High-Protein Chicken Pasta

This quick chicken pasta uses lean chicken breast, pasta, tomato, spinach, Greek yogurt, and Parmesan for a creamy weeknight meal without relying on a heavy sauce.

Quick Recipe Facts

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Servings: 4
• Estimated nutrition (per serving): 46 g protein · 531 kcal

Ingredients

• 300 g pasta
• 500 g boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• Black pepper, to taste
• 3 garlic cloves, minced
• 300 ml passata or crushed tomatoes
• 120 g plain Greek yogurt
• 40 g grated Parmesan
• 2 handfuls baby spinach
• Reserved pasta water, as needed

Instructions

1. Cook the pasta until al dente. Reserve about 200 ml of pasta water before draining.

2. Season the chicken with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet and cook the chicken until browned and it reaches 74°C / 165°F.

3. Add garlic and cook for 30 seconds. Stir in passata and simmer for 3–4 minutes.

4. Reduce heat to low. Temper the Greek yogurt with a spoonful of the warm sauce, then stir it into the skillet with Parmesan and spinach.

5. Add the pasta and toss. Use reserved pasta water to loosen the sauce as needed.

Tips

• Do not boil the sauce after adding Greek yogurt.
• Use short pasta shapes if you want easier meal-prep portions.
• Add chili flakes for heat.
• Baby spinach can be replaced with chopped kale.

Storage

Refrigerate leftovers for up to 3 days. Reheat gently with a splash of water or stock until hot throughout.

You May Also Like

For another creamy dinner, see Creamy Garlic Chicken. For a rice-based option, try Teriyaki Chicken Rice Bowl.

Recipe Summary

High-Protein Chicken Pasta

Chicken pasta with tomato, spinach, Greek yogurt, and Parmesan for a creamy 30-minute weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Calories: 531

Ingredients Method Notes

Ingredients

  

• 300 g pasta
• 500 g boneless, skinless chicken breast diced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt
• black pepper to taste
• 3 cloves garlic minced
• 300 ml passata or crushed tomatoes
• 120 g plain Greek yogurt
• 40 g Parmesan grated
• 2 handfuls baby spinach
• reserved pasta water as needed

Method

 

1. Cook the pasta until al dente. Reserve about 200 ml of pasta water before draining.
2. Season the chicken with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet and cook the chicken until browned and it reaches 74°C / 165°F.
3. Add garlic and cook for 30 seconds. Stir in passata and simmer for 3–4 minutes.
4. Reduce the heat to low. Temper the Greek yogurt with a spoonful of warm sauce, then stir it into the skillet with Parmesan and spinach.
5. Add the pasta and toss. Use reserved pasta water to loosen the sauce as needed.

Notes

Keep the heat low after adding Greek yogurt to help prevent the sauce from splitting. Nutrition is estimated from standard USDA reference ingredients and calculated per 1/4 recipe; brands and substitutions can change the values.