Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 8 oz whole wheat or high-protein penne or fettuccine
- 1 cup skim milk or almond milk
- ½ cup Greek yogurt (for creaminess)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and freshly ground pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for heat)
Instructions
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 6-7 minutes per side until fully cooked and charred. Let rest briefly, then slice into strips.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the milk, then stir in Greek yogurt and Parmesan cheese. Season with salt, pepper, and red pepper flakes if desired. Simmer gently for 3-5 minutes, whisking occasionally until smooth and creamy.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Top with sliced grilled chicken and garnish with chopped parsley. Serve immediately.
Notes
- Use whole wheat or high-protein pasta for added fiber and protein content.
- Greek yogurt reduces calories and fat compared to heavy cream while maintaining creaminess.
- Pre-grill the chicken for quick assembly during busy weeknights.
- Adjust seasonings and spice levels according to your taste preferences.
- Pair with a side salad or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: American, Italian
- Diet: High Protein, Healthy
Nutrition
- Serving Size: 1 plate (about 1⅓ cups)
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg