Description
This is comfort food with a green glow-up — all the indulgent, cozy vibes of classic creamy pasta, made lighter and fresher with simple, wholesome ingredients. Tender chicken, juicy cherry tomatoes, and a vibrant pesto-yogurt sauce come together in under 30 minutes for a meal that tastes restaurant-worthy but feels weeknight-easy. It’s proof that you don’t have to sacrifice flavor to eat well — just a little creativity (and Greek yogurt magic) goes a long way.
Ingredients
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8 oz high-protein or whole-wheat pasta (or 3 cups zucchini noodles)
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1 lb chicken breast, sliced into strips
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1 tsp olive oil
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1 cup cherry tomatoes, halved
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¼ cup prepared pesto
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½ cup plain Greek yogurt (2% or full-fat)
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2 Tbsp grated Parmesan cheese
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Salt, pepper & garlic powder, to taste
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Splash of pasta water or milk, to thin
Instructions
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Cook pasta: Boil in salted water until al dente. Reserve ½ cup pasta water before draining.
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Sear chicken: In a skillet, heat olive oil over medium-high. Season chicken with salt, pepper, and garlic powder. Cook 4–6 min per side until golden and cooked through. Remove and set aside.
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Whisk sauce: In a bowl, combine pesto, Greek yogurt, and Parmesan. Adjust seasoning to taste.
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Combine: Lower heat to low. Return chicken to skillet with tomatoes, then pour in sauce. Stir gently until warmed through.
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Toss & serve: Add pasta (or zoodles) and a splash of pasta water or milk. Toss until silky. Serve immediately with extra Parmesan and fresh basil.
Notes
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Seafood Swap: Use shrimp or scallops instead of chicken.
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Veggie Boost: Add spinach, mushrooms, or broccoli.
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Spice It Up: Sprinkle in crushed red pepper flakes.
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Dairy-Free: Use vegan pesto and unsweetened cashew yogurt.
Nutrition
- Calories: 370cal Per Serving
- Sugar: 4g
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g