Creamy Garlic Chicken Alfredo Pasta

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

Creamy Garlic Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken Alfredo Pasta

Pan-seared chicken breast and chickpea pasta tossed in a velvety garlic-yogurt sauce, finished with fresh spinach for a vibrant and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

423kcal
Protein
56.0g
Fat
11.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pasta water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook chickpea pasta according to package directions, reserving 1 tablespoon of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper on both sides.

  • 3

    Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-6 minutes per side.

  • 4

    Remove chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

  • 5

    In the same skillet, lower the heat to medium and sauté minced garlic for 30 seconds until fragrant.

  • 6

    In a small bowl, whisk together the Greek yogurt, parmesan cheese, and reserved pasta water until smooth.

  • 7

    Add the cooked pasta and fresh spinach to the skillet, stirring for 1 minute until the spinach begins to wilt.

  • 8

    Remove the skillet from the heat and stir in the yogurt mixture and sliced chicken, tossing thoroughly until the pasta is coated in a velvety sauce.

Creamy Garlic Chicken Alfredo Pasta

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

Creamy Garlic Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken Alfredo Pasta

Pan-seared chicken breast and chickpea pasta tossed in a velvety garlic-yogurt sauce, finished with fresh spinach for a vibrant and satisfying meal.

NUTRITION

423kcal
Protein
56.0g
Fat
11.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pasta water

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook chickpea pasta according to package directions, reserving 1 tablespoon of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper on both sides.

  • 3

    Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-6 minutes per side.

  • 4

    Remove chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

  • 5

    In the same skillet, lower the heat to medium and sauté minced garlic for 30 seconds until fragrant.

  • 6

    In a small bowl, whisk together the Greek yogurt, parmesan cheese, and reserved pasta water until smooth.

  • 7

    Add the cooked pasta and fresh spinach to the skillet, stirring for 1 minute until the spinach begins to wilt.

  • 8

    Remove the skillet from the heat and stir in the yogurt mixture and sliced chicken, tossing thoroughly until the pasta is coated in a velvety sauce.