Low Sodium Creamy Chicken Pasta

Indulge in the rich and flavorful comfort of Low Sodium Creamy Chicken Pasta—a heart-smart twist on a classic favorite! Tender strips of seasoned chicken breast are sautéed to perfection and combined with wholesome whole wheat fusilli, a velvety sauce made from low sodium chicken broth and heavy cream, and the vibrant touch of fresh spinach. Enhanced with aromatic garlic, Italian herbs, and a sprinkle of Parmesan cheese, this dish achieves indulgence without compromising on sodium levels. A bright splash of lemon juice and a garnish of fresh parsley bring the flavors together for a light yet satisfying finish. Ready in just 40 minutes, this recipe is perfect for health-conscious pasta lovers looking for a quick and nourishing meal that doesn’t skimp on taste. Ideal for weeknight dinners or cozy family gatherings!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the pasta is cooking, prepare the chicken. Slice the boneless, skinless chicken breast into thin strips. Season with black pepper and onion powder.

Step 3

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.

Step 4

In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.

Step 5

Pour the low sodium chicken broth into the skillet and bring to a gentle simmer. Add the heavy cream, stirring to combine.

Step 6

Reduce the heat to low and add in the chopped spinach. Allow it to wilt in the sauce, stirring occasionally.

Step 7

Stir in the grated Parmesan cheese and dried Italian herbs, allowing the cheese to melt and integrate, creating a creamy consistency.

Step 8

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.

Step 9

Finish by adding the lemon juice for a slight tang and fresh parsley for garnish.

Step 10

Serve immediately for a warm and satisfying meal.

Nutrition Facts

Serving size	(1735.6g)

Amount per serving	% Daily Value*
Calories	3263.0

Total Fat 146.0g	0%
Saturated Fat 66.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 665.6mg	0%
Sodium 2307.0mg	0%
Total Carbohydrate 261.5g	0%
Dietary Fiber 40.3g	0%
Total Sugars 8.1g
Protein 210.4g	0%

Vitamin D 22.7IU	0%
Calcium 816.4mg	0%
Iron 21.9mg	0%
Potassium 3901.5mg	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: 41.0%

Protein: 26.3%

Carbs: 32.7%