| |

Healthy, High-Protein Creamy Chicken Pasta You’ll Love

ByDarmiey
Jump to Recipe Print Recipe
creamy chicken pasta

If you’ve been following my posts for a while, then you already know one thing about me: I LOVE pasta, and you would have to pry it from my cold dead hands before I ever give it up.

So let today’s recipe be your reminder that you can absolutely enjoy the foods you love on a weight-loss journey… if we simply work smarter.

This Creamy Chicken Pasta has quickly become one of my newest favorites. Thanks to a low-carb pasta I recently discovered (check out my previous low-carb pasta post here), plus a simple ricotta-based sauce loosened with starchy pasta water, this bowl delivers maximum comfort for minimal calories.

I even threw in some sun-dried tomatoes I had lying around, and they add a slightly tangy, vinegary edge that I personally love, but feel free to skip them if they’re not your thing.

And the best part? Although the pasta box claimed it makes six servings, the portions looked like something I’d serve my toddler… so I made it into five proper servings instead, still under 400 calories each!

Here’s the nutritional breakdown per serving (creamy chicken pasta only):

  • 323 calories
  • 57g carbs
  • 37g protein
  • 5g fat
  • 32.6g fiber

To boost fiber even more (because everyone is shouting “protein” and forgetting fiber matters too!), I served each bowl with 100g mixed vegetables, bringing the updated totals to:

  • 352 calories
  • 63g carbs
  • 39g protein
  • 5g fat
  • 36.1g fiber

The rest went into meal-prep bowls, and just like that, dinner is sorted for the rest of the week.

creamy chicken pasta

Creamy Chicken Pasta

This creamy chicken pasta is a light, high-protein, low-fat meal that proves you can enjoy pasta on a weight-loss journey. Made with low-fat ricotta, low-carb pasta and sun-dried tomatoes, each serving packs big flavor for under 400 calories.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5
Course: dinner, lunch, Main Course
Cuisine: fusion
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 1.125 Ibs Boneless skinless chicken breast fillets
  • 113 g Sundried tomatoes
  • 1 Habanero pepper chopped
  • 4 cloves Garlic crushed
  • 340 g Spaghetti low-carb
  • 248 g Low-fat ricotta cheese
  • 2 tbsp Seasoning
  • Salt to taste
  • Thyme
  • Pasta water reserved

Method
 

  1. Season the chicken breast fillets with salt, seasoning, and thyme, then cook until almost done.
  2. Add crushed garlic and chopped habanero pepper. Sauté briefly.
  3. Stir in the sun-dried tomatoes and allow to cook for a few minutes.
  4. In a different pan, cook the pasta till al-dente.
  5. Add low-fat ricotta, then loosen the sauce using starchy pasta water.
  6. Let the sauce cook until thickened.
  7. Add cooked al-dente spaghetti and combine thoroughly.
  8. Serve with 100g mixed vegetables (optional but recommended for extra fiber).
  9. Portion the rest into meal-prep bowls for the week.

Notes

  • Low-carb pasta worked great for this recipe, but any pasta you love will work.
  • If sun-dried tomatoes aren’t your thing, skip them; the pasta will still be creamy and delicious.
  • Starchy pasta water is essential for creating a light, creamy sauce without adding extra fat.
  • Meal-prep friendly! This pasta reheats beautifully for up to 4–5 days.
  • For even more volume, add steamed broccoli, peas, carrots, or zucchini.

Similar Posts