High Protein Grilled Chicken Alfredo Pasta
Indulge in a hearty, healthy meal with this High Protein Grilled Chicken Alfredo Pasta. A creamy, protein-packed twist on the classic Alfredo dish, it’s perfect for dinner, meal prep, or post-workout fuel. Featuring juicy grilled chicken, a lighter Alfredo sauce made with Greek yogurt, and your choice of nutrient-rich pasta, this dish satisfies cravings without guilt.
Ingredients
For the Chicken:
- 2 large chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
For the Alfredo Sauce:
- 1 cup Greek yogurt or low-fat cream cheese
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1/2 tsp Italian seasoning
- 1/2 cup low-sodium chicken broth adjust as needed for consistency
For the Pasta:
- 8 oz whole-grain chickpea, or gluten-free pasta
- 1 tbsp olive oil optional, for tossing pasta
Garnish:
- Fresh parsley chopped
- Extra grated Parmesan
Instructions
Prepare the Chicken:
- Preheat the grill to medium-high heat.
- Coat the chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.
- Grill for 6–8 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
Cook the Pasta:
- Cook pasta according to package instructions until al dente. Drain and set aside. Toss with a bit of olive oil to prevent sticking if desired.
Make the Alfredo Sauce:
- In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in Greek yogurt, Parmesan cheese, and Italian seasoning. Gradually add chicken broth, whisking until smooth. Adjust consistency as needed.
Combine:
- Add the cooked pasta and grilled chicken slices to the pan with Alfredo sauce. Toss until evenly coated.
Serve:
- Garnish with fresh parsley and extra Parmesan cheese. Serve warm and enjoy!