Ingredients
Scale
- 200g of pasta (penne, fusilli, or your favorite shape)
- 150g cooked chicken breast (or turkey, shrimp, tofu for plant-based option)
- 1 cup of Greek yogurt
- ½ cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of lemon juice
- Salt and pepper to taste
- Fresh herbs (basil, parsley, or chives for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- If using cooked protein, chop into bite-sized pieces; sauté fresh proteins with olive oil, garlic, salt, and pepper if desired.
- In a large skillet, heat olive oil and sauté minced garlic until fragrant, about 1 minute.
- Add Greek yogurt and Parmesan cheese to the skillet, stirring until a smooth, creamy sauce forms. Mix in lemon juice, salt, and pepper.
- Add cooked pasta and protein to the sauce, tossing gently to coat and heat through.
- Garnish with freshly chopped herbs and serve hot.
Notes
- For a vegan version, replace Greek yogurt with coconut or cashew-based cream.
- Use vegetables like spinach, cherry tomatoes, or zucchini for added nutrients.
- Keep the sauce separate when storing leftovers to prevent sogginess.
- Reheat gently and add a splash of water or milk to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: High Protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg