25+ Savory Saturday Low Sodium Chicken Pasta Recipes to Impress

Finding meals that are both healthy and satisfying can be a challenge, especially if you’re trying to cut back on sodium.

With high-sodium diets contributing to various health issues like high blood pressure, finding ways to enjoy your favorite dishes without compromising on flavor is key.

Chicken pasta dishes are a great choice because they’re versatile, packed with protein, and easy to make.

In this blog post, we’ve rounded up 25+ delicious Saturday low-sodium chicken pasta recipes that will leave you feeling full and satisfied without all the excess salt.

Whether you’re craving creamy sauces, tangy lemon zest, or vibrant vegetable additions, we’ve got a recipe for every taste.

These dishes are not only heart-healthy but also full of fresh, vibrant flavors to make your weekend meals both nourishing and tasty!

25+ Savory Saturday Low Sodium Chicken Pasta Recipes to Impress

Eating healthy doesn’t mean sacrificing flavor, especially when it comes to your favorite comfort foods like chicken pasta.

These 25+ Saturday low-sodium chicken pasta recipes prove that it’s possible to enjoy indulgent meals while keeping your sodium intake in check.

By incorporating fresh ingredients, herbs, and flavorful sauces, you can create delicious, nutritious dishes that the whole family will love.

So next time you’re planning your Saturday meal, try one of these recipes, and make it a weekend tradition to enjoy tasty, heart-healthy meals that don’t skimp on flavor.

Creamy Garlic Herb Chicken Pasta

This Creamy Garlic Herb Chicken Pasta is a delightful, guilt-free indulgence for your Saturday meals. Featuring tender chicken breast, a luscious creamy sauce, and fresh herbs, this low-sodium dish is packed with flavor and perfect for sharing with family and friends. With its comforting taste and health-conscious ingredients, it’s a must-try for anyone looking to enjoy a wholesome and satisfying pasta dish without overdoing the salt.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 8 oz whole wheat pasta (penne or fettuccine works well)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup unsalted chicken broth
• 1 cup low-fat milk
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1/4 cup grated Parmesan cheese (optional)
• 2 tsp dried Italian herbs (oregano, basil, thyme)
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 cup fresh spinach
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water and set it aside.
2. Heat olive oil in a large skillet over medium heat. Add the cubed chicken and season with black pepper and garlic powder. Cook until golden brown and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, sauté the minced garlic until fragrant. Add the unsalted chicken broth and low-fat milk, stirring to combine.
4. Gradually add the cornstarch slurry, stirring until the sauce thickens. Lower the heat and stir in Parmesan cheese (if using), dried herbs, and the reserved pasta water to achieve your desired consistency.
5. Add the spinach and cooked chicken back to the skillet, letting the spinach wilt. Toss in the cooked pasta and mix well.
6. Serve hot, garnished with fresh parsley.

This Creamy Garlic Herb Chicken Pasta proves that low-sodium dishes can be both delicious and indulgent. The rich garlic and herb flavors, combined with the creamy sauce, make it a crowd-pleaser. Perfect for Saturday family dinners or entertaining guests, this recipe strikes a balance between health and taste.

Lemon Basil Chicken Pasta

Bright and zesty, this Lemon Basil Chicken Pasta is a refreshing take on a classic pasta dish. Infused with the tanginess of fresh lemon juice and the fragrant aroma of basil, it pairs beautifully with tender chicken and a medley of vegetables. Ideal for a light yet satisfying Saturday lunch or dinner, this recipe keeps the sodium content low while delivering vibrant flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz spaghetti or linguine (preferably whole grain)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, julienned
• Juice and zest of 1 large lemon
• 1/2 cup unsalted chicken broth
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chicken slices and cook until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, sauté the garlic until fragrant. Add cherry tomatoes and zucchini, cooking until tender.
4. Stir in the unsalted chicken broth, lemon juice, lemon zest, and red pepper flakes (if using). Let the mixture simmer for 2-3 minutes.
5. Add the cooked chicken and pasta to the skillet, tossing to combine. Stir in the fresh basil leaves and serve warm.

Lemon Basil Chicken Pasta is the perfect meal for those who love a burst of citrusy freshness in their dishes. It’s a quick and easy recipe that doesn’t compromise on flavor while keeping sodium levels in check. Enjoy this wholesome dish as a light yet filling way to brighten up your Saturday.

