25+ Healthy Sunday Low Sodium Chicken Pasta Recipes for Your Meal

When it comes to Sunday meals, we often crave comforting, flavorful dishes that bring the family together. However, many traditional pasta dishes are high in sodium, which can be a concern for those looking to maintain a heart-healthy diet or manage their sodium intake.

Thankfully, you can still enjoy the rich, creamy flavors of your favorite chicken pasta recipes while keeping your sodium levels in check.

In this article, we’ll explore 25+ Sunday Low Sodium Chicken Pasta Recipes that are not only healthier but also just as delicious and satisfying.

From creamy Alfredo to zesty marinara, these dishes offer a variety of flavors and ingredients that allow you to enjoy your pasta without compromising on taste or nutrition.

Whether you’re cooking for yourself or feeding a crowd, these recipes will ensure your Sunday dinner is both flavorful and heart-healthy.

25+ Healthy Sunday Low Sodium Chicken Pasta Recipes for Your Meal

There’s no reason to sacrifice flavor or satisfaction when it comes to a low-sodium diet. With these 25+ Sunday Low Sodium Chicken Pasta Recipes, you can enjoy all the comfort and joy of a traditional pasta dish while staying mindful of your health.

From savory garlic butter chicken pasta to vibrant chicken primavera, these dishes are packed with fresh ingredients and creative twists that cater to every taste and dietary need.

So, the next time you’re planning a Sunday dinner, consider trying one (or several) of these recipes. Your family will love the taste, and your body will thank you for making healthier choices!

Low Sodium Lemon Garlic Chicken Pasta

This refreshing and flavorful pasta dish combines tender grilled chicken with a zesty lemon garlic sauce. It’s a low-sodium take on a classic favorite, perfect for a Sunday dinner when you’re craving something light but satisfying. The fresh herbs and citrus add a vibrant twist, making it a guilt-free indulgence.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup low-sodium chicken broth
• 1/4 cup fresh parsley, chopped
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp Parmesan cheese (optional for garnish)

Instructions:

1. Cook the spaghetti according to the package instructions. Drain and set aside.
2. Season the chicken breasts with freshly ground black pepper. Heat olive oil in a large skillet over medium heat.
3. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked and no longer pink. Remove the chicken from the skillet and set it aside to rest.
4. In the same skillet, add garlic and sauté for about 30 seconds until fragrant. Add the lemon juice, zest, and chicken broth, stirring to combine.
5. Slice the chicken into thin strips and return it to the skillet with the sauce. Toss to coat.
6. Add the cooked pasta to the skillet and toss everything together. Sprinkle with parsley, red pepper flakes (if desired), and a little Parmesan cheese for garnish.
7. Serve hot with a side of steamed vegetables or a fresh green salad.

This Low Sodium Lemon Garlic Chicken Pasta is a light, flavorful dish that proves you don’t need high sodium to enjoy a delicious pasta meal. The lemon and garlic blend beautifully with the chicken, creating a simple yet satisfying dinner. The use of whole wheat spaghetti adds fiber, making this dish both nutritious and delicious. Whether you’re trying to reduce sodium or just enjoy fresh, vibrant flavors, this pasta is a perfect choice for a Sunday meal.

Low Sodium Chicken Pesto Pasta

This delicious low-sodium chicken pesto pasta is a perfect combination of savory chicken and a fragrant basil pesto sauce. Made with fresh ingredients and a touch of olive oil, this dish is rich in flavor but light on sodium, making it ideal for a health-conscious Sunday dinner. It’s a simple yet impressive dish that will leave everyone at the table asking for seconds.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz gluten-free or whole wheat penne
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup low-sodium chicken broth
• 2 tbsp grated Parmesan cheese (optional)
• 2 tbsp lemon juice
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped for garnish

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper and cook them for 6-7 minutes on each side, or until cooked through.
3. While the chicken is cooking, make the pesto by blending the fresh basil, pine nuts, chicken broth, Parmesan (if using), and lemon juice in a food processor until smooth.
4. Remove the chicken from the skillet, slice it thinly, and set it aside.
5. Add the cooked pasta to the skillet and pour in the pesto sauce. Toss to coat the pasta evenly with the pesto sauce.
6. Add the sliced chicken on top of the pasta and gently toss everything together.
7. Serve the pasta hot, garnished with fresh basil.

