 1 cup Low-sodium chicken broth
- 2 tbsp Lemon juice, freshly squeezed
- 4 cups Baby spinach
- 1.5 cups Grape tomatoes, halved
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of water to a boil. Cook the whole-grain spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta cooks, season the chicken breast on both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breast and cook for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Stir in the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Pour in the low-sodium chicken broth and freshly squeezed lemon juice. Stir to combine and bring the mixture to a simmer. Let it cook for 2-3 minutes, allowing the sauce to slightly reduce.
Add the baby spinach and halved grape tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften slightly.
Reduce the heat to low and stir in the remaining 1 tablespoon of unsalted butter (for extra creaminess). Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
Gently fold in the sliced chicken, ensuring everything is nicely mixed and heated through. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the spaghetti immediately, garnished with fresh parsley and an optional sprinkle of grated Parmesan cheese. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 10.8 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 939 mg | 72% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2456 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
