Ingredients
Scale
- 1 lb (450g) whole wheat or high-protein pasta
- 2 large boneless, skinless chicken breasts
- 2 cups light Alfredo sauce (made with Greek yogurt or cashew cream)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese for topping
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Grill the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Let rest, then slice into strips.
- Cook the high-protein or whole wheat pasta according to package instructions until al dente. Drain and toss with a teaspoon of olive oil and a pinch of salt.
- In the same skillet, add a little more olive oil and sauté minced garlic until fragrant, about 1 minute. Pour in the light Alfredo sauce and heat through, stirring constantly. Optional: stir in grated Parmesan or a splash of heavy cream for richness.
- Add the cooked pasta to the skillet with Alfredo sauce, tossing to coat evenly. Top with grilled chicken slices and garnish with chopped parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or stovetop with a splash of milk or water to restore creaminess.
- For gluten-free, substitute with gluten-free high-protein pasta or spiralized vegetables.
- Vegan option: Use plant-based protein sources and a cashew or coconut milk-based sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sautéing, Boiling
- Cuisine: American, Italian-inspired
- Diet: High-Protein, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 70 mg