High Protein Grilled Chicken Alfredo
This nutrient-dense iteration of a classic Alfredo replaces heavy cream with a creamy blend of Greek yogurt and aged Parmesan. Featuring perfectly grilled chicken breast and protein-packed legume pasta, this dish provides a muscle-building dinner without compromising on the velvety texture of original Italian-style sauces. It is a performance-focused meal that balances deep savory flavors from the Maillard reaction on the chicken with a bright, protein-rich sauce, ensuring you stay satisfied and energized.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Grilling and Boiling
- Cuisine: Modern American
- Diet: High-Protein
Ingredients
1 lb (450g) boneless skinless chicken breast, sliced
8 oz (225g) chickpea or lentil-based protein pasta
1/2 cup (120g) plain Greek yogurt
1/4 cup (25g) freshly grated Parmesan cheese
2 cloves garlic, minced
1/4 cup reserved pasta water
1/4 tsp black pepper
1/2 tsp sea salt
1 tbsp olive oil (for grilling)
Instructions
Bring a large pot of water to a boil and cook the protein pasta according to package directions, reserving 1/4 cup of the pasta water before draining.
While the water heats, brush the chicken breast with olive oil, season with salt and pepper, and grill over medium-high heat until cooked through with a nice char.
In a small bowl, whisk together the Greek yogurt, grated Parmesan, and minced garlic.
Add the reserved hot pasta water to the yogurt mixture slowly, whisking constantly to create a smooth sauce.
In the same pot used for the pasta, combine the cooked noodles and the sauce over very low heat for 30 seconds to warm through—do not boil.
Toss in the sliced grilled chicken and serve immediately.
Notes
Ensure the heat is very low when adding the sauce to the pasta to prevent the Greek yogurt from curdling. Using freshly grated Parmesan provides a much smoother melt compared to pre-shredded varieties.
Find it online: https://kindeat.com/high-protein-grilled-chicken-alfredo-2/