Spicy Southwest Chicken Pasta

For those who enjoy a little kick, this Spicy Southwest Chicken Pasta is the ultimate weekend treat. Featuring a medley of bold southwest-inspired flavors, tender chicken, and hearty pasta, this recipe is a great low-sodium option to spice up your Saturday. Packed with veggies and seasoned with natural spices, it’s a satisfying and healthy dinner option.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 8 oz rotini or bow-tie pasta
• 1 tbsp olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup unsalted tomato sauce
• 1/4 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• Juice of 1 lime

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced chicken, seasoned with cayenne pepper, smoked paprika, cumin, and black pepper. Cook until browned and fully cooked. Remove and set aside.
3. In the same skillet, sauté the red onion and bell pepper until softened. Add the corn and cook for an additional 2 minutes.
4. Stir in the unsalted tomato sauce and lime juice, letting the flavors combine. Add the cooked chicken and pasta, tossing everything together.
5. Garnish with fresh cilantro before serving.

Spicy Southwest Chicken Pasta is a bold, flavorful dish that’s sure to become a weekend favorite. With its smoky, spicy notes balanced by fresh lime and cilantro, this pasta is a delicious way to enjoy a low-sodium meal that excites the taste buds. Perfect for a relaxed Saturday evening, it’s a dish that brings a touch of adventure to your table.

Balsamic Glazed Chicken Pasta

This Balsamic Glazed Chicken Pasta offers a sweet and tangy flavor profile that’s both light and satisfying. The balsamic vinegar glaze beautifully complements the tender chicken and fresh vegetables, creating a balanced dish that’s rich in taste but low in sodium. With minimal ingredients and a quick cooking time, this recipe is perfect for a hassle-free yet flavorful Saturday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 8 oz penne pasta
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup unsalted chicken broth
• 3 tbsp balsamic vinegar
• 1 tsp honey (optional, for sweetness)
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sliced chicken breasts and season with black pepper. Cook until golden and fully cooked through. Remove the chicken and set aside.
3. In the same skillet, sauté the minced garlic for 1-2 minutes until fragrant. Add the cherry tomatoes and cook until they begin to soften.
4. Pour in the chicken broth and balsamic vinegar, stirring to deglaze the pan. Add honey, if desired, and let the mixture simmer for 3-4 minutes, allowing the sauce to thicken slightly.
5. Return the chicken to the skillet and stir in the cooked pasta, mixing everything together.
6. Garnish with fresh basil and optional Parmesan before serving.

The Balsamic Glazed Chicken Pasta is a simple yet elegant dish that transforms basic ingredients into something special. The balsamic vinegar glaze provides a delightful balance of sweet and tangy, and the dish remains low in sodium by using natural flavors to enhance the taste. It’s a fantastic choice for a Saturday dinner when you want something quick but impressive.

Pesto Chicken Pasta with Roasted Veggies

This Pesto Chicken Pasta with Roasted Veggies is a vibrant and nutrient-packed dish that showcases the deliciousness of fresh, wholesome ingredients. The homemade or store-bought low-sodium pesto adds richness to the chicken and pasta, while roasted vegetables like zucchini, bell peppers, and cherry tomatoes provide natural sweetness and depth of flavor. This low-sodium recipe is an excellent way to enjoy a balanced, filling meal with minimal effort.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 8 oz rotini or fusilli pasta
• 1 tbsp olive oil, plus extra for roasting veggies
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup low-sodium pesto sauce (homemade or store-bought)
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the sliced zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with a little olive oil and season with black pepper. Roast for 20-25 minutes, until the vegetables are tender and slightly charred.
2. Cook the pasta according to the package instructions. Drain and set aside, reserving some pasta water for later if needed.
3. While the veggies are roasting, heat olive oil in a skillet over medium heat. Add the sliced chicken and cook until golden and fully cooked through.
4. In a large mixing bowl, combine the cooked pasta, roasted vegetables, chicken, and pesto sauce. If the mixture is too thick, add a little reserved pasta water to achieve the desired consistency.
5. Drizzle with lemon juice and toss gently to combine.
6. Garnish with fresh basil and serve.

This Pesto Chicken Pasta with Roasted Veggies is a delicious and colorful dish that brings together the best of summer produce and savory pesto. The roasted vegetables provide a caramelized flavor, while the pesto sauce elevates the entire dish with its herbaceous richness. Low in sodium and full of nutrients, this is a perfect meal for a relaxing Saturday evening with friends or family.

