Low Fat Chicken Spaghetti

Light, wholesome, and packed with flavor, this Low Fat Chicken Spaghetti is a healthy twist on a classic comfort dish. Made with tender bite-sized chicken breast, whole wheat spaghetti, and a vibrant medley of garlic, onion, and red bell pepper, this dish offers a guilt-free pasta experience without skimping on taste. The rich, savory sauce combines low-sodium chicken broth, crushed tomatoes, and aromatic Italian seasoning, all brought together for a perfectly balanced meal. Finished with a sprinkle of fresh parsley and grated Parmesan cheese, every bite feels indulgent yet nutritious. With just 40 minutes from start to finish, this easy recipe is a great choice for busy weeknight dinners, offering a satisfying and low-fat option for pasta lovers. Perfectly portioned to serve 4, it’s a must-try for anyone seeking a deliciously healthy chicken spaghetti recipe!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 12 oz Whole wheat spaghetti
• 1 tablespoon Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, chopped
• 1 cup Low-sodium chicken broth
• 14.5 oz Crushed tomatoes, canned
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 0.25 cup Parmesan cheese, grated

Directions

Step 1

Begin by cutting the chicken breast into bite-sized pieces.

Step 2

In a large pot, cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.

Step 3

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Step 4

Add the minced garlic and chopped red bell pepper to the skillet and continue to sauté for another 2 minutes until fragrant.

Step 5

Increase the heat to medium-high and add the chicken pieces to the skillet. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink and is cooked through.

Step 6

Pour in the low-sodium chicken broth and the crushed tomatoes, and stir to combine.

Step 7

Add the Italian seasoning, salt, and black pepper, mixing well. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.

Step 8

Add the cooked spaghetti to the sauce and gently toss to coat the pasta evenly with the sauce.

Step 9

Allow the pasta and sauce to cook together for an additional 2 minutes, ensuring everything is warmed through.

Step 10

Remove the skillet from heat and sprinkle the fresh parsley and grated Parmesan cheese over the top before serving.

Step 11

Serve warm and enjoy your delicious low-fat chicken spaghetti.

Nutrition Facts

Serving size	(1748.9g)

Amount per serving	% Daily Value*
Calories	1600.6

Total Fat 40.3g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 405.6mg	0%
Sodium 2466.2mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 27.9g	0%
Total Sugars 32.0g
Protein 177.5g	0%

Vitamin D 22.7IU	0%
Calcium 479.6mg	0%
Iron 14.2mg	0%
Potassium 3133.0mg	0%

*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.

Source of Calories

Fat: 22.3%

Protein: 43.7%

Carbs: 34.0%