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This High Protein Creamy Chicken Pasta is a delicious, nutritious, and hearty dish that’s packed with flavor. With perfectly seasoned chicken, fresh vegetables, and a rich, coconut milk-based sauce, this pasta dish offers the perfect balance of lean protein and healthy fats. Ideal for a satisfying dinner, this recipe is easy to follow, and the addition of herbs and spices like cumin, thyme, and Herbes de Provence gives it a delightful flavor boost. Whether you’re looking for a post-workout meal or just a comforting dinner, this creamy chicken pasta will hit the spot.

Full Recipe:

Ingredients:

For the Chicken:

200g chicken breast or thighs

Salt & black pepper, to taste
1.5 tsp garlic powder
1/2 tsp paprika

1 tsp cumin powder
1/2 tsp dried thyme
1/3 tsp chili flakes

2 tbsp extra virgin olive oil

For the Pasta and Sauce:

120g pasta of your choice (penne, fusilli, or spaghetti work great)
1 courgette (zucchini), sliced

1 red pepper, diced
100g tomatoes, chopped
2 shallots or 1 onion, finely chopped

1 Scotch bonnet pepper, finely chopped (optional, for heat)
3 garlic cloves, minced
400ml full-fat coconut milk

2 sprigs thyme
1 tbsp Herbes de Provence
Salt & pepper, to taste

Step-by-Step Instructions:

1. Preparing the Chicken:

Start by cutting the chicken breast or thighs into bite-sized pieces.
In a bowl, season the chicken with salt, black pepper, garlic powder, paprika, cumin powder, dried thyme, and chili flakes. Mix until the chicken is fully coated with the spices.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.

Add the seasoned chicken to the hot skillet. Cook the chicken for 6-8 minutes, stirring occasionally, until it is browned and cooked through. Once done, remove the chicken from the skillet and set it aside.

2. Cooking the Pasta:

While the chicken is cooking, bring a pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

3. Preparing the Vegetables:

Using the same skillet you cooked the chicken in, add a bit more olive oil if needed.

Sauté the finely chopped shallots (or onion) until they turn translucent, about 2-3 minutes.
Add the minced garlic and finely chopped Scotch bonnet pepper (optional for heat), and cook for another minute until fragrant.
Next, add the sliced courgette (zucchini), diced red pepper, and chopped tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and release their juices.

4. Making the Sauce:

Pour the full-fat coconut milk into the skillet with the vegetables. Stir to combine.
Add 2 sprigs of fresh thyme and 1 tablespoon of Herbes de Provence.
Season the sauce with salt and black pepper to taste.

Allow the sauce to simmer for about 5-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

5. Combining Everything:

Once the sauce has thickened, return the cooked chicken to the skillet.
Stir to coat the chicken with the sauce, and then add the cooked pasta.

Toss everything together until the pasta is evenly coated with the creamy coconut sauce.
Be sure to remove the thyme sprigs before serving.

6. Serving:

Serve the creamy chicken pasta hot. Garnish with freshly chopped parsley or any other herbs of your choice for added flavor and presentation.

This dish pairs well with a simple side salad or some crusty garlic bread.

Cooking Tips:

Adjusting the Spice Level: If you prefer a milder flavor, skip the Scotch bonnet pepper, or remove the seeds before chopping. For extra heat, add more chili flakes.
Herb Substitutes: If you don’t have fresh thyme or Herbes de Provence, you can substitute with Italian seasoning or dried basil and oregano.

Pasta Choice: Use any type of pasta you like, but short pasta shapes like penne or fusilli tend to hold the sauce better.
Add Veggies: Feel free to add more vegetables like spinach, mushrooms, or even peas for extra texture and nutrients.

Storage:

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce.

Freezing: You can freeze this dish in individual portions. Allow it to cool completely before transferring to airtight containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (per serving):

Calories: 450 kcal
Protein: 25g

Carbohydrates: 35g
Fat: 20g
Fiber: 4g

Sodium: 650mg

Note: Nutritional values may vary slightly depending on the specific ingredients used.

FAQs:

1. Can I use a different protein instead of chicken?
Yes! You can substitute the chicken with shrimp, tofu, or even beef strips. Adjust the cooking time accordingly to avoid overcooking.

2. Can I use low-fat coconut milk?
Yes, low-fat coconut milk can be used, but the sauce may not be as rich and creamy as it would be with full-fat coconut milk. You can add a bit of cornstarch slurry to thicken it, if needed.

3. Is this dish gluten-free?
The recipe can be made gluten-free by using gluten-free pasta. Double-check all other ingredients (like coconut milk and seasonings) to ensure they are also gluten-free.

4. How can I make the sauce thicker?
If you prefer a thicker sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the sauce and simmer for an extra minute or two.

5. What can I serve with this dish?
This dish pairs well with garlic bread, a light green salad, or steamed vegetables for a more complete meal.

Conclusion:

This High Protein Creamy Chicken Pasta is a wonderful combination of flavors, textures, and nutrients. The savory, well-seasoned chicken complements the creamy coconut milk sauce, and the addition of fresh vegetables makes this a balanced, wholesome meal. With its rich flavors and simple preparation, it’s sure to become a favorite dish in your home. Perfect for a family dinner or meal prep, this dish is as satisfying as it is nutritious! Enjoy!