Low Sodium Creamy Chicken Pasta
Indulge in the rich and comforting flavors of this **Low Sodium Creamy Chicken Pasta**, a healthier take on a beloved classic. This recipe pairs tender strips of perfectly seasoned chicken with wholesome whole wheat fusilli, all coated in a luscious, creamy sauce made from low sodium chicken broth and a hint of heavy cream. Fresh spinach and fragrant Italian herbs bring vibrant color and flavor, while grated Parmesan adds just the right amount of indulgence. A splash of lemon juice elevates this dish with a zesty finish, making it both satisfying and refreshing. Quick and easy to make in just 40 minutes, this low sodium recipe is ideal for a flavor-packed weeknight dinner that’s kinder to your health without compromising taste. Perfect for feeding a hungry family or meal prepping for the week, it’s a must-try for pasta lovers craving a creamy twist without the extra salt!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 12 ounces Whole wheat fusilli pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 cups Low sodium chicken broth
- 1 cup Heavy cream
- 2 cups Fresh spinach, chopped
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 1 teaspoon Dried Italian herbs
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Start by bringing a large pot of water to a boil. Once boiling, add the whole wheat fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, prepare the chicken. Slice the boneless, skinless chicken breast into thin strips. Season with black pepper and onion powder.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chicken strips and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
Pour the low sodium chicken broth into the skillet and bring to a gentle simmer. Add the heavy cream, stirring to combine.
Reduce the heat to low and add in the chopped spinach. Allow it to wilt in the sauce, stirring occasionally.
Stir in the grated Parmesan cheese and dried Italian herbs, allowing the cheese to melt and integrate, creating a creamy consistency.
Return the cooked chicken to the skillet along with the cooked pasta. Toss everything together, ensuring the pasta and chicken are well coated with the sauce.
Finish by adding the lemon juice for a slight tang and fresh parsley for garnish.
Serve immediately for a warm and satisfying meal.
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 8.1 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 816 mg | 63% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3902 mg | 83% | |
*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.
