High-Protein Greek Yogurt Chicken Alfredo with Whole Wheat Penne

How to Make High-Protein Greek Yogurt Chicken Alfredo with Whole Wheat Penne

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a boil and stir in the kosher salt. Add the whole wheat penne and cook until al dente according to package directions. Reserve 1 cup of the starchy pasta water, then drain and set the pasta aside.

   For this step

   • 12 ozWhole wheat penne (dry)
   • 1 tbspKosher salt
   
2. 2

   Step 2: Cook and slice the chicken

   While the pasta cooks, pat the chicken breasts dry and season lightly with kosher salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken 5–7 minutes per side, or until cooked through (internal temp 165°F / 74°C). Remove to a cutting board, let rest 3 minutes, then slice or cube into bite-sized pieces.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 1 tbspOlive oil
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Make the Greek yogurt Alfredo sauce

   Reduce the skillet heat to medium-low and add the minced garlic, cooking 30–45 seconds until fragrant. Pour in the chicken broth to deglaze the pan and simmer 1–2 minutes, then remove from heat and whisk in the Greek yogurt until smooth (avoid high heat to prevent curdling). Stir in the grated Parmesan until incorporated, adding 2–4 tablespoons of reserved pasta water as needed to reach a creamy, saucy consistency; season to taste with pepper and more salt if needed.

   For this step

   • 3 clovesGarlic cloves, minced
   • 1 cupPlain Greek yogurt (2% or whole-milk)
   • 1/2 cupLow-sodium chicken broth
   • 3/4 cupGrated Parmesan cheese
   
4. 4

   Step 4: Toss together with pasta, chicken, and spinach

   Return the cooked penne and sliced chicken to the skillet with the sauce and add the baby spinach. Toss over low heat until the spinach wilts and everything is evenly coated, adding more reserved pasta water a tablespoon at a time if the sauce needs loosening.

   For this step

   • 4 cupsBaby spinach (packed)
   
5. 5

   Step 5: Serve and garnish

   Divide among bowls and sprinkle with additional grated Parmesan and a crack of black pepper if desired. Serve immediately while warm; a squeeze of lemon or red pepper flakes are optional at the table for added brightness or heat.
   

1. Bring a large pot of water to a boil and stir in the kosher salt. Add the whole wheat penne and cook until al dente according to package directions. Reserve 1 cup of the starchy pasta water, then drain and set the pasta aside.
2. While the pasta cooks, pat the chicken breasts dry and season lightly with kosher salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken 5–7 minutes per side, or until cooked through (internal temp 165°F / 74°C). Remove to a cutting board, let rest 3 minutes, then slice or cube into bite-sized pieces.
3. Reduce the skillet heat to medium-low and add the minced garlic, cooking 30–45 seconds until fragrant. Pour in the chicken broth to deglaze the pan and simmer 1–2 minutes, then remove from heat and whisk in the Greek yogurt until smooth (avoid high heat to prevent curdling). Stir in the grated Parmesan until incorporated, adding 2–4 tablespoons of reserved pasta water as needed to reach a creamy, saucy consistency; season to taste with pepper and more salt if needed.
4. Return the cooked penne and sliced chicken to the skillet with the sauce and add the baby spinach. Toss over low heat until the spinach wilts and everything is evenly coated, adding more reserved pasta water a tablespoon at a time if the sauce needs loosening.
5. Divide among bowls and sprinkle with additional grated Parmesan and a crack of black pepper if desired. Serve immediately while warm; a squeeze of lemon or red pepper flakes are optional at the table for added brightness or heat.