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A delicious plate of Creamy Protein-Packed Pasta Bowl

Creamy Protein-Packed Pasta Bowl

Enjoy a quick, healthy, and incredibly satisfying pasta dish packed with protein and fresh vegetables. Perfect for a weeknight dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 serving
Course: Main Course, Pasta
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces whole wheat pasta Provides fiber and complex carbohydrates for sustained energy.
  • 1 tablespoon olive oil A healthy fat that adds flavor and helps sauté the vegetables.
  • 1 small onion Dicing finely ensures even cooking and flavor distribution.
  • 2 cloves garlic Minced garlic releases its aroma and flavor quickly.
  • 1 cup cherry tomatoes Halving helps them burst and release their juices into the sauce.
  • 1 cup spinach Adds a vibrant green touch and a boost of essential nutrients.
  • 1 cup cooked chicken breast Shredding helps the chicken absorb the creamy sauce.
  • 1 cup low-sodium chicken broth Choose low-sodium to control the overall saltiness of the dish.
  • 1 cup Greek yogurt Full-fat or low-fat Greek yogurt works well for creaminess and protein.
  • 1 teaspoon Italian seasoning A classic blend of herbs for an authentic Mediterranean flavor.
  • 0.5 tsp Salt Adjust to your preference, tasting as you go.
  • 0.25 tsp Pepper Freshly ground black pepper adds the best flavor.
  • 0.25 cup grated Parmesan cheese Adds a savory, umami finish; use freshly grated for best results.

Equipment

  • Large Pot
  • Large Skillet

Method
 

  1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute.
  3. Add halved cherry tomatoes and fresh spinach to the skillet. Cook for 2-3 minutes until spinach wilts and tomatoes soften.
  4. Incorporate shredded chicken breast and pour in low-sodium chicken broth. Simmer for 5 minutes.
  5. Reduce heat to low and stir in Greek yogurt, Italian seasoning, and season with salt and pepper. Mix until well combined and creamy.
  6. Add the cooked pasta to the skillet and toss gently to coat with the creamy sauce. Sprinkle grated Parmesan cheese on top before serving.

Notes

This versatile pasta bowl is excellent for meal prep; simply store in airtight containers in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if needed to maintain creaminess.