Low Sodium Creamy Garlic Chicken Pasta
Indulge in the comforting flavors of this Low Sodium Creamy Garlic Chicken Pasta, a hearty yet health-conscious twist on the beloved classic. Tender bites of golden chicken, perfectly al dente penne, and a rich, velvety garlic-Parmesan sauce create a decadent and satisfying dish without the extra sodium. Enhanced by the sweetness of sautéed garlic, the freshness of baby spinach, and a touch of creamy goodness, this recipe strikes the perfect balance of indulgence and nutrition. Ready in just 45 minutes, it's a wholesome, family-friendly meal you can enjoy guilt-free. Serve it with a sprinkle of fresh parsley for an elegant, restaurant-worthy finish that’s perfect for weeknight dinners or casual gatherings alike!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1.5 cups low sodium chicken broth
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 12 ounces penne pasta
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by cutting the chicken breasts into bite-sized pieces.
In a large pot of boiling water, cook the penne pasta according to package directions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and sauté for 6-8 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium, and add the remaining 1 tablespoon of olive oil to the same skillet.
Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Pour in the low sodium chicken broth and deglaze the skillet, scraping up any browned bits from the bottom.
Once the broth starts to simmer, whisk in the unsalted butter and heavy cream.
Stir in the grated Parmesan cheese until completely melted and the sauce has thickened slightly.
Return the cooked chicken to the skillet, folding it into the sauce.
Add black pepper to taste, and then stir in the baby spinach, allowing it to wilt in the hot sauce.
Add the cooked penne pasta to the skillet, tossing everything together to coat the pasta with the sauce.
Remove the skillet from heat and garnish the pasta with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.7 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 650 mg | 50% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1752 mg | 37% | |
*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.
