High Protein Marry Me Chicken Pasta Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 2 teaspoons kosher salt, divided
  • 1 pound chickpea penne pasta (or fusilli or cavatappi)
  • 3 tablespoons olive oil, divided
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly cracked black pepper
  • ½ cup dry white wine
  • 1 cup chicken bone broth
  • ½ cup sliced sun-dried tomatoes packed in oil
  • 2 cups baby spinach leaves
  • 1 cup whole milk plain Greek yogurt
  • ½ cup grated Parmesan
  • 2 tablespoons thinly sliced fresh basil leaves
Directions
  1. Bring a large pot of water to a boil with 1 teaspoon of the salt.
  2. Add the pasta and cook according to package instructions until just barely al dente.
  3. Drain the pasta and rinse with cold water.
  4. Return the pasta to the pot and toss with 1 tablespoon of the olive oil. Set aside.
  5. In a large saute pan, heat the remaining olive oil over medium-high heat.
  6. Add the chicken, garlic, thyme, oregano, red pepper flakes, paprika, pepper, and remaining salt.
  7. Cook and stir until the chicken is cooked through, about 10 minutes.
  8. Add the wine and reduce the liquid by half.
  9. Add the bone broth and sun-dried tomatoes and bring back to a simmer.
  10. 10. Add the spinach leaves to the pan and stir until wilted.
  11. 11. Stir in the Greek yogurt and Parmesan.
  12. 12. Gently mix in the cooked pasta until coated with the sauce and warmed through.
  13. 13. Divide the pasta between 4 plates and garnish with the basil leaves.