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- 2 boneless, skinless chicken breasts - 3 cups whole wheat penne pasta - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 ½ cups low-fat Greek yogurt - 1 cup grated parmesan cheese (divided) - ½ teaspoon Italian seasoning - Salt and pepper to taste - 1 cup broccoli florets - Fresh parsley, chopped (for garnish) When I create High Protein Grilled Chicken Alfredo Pasta, I start with the main ingredients. The chicken is the star here. It adds protein and flavor. I use whole wheat penne for added fiber. The olive oil and garlic bring depth to the dish. Next, I move to the sauce and seasoning. Low-fat Greek yogurt makes the sauce creamy without extra calories. I love using parmesan cheese for that cheesy goodness. Italian seasoning adds a nice touch, while salt and pepper enhance all the flavors. Finally, I include veggies. Broccoli florets not only add color but also nutrients. I finish with fresh parsley to make the dish pop. This mix of ingredients makes the recipe both tasty and healthy. For the full recipe, check the link above. Enjoy cooking! To start, I combine olive oil, minced garlic, salt, pepper, and Italian seasoning in a bowl. This mix adds great flavor. Next, I place the chicken breasts into the bowl, coating each one well. I cover the bowl and let it sit in the fridge for at least 30 minutes. This marinating step makes the chicken juicy and tasty. While the chicken marinates, I preheat my grill to medium-high heat. Once it’s hot, I place the marinated chicken on the grill. I cook the chicken for 6-7 minutes on one side. Then, I flip it and cook for another 6-7 minutes. I check that it’s fully cooked and no longer pink inside. After grilling, I remove the chicken and let it rest for about 5 minutes before slicing. While the chicken grills, I bring a large pot of salted water to a boil. I add the whole wheat penne pasta and cook it according to the package directions. When there are 3 minutes left, I add the broccoli florets to the boiling water. This way, the broccoli cooks perfectly and stays bright green. After that, I drain both the pasta and broccoli. In a large mixing bowl, I whisk together low-fat Greek yogurt and half of the grated parmesan cheese. If the sauce feels too thick, I slowly mix in some reserved pasta water. This helps to reach the creamy texture I want. Now, I gently fold the drained pasta and broccoli into the creamy sauce. I make sure everything is well-coated and mixed together. This step is key for great flavor in every bite. For a nice presentation, I slice the grilled chicken into strips. I arrange the chicken on top of the pasta. Then, I sprinkle the remaining parmesan cheese over the dish. To finish, I add some chopped fresh parsley for color and freshness. You can find the Full Recipe in detail for more specific measurements and tips. Enjoy your meal! To make your grilled chicken perfect, start by preheating the grill. This step is key for cooking the chicken evenly. Aim for medium-high heat. This helps achieve a nice char and locks in juices. Use a meat thermometer to check the chicken’s doneness. Insert it into the thickest part of the breast. The chicken should reach 165°F for safe eating. This ensures it’s fully cooked and safe to enjoy. If your sauce is too thick, you can fix it easily. Use pasta water to adjust the thickness. Just add a little at a time until you find the right creaminess. This water contains starch, which helps the sauce cling to the pasta. If you want to try alternatives, use yogurt or cream. Greek yogurt adds protein and creaminess. You can mix different types of yogurt to find your favorite flavor. Timing is crucial for a smooth cooking process. Start cooking the pasta while the chicken grills. This way, both will finish around the same time. To minimize cleanup, use one pot for the pasta and broccoli. Cook the pasta first, then add the broccoli in the last three minutes. This saves you time and fewer dishes. {{image_4}} You can switch things up by using turkey or tofu instead of chicken. Turkey breast is lean and has a similar taste to chicken. It's easy to cook and pairs well with the creamy sauce. Tofu is a great option for a vegetarian meal. Just press it to remove extra water, then grill or sauté it for a tasty bite. If you want something different, try shrimp. Shrimp cooks quickly and adds a nice seafood twist. Just sauté the shrimp in olive oil until they turn pink, then toss them with the pasta and sauce. If you're looking for a gluten-free option, consider using gluten-free pasta. Many types taste great and cook well. You can find options made from rice, corn, or even quinoa. They provide a nice texture and help keep the meal healthy. Another fun idea is to use zoodles, which are noodles made from zucchini. They are low in carbs and add a fresh flavor. To make zoodles, just spiralize the zucchini and sauté them briefly. They’re a great way to sneak in extra veggies! To boost flavor, add sun-dried tomatoes or roasted red peppers. These ingredients bring a sweet and tangy touch to the dish. Just chop them up and mix them into the pasta. Fresh herbs can also enhance the taste. Basil, parsley, or even thyme can add a pop of freshness. Chop them finely and sprinkle them on top before serving. These small changes can make a big difference in flavor! For the full recipe, you can refer to the High Protein Grilled Chicken Alfredo Pasta . To freeze leftovers, let the dish cool completely. Store it in an airtight container. Make sure to use containers that are safe for the freezer. Label the container with the date. This dish can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. For reheating, use the stovetop or oven for best results. This keeps the pasta from getting mushy. This dish lasts in the fridge for about three to four days. Store it in a tight container to keep it fresh. Glass or plastic containers with lids work well. They prevent air from getting in and drying out your dish. To reheat pasta without drying it out, use a bit of water. You can add a splash of water to the pasta before reheating. The steam helps keep it moist. For the microwave, heat on medium power. Stir every minute for even heating. If you use the stovetop, add a little water and heat on low. Stir gently to avoid sticking. You can add more protein in several ways. Consider using extra Greek yogurt in the sauce. This keeps the taste creamy, yet boosts protein. You can also use shredded chicken or cooked lentils. Both add flavor and protein without changing the dish. Yes, you can swap out broccoli for other veggies. Good choices include spinach, bell peppers, or zucchini. These options blend well with the creamy sauce. They also keep the dish colorful and fresh. Whole wheat penne is ideal for this dish. It provides more fiber and protein than regular pasta. Other great options include chickpea or lentil pasta. These alternatives add protein and nutrients while keeping the flavors rich. Absolutely! Use dairy-free yogurt instead of Greek yogurt. For a cheese substitute, try nutritional yeast. It gives a similar flavor without dairy. Both options let you enjoy the dish while skipping dairy. This dish takes about 50 minutes total. You’ll spend 30 minutes prepping and marinating the chicken. Then, cooking the chicken and pasta takes about 20 minutes. It’s quick enough for a weeknight meal. Yes, it's great for meal prep! You can cook everything ahead of time. Store it in airtight containers for up to four days. Reheat portions as needed, keeping it easy and tasty. For the full recipe, check out the detailed cooking steps. This recipe combines simple ingredients to create a tasty dish. Marinating the chicken infuses flavors, while the creamy sauce adds richness. You can customize it with different proteins or pasta types. Storage tips ensure you can enjoy leftovers later. Your kitchen adventures can lead to healthy meals that taste great. Making this dish is quick and perfect for busy days. Enjoy your flavorful creation and share it with others!

High Protein Grilled Chicken Alfredo Pasta

Indulge in a creamy, protein-packed delight with this High Protein Grilled Chicken Alfredo Pasta recipe! Juicy grilled chicken, whole wheat penne, and a luscious sauce made from low-fat Greek yogurt come together for a dish that's as nutritious as it is delicious. Perfect for any occasion, this recipe is easy to prepare and satisfying. Ready to elevate your meal game? Click to discover the full recipe and impress your taste buds!
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Ingredients
  

2 boneless, skinless chicken breasts

3 cups whole wheat penne pasta

1 tablespoon olive oil

2 cloves garlic, minced

1 ½ cups low-fat Greek yogurt

1 cup grated parmesan cheese (divided)

1 cup broccoli florets

½ teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, minced garlic, salt, pepper, and Italian seasoning. Add the chicken breasts, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes to deepen the flavors.

    Prepare the Grill: Preheat your grill or grill pan to medium-high heat. Once hot, place the marinated chicken on the grill. Cook for about 6-7 minutes per side, or until the chicken is fully cooked and no longer pink in the center. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.

      Cook the Pasta and Broccoli: While the chicken is grilling, bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package directions until al dente. In the final 3 minutes of cooking, add the broccoli florets to the pasta water. Drain both the pasta and broccoli and set aside.

        Make the Creamy Sauce: In a large mixing bowl, whisk together the Greek yogurt and half of the grated parmesan cheese (about ½ cup). If the sauce is too thick, gradually mix in about ¼ cup of the reserved pasta water until you reach your desired creamy consistency.

          Combine Pasta and Sauce: Gently fold the drained pasta and broccoli into the creamy sauce, ensuring that all the ingredients are evenly coated.

            Plate and Serve: Slice the grilled chicken into strips and arrange it on top of the pasta. Sprinkle the remaining parmesan cheese over the dish and garnish with chopped fresh parsley for a pop of color.

              Enjoy: Serve immediately, savoring the delightful blend of creamy sauce, protein-rich chicken, and nutritious broccoli!

                Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 4