The Low Sodium Chicken Pesto Pasta is a perfect Sunday dish, bursting with fresh basil and rich flavor. The pesto sauce is made from fresh, wholesome ingredients that provide a nutty and aromatic base, with the chicken adding a protein-packed element. By opting for low-sodium chicken broth and reducing the Parmesan cheese, you can enjoy a savory dish without compromising on taste. This meal is easy to make yet feels indulgent, making it an excellent choice for a low-sodium dinner.

Low Sodium Chicken Alfredo Pasta

This creamy, comforting chicken Alfredo pasta is a perfect balance of rich flavor and lightened-up ingredients. With a low-sodium Alfredo sauce and grilled chicken, this dish is indulgent without the usual heavy sodium content. It’s an ideal Sunday recipe when you want a decadent meal that’s also heart-healthy and guilt-free.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat fettuccine pasta
• 2 tbsp olive oil
• 1/2 cup low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1 tbsp garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped for garnish
• Freshly ground black pepper to taste

Instructions:

1. Cook the fettuccine according to package directions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season the chicken with black pepper and cook until browned and fully cooked, about 6-7 minutes per side. Remove from heat and set aside to rest.
3. In the same skillet, add garlic and sauté for about 30 seconds. Pour in the chicken broth and almond milk, and bring to a simmer.
4. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes. Taste and adjust seasoning with more pepper if needed.
5. Slice the chicken into strips and add it to the skillet with the Alfredo sauce. Toss the cooked fettuccine pasta into the sauce, coating it evenly.
6. Serve the pasta hot, garnished with fresh parsley and extra Parmesan, if desired.

This Low Sodium Chicken Alfredo Pasta delivers the comfort of traditional Alfredo without the sodium overload. The almond milk creates a creamy, dairy-free base, while the chicken and Parmesan provide a rich flavor profile. This dish is a great option for a Sunday meal when you’re craving something rich and creamy but want to keep it healthier. The use of whole wheat fettuccine adds fiber, making this dish more filling and nutritious. It’s an excellent way to enjoy a low-sodium version of a creamy classic without sacrificing taste or texture.

Low Sodium Chicken Primavera Pasta

Packed with fresh vegetables and lean chicken, this Low Sodium Chicken Primavera Pasta is a vibrant and nutritious dish that’s perfect for a light yet satisfying Sunday meal. The colorful medley of vegetables and the subtly tangy sauce make this a wholesome option, while the low-sodium chicken broth and careful seasoning ensure that it’s a heart-healthy choice without compromising on flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium chicken broth
• 1/2 cup unsweetened almond milk
• 2 tbsp grated Parmesan cheese (optional)
• 1/4 cup fresh basil, chopped
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/2 tbsp lemon juice

Instructions:

1. Cook the spaghetti according to package directions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper and garlic powder. Cook the chicken for 6-7 minutes per side or until cooked through. Remove and set aside to rest.
3. In the same skillet, add the bell pepper, zucchini, and cherry tomatoes. Sauté the vegetables for 5-7 minutes until tender and slightly charred.
4. Pour in the chicken broth and almond milk, stirring to combine. Bring to a simmer.
5. Slice the chicken into strips and add it back into the skillet along with the cooked pasta. Toss everything together until the pasta is well-coated in the sauce.
6. Add the lemon juice, fresh basil, and Parmesan cheese (if using). Toss again and serve hot.

This Low Sodium Chicken Primavera Pasta is a great way to enjoy a colorful, vegetable-packed dish without the high sodium content of traditional pasta dishes. The fresh, sautéed vegetables add a burst of flavor and nutrition, while the chicken provides lean protein. The almond milk and low-sodium chicken broth create a light yet creamy base, making this dish satisfying without being heavy. Whether you’re looking for a healthy Sunday dinner or a flavorful weeknight meal, this pasta is both a delicious and nutritious choice.

