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A bowl of creamy Mediterranean chicken mushroom pasta with broccoli and Parmesan.

Creamy Mediterranean Chicken Mushroom Pasta with Broccoli

A high-protein, heart-healthy twist on a classic comfort dish. By swapping heavy cream for Greek yogurt and using whole wheat pasta, this recipe delivers a velvety texture and rich Mediterranean flavor in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 oz Whole wheat fettuccine
  • 1 lb Chicken breast sliced
  • 8 oz Cremini mushrooms sliced
  • 2 cups Broccoli florets
  • 4 cloves Garlic minced
  • 2 tbsp Extra virgin olive oil
  • 1/2 cup Plain Greek yogurt
  • 1/2 cup Parmesan cheese grated
  • 1 tsp Dried Italian herbs
  • Salt & pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
  2. In a large skillet, heat oil. Season chicken and sauté until golden. Remove and set aside.
  3. In the same skillet, brown mushrooms for 3-5 minutes. Add broccoli and garlic; sauté for 3 minutes.
  4. Reduce heat to low. Stir in Greek yogurt, Parmesan, and 1/2 cup pasta water until smooth.
  5. Toss in the pasta and chicken. Adjust consistency with remaining pasta water.
  6. Garnish with parsley and serve immediately.

Notes

Pro Tip for Texture: If your sauce seems a bit thin, don't worry! As the pasta sits for 2-3 minutes, the whole wheat fibers and the Parmesan will naturally thicken the Greek yogurt base into a silky glaze.
Variations: > * Vegetarian: Swap the chicken for extra mushrooms or roasted chickpeas.
Dairy-Free: Use a plain almond-based yogurt and nutritional yeast instead of Parmesan.