Creamy Protein-Packed Pasta Bowl
A quick and creamy pasta bowl packed with protein from lean chicken and Greek yogurt, perfect for busy weeknights.
Ingredients
Pasta and Protein
- 8 oz pasta (whole grain or protein pasta) Choose a short shape like penne, fusilli, or shells.
- 1 cup cooked chicken breast, shredded Rotisserie chicken works great.
Creamy Sauce
- 1 cup Greek yogurt Use plain, full-fat or 2% for creamier texture.
- 1/2 cup grated Parmesan cheese Freshly grated melts best.
Vegetables and Aromatics
- 1 cup spinach (fresh or frozen) Frozen should be thawed and squeezed dry.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup cherry tomatoes, halved Optional, for brightness.
Seasoning
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain and set aside, reserving a splash of pasta water.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant—don’t let it brown.
- Add the shredded chicken and the spinach. Stir until the spinach wilts and the chicken is heated through (about 2–3 minutes). If using frozen spinach, break up any clumps as it thaws.
Sauce Creation
- Turn the heat down to low. Add the Greek yogurt and grated Parmesan, stirring constantly until the sauce becomes smooth and creamy. If it seems too thick, add a tablespoon or two of reserved pasta water to loosen.
Final Assembly
- Add the cooked pasta to the skillet and toss until everything is evenly coated. Taste and season with salt and pepper.
- Serve immediately, topped with halved cherry tomatoes for freshness if desired.
Notes
For a dairy-free option, try plain cashew yogurt and nutritional yeast instead of Parmesan. Store leftovers in an airtight container for 3–4 days.