Low Sodium Chicken Marsala Pasta

If you love the rich flavors of chicken Marsala but want a low-sodium version, this recipe is a perfect fit. With tender chicken, earthy mushrooms, and a flavorful Marsala wine sauce, this pasta dish brings all the comfort of the classic recipe but with significantly reduced sodium. The chicken broth and careful wine reduction create a deep, savory sauce without excess salt.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat penne or rigatoni pasta
• 1 tbsp olive oil
• 1 cup sliced mushrooms
• 1/2 cup low-sodium chicken broth
• 1/2 cup Marsala wine (optional but recommended)
• 1/4 cup unsweetened almond milk
• 2 tbsp fresh parsley, chopped
• 1/4 tsp freshly ground black pepper
• 1 tbsp Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with black pepper and cook for about 6-7 minutes on each side, until fully cooked. Remove and set aside.
3. In the same skillet, add the mushrooms and sauté for 3-4 minutes until softened and slightly browned.
4. Pour in the Marsala wine and chicken broth, allowing it to simmer for 4-5 minutes, reducing slightly.
5. Stir in the almond milk and let the sauce thicken for another 2-3 minutes.
6. Slice the chicken into thin strips and add it back to the skillet with the sauce. Add the cooked pasta and toss everything together to coat the pasta in the sauce.
7. Sprinkle with fresh parsley and a little Parmesan cheese (optional) before serving.

This Low Sodium Chicken Marsala Pasta is a fantastic choice for anyone craving a comforting dish with the deep, savory flavors of Marsala wine. By using low-sodium chicken broth and carefully reducing the wine, you create a flavorful sauce that’s rich in taste but low in sodium. The mushrooms add an earthy, meaty texture, and the whole wheat pasta makes it a filling, fiber-rich meal. This dish is perfect for a Sunday dinner that’s both indulgent and health-conscious.

Low Sodium Chicken Alfredo Primavera

For a lightened-up version of chicken Alfredo, this Low Sodium Chicken Alfredo Primavera is an ideal choice. Packed with vegetables and lean chicken in a creamy, low-sodium Alfredo sauce, this dish offers all the creamy goodness of traditional Alfredo pasta but with a fraction of the sodium. It’s a wholesome, flavorful pasta that is sure to become a family favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz gluten-free fettuccine or whole wheat spaghetti
• 1 tbsp olive oil
• 1 cup broccoli florets
• 1/2 cup bell peppers, sliced
• 1/2 cup carrots, sliced thinly
• 1/2 cup low-sodium chicken broth
• 1/2 cup unsweetened almond milk
• 1/2 cup low-sodium cream cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 tsp freshly ground black pepper
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions, drain, and set aside.
2. Heat olive oil in a skillet over medium heat. Season the chicken with black pepper and cook for 6-7 minutes on each side until fully cooked. Remove and set aside to rest.
3. In the same skillet, add the broccoli, bell peppers, and carrots. Sauté for about 5 minutes until they are tender but still vibrant.
4. Add the chicken broth and almond milk to the skillet, stirring to combine. Bring to a simmer.
5. Stir in the cream cheese, allowing it to melt and create a creamy sauce. Add the Parmesan cheese (if using) and cook until the sauce thickens, about 3-4 minutes.
6. Slice the chicken into thin strips and add it back to the skillet with the vegetables and sauce. Toss in the cooked pasta, coating it evenly.
7. Garnish with fresh parsley and serve hot.

This Low Sodium Chicken Alfredo Primavera combines all the richness of traditional Alfredo with the freshness of sautéed vegetables, creating a satisfying yet healthy pasta dish. The use of almond milk and low-sodium cream cheese keeps the sauce creamy without the extra sodium, while the vegetables add a colorful and nutrient-packed element to the meal. Whether you’re serving it for a family dinner or as a special treat on Sunday, this dish is a fantastic way to enjoy a comforting pasta while keeping things light and healthy.

