High Protein Roasted Garlic Parmesan Chicken Pasta

Name: High Protein Roasted Garlic Parmesan Chicken Pasta
Cook time: 60 min
Total time: 60 min
Ingredients: 0.2 kg Chicken Breast, thinly cut, boneless & skinless, raw weight; 0.1 tsp Olive Oil; 0.1 tsp Salt; 0.2 tsp Garlic Powder; 0.2 tsp Onion Powder; 0.2 tsp Smoked Paprika; 100g Pasta, dry weight, Vetta Smart Protein Penne; 0.1 Garlic Bulb, whole; 0.1 tsp Olive Oil; Some Salt; 21ml Chicken Broth; 0.1 Brown Onion, diced; 86ml Evaporated Milk, fat free, Carnation Light & Creamy; 0.1 tsp Chicken Stock Powder, low sodium; 0.1 tsp Italian Herb Seasoning; 0.1 tsp Smoked Paprika; 21g Cream Cheese, light, Philadelphia 3% fat; 86g Parmesan Cheese, freshly grated; Some Spinach, chopped

This high-protein chicken pasta brings together tender seasoned chicken, a rich roasted garlic parmesan sauce, and protein-packed penne for a filling weeknight meal. Roasted garlic adds mellow sweetness, while light cream cheese and evaporated milk create a creamy finish without feeling too heavy. Fresh spinach is stirred through at the end for color and balance, then everything is topped with juicy slices of chicken and extra sauce.

This high-protein chicken pasta brings together tender seasoned chicken, a rich roasted garlic parmesan sauce, and protein-packed ... Show more

By Aussie Fitness ·
Roasted Garlic Variation of High Protein Grilled Chicken Alfredo Pasta Meal Prep

Health Grade

D+ · Occasional

Rating

4.0

Time

1 hr

Price

2,85 €

Calories

1181 kcal

high protein

low sugar

macro-friendly

comfort food

Method

Heat the oven

Preheat the oven to 175° C. Tear off a piece of foil large enough to fully wrap the Garlic Bulb, and set it on the counter so you are ready to season it.

Prep the garlic

Slice the top off the garlic bulb to expose the cloves. Set it on the foil, drizzle over Olive Oil, and sprinkle with a pinch of Salt. Wrap the bulb up tightly so no steam escapes, then place it on a tray or directly on the oven rack.

Roast until soft

Roast the wrapped garlic for 45 minutes, until the cloves are very soft, lightly golden, and smell sweet and mellow. Leave it wrapped for a few minutes after roasting so it is easier to handle.

Slice the chicken

While the garlic roasts, trim and thinly slice the Chicken Breast into even pieces so it cooks quickly and stays tender. Peel and dice the Brown Onion into small pieces, and roughly chop the Spinach if the leaves are large.

Season the chicken

Place the sliced chicken in a bowl. Add a little olive oil, Garlic Powder, Onion Powder, and Smoked Paprika, plus a good pinch of salt, then toss well so every piece is evenly coated.

Sear the chicken

Heat a large heavy pan over medium-high heat until hot. Add the seasoned chicken in a single layer and cook for about 5 minutes, then turn and cook for about 5 minutes more, until browned and fully cooked through. Transfer the chicken to a plate and set it aside.

Start the sauce base

Pour the Chicken Broth into the same pan and scrape the bottom well to loosen all the browned bits. Add the diced onion and cook, stirring often, until it starts to soften and the broth reduces slightly.

Build the creamy sauce

Carefully unwrap the roasted garlic and squeeze the soft cloves into the pan, discarding the papery skins. Stir the garlic into the onion mixture, then pour in the Evaporated Milk. Add the Chicken Stock Powder, Italian Herb Seasoning, and a little more smoked paprika. Stir in the Cream Cheese until melted and smooth, then add the Parmesan Cheese and let the sauce gently simmer on low heat until it looks silky and slightly thickened.

Boil the pasta

While the sauce simmers, bring a large pot of well-salted water to a boil. Add the Pasta and cook according to the package directions until al dente. Before draining, scoop out a little pasta water and keep it nearby in case you need to loosen the sauce later.

Drain and combine

Drain the pasta. Stir the chopped spinach into the sauce and cook just until wilted. Remove about 1 cup of sauce and reserve it for spooning over the chicken later. Add the drained pasta to the pan with the remaining sauce and toss until every piece is coated; add a splash of the reserved pasta water if the sauce feels too thick.

Portion and serve

Divide the creamy pasta into 7 portions. Slice or leave the cooked chicken as is, place it over each serving, and spoon the reserved sauce on top before serving.