High Protein Pasta Alfredo
Elevate your comfort food game with this High Protein Pasta Alfredo—a creamy, indulgent dish that's packed with nutritional benefits. Made with protein-rich chickpea pasta, tender cubed chicken breast, and a velvety Alfredo sauce crafted from Greek yogurt, skim milk, and Parmesan cheese, this recipe is a guilt-free twist on the classic. Garlic-sautéed spinach adds a wholesome touch, while fresh parsley ties the dish together with vibrant flavor and a pop of color. Ready in just 45 minutes, this protein-loaded pasta is perfect for meal prep, post-workout recovery, or a nutritious dinner that doesn’t skimp on indulgence. If you're craving a healthy pasta recipe that satisfies, this one has all the creamy goodness you love, with none of the compromise!
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Recipe Information
Ingredients
- 12 ounces high protein chickpea pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup unsweetened plain Greek yogurt
- 1 cup parmesan cheese, grated
- 0.5 cup skim milk
- 3 cups baby spinach
- 0.25 cup fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil over high heat. Add the chickpea pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cubed chicken breast to the skillet and season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to low and add the remaining tablespoon of olive oil. Stir in the Greek yogurt, grated parmesan cheese, and milk. Whisk together until smooth and combined, creating the Alfredo sauce.
Increase the heat to medium-low and stir constantly to prevent the sauce from burning. Let it simmer gently for 3-4 minutes until slightly thickened.
Add the baby spinach to the skillet and cook for an additional 2 minutes, allowing it to wilt.
Return the cooked chicken and pasta to the skillet, tossing everything together until well coated with the sauce.
Garnish with fresh parsley and serve hot. Adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 23.3 g | ||
| Protein | 294.5 g | 589% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1722 mg | 132% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4513 mg | 96% | |
*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.