Low Sodium Chicken Pesto Pasta

This Low Sodium Chicken Pesto Pasta combines the vibrant, herbaceous flavors of fresh basil pesto with lean chicken and whole wheat pasta. By using a homemade pesto that’s light on salt and packed with fresh ingredients, this dish delivers big on flavor while keeping sodium levels in check. It’s a quick and easy meal perfect for a Sunday dinner or a weeknight delight.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti or penne
• 2 cups fresh basil leaves, packed
• 1/4 cup unsalted almonds or pine nuts
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1/2 cup low-sodium chicken broth
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package directions, drain, and set aside.
2. To make the pesto, combine basil, almonds (or pine nuts), garlic, olive oil, and black pepper in a food processor. Pulse until smooth, adding a little more oil or water if necessary. Taste and adjust the seasoning with lemon juice or more pepper.
3. Heat a skillet over medium heat and cook the chicken breasts for about 6-7 minutes per side, until fully cooked. Let the chicken rest for a few minutes before slicing it into strips.
4. In a large bowl, toss the cooked pasta with the pesto, adding a little chicken broth to help the sauce coat the pasta evenly.
5. Add the sliced chicken and toss again. Garnish with Parmesan cheese if desired.

This Low Sodium Chicken Pesto Pasta offers all the delicious, herb-filled flavors of pesto without the heavy salt content found in store-bought versions. The homemade pesto gives the dish a fresh, zesty flavor, while the chicken provides lean protein and the whole wheat pasta adds fiber. It’s a wonderfully light yet satisfying dish that proves you don’t need a lot of sodium to enjoy a bold, flavorful meal.

Low Sodium Chicken Cacciatore Pasta

This Low Sodium Chicken Cacciatore Pasta brings the rich, tomato-based flavors of classic chicken cacciatore to a comforting pasta dish. By using fresh, low-sodium ingredients, this version of the traditional Italian dish allows you to enjoy all the savory goodness without the excess salt. The slow-simmered chicken and vegetables combine perfectly with pasta for a hearty, flavorful Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti
• 1 tbsp olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1/4 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp freshly ground black pepper
• Fresh parsley for garnish

Instructions:

1. Cook the spaghetti according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper, and cook for 6-7 minutes on each side until browned and fully cooked. Remove the chicken and set aside.
3. In the same skillet, add the onion, bell pepper, mushrooms, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.
4. Add the diced tomatoes, chicken broth, oregano, basil, and black pepper to the skillet. Stir and bring to a simmer.
5. Return the chicken to the skillet, cover, and let it simmer for 10-15 minutes until the chicken is tender and the flavors have melded together.
6. Slice the chicken into strips and toss with the cooked pasta. Serve with fresh parsley for garnish.

This Low Sodium Chicken Cacciatore Pasta brings the hearty, flavorful essence of chicken cacciatore into a pasta dish that’s both satisfying and heart-healthy. The vegetables and tomatoes create a rich, savory sauce that perfectly complements the chicken. By using fresh ingredients and low-sodium broth, the sodium content is kept low, making this a great option for anyone looking to enjoy a traditional Italian dish without the added salt.

Low Sodium Lemon Garlic Chicken Pasta

The Low Sodium Lemon Garlic Chicken Pasta is a bright, zesty dish that combines tender chicken with a light and refreshing lemon-garlic sauce. This dish is perfect for those looking for a quick and simple pasta recipe that’s full of flavor but low in sodium. The citrusy kick from the lemon and the rich aroma of garlic come together beautifully to make this a perfect Sunday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti or fettuccine
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/2 cup low-sodium chicken broth
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package directions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper, and cook for about 6-7 minutes on each side, or until fully cooked. Remove the chicken and set aside to rest.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the lemon juice and chicken broth, scraping the bottom of the skillet to release any flavorful bits. Bring to a simmer and let the sauce reduce slightly, about 3-4 minutes.
5. Slice the chicken into thin strips and add it back to the skillet along with the cooked pasta. Toss to coat the pasta in the sauce.
6. Garnish with fresh parsley and Parmesan cheese (if using) before serving.

The Low Sodium Lemon Garlic Chicken Pasta is a light yet flavorful dish that highlights the fresh, tangy flavors of lemon and garlic. The use of low-sodium chicken broth ensures that the dish remains healthy while the lemon juice and garlic provide a punch of flavor without adding extra salt. This quick and easy pasta is ideal for a low-sodium, high-flavor meal on a Sunday, leaving you satisfied without feeling weighed down.

