High Protein Chicken Pasta
High Protein Chicken Pasta
Ingredients
For the Pasta and Broccolini
- 8 ounces orecchiette or small pasta shells
- 1 tablespoon salt, for pasta water, or as needed
- 1 bunch broccolini or broccoli florets, about 8 ounces, sliced into thin bite-size pieces
- 1 tablespoon olive oil
For the Chicken and Sauce
- 1 pound ground chicken breast
- 2 tablespoons tomato paste
- 2 tablespoons chopped Calabrian chili peppers, or swap for more tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 frozen crushed garlic cubes, or 2 cloves fresh garlic, minced
- 1 teaspoon Italian seasoning
- 1/3 cup water
For Assembly and Finishing
- 2 ounces Parmesan cheese, grated
- 1 lemon, zested
- 1/2 cup pasta water, reserved, plus more as needed
- salt, to taste
- black pepper, to taste
- lemon juice, for finishing, as needed
- Parmesan cheese, extra grated, for finishing
- chili flakes or Calabrian chili peppers, for finishing, if desired for spice
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orecchiette or small pasta shells and cook until just shy of al dente, according to package directions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the broccolini. Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Add the sliced broccolini or broccoli florets and cook for 3-4 minutes, tossing a few times, until nicely roasted and slightly tender-crisp. Transfer the cooked broccolini to a bowl and set aside.
⏱️ 5 min
- 3
Add the ground chicken breast to the same pan (no need to clean it). Cook for 2-3 minutes until golden brown on one side. Then, break the chicken apart with a spatula, aiming for larger pieces (between a pea and a marble) rather than completely crumbling it. Continue to cook until the chicken is fully cooked through.
⏱️ 7 min
- 4
Once the chicken is cooked, add the sauce ingredients to the pan: tomato paste, chopped Calabrian chili peppers (or additional tomato paste), balsamic vinegar, honey, frozen crushed garlic (or fresh minced garlic), Italian seasoning, and 1/3 cup of water. Stir well to combine.
⏱️ 1 min
- 5
Cook the sauce for 1-2 minutes, stirring constantly, until it thickens and coats the chicken.
⏱️ 2 min
- 6
Return the cooked broccolini to the pan with the chicken and sauce. Toss everything together to combine.
⏱️ 1 min
- 7
Add the cooked pasta, 2 ounces of grated Parmesan cheese, the zest of 1 lemon, and about 1/2 cup of the reserved pasta water to the pan. Toss everything together vigorously until a smooth and creamy sauce forms, adding more reserved pasta water a tablespoon at a time if needed to reach your desired consistency.
⏱️ 3 min
- 8
Taste and season with salt and pepper as needed. Finish with a squeeze of fresh lemon juice, extra grated Parmesan cheese, and chili flakes or more Calabrian chili peppers if you enjoy extra spice. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chicken Pasta
For the Pasta and Broccolini
- 8 ounces orecchiette or small pasta shells
- 1 tablespoon salt, for pasta water, or as needed
- 1 bunch broccolini or broccoli florets, about 8 ounces, sliced into thin bite-size pieces
- 1 tablespoon olive oil
For the Chicken and Sauce
- 1 pound ground chicken breast
- 2 tablespoons tomato paste
- 2 tablespoons chopped Calabrian chili peppers, or swap for more tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 frozen crushed garlic cubes, or 2 cloves fresh garlic, minced
- 1 teaspoon Italian seasoning
- 1/3 cup water
For Assembly and Finishing
- 2 ounces Parmesan cheese, grated
- 1 lemon, zested
- 1/2 cup pasta water, reserved, plus more as needed
- salt, to taste
- black pepper, to taste
- lemon juice, for finishing, as needed
- Parmesan cheese, extra grated, for finishing
- chili flakes or Calabrian chili peppers, for finishing, if desired for spice
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orecchiette or small pasta shells and cook until just shy of al dente, according to package directions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the broccolini. Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Add the sliced broccolini or broccoli florets and cook for 3-4 minutes, tossing a few times, until nicely roasted and slightly tender-crisp. Transfer the cooked broccolini to a bowl and set aside.
⏱️ 5 min - 3
Add the ground chicken breast to the same pan (no need to clean it). Cook for 2-3 minutes until golden brown on one side. Then, break the chicken apart with a spatula, aiming for larger pieces (between a pea and a marble) rather than completely crumbling it. Continue to cook until the chicken is fully cooked through.
⏱️ 7 min - 4
Once the chicken is cooked, add the sauce ingredients to the pan: tomato paste, chopped Calabrian chili peppers (or additional tomato paste), balsamic vinegar, honey, frozen crushed garlic (or fresh minced garlic), Italian seasoning, and 1/3 cup of water. Stir well to combine.
⏱️ 1 min - 5
Cook the sauce for 1-2 minutes, stirring constantly, until it thickens and coats the chicken.
⏱️ 2 min - 6
Return the cooked broccolini to the pan with the chicken and sauce. Toss everything together to combine.
⏱️ 1 min - 7
Add the cooked pasta, 2 ounces of grated Parmesan cheese, the zest of 1 lemon, and about 1/2 cup of the reserved pasta water to the pan. Toss everything together vigorously until a smooth and creamy sauce forms, adding more reserved pasta water a tablespoon at a time if needed to reach your desired consistency.
⏱️ 3 min - 8
Taste and season with salt and pepper as needed. Finish with a squeeze of fresh lemon juice, extra grated Parmesan cheese, and chili flakes or more Calabrian chili peppers if you enjoy extra spice. Serve immediately.
⏱️ 1 min