Name: High-Protein Low-Carb Chicken Alfredo Pasta
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 oz high-protein, low-carb pasta (e.g. edamame, chickpea, or lupin pasta); 8 oz cooked chicken breast, sliced; 1 cup baby spinach, roughly chopped; 1/2 cup cherry tomatoes, halved; 1/2 cup plain Greek yogurt (nonfat or low-fat); 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tbsp olive oil; 1/2 tsp black pepper; 1/4 tsp salt (or to taste); 1/4 cup reserved pasta cooking water

High-Protein Low-Carb Chicken Alfredo Pasta

WholesomeSpatula2628

This High-Protein Low-Carb Chicken Alfredo Pasta reinvents comfort food for your goals: creamy, satisfying, and packed with flavor, but with a fraction of the carbs of traditional pasta. Using high-protein, low-carb pasta (such as edamame or chickpea-based varieties) keeps this dish filling and fiber-rich, while Greek yogurt creates a luscious, protein-boosted Alfredo-style sauce without heavy cream. Finishing the pasta in the sauce and using reserved pasta water (a pro technique from great Italian kitchens) ensures every bite is glossy and flavorful. Bright tomatoes and spinach add freshness, color, and even more fiber. Quick, nourishing, and perfect for a sunny Texas day!

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add the high-protein, low-carb pasta and cook according to package directions until just al dente. Reserve 1/4 cup of the pasta water, then drain (do not rinse).
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
Add the sliced cooked chicken breast to the skillet and toss to warm through. Add the cherry tomatoes and cook for 2 minutes until slightly softened.
Reduce heat to low. Stir in the Greek yogurt and half of the Parmesan, mixing until smooth. If sauce is too thick, add a splash of reserved pasta water to loosen and emulsify.
Add the drained pasta and chopped spinach to the skillet. Toss everything together, cooking for 2-3 minutes until the spinach wilts, pasta is coated and heated through. Add more pasta water if needed for creaminess.
Remove from heat. Sprinkle in the remaining Parmesan cheese and black pepper. Taste and adjust salt as needed. Serve hot with extra Parmesan if desired.