Chicken Alfredo Protein Pasta: A Creamy, High-Protein Twist for Healthy Eating

Indulge guilt-free in this Chicken Alfredo Protein Pasta, where creamy Alfredo sauce meets grilled chicken and whole wheat pasta. With the richness of parmesan and the tangy touch of Greek yogurt, this dish offers the perfect combination of flavor and fitness, delivering 30g of protein per serving. It’s the ideal meal for anyone looking to enjoy a delicious dinner without compromising on health.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Number of Servings: 4
• Serving Size: 1 ½ cups

Nutritional Information (Per Serving)

• Calories: 410
• Protein: 30g
• Carbohydrates: 35g
• Fat: 15g
• Dietary Preferences: High-protein, can be gluten-free (with gluten-free pasta)

Ingredients List

For the Alfredo Sauce:

• 1 cup (250g) Greek yogurt
• ½ cup (50g) grated parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)

For the Pasta and Chicken:

• 300g (10.5 oz) whole wheat pasta
• 2 boneless, skinless chicken breasts (approx. 300g)
• 1 tablespoon olive oil (for grilling)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped
• Extra grated parmesan (optional)

Detailed Method of Preparation

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain and set aside.
2. Prepare the Chicken:
   • Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
   • Heat a grill pan over medium heat. Grill the chicken for 5-6 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from heat and let it rest for a few minutes before slicing.
3. Make the Alfredo Sauce:
   • Heat 1 tablespoon of olive oil in a pan over low heat. Add the minced garlic and sauté until fragrant (about 1 minute).
   • Stir in the Greek yogurt, parmesan cheese, salt, pepper, and nutmeg. Cook gently, stirring continuously until the sauce becomes creamy and smooth. Do not let it boil.
4. Combine the Pasta, Sauce, and Chicken:
   • Add the cooked pasta to the pan with the Alfredo sauce. Toss until the pasta is evenly coated.
   • Add the sliced grilled chicken and mix gently to combine.
5. Serve and Garnish:
   • Divide the pasta into serving bowls, sprinkle with chopped parsley, and add extra parmesan if desired.

Tips for Culinary Success

• Pasta options: Use chickpea or lentil pasta for an even higher protein boost.
• Dairy-free variation: Substitute the Greek yogurt with coconut yogurt and use nutritional yeast instead of parmesan for a dairy-free version.
• Meal prep friendly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creaminess of the sauce.
• Add veggies: For extra nutrients, toss in some sautéed spinach or roasted broccoli.

Frequently Asked Questions (FAQs)

1. Can I use another type of pasta?
   • Yes! Chickpea, lentil, or gluten-free pasta work well with this recipe.
2. How do I avoid dry chicken?
   • Let the chicken rest for a few minutes after grilling to allow the juices to redistribute, keeping it moist and tender.
3. What’s a good substitute for Greek yogurt?
   • You can use cottage cheese or cream cheese, blended until smooth, as an alternative.

This Chicken Alfredo Protein Pasta is a delicious way to enjoy a creamy comfort meal with the added benefit of high protein. Whether you’re looking for a nutritious post-workout dinner or a quick meal for busy weeknights, this dish will keep you full and energized. Try it today and experience a new twist on a classic favorite!