High Protein Classic Alfredo Pasta
Indulge in the creamy, comforting flavors of this High Protein Classic Alfredo Pasta, a nutritious twist on a beloved Italian favorite. Made with wholesome whole wheat fettuccine, tender slices of seasoned chicken breast, and a luscious, guilt-free sauce crafted from freshly grated Parmesan, Greek yogurt, and low-sodium chicken broth, this recipe is a protein-packed delight that’s as satisfying as it is flavorful. A touch of garlic and fresh parsley elevate the dish to restaurant-quality perfection, while the rich Alfredo sauce clings beautifully to the al dente pasta. Ready in just 40 minutes, this high-protein pasta recipe is perfect for weeknight dinners or meal prep, ensuring a balanced meal without sacrificing taste. Ideal for those seeking a healthy, yet indulgent way to enjoy classic comfort food!
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Recipe Information
Ingredients
- 12 ounces Whole wheat fettuccine pasta
- 1 tablespoon Olive oil
- 12 ounces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic, minced
- 2 tablespoons Unsalted butter
- 1.5 cups Low-sodium chicken broth
- 1 cup Parmesan cheese, freshly grated
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the rest and set the pasta aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper. Add them to the skillet and cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and let it rest. Once cool enough to handle, slice the chicken into strips.
In the same skillet, reduce the heat to medium, add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the unsalted butter to the skillet. Once melted, pour in the chicken broth and bring to a simmer. Allow it to cook for about 3-4 minutes, or until slightly reduced.
Reduce the heat to low and stir in the freshly grated Parmesan cheese, followed by the Greek yogurt, stirring until smooth and creamy.
Add the cooked pasta and chicken slices back into the skillet. Toss everything together until the pasta and chicken are well coated with the sauce. If needed, add a little reserved pasta water to reach your desired consistency.
Garnish with fresh parsley and serve immediately, enjoying the high-protein twist on a classic favorite!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 3.0 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 410 mg | 32% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 550 mg | 12% | |
*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.
