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High Protein Garlic Parmesan Chicken Pasta

Quick, protein-rich dinner with tender chicken, wholesome pasta, and a light garlic Parmesan sauce ready in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 8 oz whole wheat or legume-based pasta
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach or baby kale
  • 1 tablespoon olive oil
  • 1 lemon optional, for juice
  • salt and black pepper to taste
  • red pepper flakes optional

Equipment

  • large pot
  • large skillet
  • wooden spoon

Method
 

  1. Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken cubes to the skillet and sear for 5 to 6 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
  4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  6. Return the chicken to the skillet and let it simmer in the broth for about 5 minutes.
  7. Add the fresh spinach and grated Parmesan cheese. Stir constantly until the spinach has wilted and the cheese has melted into a light sauce.
  8. Drain the pasta and toss it directly into the skillet with the chicken and sauce.
  9. Season with salt, black pepper, and optional red pepper flakes. Squeeze fresh lemon juice over the top just before serving for extra brightness if desired.

Notes

Storage: Store portions in airtight containers for up to 4 days in the refrigerator. Add 1 to 2 teaspoons of water when reheating to maintain moisture. Freezes well for up to 2 months. Substitutions: Use chickpea or lentil pasta for gluten-free and extra protein. Chicken thighs work well instead of breasts. Frozen spinach can replace fresh (thaw and squeeze dry first). Make-Ahead: Cook chicken and sauce up to 2 days ahead, then reheat while cooking fresh pasta. Meal Prep: Divides perfectly into 4 containers.