Heart-Healthy Spaghetti with Chicken and Garlic Butter Sauce
Indulge in a guilt-free pasta night with our Heart-Healthy Spaghetti with Chicken and Garlic Butter Sauce! This wholesome dish combines tender slices of seasoned chicken breast with nutrient-packed whole-grain spaghetti, all coated in a rich yet light garlic butter sauce. Fresh baby spinach, juicy grape tomatoes, and a splash of tangy lemon juice brighten up the flavors, while low-sodium chicken broth keeps it heart-healthy. This 40-minute recipe is a perfect balance of comfort and nutrition, ideal for a weeknight dinner or weekend treat. Top it off with chopped parsley and an optional sprinkle of Parmesan for the ultimate restaurant-quality meal at home. Easy, nourishing, and packed with flavor, this recipe is sure to become a family favorite!
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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)
Directions
Step 1
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.
Step 2
While the pasta cooks, season the chicken breast on both sides with a pinch of salt and black pepper.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Serve the spaghetti immediately, garnished with fresh parsley and an optional sprinkle of grated Parmesan cheese. Enjoy your heart-healthy meal!
Nutrition Facts
| Serving size | (1546.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1993.1 |
| Total Fat 88.6g | 0% |
| Saturated Fat 35.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 494.0mg | 0% |
| Sodium 2612.0mg | 0% |
| Total Carbohydrate 113.7g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 10.8g | |
| Protein 189.7g | 0% |
| Vitamin D 40.9IU | 0% |
| Calcium 939.0mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 2455.9mg | 0% |
Source of Calories