Protein Pasta

This recipe is a macro-friendly powerhouse that packs a punch of protein without sacrificing that rich, comforting texture. By using chickpea pasta and a Greek yogurt-based sauce, you get all the creamy goodness with a fraction of the fat and double the protein of traditional Alfredo.

Ingredients

Protein Base and Pasta

• 1 box (8 oz) Chickpea or Lentil pasta
• 2 large chicken breasts (about 1.5 lbs), cubed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

High-Protein Cream Sauce

• 1 cup plain non-fat Greek yogurt (room temperature)
• 1/2 cup grated Parmesan cheese
• 1/2 cup pasta water (reserved from boiling)
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the protein pasta according to the package instructions.
2. While the water is heating, season the cubed chicken breasts with garlic powder, paprika, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.
4. In the same skillet, reduce heat to low. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant (be careful not to burn the garlic).
5. In a small bowl, whisk together the Greek yogurt and Parmesan cheese.
6. Add the cooked pasta and chicken back into the skillet.
7. Pour the yogurt mixture over the pasta. Gradually add the reserved pasta water, 1/4 cup at a time, tossing constantly.
8. Continue tossing until the sauce reaches your desired creamy consistency and coats the pasta evenly.
9. Season with additional salt and pepper to taste. Garnish with fresh parsley.
10. Serve immediately while the sauce is at its creamiest.

Enjoy!

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