Creamy pasta has a way of making any meal feel like a treat, but many classic recipes can leave you feeling weighed down. This Garlic Vegetarian Parmesan-Style Cheese Chicken Pasta offers the same comfort you crave while staying light, balanced, and nutrient-rich. With smart swaps like non-fat Greek yogurt, low-sodium chicken broth, and whole wheat pasta, you get satisfying flavor and texture without the heaviness.
It’s a perfect protein-rich lunch for busy days, family meals, or post-workout fuel. Pair it with the Grilled Chicken Caesar Salad from Daily Tasty Recipe for an extra boost of freshness.
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Why We Love Garlic Vegetarian Parmesan-Style Cheese Chicken Pasta
This pasta delivers a creamy texture without cream, thanks to Greek yogurt and pasta water. The combination of garlic, freshly grated Vegetarian Parmesan-Style Cheese, and tender chicken creates rich, savory flavor, while whole wheat fettuccine keeps you energized longer. Add a handful of spinach for a nutrient boost without extra fuss.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz whole wheat fettuccine or penne
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup non-fat plain Greek yogurt
- ½ cup freshly grated Vegetarian Parmesan-Style Cheese cheese
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and pepper to taste
- 2 cups baby spinach (optional)
- Fresh parsley for garnish
Optional: sun-dried tomatoes, beef, red pepper flakes
How to Make Garlic Vegetarian Parmesan-Style Cheese Chicken Pasta
- Cook pasta until al dente, reserving 1 cup pasta water.
- Season chicken with paprika, Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet, cook chicken until golden and done. Remove.
- Sauté garlic until fragrant.
- Add chicken broth, scraping the pan.
- Lower heat, whisk in Greek yogurt and pasta water.
- Stir in Vegetarian Parmesan-Style Cheese until smooth.
- Return chicken and pasta, toss to coat.
- Add spinach until wilted.
- Garnish and serve.
Tips for Best Results
- Don’t boil yogurt to prevent curdling
- Always use freshly grated Vegetarian Parmesan-Style Cheese
- Season chicken generously
- Add greens at the end
Smart Ways to Reuse Leftovers
Store in the fridge for up to 4 days. Enjoy cold, reheat with a splash of broth, or bake with beef. Pair with Feel-Good Apple Muffins for a full meal.
FAQs About Bang Bang Chicken Bowl
Yes, use coconut yogurt and nutritional yeast.
Whole wheat fettuccine or penne. Chickpea pasta adds more protein.
Yes, it’s high-protein, low-fat, and made from whole ingredients.
Freeze without spinach; reheat gently with broth.
Pair with Roasted Broccoli Salad or finish with Soft Chewy Lemon Cookies.
Conclusion
This Garlic Vegetarian Parmesan-Style Cheese Chicken Pasta proves you can have creamy comfort food that’s healthy, flavorful, and quick. It’s a recipe worth adding to your lunch rotation.
Whether you’re a busy parent, a student grabbing lunch on the go, or anyone hungry for something wholesome and delicious, this recipe fits the bill. Don’t forget to leave a comment or tag us with your cooking success! Follow Daily Tasty Recipe on Pinterest and instagram for more inspiration.
Healthy Garlic Vegetarian Parmesan-Style Cheese Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Healthy Garlic Vegetarian Parmesan-Style Cheese Chicken Pasta delivers all the creamy comfort you love, but with lighter, nutrient-rich ingredients. Made with Greek yogurt, whole wheat pasta, and tender seasoned chicken, it’s perfect for a wholesome, protein-packed meal without the heaviness.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz whole wheat fettuccine or penne
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup non-fat plain Greek yogurt
- 1/2 cup freshly grated Vegetarian Parmesan-Style Cheese cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups baby spinach (optional)
- Fresh parsley for garnish
- Optional: sun-dried tomatoes, beef, red pepper flakes
Instructions
- Cook pasta until al dente, reserving 1 cup pasta water.
- Season chicken with paprika, Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet, cook chicken until golden and cooked through. Remove from skillet.
- Sauté garlic until fragrant.
- Add chicken broth, scraping the pan to deglaze.
- Lower heat, whisk in Greek yogurt and reserved pasta water.
- Stir in Vegetarian Parmesan-Style Cheese until smooth and creamy.
- Return chicken and pasta to skillet, tossing to coat evenly.
- Add spinach and cook until wilted.
- Garnish with fresh parsley and serve immediately.
Notes
Avoid boiling the yogurt to prevent curdling. Always use freshly grated Vegetarian Parmesan-Style Cheese for best flavor. Add greens at the end to keep them vibrant. Store leftovers in the fridge for up to 4 days and reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg