High-Protein Garlic Parmesan Chicken Pasta

Tender chicken, spinach, garlic, Parmesan, and Greek yogurt coat pasta in a creamy high-protein sauce. A quick stovetop dinner ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz penne pasta
• 0.75 cup plain greek yogurt
• 0.5 cup parmesan cheese
• 3 cloves garlic
• 1 cup baby spinach
• 1 tablespoon olive oil
• 0.75 cup chicken broth
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain. (about 12 min)
2. While the pasta cooks, cut the chicken into bite-size pieces. Season with 1/2 teaspoon salt and the black pepper. (about 3 min)
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 6 to 8 minutes, stirring occasionally, until the thickest pieces reach 165°F. (about 8 min) — 165°F
4. Reduce the heat to medium-low. Add the garlic and sauté for 30 seconds, then pour in the chicken broth and simmer for 2 minutes. (about 3 min)
5. Remove the skillet from the heat. Stir in the Greek yogurt and Parmesan until smooth, loosening with reserved pasta water as needed. (about 2 min)
6. Add the drained pasta and spinach. Toss until the spinach wilts and the pasta is evenly coated. Season with the remaining salt and serve hot. (about 2 min)