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A bowl of creamy lemon chicken pasta with spinach and parsley on a wooden table.

High Protein Creamy Lemon Chicken Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 300 g whole wheat penne or protein-enriched pasta
  • 600 g boneless , skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 cloves garlic , minced
  • 1 cup non -fat Greek yogurt, room temperature
  • 1/2 cup low -sodium chicken broth
  • 1 large lemon , zested and juiced
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 3 cups fresh baby spinach
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Boil salted water and cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
  • Season the cubed chicken breast with salt, pepper, and oregano.
  • Heat olive oil in a large skillet. Add chicken and sear until golden brown. This takes 7-8 minutes.
  • Remove chicken from the pan and set aside.
  • Reduce heat to medium. Add garlic and red pepper flakes. Sauté for 60 seconds.
  • In a bowl, whisk yogurt, broth, lemon juice, and zest.
  • Lower heat to low and add yogurt mixture. Whisk for 2-3 minutes. Do not let it boil.
  • Stir in the parmesan cheese until it melts.
  • Add the baby spinach and stir until it wilts.
  • Add pasta and chicken to the pan. Toss to coat well. Use reserved water if needed.
  • Garnish with fresh parsley and lemon zest before serving.