If you’re looking for a high-protein dinner that tastes indulgent but supports your goals, this One-Pot Marry Me Chicken Pasta is about to earn a permanent spot in your rotation.
Creamy, comforting, and packed with flavor, this recipe delivers everything you love about a rich pasta dish, without the heavy ingredients that can leave you feeling sluggish. Thanks to chickpea pasta, lean chicken breast, and a velvety cottage cheese-based sauce, every bite brings serious protein while still tasting like comfort food.
Even better? It comes together quickly and makes enough to fuel your week, whether you're focused on building muscle, leaning out, or simply eating more balanced meals.
Simple ingredients, big flavor, and macros you can feel good about, this is the kind of recipe that proves you don’t have to sacrifice taste to stay on track.
Let’s get cooking!
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
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