Description
A creamy, garlicky, soul-hugging pasta that’s secretly healthy and packed with 41g of protein per serving!
This dish delivers all the rich, comforting flavor of Alfredo—without the heaviness. Greek yogurt replaces cream for a light, tangy, and protein-fueled twist that comes together in under 20 minutes.
Ingredients
Main Ingredients:
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150g rotini pasta (or any short pasta)
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200g cooked chicken breast, chopped
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¼ cup low-fat plain Greek yogurt (unsweetened)
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2 tablespoons grated Parmesan cheese
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½ teaspoon garlic powder
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Salt and black pepper, to taste
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Optional: 1–2 tablespoons reserved pasta water
Optional Garnish:
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Fresh parsley or basil, chopped
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Extra Parmesan, for serving
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.
Before draining, reserve ¼ cup of pasta water. Drain and set pasta aside (do not rinse). -
Make the Sauce
In a medium bowl, whisk together Greek yogurt, Parmesan, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed. -
Combine Everything
In a large bowl, add the warm pasta and chopped chicken.
Pour the yogurt-Parmesan sauce over the top and toss well until evenly coated.
The warmth from the pasta and chicken will naturally heat and thicken the sauce.
If it seems too thick, stir in 1–2 tablespoons of pasta water until silky smooth. -
Serve and Garnish
Divide into bowls. Sprinkle with fresh parsley or basil and a little extra Parmesan.
Finish with a crack of black pepper and serve immediately!
Notes
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Add Veggies: Toss in wilted spinach, steamed broccoli, or sun-dried tomatoes.
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Spice It Up: Add a pinch of red pepper flakes for a gentle kick.
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Lemon Lift: A squeeze of fresh lemon juice before serving brightens all the flavors.
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Dairy-Free Option: Use unsweetened plant-based yogurt and vegan Parmesan.
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Seafood Swap: Substitute the chicken for shrimp or tuna for a different protein vibe.