Ingredients
Scale
- 8 oz (about 225g) of your favorite pasta (penne, fusilli, or spaghetti)
- 1 cup cooked chicken breast or tofu for added protein
- 1 cup heavy cream or coconut milk for a dairy-free option
- 1/2 cup grated Parmesan cheese or vegan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice for freshness
- 1 teaspoon Italian herbs or basil
- Salt and pepper to taste
- Optional: cherry tomatoes, spinach, or steamed broccoli for extra vegetables
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add cooked chicken or tofu and cook for another 2-3 minutes until heated through.
- Pour in the heavy cream or coconut milk into the skillet with the protein and garlic. Stir in Italian herbs, salt, and pepper. Let it simmer gently for 3-4 minutes to thicken slightly. Stir in grated cheese and lemon juice until smooth and creamy.
- Add the cooked pasta into the skillet and toss to coat evenly with the creamy sauce. Optional: fold in cherry tomatoes, spinach, or steamed broccoli for extra flavor and nutrients.
Notes
- For a vegan version, substitute dairy cream and cheese with plant-based alternatives.
- You can add additional vegetables like bell peppers, zucchini, or mushrooms to boost nutrition.
- Reheat leftovers gently on the stove or microwave, adding a splash of milk or cream to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein, Quick & Easy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg