Healthy Chicken Alfredo Pasta (high protein/gf) 😋🍽 a healthier alfredo sauce that’s lean, protein-packed, and incredibly creamy. made with Greek yogurt instead of heavy cream, all you need are five main ingredients and 10 minutes! trust me, this easy din

Healthy Chicken Alfredo Pasta (high protein/gf) 😋🍽 a healthier alfredo sauce that’s lean, protein-packed, and incredibly creamy. made with Greek yogurt instead of heavy cream, all you need are five main ingredients and 10 minutes! trust me, this easy dinner recipe is a showstopper: tender chickpea pasta paired with golden pan-seared chicken and thick, velvety sauce. it comes together so easily, making for the perfect weeknight meal 🙌 SAVE this recipe and FOLLOW me for more healthy and simple ideas! INGREDIENTS 8oz dry chickpea pasta (I used banza) 1lb boneless, skinless chicken thighs or breasts 1 tsp Italian seasoning salt and pepper, to taste 2 tbsp extra-virgin olive oil alfredo sauce: 3 tbsp butter 2 cloves garlic, minced 1/2 cup milk 1 cup greek yogurt 2/3 cup shredded parmesan 1 tsp garlic powder salt and pepper, to taste INSTRUCTIONS 1. bring a large pot of salted water to a boil. add pasta and cook until al dente according to package instructions. drain and set aside. 2. season chicken with Italian seasoning, salt, and pepper. in a large non-stick skillet, heat olive oil over medium-high heat. add the chicken and cook undisturbed until golden-brown. flip over and cook until internal temperature reaches 165°F. transfer to a cutting board and let rest for 5 minutes. cut into equal slices. 3. in a saucepan, make the sauce by melting butter over medium heat. add garlic and sauté until lightly golden brown and fragrant. 4. stir in milk and increase the heat. bring to a simmer. once simmering, remove from heat and let cool for 3-5 minutes. 5. whisk in yogurt until smooth. add parmesan, garlic powder, salt, and pepper. set over low heat and stir until parmesan has melted, making sure not to let it come to a simmer or boil. 6. remove sauce from heat and toss with cooked pasta. divide among serving bowls and top with a few slices of chicken. 


Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. bring a large pot of salted water to a boil. add pasta and cook until al dente according to package . drain and set aside.

Step 2

2. season chicken with Italian seasoning, salt, and pepper. in a large non-stick skillet, heat olive oil over medium-high heat. add the chicken and cook undisturbed until golden-brown. flip over and cook until internal temperature reaches 165°F. transfer to a cutting board and let rest for 5 minutes. cut into equal slices.

Step 3

3. in a saucepan, make the sauce by melting butter over medium heat. add garlic and sauté until lightly golden brown and fragrant.

Step 4

4. stir in milk and increase the heat. bring to a simmer. once simmering, remove from heat and let cool for 3-5 minutes.

Step 5

5. whisk in yogurt until smooth. add parmesan, garlic powder, salt, and pepper. set over low heat and stir until parmesan has melted, making sure not to let it come to a simmer or boil.

Step 6

6. remove sauce from heat and toss with cooked pasta. divide among serving bowls and top with a few slices of chicken.