Mediterranean Chicken Pasta Salad

This Mediterranean Chicken Pasta Salad is a light and refreshing dish with a variety of bold, Mediterranean flavors. Packed with lean chicken, whole-grain pasta, and a medley of vegetables like cucumbers, olives, and tomatoes, this salad is both satisfying and nutritious. The lemon-oregano dressing ties the ingredients together perfectly, making it a great low-sodium option for a light Saturday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and chopped
• 8 oz whole wheat pasta (or gluten-free pasta if preferred)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside to cool.
2. Grill the chicken breasts on medium heat, seasoned with black pepper and oregano, until fully cooked. Slice into strips or chop into cubes.
3. In a large bowl, combine the cooled pasta, grilled chicken, cherry tomatoes, cucumber, olives, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper to make the dressing. Pour the dressing over the salad and toss gently to combine.
5. Garnish with crumbled feta cheese and fresh parsley before serving.

This Mediterranean Chicken Pasta Salad is a great way to enjoy the fresh, vibrant flavors of the Mediterranean in a low-sodium format. The combination of fresh vegetables, lean protein, and zesty lemon dressing makes it a refreshing and filling dish. It’s an excellent choice for a casual Saturday meal, whether served as a main or as a side to a larger spread.

Creamy Avocado Chicken Pasta

The Creamy Avocado Chicken Pasta is a rich yet healthy dish, perfect for a Saturday meal when you want something indulgent but low in sodium. The creamy avocado sauce is smooth, rich, and naturally creamy, while the grilled chicken adds a boost of protein. This recipe incorporates fresh lime and garlic to create a light but satisfying pasta dish that balances flavor and nutrition beautifully.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti or fettuccine
• 2 ripe avocados
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup fresh lime juice
• 1/2 cup low-sodium chicken broth
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh cilantro for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. Grill the chicken breasts with olive oil and season with black pepper. Once cooked through, slice them thinly.
3. In a blender or food processor, combine the avocados, garlic, lime juice, chicken broth, and red pepper flakes (if using). Blend until smooth and creamy.
4. In a large mixing bowl, toss the cooked pasta with the avocado sauce, adding more chicken broth if needed to reach a creamy consistency.
5. Add the sliced chicken and toss again.
6. Garnish with fresh cilantro before serving.

The Creamy Avocado Chicken Pasta offers a healthy twist on traditional creamy pasta dishes, with avocado providing a natural, buttery texture without the added sodium. It’s a light yet filling meal that’s full of heart-healthy fats and fresh flavors. Perfect for a Saturday dinner or as a meal prep option for the week ahead, this dish is a delicious way to keep things wholesome and satisfying.

Sweet Potato & Chicken Pasta Bake

The Sweet Potato & Chicken Pasta Bake is a hearty, comforting dish that combines the sweetness of roasted sweet potatoes with lean chicken and whole wheat pasta. This low-sodium recipe is baked to perfection, allowing the flavors to meld together and create a savory casserole with a subtle sweetness. It’s an ideal option for a cozy Saturday meal when you want something filling and flavorful yet light on sodium.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 8 oz whole wheat penne pasta
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1/2 cup unsalted chicken broth
• 1/2 cup low-fat Greek yogurt
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, black pepper, and cinnamon. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until tender.
3. Cook the pasta according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine the shredded chicken, cooked pasta, roasted sweet potatoes, chicken broth, and Greek yogurt. Stir until everything is well coated.
5. Transfer the mixture to a baking dish and top with grated Parmesan cheese (if using). Bake for 20-25 minutes, or until the top is golden and bubbly.
6. Garnish with fresh parsley before serving.

The Sweet Potato & Chicken Pasta Bake is a cozy and filling dish that combines the comforting flavors of roasted sweet potatoes and chicken with the heartiness of whole wheat pasta. The addition of Greek yogurt keeps the dish creamy without adding extra sodium, making it a great choice for a low-sodium diet. It’s an ideal option for a Saturday evening when you want a dish that feels indulgent but is nourishing and flavorful.

Chicken and Broccoli Alfredo Pasta

The Chicken and Broccoli Alfredo Pasta is a lighter, low-sodium twist on the classic Alfredo dish. By using a homemade sauce made from low-sodium ingredients like chicken broth and milk, this recipe delivers a creamy, flavorful experience without the excess salt. The tender chicken and broccoli provide added protein and nutrients, making it a complete and satisfying dish for a Saturday meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 8 oz whole wheat fettuccine
• 2 cups broccoli florets
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup unsalted chicken broth
• 1/2 cup low-fat milk
• 2 tbsp whole wheat flour
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Add the broccoli florets during the last 3 minutes of cooking time. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the cubed chicken and season with black pepper and garlic powder. Cook until golden and fully cooked through.
3. In the same skillet, sauté the minced garlic until fragrant, about 1-2 minutes.
4. Stir in the chicken broth and milk, bringing it to a simmer. Whisk in the flour and cook for 2-3 minutes, allowing the sauce to thicken.
5. Once the sauce has thickened, stir in the cooked pasta, broccoli, and chicken.
6. If using, stir in Parmesan cheese for extra creaminess. Garnish with fresh parsley and serve warm.

