05/28/2026
ONE POT MARRY ME CHICKEN PASTA
Servings: 6 (1 Serving = About 1 1/2 Cups)
Prep Time: 15 Minutes
Cook Time: 15 Minutes
INGREDIENTS:
10 Oz Chickpea Pasta Shells
1 1/2 Lbs Boneless, Skinless Chicken Breast, Cubed
1 1/2 Tsp Italian Seasoning
3/4 Tsp Salt
Fresh Cracked Pepper, To Taste
2 Cups Non-Fat Plain Greek Yogurt
3/4 Cup Low-Sodium Chicken Broth
1/2 Cup Freshly Grated Parmesan Cheese
1 Tsp Garlic Powder
1/2 Cup Sun-Dried Tomatoes in Oil, Chopped
2 Tbsp Oil From Sun-Dried Tomatoes, Divided
1 1/2 Cups Fresh Spinach
OPTIONAL TOPPINGS:
Fresh Basil
Extra Parmesan Cheese
Directions:
For this recipe, you’ll need:
Large Pot
Colander
Large Skillet Or Sauté Pan
Mixing Bowl
Blender
Cutting Board
Sharp Knife
Measuring Cups
Measuring Spoons
Wooden Spoon Or Silicone Spatula
Meat Thermometer (Recommended)
1. Bring a large pot of salted water to a boil. Cook chickpea pasta 1 minute less than the package directions for the best texture. Drain and set aside.
2. In a mixing bowl, toss the cubed chicken with Italian seasoning, salt, and fresh cracked pepper until evenly coated.
3. Heat 1 Tbsp sun-dried tomato oil in a large skillet over medium heat. Add the chicken in a single layer and cook undisturbed for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F.
4. In a blender, combine the Greek yogurt, chicken broth, parmesan cheese, garlic powder, and the remaining 1 Tbsp sun-dried tomato oil. Blend for 30-60 seconds until completely smooth. The sauce should resemble a creamy Alfredo texture with no lumps.
5. Reduce the skillet heat to low. Add the cooked pasta and pour in the sauce, stirring gently until everything is evenly coated and the parmesan is melted.
6. Fold in the chopped sun-dried tomatoes and fresh spinach. Cook for 1-2 minutes, until the spinach is wilted. Taste and adjust salt and pepper as needed.
7. Remove from heat and top with fresh basil and extra parmesan cheese if desired.
8. Serve and enjoy!
MACROS PER SERVING:
Calories: 495
Protein: 57g
Carbs: 39g
Fat: 14g
Fiber: 6g