Description
Double-Chicken Protein Pasta
High-Protein • Comfort Food • Weeknight Ready
Serves: 4
Time: ~30 minutes
Ingredients
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8 oz pasta (penne, rigatoni, or high-protein pasta)
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½ lb ground chicken (93% lean preferred)
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2 cooked chicken breasts, grilled or pan-seared, sliced
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1 tbsp olive oil
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2 cloves garlic, minced
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1 cup marinara sauce
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½ tsp Italian seasoning
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Salt & black pepper, to taste
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¼ cup reserved pasta water
Optional garnishes:
Grated Parmesan, red pepper flakes, fresh basil or parsley
Instructions
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Cook the pasta
Bring a large pot of well-salted water to a boil. Cook pasta until al dente.
Reserve ¼ cup pasta water, then drain. -
Build the sauce base
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté 30–60 seconds until fragrant. -
Cook ground chicken
Add ground chicken, breaking it up with a spoon.
Season with salt and pepper. Cook 5–7 minutes until no longer pink. -
Simmer
Stir in marinara sauce and Italian seasoning.
Reduce heat to low and simmer 5–7 minutes. -
Combine
Add drained pasta to the skillet. Toss to coat.
Add reserved pasta water a little at a time until sauce is silky and clings to the pasta. -
Serve
Divide pasta into bowls and top with sliced grilled chicken.
Finish with desired garnishes.
Notes
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Juicy chicken: Don’t overcook—165°F (74°C) internal temp.
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Extra protein: Use chickpea or lentil pasta.
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Too thick? Add a splash more pasta water or marinara.
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Veg boost: Sauté zucchini, spinach, or bell peppers with the garlic.