Chicken and Broccoli Alfredo Pasta is a classic dish that’s made healthier with a low-sodium, creamy sauce. The broccoli adds a burst of color and nutrients, while the chicken provides a lean source of protein. This dish offers the satisfaction of a creamy Alfredo without the sodium overload, making it a great choice for a comforting Saturday dinner.

Garlic and Spinach Chicken Pasta

The Garlic and Spinach Chicken Pasta is a simple, quick, and healthy meal that’s full of flavor but low in sodium. Featuring tender chicken breast, fresh spinach, and a garlic-infused olive oil sauce, this dish is light yet satisfying. The addition of whole wheat pasta adds fiber, making it a great choice for a balanced Saturday dinner. Perfect for those who want a quick yet wholesome meal without compromising on taste.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz whole wheat spaghetti or linguine
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 4 cups fresh spinach
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and season with black pepper and red pepper flakes (if using). Cook until golden brown and cooked through.
3. Add the minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.
4. Stir in the spinach, letting it wilt down for 2-3 minutes.
5. Add the cooked pasta to the skillet, tossing it with the chicken, spinach, and garlic. If the dish seems dry, add a bit of reserved pasta water to reach your desired consistency.
6. Serve with a sprinkle of Parmesan and garnish with fresh basil.

The Garlic and Spinach Chicken Pasta is a light, healthy, and satisfying dish that’s packed with nutrients. The garlic and olive oil base enhances the flavors without adding extra sodium, while the spinach provides a fresh, vibrant element. This dish is perfect for a Saturday dinner when you want something that’s quick, flavorful, and easy to prepare without excess salt.

Chicken and Pea Pasta Primavera

This Chicken and Pea Pasta Primavera is a light and fresh dish that celebrates the best of seasonal vegetables. The tender chicken, sweet peas, and colorful bell peppers are paired with a low-sodium, lemony garlic sauce. The whole wheat pasta adds a nutty flavor and extra fiber, making it a perfect healthy Saturday dinner that’s full of bright, vibrant flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 8 oz whole wheat penne or farfalle
• 1 cup frozen peas, thawed
• 1 bell pepper, thinly sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup unsalted chicken broth
• Juice of 1 lemon
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan (optional)
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the cubed chicken and season with black pepper. Cook until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the bell pepper and cook for 3-4 minutes until tender. Add the peas and chicken broth, letting the mixture simmer for 3-5 minutes.
5. Stir in the lemon juice and the cooked chicken.
6. Toss the cooked pasta into the skillet, mixing everything together.
7. Serve with a sprinkle of Parmesan and garnish with fresh parsley.

Chicken and Pea Pasta Primavera is a perfect light and nutritious dish that’s bursting with fresh flavors. The lemon and garlic sauce adds a tangy zest, while the peas and bell peppers bring a natural sweetness. This low-sodium recipe is ideal for a quick and easy Saturday dinner that’s both satisfying and full of vibrant ingredients.

Roasted Red Pepper Chicken Pasta

The Roasted Red Pepper Chicken Pasta offers a savory, slightly sweet sauce that pairs wonderfully with tender chicken and whole wheat pasta. This dish uses roasted red peppers blended into a creamy sauce for a naturally sweet and rich flavor without the need for extra sodium. It’s a perfect way to enjoy a hearty yet healthy Saturday dinner that’s both indulgent and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 8 oz whole wheat pasta (penne or rigatoni work well)
• 2 tbsp olive oil
• 2 red bell peppers, roasted and peeled (or 1 jar of roasted red peppers)
• 1/2 cup unsalted chicken broth
• 1/4 cup low-fat cream cheese or Greek yogurt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup fresh basil, chopped
• Fresh Parmesan for garnish (optional)

Instructions:

1. Roast the red bell peppers on a baking sheet at 400°F (200°C) for about 20 minutes, until charred. Peel off the skin and set aside, or use jarred roasted red peppers.
2. Cook the pasta according to the package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the sliced chicken and season with black pepper and paprika. Cook until golden brown and fully cooked. Remove and set aside.
4. In a blender or food processor, blend the roasted red peppers with chicken broth and Greek yogurt or cream cheese until smooth.
5. Pour the sauce into the skillet and bring to a simmer. Let it cook for 3-4 minutes, stirring occasionally.
6. Add the cooked chicken and pasta to the skillet, tossing to coat with the sauce.
7. Garnish with fresh basil and optional Parmesan before serving.

