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–+ servings

Marry Me Chicken Pasta

Easy, delicious, and high protein!
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Servings: 4 people
Course: Main Course
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 1 lb boneless skinless chicken breast cut into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 8 oz protein pasta chickpea, lentil, or high-protein blend
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped
  • 1 tbsp tomato paste 1
  • 1 cup low-sodium chicken broth
  • 1/2 cup light cream or half-and-half
  • 3/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Fresh basil or parsley

Method
 

  1. Cook the Protein Pasta: Bring a pot of salted water to a boil and cook the protein pasta according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain.
  2. Season & Sear the Chicken: Pat the chicken pieces dry, season with salt & pepper. In a large skillet over medium-high heat, heat olive oil and sear the chicken pieces until golden and cooked through, about 4 minutes per side. Remove from skillet and set aside.
  3. Prepare the Sauce: In the same skillet, add butter. Once melted, add garlic and sauté for ~30 seconds until fragrant. Stir in sun-dried tomatoes and tomato paste. Pour in chicken broth and bring to a simmer.
  4. Make It Creamy: Lower the heat to medium and stir in the light cream (or half-and-half). Add the Parmesan cheese, Italian seasoning, and paprika. Stir until the sauce is smooth and slightly thickened.
  5. Combine Everything: Return the chicken to the skillet along with the cooked pasta. Toss gently so the pasta and chicken are coated in the sauce. Add reserved pasta cooking water a little at a time if the sauce is too thick.
  6. Garnish & Serve: Sprinkle fresh basil (or parsley) on top and extra Parmesan if desired. Serve immediately.

Nutrition

Serving: 1BowlCalories: 580kcalCarbohydrates: 47gProtein: 33gFat: 26g

Notes

  • Cook pasta and store separately from the sauce to avoid it soaking up liquid.
  • Make the sauce ahead of time—it reheats well when thinned with a splash of broth.
  • Chicken can be cooked in bulk and used across multiple recipes for the week.

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