Low Sodium Chicken Alfredo Pasta

A creamy, comforting dish, this Low Sodium Chicken Alfredo Pasta is a healthier version of the classic Alfredo. The rich, velvety sauce is made using a lighter approach, with a combination of low-sodium ingredients and a touch of Greek yogurt to replace heavy cream. This dish is a delicious indulgence for anyone looking to reduce sodium intake without sacrificing flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat fettuccine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup unsweetened Greek yogurt
• 1/2 cup low-sodium chicken broth
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the fettuccine according to package directions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper and cook for about 6-7 minutes on each side, or until fully cooked. Remove and let rest before slicing into strips.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Lower the heat, then stir in the Greek yogurt, chicken broth, and nutmeg. Stir until smooth and well combined. Let the sauce simmer for 3-4 minutes.
5. Add the cooked fettuccine and sliced chicken into the sauce, tossing to coat everything in the creamy sauce.
6. Sprinkle with Parmesan cheese and garnish with fresh parsley.

This Low Sodium Chicken Alfredo Pasta provides all the creamy comfort of traditional Alfredo without the high sodium and fat content. The Greek yogurt adds richness and a slight tang, while the low-sodium chicken broth ensures the sauce remains flavorful but not overpowering. A perfect Sunday dinner, this pasta delivers indulgence in a heart-healthy package that you can enjoy guilt-free.

Low Sodium Chicken Carbonara Pasta

This Low Sodium Chicken Carbonara Pasta is a lighter, healthier version of the Italian classic. By using chicken breast and reducing the salt content, this dish remains rich, creamy, and satisfying without the extra sodium. The egg-based sauce coats the pasta beautifully, and the bacon provides that smoky flavor with less sodium than traditional pancetta.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti
• 2 strips of turkey bacon or low-sodium bacon
• 2 large eggs
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Cook the spaghetti according to package instructions, then drain and set aside.
2. While the pasta cooks, heat a skillet over medium heat and cook the bacon strips until crispy. Remove and crumble into small pieces.
3. In the same skillet, cook the chicken breasts for about 6-7 minutes per side until fully cooked. Let rest for a few minutes, then slice into thin strips.
4. In a mixing bowl, whisk the eggs, chicken broth, black pepper, and Parmesan cheese together.
5. Toss the cooked pasta with the chicken and crumbled bacon. Pour the egg mixture over the pasta, stirring quickly to coat the pasta and create a creamy sauce.
6. Serve with a sprinkle of fresh parsley and additional Parmesan if desired.

The Low Sodium Chicken Carbonara Pasta brings all the creamy, smoky goodness of a traditional carbonara, but with a healthier twist. The egg mixture makes for a luxuriously creamy sauce, while the turkey bacon provides that crispy, savory element without the added sodium. This dish is perfect for a comforting Sunday meal that doesn’t compromise on flavor or health.

Low Sodium Chicken Primavera Pasta

A fresh, colorful dish, Low Sodium Chicken Primavera Pasta is filled with vibrant vegetables and lean chicken, all coated in a light, garlicky olive oil sauce. It’s a perfect way to enjoy a healthy, vegetable-packed meal with pasta, ideal for those looking to cut down on sodium while still indulging in a flavorful, hearty dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat penne or spaghetti
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium chicken broth
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper and cook for about 6-7 minutes per side, or until fully cooked. Remove and let rest before slicing.
3. In the same skillet, add the zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
4. Add garlic and sauté for 1 more minute until fragrant. Pour in the chicken broth and let it simmer for 2-3 minutes to allow the flavors to blend.
5. Add the cooked pasta and sliced chicken to the skillet, tossing everything together to combine.
6. Garnish with fresh basil and grated Parmesan if desired.

This Low Sodium Chicken Primavera Pasta is the perfect balance of lean protein, fiber-rich pasta, and nutrient-dense vegetables. The garlic and olive oil provide a savory, aromatic base without relying on salt, making this dish a fantastic low-sodium option that’s full of flavor. The fresh basil and Parmesan add a touch of freshness and richness, rounding out this wholesome and satisfying dish for any Sunday meal.