Roasted Red Pepper Chicken Pasta is a flavorful and creamy dish that’s naturally sweet from the roasted peppers and balanced with savory seasonings. The addition of Greek yogurt or cream cheese keeps the sauce light and creamy, while the chicken and pasta provide satisfying texture. It’s a perfect low-sodium option for a comforting Saturday night meal that’s full of flavor and nutrients.

Lemon Herb Chicken Pasta

Lemon Herb Chicken Pasta is a bright, refreshing dish that combines the tangy zest of lemon with fragrant herbs and tender chicken. The low-sodium dressing adds a burst of citrus flavor while keeping the dish light and healthy. This recipe uses whole wheat pasta to provide extra fiber and a hearty feel, making it a perfect choice for a balanced Saturday meal that’s both delicious and low in sodium.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 cup unsalted chicken broth
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with black pepper and dried oregano, then cook until golden brown and cooked through. Slice the chicken thinly.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the lemon zest, lemon juice, and chicken broth, bringing the mixture to a simmer. Let it cook for 2-3 minutes to reduce slightly.
5. Add the cooked pasta and toss to coat, adding reserved pasta water if needed to reach the desired consistency.
6. Stir in the chopped parsley and serve with a sprinkle of Parmesan cheese, if desired.

Lemon Herb Chicken Pasta is a fresh, zesty dish that is both light and satisfying. The combination of lemon and fresh herbs brightens up the chicken and pasta, while the whole wheat pasta adds a nutty texture. This low-sodium recipe is ideal for a Saturday meal when you want something simple, flavorful, and full of natural ingredients. It’s a wonderful balance of health and taste.

Mushroom and Chicken Carbonara

Mushroom and Chicken Carbonara is a creamy, indulgent pasta dish made lighter by using a low-sodium, egg-based sauce. The earthy mushrooms add depth to the dish, while the chicken provides lean protein. The sauce is rich but not heavy, and the recipe uses whole wheat pasta for added fiber, making it an ideal choice for a Saturday evening meal that feels decadent but is still healthy.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 8 oz whole wheat fettuccine
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 large eggs
• 1/4 cup unsalted chicken broth
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine according to package directions. Drain and set aside, reserving some pasta water.
2. Heat olive oil in a skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until tender.
4. In a bowl, whisk together the eggs, chicken broth, black pepper, and garlic powder.
5. Add the cooked pasta and chicken to the skillet with the mushrooms. Remove from heat and quickly pour the egg mixture over the pasta, tossing to coat. The heat from the pasta will create a creamy sauce.
6. Add reserved pasta water if the sauce seems too thick.
7. Serve with grated Parmesan (if desired) and garnish with fresh parsley.

Mushroom and Chicken Carbonara is a lighter take on the classic Italian dish, offering all the richness of a traditional carbonara without the excessive sodium. The creamy, egg-based sauce coats the pasta beautifully, while the mushrooms add an earthy flavor. With lean chicken and whole wheat pasta, this dish is a great option for a Saturday dinner when you want something indulgent yet healthy.

Chicken and Asparagus Lemon Pasta

Chicken and Asparagus Lemon Pasta is a vibrant, light dish that highlights the natural flavors of fresh asparagus, chicken, and lemon. The sauce is made with low-sodium ingredients like lemon juice and chicken broth, keeping the dish flavorful without excess sodium. This meal is quick to prepare, making it perfect for a busy Saturday night when you want something nutritious and easy.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz spaghetti or linguine
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 cup unsalted chicken broth
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside, reserving some pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, sauté the garlic for 1-2 minutes until fragrant.
4. Add the asparagus and cook for 3-4 minutes until just tender.
5. Stir in the lemon zest, lemon juice, and chicken broth. Let it simmer for 2-3 minutes to combine the flavors.
6. Add the cooked pasta and chicken to the skillet, tossing everything together. Add reserved pasta water if needed to reach your desired sauce consistency.
7. Serve with optional grated Parmesan and a sprinkle of red pepper flakes for extra flavor.

Chicken and Asparagus Lemon Pasta is a simple yet flavorful dish that’s full of fresh, bright ingredients. The lemony sauce perfectly complements the tender chicken and asparagus, making it a refreshing, low-sodium meal. This dish is quick to prepare and light on the stomach, making it a perfect Saturday dinner when you want something healthy, flavorful, and easy to make.

Note: More recipes are coming soon!