High Protein Garlic Parmesan Pasta Bowls
These creamy, garlicky pasta bowls combine tender penne or rigatoni with a silky garlic-Parmesan sauce and grilled chicken, providing a satisfying high-protein meal perfect for weeknights or meal prep.
Ingredients
For the Base
- 120 g cooked penne or rigatoni
For the Protein
- 120 g grilled chicken breast, sliced You can use leftover grilled chicken or rotisserie meat.
For the Sauce
- 1 tsp olive oil
- 1 clove garlic, minced
- 30 g light cream cheese Use nonfat or reduced fat for a lighter version.
- 15 g grated Parmesan Can adjust the amount for less sodium.
- 30 ml unsweetened almond milk Can use any milk of choice.
- Salt and pepper, to taste Add salt sparingly as Parmesan adds saltiness.
For Serving (optional)
- Fresh parsley or spinach Add fresh spinach for extra nutrients.
Instructions
Cooking the Pasta
- Cook 120 g penne or rigatoni in salted boiling water until al dente according to package directions. Drain and set aside.
Making the Sauce
- In a skillet over medium heat, add 1 tsp olive oil and the minced clove of garlic. Sauté just until fragrant, about 30 seconds to 1 minute.
- Lower the heat and add 30 g of light cream cheese and 30 ml of unsweetened almond milk. Stir until the cream cheese melts and the mixture is smooth.
- Stir in 15 g of grated Parmesan, then season with salt and pepper to taste. Mix until the cheese is fully incorporated.
- Add the drained pasta to the pan and toss until every piece is coated in the sauce.
Serving and Storing
- Plate or place the sauced pasta into bowls/containers, top with 120 g sliced grilled chicken and optional fresh parsley or spinach. Divide into meal prep containers and refrigerate for up to 4 days.
Notes
For a spicy kick, add crushed red pepper flakes in the sauce. If the sauce firms up after refrigeration, thin it with a splash of milk while reheating.