High-protein pasta with chicken, broccoli, sun-dried tomatoes, and spinach in a light, creamy sauce.
This pasta is an easy, comforting weeknight dinner that packs in protein and vegetables. Tender chicken and a creamy bone-broth-based sauce add satisfying protein, and choosing a higher-protein pasta (like chickpea or lentil pasta) boosts the overall protein content. It’s flavorful, simple to prepare, and adaptable to what you have on hand.
Most of this recipe cooks in a single pan, which keeps cleanup quick and prep simple. The combination of vegetables, sun-dried tomatoes, and parmesan creates a savory, creamy finish that feels indulgent but uses wholesome ingredients. Serve with extra parmesan if you like.
If you try this recipe, please share how it turned out in the comments — I’d love to hear your tweaks and variations.
High Protein Creamy Chicken + Veggie Pasta
5 from 1 reviews
- Author: Mia Swinehart
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Lunch, Dinner
Description
High-protein pasta with chicken in a creamy sauce, plus sun-dried tomatoes, broccoli, and spinach. This dish balances comfort and nutrition while being quick to prepare.
Ingredients
- 2 cups pasta of choice (measure dry)
- 2 tbsp olive oil
- 1 lb chicken breasts, pounded thin
- 1–2 tsp Italian seasoning
- Pinch of red pepper flakes (optional)
- 1 tsp paprika
- Salt and pepper, to taste
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup broccoli florets, small
- 1 cup chopped frozen spinach (thawed and drained)
- 1/4 cup sun-dried tomatoes, finely diced
- 1 cup bone broth, divided
- 1/4 cup cream cheese
- 1/2 cup grated parmesan cheese, plus extra for serving
Instructions
- Cook pasta according to package directions; drain and set aside.
- Pound chicken breasts thin and drizzle both sides with olive oil. Season both sides with Italian seasoning, red pepper flakes, paprika, salt, and pepper. In a large skillet over medium heat, add a little olive oil if needed and cook the chicken 5–6 minutes per side, until cooked through. Remove chicken from the pan and set aside to rest, then slice or chop.
- Add the diced onion and minced garlic to the same pan. Sauté for about 2 minutes until fragrant. Add the broccoli, spinach, and sun-dried tomatoes; season with a bit more salt and pepper. Sauté for about 5 minutes until the broccoli is tender-crisp, stirring occasionally.
- Lower the heat and stir in the cream cheese and 1/2 cup of the bone broth. Stir until the cream cheese melts and the mixture is smooth. Simmer gently for about 5 minutes to blend flavors.
- Add the remaining 1/2 cup bone broth, the cooked pasta, grated parmesan, and the cooked chicken. Toss everything together until well coated and heated through. Remove from heat and serve immediately with extra parmesan if desired.