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Chicken pasta with vegetables

High-Protein Chicken Pasta

Chicken pasta with tomato, spinach, Greek yogurt, and Parmesan for a creamy 30-minute weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.