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- 2 cups whole grain pasta (fusilli or penne) - 1 cup cooked and shredded chicken breast (or 1 can of chickpeas, drained) - 1 cup fresh spinach, rinsed and chopped - ½ cup cherry tomatoes, halved - ¾ cup creamy Greek yogurt - 1 tablespoon olive oil - 2 cloves garlic, finely minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Grated Parmesan cheese (optional, for drizzle on top) - Fresh basil leaves for garnish The main ingredients make this dish hearty and nutritious. Whole grain pasta provides fiber and energy. Chicken adds protein while chickpeas give a vegetarian option. Spinach and cherry tomatoes bring freshness and color. The sauce brings everything together. Greek yogurt gives creaminess and protein. Olive oil adds flavor and helps cook the garlic. Garlic and Italian seasoning make the dish aromatic and tasty. Optional toppings like grated Parmesan cheese add a savory touch. Fresh basil leaves brighten the dish and make it look appealing. Together, these ingredients create a creamy protein pasta bowl that is simple and healthy. {{ingredient_image_2}} To start, grab a large pot. Fill it with water and add a good amount of salt. This helps season the pasta. Bring the water to a rolling boil. Once boiling, add 2 cups of whole grain pasta. Cook it according to the package instructions, usually around 8-10 minutes. You want the pasta to be al dente, which means it should be firm but cooked through. When it's ready, drain the pasta in a colander and set it aside. Next, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 2 finely minced garlic cloves to the oil. Sauté them for about 1 minute until they smell nice and golden. Now, toss in 1 cup of chopped fresh spinach and ½ cup of halved cherry tomatoes. Cook this mix for about 3-4 minutes. Stir occasionally until the spinach wilts and the tomatoes soften slightly. Now, it's time to add protein. Incorporate 1 cup of cooked and shredded chicken or 1 can of drained chickpeas into the skillet with the vegetables. Stir everything together and cook for 2 more minutes. This warms up the protein and combines the flavors. Next, reduce the heat to low. Add ¾ cup of creamy Greek yogurt and 1 teaspoon of Italian seasoning. Stir continuously until you have a creamy sauce. Taste it and add salt and pepper as needed. Now, let’s mix everything! Pour the cooked pasta into the skillet and gently toss it with the sauce. Make sure every piece of pasta is coated well. For serving, spoon the creamy protein pasta into individual bowls. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. Add fresh basil leaves for a touch of color and freshness. Enjoy your meal! Using Greek yogurt is key for a creamy sauce. Start by measuring out ¾ cup of Greek yogurt. Add it to the skillet when the heat is low. Stir it well to blend it smoothly with the other ingredients. This method makes sure the yogurt stays creamy and does not curdle. To avoid clumps, keep the heat low when mixing in the yogurt. If the sauce seems too thick, add a splash of pasta water to loosen it. This will help create a rich, even sauce that coats the pasta nicely. To achieve al dente pasta, follow the package instructions carefully. Start with a large pot of salted water. When the pasta is cooked, taste it a minute before the suggested time. It should be firm but not hard. Drain it and set it aside. Balancing flavors is crucial. Use Italian seasoning to enhance the dish. Add salt and pepper in small amounts while cooking. Taste as you go to find the right balance that suits your preference. Preparing ingredients in advance makes cooking easier. Chop the spinach and halve the tomatoes ahead of time. Cook the chicken or chickpeas and store them in the fridge. This way, you can quickly mix everything when you're ready to cook. For storing leftovers, keep the pasta in an airtight container. Place it in the fridge and enjoy it within three days. When reheating, add a splash of water to the pasta. This helps restore its creamy texture and prevents it from drying out. Pro Tips Perfect Pasta Cooking: Always salt your boiling water generously; it flavors the pasta from the inside out. Creamy Sauce Secrets: For an extra creamy texture, mix in a bit of pasta water to your sauce before combining with the pasta. Vegetable Variations: Feel free to add other vegetables like bell peppers or zucchini for more flavor and nutrition. Protein Alternatives: If you're looking for variety, try substituting the chicken with shrimp or tofu for a different twist. {{image_4}} You can easily switch to a vegetarian protein source. Try using chickpeas or tofu. Both options add great texture and protein. If you use chickpeas, just drain and rinse a can before adding them to the mix. Tofu can be cubed and sautéed until golden brown for a hearty bite. If you need gluten-free options, choose gluten-free pasta. Many brands offer tasty alternatives made from rice or chickpeas. For dairy-free sauce, replace Greek yogurt with a dairy-free yogurt or cashew cream. This keeps the dish creamy without dairy. Want to boost the flavor? Add spices like red pepper flakes for heat or smoked paprika for depth. You can also mix in extra veggies like bell peppers or zucchini. For cheese lovers, try adding mozzarella or feta for a different taste. Each option gives a unique twist to your creamy protein pasta bowl. To keep your creamy protein pasta fresh, store it in an airtight container. Let it cool down first. Place it in the fridge for up to three days. Make sure to label the container with the date. This way, you can enjoy it later without worries. If you want to save some for later, freezing is a great option. Use a freezer-safe container for storage. Divide the pasta into portions, so you only thaw what you need. It can last up to three months in the freezer. Just remember to label it with the date. When you're ready to eat your leftovers, reheating is key. You can use the microwave or a skillet. If using the microwave, add a splash of water to keep it moist. Heat in short bursts to avoid overcooking. If using a skillet, add a bit of olive oil and warm it on low heat. This helps keep the texture nice and creamy. Enjoy your meal just like the first time! To make this creamy protein pasta bowl low-carb, you can swap the whole grain pasta for zucchini noodles or spaghetti squash. These options cut down on carbs while adding more fiber. You can also use a low-carb pasta made from chickpeas or lentils. This helps keep the dish light but still satisfying. Yes! This recipe is flexible. You can use shrimp, tofu, or ground turkey. Each option brings a new flavor and fits different diets. For a plant-based choice, try black beans or lentils. They add protein and fiber, making the dish hearty and nutritious. Adding more veggies is easy! You can mix in bell peppers, broccoli, or zucchini. Sauté these with the garlic for extra flavor. You could also add peas or carrots for a pop of color. This makes your pasta bowl more colorful and healthy! This recipe is simple, tasty, and healthy. We’ve used whole grain pasta, chicken or chickpeas, and fresh veggies like spinach and cherry tomatoes. The creamy sauce, made with Greek yogurt and olive oil, ties everything together. Remember, you can mix it up with veggie options and toppings like Parmesan and basil. Meal prep makes this dish even easier. Enjoy your cooking and feel good about a meal that nourishes you!

