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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.
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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.