High-Protein Paprika Chicken Pasta
High-Protein Paprika Chicken Pasta
A protein-boosted version of the classic creamy paprika chicken pasta, featuring Greek yogurt, extra chicken, and protein-rich chickpea pasta for a satisfying, muscle-friendly meal.
Recipe Adapted Successfully
Increased chicken from 1.5 to 2 lbs and substituted chickpea pasta for regular pasta, adding 30g protein total. Replaced heavy cream with Greek yogurt for 20g extra protein while maintaining creamy texture. These changes boost protein from 35g to 58g per serving while keeping the dish's essential character.
Nutrition Per Serving
Ingredients
Banza or similar brand for extra protein
Cut into 1-inch pieces, increased from original
minced
low sodium preferred
plain, 2% fat - replaces heavy cream
freshly grated
chopped, packed in oil
to taste
to taste
Instructions
Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
Pat chicken pieces dry and season generously with salt, pepper, and both paprikas.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 5-6 minutes until golden, turning once.
Add garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits. Simmer for 3-4 minutes until reduced by half.
Reduce heat to low. Whisk in Greek yogurt and parmesan until smooth. Add spinach and sun-dried tomatoes.
Add drained pasta and toss to coat, adding pasta water gradually to achieve desired consistency.
Taste and adjust seasoning. Serve immediately with extra parmesan if desired.
Chef's Notes
Let Greek yogurt come to room temperature before adding to prevent curdling
Don't boil after adding yogurt - keep heat low
Chickpea pasta provides 25g protein per serving vs 8g in regular pasta
Can substitute cottage cheese blended smooth for Greek yogurt if preferred