Creamy Protein Pasta Bowl

A delicious and nutritious pasta bowl packed with protein and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups whole grain pasta (fusilli or penne)
  • 1 cup cooked and shredded chicken breast (or 1 can of chickpeas, drained)
  • 1 cup fresh spinach, rinsed and chopped
  • 0.5 cup cherry tomatoes, halved
  • 0.75 cup creamy Greek yogurt
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • to taste grated Parmesan cheese (optional, for drizzle on top)
  • to taste fresh basil leaves for garnish

Instructions
 

  • In a large pot, fill with water and add a generous amount of salt. Bring to a rolling boil. Add the whole grain pasta and cook according to the package instructions until it reaches an al dente texture. Once done, drain the pasta in a colander and set it aside.
  • In a large skillet, heat the olive oil over medium heat. Add the finely minced garlic and sauté for approximately 1 minute, or until it becomes aromatic and golden. Next, toss in the chopped fresh spinach and halved cherry tomatoes. Cook for about 3-4 minutes, stirring occasionally, until the spinach has wilted and the tomatoes become slightly tender.
  • Incorporate the cooked shredded chicken (or drained chickpeas) into the skillet with the sautéed vegetables. Stir everything together and continue cooking for an additional 2 minutes, allowing the mixture to heat through and combine well.
  • Reduce the heat to low. Add the creamy Greek yogurt along with the Italian seasoning to the skillet. Stir the mixture continuously until it transforms into a creamy sauce, ensuring all ingredients are well blended. Taste the sauce and season with salt and pepper as needed for added flavor.
  • Introduce the cooked pasta to the skillet. Gently toss everything together, ensuring that the pasta is fully coated in the creamy protein sauce. Make sure to incorporate all the ingredients evenly for the best flavor experience.
  • Spoon the creamy protein pasta into individual serving bowls. If desired, sprinkle with grated Parmesan cheese on top for an extra flavor burst. Garnish each bowl with fresh basil leaves for a pop of color and freshness.

Notes

For a vegetarian option, substitute chicken with chickpeas.
Keyword chicken, creamy, healthy, pasta, protein, vegetarian