Garlic Parmesan High Protein Chicken Pasta - Creamy, Comforting, and Weeknight Easy

Ingredients

• 8 ounces high-protein pasta (chickpea, lentil, or protein-enriched wheat)
• 1 pound boneless, skinless chicken breast, diced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4–5 garlic cloves, minced
• 1 teaspoon Italian seasoning (or dried basil and oregano)
• 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup low-sodium chicken stock
• 1 cup 2% milk (or whole milk for richer sauce)
• 1/2 cup plain Greek yogurt (2% or 0%)
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 2 cups baby spinach (optional, for extra greens)
• Juice of 1/2 lemon
• Kosher salt and black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Cook the pasta: Boil in salted water until just al dente. Reserve 1/2 cup pasta water, then drain.

2. 2

   Season the chicken: Pat dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning.

3. 3

   Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

4. 4

   Sauté garlic: Reduce heat to medium. Add butter and minced garlic. Cook 30–60 seconds until fragrant. Don’t let it brown.

5. 5

   Build the sauce: Stir in chicken stock and milk. Simmer 2–3 minutes to warm through.

6. 6

   Add dairy gently: Lower the heat to low. Whisk in Greek yogurt until smooth. Sprinkle in Parmesan, stirring until melted and creamy. Adjust thickness with a splash of pasta water if needed.

7. 7

   Season and brighten: Add red pepper flakes (if using), a squeeze of lemon, and taste for salt and pepper.

8. 8

   Add greens and chicken: Stir in spinach until wilted, then return chicken and any juices to the pan.

9. 9

   Finish with pasta: Toss in the drained pasta until coated. Let it sit 1–2 minutes so the sauce clings.

10. 10

    Serve: Top with extra Parmesan and parsley. Enjoy hot.