Low Sodium Chicken and Spinach Pasta

The Low Sodium Chicken and Spinach Pasta is a light yet filling dish that combines tender chicken with nutrient-packed spinach and a mild, creamy sauce. By using Greek yogurt in place of heavy cream, this dish stays rich without the high sodium content. It’s a quick, flavorful, and healthy meal perfect for a Sunday dinner that everyone will love.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat penne or spaghetti
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup unsweetened Greek yogurt
• 1/4 cup low-sodium chicken broth
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package directions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper and cook for about 6-7 minutes per side, until fully cooked. Remove and let rest before slicing into strips.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Add the spinach and cook until wilted, about 2-3 minutes.
5. Stir in the Greek yogurt, chicken broth, and nutmeg. Let the mixture simmer for 3-4 minutes until warmed through.
6. Toss the pasta with the spinach sauce, then add the sliced chicken and mix well. Garnish with Parmesan and fresh basil or parsley.

This Low Sodium Chicken and Spinach Pasta is a healthy, delicious option for a Sunday meal, offering a good balance of protein, greens, and fiber. The spinach adds essential nutrients, while the Greek yogurt provides a creamy texture without the excess salt. This pasta dish is simple to make, light yet satisfying, and full of flavor without compromising on sodium.

Low Sodium Chicken Marinara Pasta

The Low Sodium Chicken Marinara Pasta is a classic, comforting dish that takes a traditional marinara sauce and gives it a healthier twist by using fresh, low-sodium ingredients. Tender, grilled chicken is served over whole wheat pasta and topped with a flavorful marinara sauce made from ripe tomatoes, garlic, and fresh herbs. It’s a perfect, easy-to-make Sunday dinner for the whole family.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti or penne
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1/4 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• Fresh basil or parsley for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package directions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper and cook for 6-7 minutes per side, until browned and fully cooked. Remove and slice into strips.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Add the diced tomatoes, chicken broth, oregano, and black pepper. Stir to combine and let simmer for 5-7 minutes until the sauce thickens slightly.
5. Toss the pasta with the marinara sauce and top with sliced chicken.
6. Garnish with fresh basil or parsley and grated Parmesan if desired.

The Low Sodium Chicken Marinara Pasta brings the rich flavors of a classic marinara without the added sodium. The homemade sauce, made with fresh ingredients, is both vibrant and satisfying. Paired with lean chicken and whole wheat pasta, this dish is a heart-healthy, flavorful meal that proves you can enjoy an Italian favorite without compromising on taste or health.

Low Sodium Garlic Butter Chicken Pasta

This Low Sodium Garlic Butter Chicken Pasta is a simple yet flavorful dish that brings together the savory richness of garlic butter with the lightness of grilled chicken and whole wheat pasta. The garlic butter sauce is made with olive oil, garlic, and a touch of lemon juice for freshness, ensuring it’s full of flavor without excess salt.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti or penne
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup low-sodium chicken broth
• 1/4 cup lemon juice
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package directions, then drain and set aside.
2. Heat a skillet over medium heat and cook the chicken breasts for 6-7 minutes on each side, until fully cooked. Let rest before slicing into strips.
3. In the same skillet, melt the butter and add garlic. Sauté for 1 minute until fragrant.
4. Stir in the chicken broth, lemon juice, black pepper, and red pepper flakes. Let the sauce simmer for 2-3 minutes.
5. Toss the cooked pasta with the garlic butter sauce and top with sliced chicken.
6. Garnish with fresh parsley and grated Parmesan if desired.

The Low Sodium Garlic Butter Chicken Pasta is an easy and flavorful dish that’s both satisfying and light. The garlic butter sauce provides a rich, savory base, while the fresh lemon juice adds brightness without extra sodium. Perfect for a quick Sunday meal, this dish combines simplicity and indulgence in a healthier way. Enjoy the creamy texture and bold flavors without the heavy salt content.

Note: More recipes are coming soon!