Healthy Creamy Chicken Alfredo Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo Pasta

Indulge in a lighter twist on the classic Alfredo pasta, featuring tender chicken breast and whole wheat pasta coated in a creamy sauce made from Greek yogurt. This dish balances rich flavor with a clean nutritional profile, perfect for a satisfying meal any time of day.

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NUTRITION

429kcal
Protein
41.4g
Fat
10g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Broccoli

1 tbsp Parmesan Cheese

1 clove Garlic

1 cup Spinach

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PREPARATION

  • 1

    Bring a large pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While pasta is cooking, season the chicken breast with a pinch of salt and pepper. Heat olive oil in a skillet over medium heat.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side until golden and fully cooked. Remove from the pan and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté briefly until fragrant. Add the broccoli and cook for 2-3 minutes until slightly tender.

  • 5

    Stir in the nonfat Greek yogurt and spinach. Allow the spinach to wilt, then add the cooked chicken strips back to the pan.

  • 6

    Combine the cooked pasta with the chicken and veggie mix, tossing until evenly coated with the creamy sauce.

  • 7

    Top with a sprinkle of grated Parmesan cheese and serve warm.

Healthy Creamy Chicken Alfredo Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Alfredo Pasta

Indulge in a lighter twist on the classic Alfredo pasta, featuring tender chicken breast and whole wheat pasta coated in a creamy sauce made from Greek yogurt. This dish balances rich flavor with a clean nutritional profile, perfect for a satisfying meal any time of day.

NUTRITION

429kcal
Protein
41.4g
Fat
10g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Broccoli

1 tbsp Parmesan Cheese

1 clove Garlic

1 cup Spinach

PREPARATION

  • 1

    Bring a large pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While pasta is cooking, season the chicken breast with a pinch of salt and pepper. Heat olive oil in a skillet over medium heat.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side until golden and fully cooked. Remove from the pan and slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté briefly until fragrant. Add the broccoli and cook for 2-3 minutes until slightly tender.

  • 5

    Stir in the nonfat Greek yogurt and spinach. Allow the spinach to wilt, then add the cooked chicken strips back to the pan.

  • 6

    Combine the cooked pasta with the chicken and veggie mix, tossing until evenly coated with the creamy sauce.

  • 7

    Top with a sprinkle of grated Parmesan cheese and serve warm.