High Protein Lemon Garlic Chicken Pasta
High protein lemon garlic chicken pasta made with a creamy Greek yogurt sauce, tender chicken, and spaghetti. A simple balanced meal for lunch or dinner.
Equipment
- Large pot
- Stainless steel pan
- Knife
- cutting board
- Tongs or spatula
Ingredients
- 8 oz high protein spaghetti or linguine 225g
- 2 medium chicken breasts about 300g, thinly sliced into strips
- 1 tbsp olive oil
- 3 garlic cloves minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup Greek yogurt 120g
- 1/4 cup grated parmesan 25g
- 1/4 cup pasta water 60ml
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
- Optional: chopped parsley
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti according to package instructions. Reserve 1/4 cup of pasta water before draining.
- Heat olive oil in a stainless steel pan over medium heat. Add chicken strips, season with salt, pepper, and oregano. Cook until golden on all sides and fully cooked. Remove and set aside.
- Lower heat and add minced garlic to the pan. Cook briefly until fragrant, about 30 seconds.
- Add lemon zest and lemon juice to the pan. Stir to combine with the garlic.
- Add Greek yogurt and parmesan. Pour in a splash of reserved pasta water and stir until smooth and creamy.
- Return chicken and pasta to the pan. Toss until evenly coated. Add more pasta water if needed.
- Taste and adjust seasoning. Top with parsley and extra parmesan if desired.
Notes
- Use freshly grated parmesan for a smoother sauce.
- Keep heat low when adding yogurt to prevent curdling.
- Add a splash of water when reheating to loosen the sauce.